Description
This Creamy Cilantro Lime Chicken recipe is a game-changer for your weeknight dinners. It combines tender, juicy chicken breasts with a zesty lime-cilantro sauce that’s rich, creamy, and packed with flavor. Ready in under 30 minutes, this easy one-pan dish will quickly become a family favorite!
Ingredients
Scale
- 4 skinless boneless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup reduced-sodium chicken broth
- 1–1.5 tablespoons fresh lime juice
- 1/4 cup finely chopped onion
- 1 tablespoon chopped cilantro
- 1/2 teaspoon red pepper flakes (optional for heat)
- 3 tablespoons heavy cream
- 2 tablespoons unsalted butter, cubed
- Optional garnishes: lime wedges, more cilantro, and steamed asparagus
Instructions
- Preheat oven to 375°F (190°C). Pound the chicken breasts to an even thickness if needed. Season each chicken breast with salt and black pepper.
- In a large ovenproof skillet, heat the olive oil over medium-high heat. Sear the chicken for 6-7 minutes, turning once until golden brown. Remove from the skillet and set aside, covering with foil.
- Remove the skillet from heat. Add the chicken broth, lime juice, onion, cilantro, and red pepper flakes to the pan. Stir to scrape up browned bits from the bottom, then bring to a boil. Let the mixture reduce to about 1/4 cup, around 10 minutes.
- Reduce heat to medium-low and stir in the heavy cream and cubed butter until smooth.
- Return the chicken to the skillet, spooning some sauce over the breasts. Bake uncovered for 5-10 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- Serve the chicken with sauce spooned on top. Garnish with lime wedges, more cilantro, and steamed asparagus, if desired.
Notes
- Leftover chicken can be refrigerated in an airtight container for up to 4 days.
- For a spicier kick, increase the amount of red pepper flakes.
- The chicken can be prepped in advance and baked just before serving for quick weeknight meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes