Creamy Cilantro Lime Chicken is an easy, family-friendly dinner made with juicy pan-seared chicken simmered in a rich, creamy cilantro lime sauce. This quick 30-minute chicken recipe is perfect for busy weeknights and is naturally higher in protein, low-carb and gluten-free.
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Cilantro and lime are a classic flavor combination, and when paired with a rich, cream-based sauce, they create the best Creamy Cilantro Lime Chicken recipe. This easy creamy chicken dinner is packed with bold flavor and made with simple ingredients.
This quick 30-minute chicken recipe is perfect for busy weeknights and is guaranteed to be a family favorite. Serve it with your favorite side dishes for a complete, satisfying meal.
If you love creamy chicken dishes, you may also enjoy Creamy Cajun Chicken, Chicken with Creamy Dijon Mustard Sauce, and Creamy Lemon Artichoke Chicken.
Why This Recipe Works
- Fresh cilantro and lime create a bright, flavorful sauce that pairs perfectly with tender chicken.
- This family-friendly Creamy Cilantro Lime Chicken can be made in just 30 minutes, making it ideal for weeknight dinners.
- With only 3 grams of carbohydrates per serving, this recipe is naturally low-carb, higher in protein and gluten-free. Serve it over mashed cauliflower, mashed potatoes, or alongside roasted vegetables like broccoli, carrots, or zucchini.
How to Make Creamy Cilantro Lime Chicken
Ingredients
- 1 tablespoon butter
- 1 pound boneless, skinless chicken breasts (cut thin or pounded to 1/4 to 1/2-inch thickness)
- salt (to taste)
- pepper (to taste)
- 3 cloves garlic (minced)
- 1 cup chicken stock (or bone broth)
- 1/4 cup loosely packed cilantro (minced, divided): fresh cilantro is strongly recommended.
- 1/4 teaspoon red pepper flakes (optional): the red pepper flakes give this recipe a mild spiciness. You can omit them, or add extra for more spice.
- 1/4 cup heavy cream
- 1 lime (juiced): fresh lime juice is strongly recommended or the best flavor, however bottled lime juice can be used if fresh is not available.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
If needed, pound the chicken to an even thickness of ¼–½ inch.
Mince the garlic and cilantro.
Create!
Heat a large skillet or cast iron pan over medium-high heat and add the butter.
Season both sides of the chicken with salt and pepper and add to the hot skillet.
Add the chicken to the hot skillet and cook for 3–5 minutes per side, or until golden brown and cooked through. 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 from the skillet to a plate and tent with foil to keep warm.
Add the garlic to the same skillet, adding a small amount of butter or oil, if needed. Cook for 30-60 seconds, stirring constantly, or until fragrant.
Stir in the chicken stock, 2/3rds of the cilantro, and red pepper flakes (if using).
Bring to a boil, then reduce the heat and 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 if desired.
Return the chicken to the skillet and spoon the sauce over the top.
Present!
Garnish with the remaining cilantro.
Tips and Techniques for the Best Creamy Cilantro Lime Chicken
- Pound the Chicken Evenly: pounding the chicken to an even thickness helps it cook quickly and evenly, preventing dry or overcooked spots. This also ensures a tender, juicy texture in every bite.
- Don’t Overcook the Garlic: garlic cooks very quickly and can turn bitter if overcooked. Stir it constantly and cook just until fragrant before adding the liquid ingredients.
- Adjust the Lime to Taste: start with half the lime juice, then taste and adjust. Limes can vary in acidity, and adding too much at once can overpower the creamy sauce.
- Make It Dairy-Free: substitute the heavy cream with full-fat coconut milk for a dairy-free version. This will slightly change the flavor but still pair beautifully with the cilantro and lime.
- Control the Spice Level: red pepper flakes add a mild heat. Omit them for a completely mild dish, or increase the amount for extra spice. You can also add a pinch of cayenne pepper if you prefer.
- Chicken Substitutions: boneless, skinless chicken thighs work well in this recipe and stay extra juicy. Cooking time may increase slightly depending on thickness.
Storage and Reheating Instructions
- How to Store Leftovers: store leftover creamy cilantro lime chicken in an airtight container in the refrigerator for up to 3–4 days.
- How to Reheat Leftovers: reheat gently on the stovetop over low heat or in the microwave in 30-second intervals, stirring the sauce as needed. Add a small splash of chicken stock or cream to loosen the sauce if it thickens.
- How To Freeze Leftovers: this dish can be frozen, but cream-based sauces may slightly change texture when thawed. If freezing, store in an airtight container for up to 2 months, then thaw overnight in the refrigerator before reheating gently.
FAQs
Can I Use Half-And-Half Or Milk Instead Of Heavy Cream?
Yes, you can swap out the heavy cream for half and half or milk. The sauce may not be quite as rich.
Why Did My Cream Sauce Curdle?
Using low heat when adding the lime juice to the cream and avoiding boiling the sauce will help prevent curdling. Stir gently and consistently.
More Skillet Chicken Recipes
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Creamy Cilantro Lime Chicken
Ingredients
- 1 tablespoon butter
- 1 pound boneless, skinless chicken breasts (cut thin or pounded to 1/4 to 1/2-inch thickness)
- salt (to taste)
- pepper (to taste)
- 3 cloves garlic (minced)
- 1 cup chicken stock (or bone broth)
- 1/4 cup loosely packed cilantro leaves (minced, divided)
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup heavy whipping cream
- 1 lime (juiced)
Instructions
- Heat a large skillet or cast iron pan over medium-high heat and add the butter.1 tablespoon butter
- Season both sides of the chicken with salt and pepper and add to the hot skillet. Cook for 3–5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F when tested with a meat thermometer.1 pound boneless, skinless chicken breasts, salt, pepper
- Remove the chicken from the skillet to a plate and tent with foil to keep warm.
- Add the garlic to the same skillet, adding a small amount of butter or oil, if needed. Cook for 30-60 seconds, stirring constantly, or until fragrant.3 cloves garlic
- Stir in the chicken stock, 2/3rds of the cilantro, and red pepper flakes (if using).1 cup chicken stock, 1/4 cup loosely packed cilantro leaves, 1/4 teaspoon red pepper flakes
- Bring to a boil, then reduce the heat and simmer until the liquid is reduced by half.
- Whisk in the heavy cream and half of the lime juice. Taste and add more lime juice if desired.1/4 cup heavy whipping cream, 1 lime
- Return the chicken to the skillet and spoon the sauce over the top.
- Garnish with the remaining cilantro.1/4 cup loosely packed cilantro leaves
Notes
- Pound the Chicken Evenly: pounding the chicken to an even thickness helps it cook quickly and evenly, preventing dry or overcooked spots. This also ensures a tender, juicy texture in every bite.
- Don’t Overcook the Garlic: garlic cooks very quickly and can turn bitter if overcooked. Stir it constantly and cook just until fragrant before adding the liquid ingredients.
- Adjust the Lime to Taste: start with half the lime juice, then taste and adjust. Limes can vary in acidity, and adding too much at once can overpower the creamy sauce.
- Make It Dairy-Free: substitute the heavy cream with full-fat coconut milk for a dairy-free version. This will slightly change the flavor but still pair beautifully with the cilantro and lime.
- Control the Spice Level: red pepper flakes add a mild heat. Omit them for a completely mild dish, or increase the amount for extra spice. You can also add a pinch of cayenne pepper if you prefer.
- Chicken Substitutions: boneless, skinless chicken thighs work well in this recipe and stay extra juicy. Cooking time may increase slightly depending on thickness.
- How to Store Leftovers: store leftover creamy cilantro lime chicken in an airtight container in the refrigerator for up to 3–4 days.
- How to Reheat Leftovers: reheat gently on the stovetop over low heat or in the microwave in 30-second intervals, stirring the sauce as needed. Add a small splash of chicken stock or cream to loosen the sauce if it thickens.
- How To Freeze Leftovers: this dish can be frozen, but cream-based sauces may slightly change texture when thawed. If freezing, store in an airtight container for up to 2 months, then thaw overnight in the refrigerator before reheating gently.
Nutrition
This recipe was originally posted February 11, 2019. It was updated with new images, step-by-step instructions, tips, techniques, and FAQ’s in February 2026.
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!