Description
A heartwarming dish of tender chicken coated in a rich peri-peri cream sauce, served over fluffy rice.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 3 tablespoons peri-peri sauce
- 2 cups cooked white rice
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup chicken stock
- 1 teaspoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat and sear the chicken on both sides until golden brown, about 5-6 minutes per side.
- Remove the chicken from the skillet and set aside. Sauté the onion and garlic in the same skillet until soft, about 3-4 minutes.
- Add the chicken stock, scraping up any browned bits. Stir in the heavy cream, peri-peri sauce, and lemon juice, and let simmer until slightly thickened.
- Return the chicken to the skillet, ensuring it’s submerged in the sauce. Simmer until the chicken is cooked through, about 8-10 minutes.
- Serve the chicken over cooked white rice and garnish with fresh parsley.
Notes
For a lighter version, swap heavy cream for Greek yogurt and chicken stock. Adjust seasonings to taste.
