Creamy Cilantro Lime Chicken is a delightful dish that combines the bright flavors of lime and cilantro with tender, juicy chicken breasts. This dish is perfect for busy weeknight dinners or special occasions. Its creamy sauce adds richness, making each bite satisfying and full of flavor.
Why Make This Recipe
There are many reasons to make Creamy Cilantro Lime Chicken. First, it’s quick and easy to prepare, taking just about 30 minutes from start to finish. Second, the ingredients come together to create a deliciously creamy and tangy sauce that elevates the chicken. Finally, it’s a versatile dish that pairs well with rice, pasta, or a fresh salad, making it a favorite for any meal.
How to Make Creamy Cilantro Lime Chicken
Ingredients:
- 1.5 pounds (24 ounces/680g) boneless, skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
- 1 and 1/2 cups (360ml) chicken broth (I recommend reduced sodium)
- 3 Tablespoons (45ml) fresh lime juice
- 1/2 cup (60g) chopped red onion
- 2 Tablespoons chopped fresh cilantro
- 1/2–1 teaspoon red pepper flakes*
- 1/3 cup (5 Tablespoons/80ml) heavy cream*
- 1/4 cup (4 Tablespoons/56g) unsalted butter
- Optional: lime wedges and more cilantro for garnish
Directions:
- Preheat the oven to 375°F (190°C).
- If the chicken breasts are uneven in thickness, pound them down so they’re all even. This way all the breasts will cook through simultaneously. Sprinkle both sides with salt and pepper.
- In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6–7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn’t have to be cooked all the way through yet.) Transfer the chicken to a plate and cover with foil until step 5.
- Remove the skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper flakes. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil, uncovered, for 10-12 minutes or until the liquid is reduced to 1/2 cup. Reduce heat to medium-low, then add the cream and butter. Stir until the butter has melted, then remove from heat.
- Add the chicken back to the skillet, turning once to coat both sides in the sauce. Transfer the skillet to the preheated oven. Bake uncovered until the chicken is completely cooked through, about 5–10 minutes (internal temperature should be at least 165°F (74°C)).
- Serve the chicken with sauce spooned on top, and garnish with lime wedges and cilantro, if desired.
- Leftovers keep well in the refrigerator for a few days. You can reheat on the stove over medium heat, in the microwave, or in the oven.
How to Serve Creamy Cilantro Lime Chicken
Serve Creamy Cilantro Lime Chicken over rice, pasta, or alongside a fresh green salad. The creamy sauce is perfect for drizzling over your side dishes, adding a burst of flavor to each bite. For a complete meal, consider pairing it with some steamed vegetables or warm tortillas.
How to Store Creamy Cilantro Lime Chicken
To store leftovers, place the chicken in an airtight container in the refrigerator. It will keep well for about three to four days. When you’re ready to eat, simply reheat in the microwave or on the stove until heated through. If you want to store it longer, you can freeze the chicken in a freezer-safe container for up to three months.
Tips to Make Creamy Cilantro Lime Chicken
- Make sure to pound the chicken breasts for even cooking.
- Adjust the amount of red pepper flakes to control the heat level.
- For a lighter version, you can substitute the heavy cream with Greek yogurt or a lower-fat cream alternative.
- Fresh lime juice is best for flavor; avoid using bottled juice if possible.
Variation
If you’re looking to change things up, consider adding vegetables like bell peppers or asparagus to the skillet for extra color and nutrition. You can also swap out the chicken for shrimp or tofu for a different protein option.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the sauce and chicken ahead of time, then bake it just before serving. This is ideal for meal prep.
2. What should I serve with Creamy Cilantro Lime Chicken?
It pairs well with rice, pasta, or a simple salad. You could also serve it with warm tortillas for a delicious wrap.
3. Can I use frozen chicken breasts for this recipe?
It is best to thaw chicken breasts completely before cooking to ensure even cooking and safety.
Creamy Cilantro Lime Chicken
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
- 1.5 cups chicken broth recommended reduced sodium
- 3 Tablespoons fresh lime juice
- 1/2 cup chopped red onion
- 2 Tablespoons chopped fresh cilantro
- 1/2–1 teaspoon red pepper flakes adjust to taste
- 1/3 cup heavy cream for a lighter version, substitute with Greek yogurt
- 1/4 cup unsalted butter
- lime wedges and more cilantro for garnish optional
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- If the chicken breasts are uneven in thickness, pound them down so they’re all even.
- Sprinkle both sides of the chicken with salt and pepper.
Cooking
- In a large ovenproof skillet, heat the olive oil over medium-high heat.
- Add the chicken and cook for 6–7 minutes, turning once until browned.
- Transfer the chicken to a plate and cover it with foil.
- Remove the skillet from heat and add the chicken broth, lime juice, onion, cilantro, and red pepper flakes.
- Return to heat, bring to a boil, and cook for 10-12 minutes until liquid is reduced to 1/2 cup.
- Reduce heat to medium-low, add the cream and butter, stirring until melted.
- Add the chicken back to the skillet, coating both sides in the sauce.
- Transfer the skillet to the oven and bake uncovered for about 5–10 minutes or until cooked through (165°F / 74°C).
Serving
- Serve the chicken topped with sauce and garnish with lime wedges and cilantro if desired.
