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Author: Sally
Published: 07/08/2015Updated: 04/25/2022
This cilantro lime chicken simmers in a creamy flavor packed sauce and comes together in only 1 pan!
While I enjoy baking desserts the most (chocolate chip cookies > dinner), dinner is an everyday adventure. And if you’re like me, you’re constantly searching for quick and easydinner recipes. Well, you’ve come to the right place today! This is my 1 pan creamy cilantro lime chicken, a consistent crowd-favorite!
Today I’m going to show you that one skillet is all it takes to transform chicken into something you and your fam will love.The process is a lot like my skillet apple cider chickenand thiscreamy lemon thyme chicken. Thechicken is cooked on the stove and finished off in the ovenwitha flavorful southwestern-inspired cilantro lime pan sauce:
- creamy
- buttery
- slightly caramelized onions
- cilantro
- a little spice
- zestylime
This meal reminds me of my days waitressing at Chilis! Good times. It also has me craving margaritas on the rocks, a mountain of chips and guacamole, and key lime pie for dessert. (In favor of trying to keep meals healthy and my shorts fitting, I settled for water and a side of asparagus.)
How to Make Cilantro Lime Chicken
The process is the same as my lemon thyme chicken and creamy garlic chicken and vegetables, so if you’ve made either of those before you know how easy it is! The first thing to do is grab skinless boneless chicken breasts. You can use bone-in chicken thighs instead if that’s easier. Cook the chickenin the skillet until both sides are browned and crisp—the chicken will cook again in the oven so if the centers aren’t cooked all the way through just yet, it’s ok. Remove the chicken for the time being.
Now, using the same skillet, make the pan sauce with the smorgasbord of tasty thingsmentioned above.
For the sauce’s liquids, you’ll use chicken broth and cream. Now, you’ll only need a little cream (3 Tablespoons for the whole recipe—that’s it!). Just the right amount toadd richness to the sauce. You can use whole milk instead if that’s easier.Boil the pan sauce until it has reduced and thickened.
The sauce is easily the best part of this dish. And that makes sense because without it this would just be cooked chicken. So yeah.You’ll be spooning licking up the sauce from your plate. Whatever. It’s really goodsauce.
Next step? Add the chicken back to the skillet and bake everything in the oven until the chicken is cooked through. Add extra cilantro (flavor! flavor!), another squeeze of lime, and that’s IT. Serve with veggies and smother them with the extra sauce. Have a batch of dinner rolls to soak up any extra, too! ♥
About 40 minutes start to finish. We both LOVED this meal.
More Favorite Dinner Recipes
- Homemade Macaroni and Cheese
- Honey Garlic Shrimp (only 20 minutes!)
- Creamy Chicken Noodle Soup
- Peanut Chicken Zucchini Noodles
- Chicken Meatballs
- Zucchini Fritters or Corn Fritters
Skillet Chicken with Cilantro Lime Sauce
5 from 42 reviews
- Author: Sally
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: serves 4
- Category: Dinner
- Method: Cooking
- Cuisine: American
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Description
This cilantro lime chicken simmers in a creamy flavor packed sauce and comes together in only 1 pan!
Ingredients
- 4skinlessboneless chicken breasts
- 1/4 teaspoonsalt
- 1/4 teaspoonfreshlyground black pepper
- 1 Tablespoonolive oil
- 1 cupchicken broth(I recommend reduced sodium)
- 1 Tablespoonfresh lime juice(I use closer to1.5 Tbsp)
- 1/4 cupfinely choppedonion
- 1 Tablespoonchoppedcilantro
- 1/2 teaspoonred pepper flakes*
- 3 Tablespoonsheavy cream*
- 2 Tablespoons (28g) unsalted butter, cubed
- optional:lime wedges andmore cilantro for garnish, steamed asparagus for serving
Instructions
- Preheat oven to 375°F (190°C).
- If the chicken breasts are uneven in thickness, pound them down so they’re all even. This way all the breasts will cook through simultaneously. Sprinkle each with salt and pepper.
- In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn’t have to be cooked all the way through yet.) Set chicken on a plateand cover tightly with foil until step 5.
- Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. (During this time you can steam some veggies to have on the side, like asparagus.) Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted.
- Addchicken to the sauceand place the skillet in the preheated oven. Bake uncovered until the chicken is completely cooked through, about 5-10 minutes.
- Serve chicken with sauce spooned on top and any of the listed optional garnishes.Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
Notes
- Special Tools (affiliate links): Large Oven-Proof Skillet | Tongs
- Red Pepper Flakes:Adjust the amount of red pepper flakes to your liking. This amount made the chicken mildly spicy. The cream in the sauce mellows out the spice.
- Heavy Cream:You can use whole milk instead, but for the thickest, richest sauce Ihighlyrecommend heavy cream. If using whole milk, make sure it is at room temperature to help prevent curdling.
- Nutrition Information:UsingSparkRecipescalculator, thisgluten free chicken dishcomes out to about 300calories, 14g fat, 2g carbs, and 33g protein per serving. That includes all the extra sauce too! If your chicken breastsare smaller than 6 ounces each (about what mine were), these numbers will be lower.
