This creamy cilantro lime chicken is a flavor-packed dinner that comes together in about 40 minutes-start to finish. Tender, juicy chicken simmered in a rich, zesty sauce. I promise, it'll be a regular in your dinner rotation!
Here's Why You'll Love This Cilantro Lime Chicken
- Quick and easy 1 pan meal
- Extra tender, juicy chicken
- Creamy, buttery and zesty sauce
- A family favorite-it'll be on your weekly rotation
Ingredients You Need
- Chicken: I use boneless, skinless chicken breasts. Make sure you pound them down to even thickness. You can also use boneless, skinless chicken thighs instead, if desired. I've used both!
- Olive Oil & Butter: A combination of butter and olive oil are used for flavor for the base of the sauce.
- Chicken Broth: I always recommend using low sodium chicken broth as you can adjust the salt as you go.
- Onion: Your preference-yellow, white or red.
- Lime Juice: For the best flavor, use fresh lime juice.
- Red Pepper Flakes: Adds just a touch of heat, but feel free to reduce or increase the amount.
- Heavy Cream: Adding heavy cream helps create a creamy and rich sauce. To keep it dairy-free, you can use coconut milk or coconut cream.
- Salt & Pepper: A non negotiable!
In Photos: How To Make Cilantro Lime Chicken
To start off, you'll sear the chicken in a large oven-safe skillet until both sides are browned-the chicken won't be cooked through and that's fine. Remove the chicken and set it aside.
Now, begin the sauce in the same pan. The juices and bits left behind from the chicken are key for flavor, do don't clean the skillet before making the sauce!
Add the ingredients into the skillet and let it simmer and reduce until it thickens. Then, add the chicken back into the skillet and bake until the chicken is cooked through.
What to Serve With Cilantro Lime Chicken
We enjoy this chicken with a side of rice to soak up all the extra cilantro lime sauce, but it also goes well with roasted asparagus, zucchini fritters, my favorite cornbread recipe, parmesan brussels sprouts, lemon garlic zucchini, or crusty no-knead bread.
Creamy Cilantro Lime Chicken
Description
This creamy cilantro lime chicken is a flavor-packed dinner that comes together in about 40 minutes-start to finish. Tender, juicy chicken simmered in a rich, zesty sauce. I promise, it'll be a regular in your dinner rotation!
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 Tablespoon olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup unsalted butter
- ½ cup finely chopped red onion
- 2 cloves garlic
- ½ teaspoon red pepper flakes
- 1 ¾ cups chicken broth, low sodium
- 3 Tablespoons fresh lime juice
- 3 Tablespoons finely chopped fresh cilantro
- ½ cup heavy cream
Instructions
- Preheat oven to 400°F. If the chicken breasts are uneven in thickness, pound them down so they're even. This will ensure that the breasts cook through. Sprinkle both sides with salt and pepper.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes, turning once. You want the chicken browned on the outside-it won't be cooked all the way through. Transfer the chicken to a plate until step 4.
- Add the butter to skillet-gently scraping the bottom of the pan for the flavor bits from the chicken. Once melted, add the onion and cook for 2-3 minutes until they begin to soften. Then, add the garlic and red pepper flakes for 1 minute.
- Add the chicken broth, lime juice and cilantro. Bring to a boil. Allow to boil, uncovered for 10-12 minutes or until the liquid has reduced by ½. Reduce the heat to medium-low, then stir in the heavy cream.
- Add the chicken back to the skillet, turning once to coat both sides with the sauce. Transfer the skillet to the preheated oven. Bake uncovered for 8-10 minutes or until the chicken is completely cooked through. Using an instant-read thermometer, the internal temperature should be at least 165°F.
- Serve chicken with cilantro lime sauce spooned on top and garnish with lemon wedges and cilantro, if desired.
- Leftovers keep well in the refrigerator for a 3-4 days. You can reheat on the stove over medium heat or in the microwave.
Notes
- Make Ahead & Freezing Instructions: Leftovers stay fresh for 3-4 days in the refrigerator in an airtight container. The cooled, baked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator.
- Chicken: You can use chicken breasts for chicken thighs-make sure they are pounded down to even thickness.
- Heavy Cream: You can use whole milk or half-and-half as a substitute but for the richest sauce, I recommend heavy cream.
- Dairy-Free: Use coconut cream instead of heavy cream and coconut oil (or dairy-free butter) instead of butter.
Nutrition
Calories: 448kcal | Carbohydrates: 5g | Protein: 38g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 175mg | Sodium: 1030mg | Potassium: 738mg | Fiber: 1g | Sugar: 2g | Vitamin A: 947IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg
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Katie says
Really liked this chicken recipe. I made it with Life is But a Dishes coconut rice!