Creamy Cilantro Lime Chicken is an incredibly easy, family-friendly recipe made with pan-seared chicken in a creamy cilantro-lime sauce. This chicken recipe is a quick option for busy weeknights that can be made in just 30 minutes. It’s naturally low carb and gluten free.
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Cilantro and lime is a flavor combination that you can never go wrong with. Add in a cream-based sauce and you get the best Creamy Cilantro Lime Chicken recipe.
It’s a quick and easy recipe that the whole family will love. You can serve any number of side dishes with it to make a complete, delicious meal.
If you love creamy chicken dishes, you may also want to try these recipes for Creamy Cajun Chicken and Creamy Lemon Artichoke Chicken.
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.
This recipe has only 3 grams of carbohydrates per serving and is gluten free. It can be served over mashed cauliflower or mashed potatoes. It pairs perfectly with a side of roasted vegetables like broccoli, carrots, zucchini and so much more.
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 thin)
- salt
- pepper
- 3 cloves garlic (minced)
- 1 cup chicken stock (or bone broth)
- 1/4 cup loosely packed cilantro (minced)
- 1/4 teaspoon red pepper flakes (omit for a mild version)
- 1/4 cup heavy cream
- 1 lime (juice)
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 1/4 to 1/2-inch thin.
Mince the garlic and cilantro.
Create!
Heat a large skillet over medium-high 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 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.
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.
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.
Place the chicken back in the pan and spoon sauce over the top.
Present!
Top with the remaining cilantro.
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 days.
FAQ’s
Can You Use Half-And-Half Or Milk Instead Of Heavy Cream?
Yes, you can swap out the heavy cream for half and half or milk, no problem.
More Skillet Chicken Recipes
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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.
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 May 2023.
