Creamy Cilantro Lime Chicken
A delightful dish featuring the bright flavors of lime and cilantro paired with tender chicken breasts in a rich, creamy sauce.
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.
Notes
Leftovers can be reheated in the refrigerator for a few days. To store long-term, freeze in a freezer-safe container for up to three months.