Easy One Skillet Creamy Cilantro Lime Chicken
Tender chicken cooked in a quick creamy cilantro-lime sauce, all made in one skillet for an easy weeknight meal.
Equipment
- large heavy-duty skillet
- Tongs or spatula
- Measuring cups and spoons
- Whisk
- plate and foil
Ingredients
- 4 medium boneless skinless chicken breasts
- 1 tablespoon oil of choice
- 1/4 cup onion finely chopped
- 2 cloves garlic crushed or minced
- 1 cup chicken broth water can also be used
- 1 lime juice of 1 lime (about 2 tablespoons)
- 2 tablespoons cilantro chopped
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
- 1/2 cup heavy cream or half-and-half, or sour cream or Greek yogurt
Instructions
- Pat the chicken breasts dry and season both sides generously with salt and pepper.
- Heat 1 tablespoon oil in a large heavy-duty skillet over medium-high heat until shimmering.
- Add the chicken to the skillet and cook 7–8 minutes, turning once, until cooked through and golden; transfer to a plate and cover with foil to keep warm.
- Reduce heat to medium, add the chopped onion to the same skillet and cook about 1 minute until softened.
- Add the garlic and cook 30 seconds more, stirring so it doesn't burn.
- Pour in the chicken broth, lime juice, chopped cilantro, red pepper flakes, and season with salt and pepper; bring to a gentle boil.
- Simmer uncovered 8–10 minutes, or until the liquid reduces by about 1/4 cup and slightly thickens.
- Whisk in the cream during the last minute of simmering, then remove the skillet from heat.
- Return the cooked chicken to the sauce, spooning sauce over the pieces to warm and coat them.
- Garnish with additional cilantro if desired and serve immediately with rice or steamed vegetables.
Notes
- Use half-and-half or Greek yogurt instead of heavy cream to reduce richness.
- Adjust red pepper flakes to taste for more or less heat.
- Water can replace chicken broth if needed.