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.