Description

Creamy cilantro lime chicken is a flavorful, one-pan dish that combines tender chicken breasts in a rich, creamy sauce made with lime juice, cilantro, and a hint of heat from red pepper flakes. It’s a simple yet delicious dinner option perfect for any occasion.

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 (preferably 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 (adjust to your spice preference)

1/3 cup (5 tablespoons/80ml) heavy cream

1/4 cup (4 tablespoons/56g) unsalted butter

Optional: lime wedges and more cilantro for garnish

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Instructions

Preheat the oven to 375°F (190°C). If the chicken breasts are uneven, pound them to an even thickness for consistent cooking. Season both sides with salt and pepper.
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 (it does not need to be fully cooked at this point). Transfer the chicken to a plate and cover with foil.
Remove the skillet from heat and add chicken broth, lime juice, chopped onion, cilantro, and red pepper flakes. Return to heat and bring to a boil, scraping up any browned bits from the skillet. Allow to boil for 10-12 minutes until reduced to about 1/2 cup.
Reduce heat to medium-low, then stir in heavy cream and butter. Stir until the butter melts, then remove from heat.
Return the chicken to the skillet and coat with the sauce. Transfer the skillet to the oven and bake uncovered for 5-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Serve the chicken with the sauce spooned on top, and garnish with lime wedges and extra cilantro, if desired.

Notes

For a dairy-free version, swap the heavy cream for coconut cream and use coconut oil instead of butter.
Adjust the spice level by adding more or less red pepper flakes, or even fresh chopped jalapeños for extra heat.
Chicken thighs or tenders can be used instead of chicken breasts for a juicier option.
If you don’t have fresh cilantro, you can substitute with dried cilantro, but it will have a less vibrant flavor.
Lime zest can be added to the sauce for an extra boost of citrus flavor.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop, Oven
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 2g
Sodium: 650mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 30g
Cholesterol: 105mg