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Creamy cilantro lime chicken in a black skillet.
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4.95 from 17 votes

Creamy Cilantro Lime Chicken

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American, Chicken, Gluten Free, Low Carb
Servings: 4 servings
Calories: 223kcal

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.

Video

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.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 223kcal | Carbohydrates: 3g | Protein: 26g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 100mg | Sodium: 453mg | Potassium: 456mg | Vitamin A: 445IU | Vitamin C: 7.2mg | Calcium: 25mg | Iron: 0.5mg