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.
This post contains affiliate links. See our Disclosure Statement for more information.
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
Love this Creamy Cilantro Lime Chicken recipe? Follow me on Pinterest, Instagram, and Facebook for more!
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 (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.
