Name: Creamy Cilantro Lime Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 4 cloves garlic, minced; 1/2 cup chicken broth; 1/2 cup heavy cream; 1/4 cup finely chopped fresh cilantro; 2 tablespoons fresh lime juice (about 1 lime); Zest of 1 lime

Why You’ll Love Creamy Cilantro Lime Chicken Recipe

It’s a one‑pan meal — less mess, fewer pans to clean.
The chicken stays tender and juicy thanks to searing and finishing in sauce.
The sauce brings a wonderful combo of fresh lime, aromatic cilantro, a touch of heat from red pepper flakes and a rich creamy texture.
It’s versatile: serve it over rice, with vegetables, or alongside tortillas.
It’s a crowd‑pleaser you’ll want to make again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless skinless chicken breasts
Salt & freshly ground black pepper
Olive oil
Chicken broth
Fresh lime juice
Onion (yellow, white or red)
Fresh cilantro, chopped
Red pepper flakes (adjust to heat preference)
Heavy cream
Unsalted butter
Optional: lime wedges and more cilantro for garnish

Directions

Preheat your oven to 375 °F (190 °C).
If your chicken breasts are uneven in thickness, pound them down so they’re even. Sprinkle both sides with salt and pepper.
In a large oven‑proof skillet, heat the olive oil over medium‑high heat. Add the chicken and cook about 6‑7 minutes, turning once, until nicely browned on the outside (they don’t need to be fully cooked through yet). Transfer the chicken to a plate and cover with foil.
In the same skillet (don’t clean it), add the chicken broth, lime juice, chopped onion, cilantro and red pepper flakes. Return to heat, scraping up the browned bits from the pan bottom. Bring to a boil and cook, uncovered, for 10‑12 minutes or until the liquid is reduced to about ½ cup.
Reduce heat to medium‑low and stir in the heavy cream and butter until the butter melts and the sauce is smooth. Remove from heat.
Return the chicken to the skillet, turning it once to coat both sides with sauce. Then transfer the skillet to the preheated oven and bake uncovered until the chicken is completely cooked through (internal temperature should reach at least 165 °F / 74 °C), about 5‑10 minutes.
Serve the chicken with sauce spooned over top. Garnish with lime wedges and extra cilantro if desired.

Servings and timing

Serves: 4 people
Prep time: ~30 minutes
Cook time: ~10 minutes on stove + ~5‑10 minutes in oven
Total time: ~40 minutes

Variations

Swap chicken thighs for the breasts if you prefer darker meat — no other changes needed.
For a dairy‑free version: use full‑fat canned coconut cream instead of heavy cream and coconut oil instead of butter.
Adjust the red pepper flakes to increase or decrease the heat level.
Serve with different sides: rice, roasted veggies, steamed green beans, or even tortillas for a Tex‑Mex twist.
Add extra veggies to the skillet (like zucchini or bell peppers) before baking for one‑pan complete meal.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator, up to 3‑4 days.

To reheat:

On the stove: heat over medium and stir gently until warm.
In the microwave: cover and heat in short intervals, stirring in between.
In the oven: place the chicken and sauce in a baking dish, cover with foil, and heat at ~350 °F (175 °C) until warmed through.

FAQs

How thick should I pound the chicken breasts?

You want the chicken breasts to be of even thickness so they cook uniformly. Aim for about ½‑inch (1.25 cm) thick at the thickest part.

Can I use bone‑in chicken?

You can, but you’ll need to extend the cooking time, and the sauce may reduce more while the chicken finishes cooking. Boneless, skinless breasts are simpler for this one‑pan method.

Why did my sauce separate or curdle?

If the cream is too cold or the heat is too high when you add it, it may separate. Use heavy cream, bring the pan to medium‑low before adding cream and butter, and stir until smooth.

Can I make this gluten‑free?

Yes — the recipe naturally contains no wheat or gluten ingredients (assuming your chicken broth is gluten‑free).

What if my skillet isn’t oven‑proof?

No problem. After you make the sauce on the stove and return the chicken, you can transfer everything to a baking dish and bake in the oven.

Can I double the recipe?

Yes. You can double all the ingredients, and the sauce amount is generous enough to handle more chicken.

What temperature should the chicken reach to be safely cooked?

The internal temperature of the chicken should reach at least 165 °F (74 °C).

Can I freeze leftovers?

You can freeze the chicken and sauce, but the texture of the cream sauce might change slightly after thawing and reheating. If you do freeze, cool completely, store in a freezer‑safe container, and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.

What sides pair best with this dish?

Rice (white, brown, or even cauliflower rice), roasted or steamed broccoli, green beans, zucchini, or a crisp salad all work well. The creamy sauce is great for drizzling over everything.

Can I use bottled lime juice?

Fresh lime juice gives the best flavor, but bottled juice can be used in a pinch. Adjust the amount to taste, as bottled versions can be more acidic.

Conclusion

This creamy cilantro lime chicken is a flavorful and easy one-pan meal that brings brightness, richness, and a hint of spice to the dinner table. With flexible ingredients and serving options, it’s sure to become a regular go-to recipe you’ll love cooking again and again.