Creamy Cilantro Lime Chicken is an incredibly easy recipe of pan-seared chicken in a creamy cilantro-lime sauce. This chicken recipe is a great option for busy weeknights. With only 3 grams of carbohydrates, it’s gluten free and perfect for those who prefer low carb or keto-friendly dishes.
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Early in the existence of this food blog, I was obsessed with the combination of cilantro and lime. I made recipe after recipe with those flavors (like this similar recipe for Pan Seared Chicken with Coconut Cilantro Lime Sauce). I didn’t share every recipe that I made because it was getting a little out-of-control.
But, after a little hiatus, here I am again bringing all of the cilantro and the lime to this Creamy Cilantro Lime Chicken recipe! This is just one of many creamy chicken recipes that I’ll be sharing.
This skillet recipe is gluten free, and with only 3 grabs of carbohydrates per serving, its a perfect choice for those following a low carb or keto diet. As with all of the recipes that I share, if you’re not in any of those categories, you will still love this recipe!
Why This Recipe Works
Cilantro and lime are the perfect combination of flavors to use in the sauce. It pairs excellent with chicken.
It’s a family-friendly recipe that can be made in only 30 minutes making it a great choice for busy weeknights.
It’s a versatile recipe that can be served over mashed cauliflower or with a side of vegetables.
This recipe is very low in carbohydrates and 100% gluten free.
How to Make Creamy Cilantro Lime Chicken
Prep!
This recipe is super easy! You only need to mince the garlic and cilantro. Then, have all of your other ingredients out and ready to go.
Create!
Heat a large skillet over medium heat and add the butter.
Season the chicken with salt and pepper and add to the hot skillet.
Cook the chicken on one side until golden brown, about 6-7 minutes. Flip it over and cook the other side for about 5-7 more minutes, or until the chicken is cooked through and no longer pink in the middle.
Remove the chicken to a plate and tent with foil to keep it warm.
Add the garlic to the same skillet (no need to clean the pan beforehand). Cook for 30 seconds, stirring constantly.
Add the chicken bone broth, 2/3rds of the cilantro, and red pepper flakes, if using. The red pepper flakes give this recipe a mild spiciness. You can omit them, or add extra for more spice!
Gently simmer until the liquid is reduced by 1/3, about 10 minutes.
Whisk in the heavy cream and half of the lime juice. Taste and add more lime juice, as needed.
Place the chicken back in the pan.
Present!
Spoon sauce over the top, if desired. Top with the remaining cilantro.
We usually serve this recipe with a side of broccoli, cauliflower, or Brussels sprouts to keep the whole meal low carb.
Tips and Techniques for the Best Creamy Cilantro Lime Chicken
- Fresh cilantro works best in this recipe, however, if you need to use dried, cut the amount in half.
- The same goes for lime juice – fresh is best. If you use bottled lime juice, start with 1 tablespoon and gradually increase until the sauce reaches your desired flavor.
FAQ’s
- Can you use half and half or milk instead of heavy cream? Yes, you should be able to swap out the heavy cream for half and half or milk, no problem.
- How do you store leftover Creamy Cilantro Lime Chicken? Store any leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
Other Recipes to Try
- Skillet Creamy Lemon Chicken with Cauliflower Rice
- Ranch Pork Chops and Brussels Sprouts Skillet
- Easy Garlic Chicken
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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Creamy Cilantro Lime Chicken
Ingredients
- 1 tablespoon butter
- 1 pound boneless, skinless chicken breasts (thin sliced or pounded to 1/4 to 1/2-inch thin)
- salt
- pepper
- 3 cloves garlic (minced)
- 1 cup chicken stock (or bone broth)
- 1/4 cup loosely packed cilantro leaves (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup heavy whipping cream
- 1 lime (juiced)
Instructions
- Heat a large skillet over medium-high heat and add the butter.1 tablespoon butter
- Season the chicken with salt and pepper and add to the hot skillet.1 pound boneless, skinless chicken breasts, salt, pepper
- Cook the chicken on one side until golden brown, about 3 to 5 minutes, depending on the thickness, until golden brown. Flip it over and cook the other side for about 3 to 5 more minutes, or until the chicken is cooked through and no longer pink in the middle.Chicken is done when the internal temperature reached 165°F when taken with a meat thermometer inserted into the center of the thickest portion.
- Remove the chicken to a plate and tent with foil to keep it warm.
- Add the garlic to the same skillet, adding a small amount of butter or oil, if necessary. Cook for 30-60 seconds, stirring constantly, or until fragrant.3 cloves garlic
- Add the chicken stock, 2/3rds of the cilantro, and red pepper flakes, if using. The red pepper flakes give this recipe a mild spiciness. You can omit them, or add extra for more spice.1 cup chicken stock, 1/4 cup loosely packed cilantro leaves, 1/4 teaspoon red pepper flakes
- Bring to a boil, then lower the heat and gently simmer until the liquid is reduced by 1/2.
- Whisk in the heavy cream and half of the lime juice. Taste and add more lime juice, as needed.1/4 cup heavy whipping cream, 1 lime
- Place the chicken back in the pan and spoon sauce over the top.
- Garnish with the remaining cilantro.
Notes
Tips and Techniques
- Fresh cilantro works best in this recipe, however, if you need to use dried, cut the amount in half.
- The same goes for lime juice - fresh is best. If you use bottled lime juice, start with 1 tablespoon and gradually increase until the sauce reaches your desired flavor.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
Lori M says
I hate to ask, but I have a deadly allergy to cilantro – can you think of a different herb that would be a great replacement for it in this recipe?
Lauren Vavala says
Hi Lori! Absolutely! I think basil or mint would work well with this recipe. Let me know if you try it how it turns out.
– Lauren
Heather Fisk says
What an easy and delicious meal! My husband and teen sons loved it. Josh requested to have it again on the night before he left for college!
Lauren Vavala says
Love to hear this! Thanks for sharing and for rating the recipe – I really appreciate it!
– Lauren
Alex says
I made this recipie and it was so delicious, I just did a twist, instead of using the heavy wiping cream, I mix sour cream & cream cheese, and I got a thicker sauce, and I use lime instead of lemon which it was more tangy but it turns out amazing. I love it!!
Lauren Vavala says
Hi Alex! Happy to hear you enjoyed the recipe. I think you mean that you used lemon – good to know that it works out well too – thanks for the feedback!
– Lauren
Kathi says
Oh good gravy. This recipe is AH-MAY-ZING!! I made it with chicken thighs since I’ve had bariatric surgery and can’t eat a whole breast. I sautéed some white mushrooms to the recipe and then served on a bed of pilaf!! Yum!
Lauren Vavala says
Thanks so much! Glad that you enjoyed the recipe!
Patty says
So good! Thank you for this recipe. It’s a keeper.
Lisa says
This was so flavorful and tasty 🙂 The sauce was a little thin for me too, so I think I will try to bring it up to a boil like stated above to thicken it…or I may just add a teeny bit of xanthum gum…I will definitely be doubling the sauce next time though…sooooo good! I did sprinkle a little parm on it and that was good. I also think this would be good over rice or pasta if you do carbs. Thank you for sharing!
Michelle says
Made this recipe nd really like it. Is there a way for me to thicken the cream up without using white flour so I can keep it keto friendly?
Lauren Vavala says
Hi Michelle! I don’t usually add anything as a thickener if I’m making something with a heavy cream sauce. I do raise the heat to boil and let it thicken that way. You can also add cheese, if you think you’ll like the flavor. Some have mentioned adding Parmesan cheese to this particular recipe, but I haven’t tried it myself. You could also use a keto-friendly thickener like a tiny amount of xanthan gum, but again, I never do this so I can’t say for sure how much or how it will work out in this recipe.
Hope this helps ya out some:)
Lauren
Michelle Corvin says
Thank you for the advice. I will bring it up to a boil next time and see if tht gives me the consistency I want.
Grace says
You can try arrow root – it’s a keto friendly thickener. I use in place of corn starch many times. It works much better!
Lisa says
I made this recipe and it was really good. I told my husband I had a new recipe to try. Could not believe that he would like it. I also made Wheat Grain spaghetti with the chicken and it was a good combination.
Lauren Vavala says
Thanks for sharing Lisa! I’m so happy to hear the recipe was a success for you and your husband 🙂
– Lauren
Ashley says
Looks like a terrific recipe. Can leftovers be frozen?
Lauren Vavala says
Hi Ashley! Leftovers could be frozen, but cream doesn’t tend to thaw well and may separate or have an off-texture. You can store it for up to 3-4 days in the fridge or maybe cut the recipe in half if you’d rather not attempt to freeze. Hope this helps 🙂
– Lauren
Lori says
I have the pickiest husband and he LOVES this one! Thank you for this amazing recipe!
Lauren Vavala says
Awesome to read this feedback, thank you! Thanks for taking the time to come back to comment and rate the recipe – I really appreciate it.
– Lauren
Kristin says
First recipe review ever! This was so easy and delicious. I will make this over and over.
Lauren Vavala says
Ahhh this is so awesome to read! Thanks so much for taking the time to comment and rate, I really appreciate it and I’m so happy that you loved the recipe!!
– Lauren
Sara says
Loved this! It was delicious and a hit with the entire fam. Will be adding to our rotation for sure. We loved it on rice!
Lauren Vavala says
Awesome Sara! Glad your family enjoyed it 🙂 Thanks for coming back to let me know and for rating the recipe. I appreciate it so much!
Sara says
My older boys thought this was one of the BEST meals we’d had in a while. It was so yummy and will become a regular meal in our rotation!
Lauren Vavala says
Awesome! So glad to hear this!! Thanks for coming back to let me know 🙂
Rhonda says
Made this last night and it was amazing. I got an “outstanding” from the hubby. Will definitely make again. It was so easy to make and I only had milk so it was a great substitute for the cream.
Linda says
Just thinking about the combination of cilantro and lime already made me crave for this. This is a must-make recipe and it does look so creamy comforting!
Danielle Wolter says
just fell in love a little bit. creamy sauces with lime are seriously one of my favorites. this is such a great recipe. I’m totally with you on the cilantro lime combo!
Tisha says
This looks amazing! Love the creaminess and that chicken looks so juicy!
Kristine says
This is SUCH a great recipe. So flavorful and easy! It’s perfect for weeknights. I’ll be making this one again, thanks!
Leslie says
Cilantro and lime are music to my ears. I love anything with this duo. I’m always looking for a new way to prepare chicken and this sounds delicious.
Sharon Chen says
I love using cilantro! The combination of the ingredients in this chicken recipe is great. Can’t wait to try it!
Lisa | Garlic & Zest says
I just took out a package of chicken breasts to defrost for dinner tonight, but I didn’t have any idea which direction I was going in. I do now! Bonus that I have everything I need to make your delicious recipe!