Creamy Cilantro Lime Chicken

sliced cilantro lime chicken with a cream sauce with rice on a plate with a fork.

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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!

Prep Time5

Cook Time40

Total Time45

Course: Dinner, Main Course

Cuisine: American

Servings: servings

Calories: 448kcal

Author: Christina

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.

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