Greek-Style Creamy Peri Peri Chicken with Rice
This dish blends the fiery tang of peri peri with the cooling richness of Greek yogurt and herbs. Tender grilled or pan-seared chicken breasts are coated in a creamy peri peri sauce infused with garlic, lemon, and paprika — then served over fluffy rice for a comforting, balanced Mediterranean meal.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Chicken Marinade
2 boneless, skinless chicken breasts (or thighs)
1 tbsp olive oil
1 tbsp Greek yogurt
1 tbsp lemon juice
1 garlic clove, minced
½ tsp smoked paprika
½ tsp oregano
¼ tsp chili flakes (adjust to mild)
Salt & black pepper, to taste
For the Creamy Peri Peri Sauce
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
½ red bell pepper, finely diced
1 tsp smoked paprika
½ tsp chili flakes (or less for milder flavor)
½ tsp oregano
¼ cup chicken broth
⅓ cup Greek yogurt (or light cream if preferred)
1 tsp lemon juice
Salt & pepper to taste
For Serving
1 cup cooked basmati or jasmine rice
Fresh parsley or dill, chopped (for garnish)
Lemon wedges for serving
Instructions
1. Marinate the Chicken
1. In a bowl, whisk together yogurt, olive oil, lemon juice, garlic, paprika, oregano, chili flakes, salt, and pepper.
2. Coat chicken evenly in the marinade and let sit for 15–30 minutes (or longer in the fridge).
2. Cook the Chicken
1. Heat a large skillet over medium heat with a drizzle of olive oil.
2. Add chicken and sear for 4–5 minutes per side, until golden and cooked through.
3. Remove from skillet and set aside on a plate.
3. Make the Creamy Peri Peri Sauce
1. In the same skillet, add a touch more olive oil.
2. Sauté onion and red bell pepper for 3–4 minutes until softened.
3. Add garlic, paprika, oregano, and chili flakes; cook for 30 seconds until fragrant.
4. Pour in chicken broth and simmer for 2 minutes.
5. Lower the heat, then stir in Greek yogurt and lemon juice. Mix until smooth and creamy (don’t boil — to prevent curdling).
6. Season with salt and pepper to taste.
4. Combine & Serve
1. Return chicken to the pan and coat it in the creamy peri peri sauce.
2. Simmer for 1–2 minutes to blend flavors.
3. Serve over warm rice, spooning extra sauce on top.
4. Garnish with fresh parsley or dill and a squeeze of lemon.
Notes & Tips
For extra creaminess, add 1 tbsp of feta cheese or cream cheese to the sauce.
To keep it Mediterranean-friendly, use Greek yogurt instead of heavy cream.
You can also roast the marinated chicken in the oven at 400°F (200°C) for 20–25 minutes, then toss with the sauce.
Serve with a side of grilled veggies or a cucumber tomato salad for balance.
❓ Frequently asked questions FAQs
Q: Can I make this spicy?
Yes! Add ½ tsp more chili flakes or a dash of peri peri sauce to the yogurt mix.
Q: Can I meal prep this?
Definitely. Store chicken and rice separately for up to 3 days; reheat gently to keep the sauce creamy.
Q: Can I use brown rice or quinoa instead?
Yes — both work beautifully with this sauce for a heartier and healthier option.
Nutritional Information
Calories: 480 kcal
Protein: 38 g
Carbohydrates: 40 g
Fat: 15 g
Fiber: 3 g