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Creamy Cilantro Lime Chicken Recipe

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3.9 from 6 reviews

This creamy cilantro lime chicken features tender boneless chicken breasts simmered in a tangy, flavorful sauce made with fresh lime juice, cilantro, and a touch of cream. Prepared in one pan and finished in the oven, it combines a perfectly browned crust with a rich, zesty sauce for an easy yet impressive meal.

Ingredients

Chicken

  • 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

Sauce

  • 1 and 1/2 cups (360ml) chicken broth (reduced sodium recommended)
  • 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
  • 1/3 cup (5 Tablespoons/80ml) heavy cream
  • 1/4 cup (4 Tablespoons/56g) unsalted butter

Optional Garnish

  • Lime wedges
  • Additional fresh cilantro

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for finishing the chicken in the oven.
  2. Prepare Chicken: Pound the chicken breasts to an even thickness if needed, ensuring uniform cooking. Season both sides with salt and freshly ground black pepper.
  3. Sear Chicken: Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes, turning once, until nicely browned on the outside. The chicken does not need to be fully cooked at this stage. Remove chicken and keep warm on a plate covered with foil.
  4. Make Sauce: Remove the skillet from heat temporarily, then add chicken broth, fresh lime juice, chopped red onion, chopped cilantro, and red pepper flakes. Return skillet to the stove over medium-high heat, scraping the browned bits from the pan. Bring the mixture to a boil and allow it to reduce uncovered for 10-12 minutes until the liquid is reduced to about 1/2 cup.
  5. Finish Sauce: Lower heat to medium-low and stir in the heavy cream and unsalted butter. Cook until the butter melts and the sauce is creamy. Remove skillet from heat.
  6. Combine and Bake: Return the chicken breasts to the skillet, turning once to coat both sides in the sauce. Place the skillet in the preheated oven and bake uncovered for 5-10 minutes, or until the internal temperature of the chicken reaches at least 165°F (74°C).
  7. Serve: Plate the chicken with sauce spooned generously over the top. Garnish with lime wedges and additional fresh cilantro if desired. Enjoy immediately.
  8. Storage: Leftovers can be refrigerated for several days and reheated on the stove, microwave, or oven as preferred.

Notes

  • For even cooking, pounding chicken breasts to an equal thickness is recommended.
  • Adjust red pepper flakes to control the heat level.
  • Use reduced sodium chicken broth to keep salt levels moderate.
  • The recipe uses an ovenproof skillet for easy transition from stovetop to oven.
  • Check internal temperature with a meat thermometer for perfectly cooked chicken.
  • Reheat leftovers gently to prevent drying out the chicken.

Find it online: http://recipesbyliza.com/creamy-cilantro-lime-chicken-recipe/