This dish delivers big flavor with minimal effort. The creamy lime sauce adds a burst of freshness that pairs perfectly with the bold taste of cilantro and juicy chicken. It’s a one-pan recipe that comes together quickly and works well with a variety of sides like rice, mashed potatoes, or steamed veggies. Plus, it’s naturally gluten-free and easy to adapt for different dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Olive oil or butter
Garlic (minced)
Heavy cream
Chicken broth
Fresh lime juice
Lime zest
Fresh cilantro (chopped)
Salt
Black pepper
Paprika or chili powder (optional, for extra flavor)
Directions
Season the chicken with salt, pepper, and optional paprika or chili powder.
In a large skillet, heat olive oil over medium-high heat. Sear the chicken on both sides until golden brown and cooked through (about 5–7 minutes per side). Remove from pan and set aside.
In the same skillet, add a bit more oil if needed and sauté the minced garlic for about 30 seconds.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
Add heavy cream and stir until the sauce is smooth and begins to thicken slightly.
Stir in lime juice, zest, and chopped cilantro. Let the sauce simmer for 2–3 minutes.
Return the chicken to the skillet and spoon the sauce over the top. Simmer for another 2–3 minutes to heat through and absorb flavor.
Garnish with additional cilantro or lime wedges if desired. Serve hot.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
Spicy Version: Add crushed red pepper flakes or diced jalapeños to the sauce.
Low-Dairy Option: Use coconut cream instead of heavy cream for a dairy-free version with a tropical twist.
Herb Swap: Try parsley or basil if you’re not a fan of cilantro.
Vegetable Boost: Add spinach, mushrooms, or cherry tomatoes to the sauce for extra nutrition.
Grilled Option: Grill the chicken and pour the creamy cilantro lime sauce over the top just before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat until heated through. Add a splash of broth or cream to loosen the sauce if needed. Freezing is not recommended due to the cream-based sauce, which may separate when thawed.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work perfectly and add more flavor and juiciness.
What if I don’t like cilantro?
You can substitute with parsley or basil, though it will change the flavor profile slightly.
Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich. Whole milk works best if substituting.
Is this dish spicy?
Not by default, but you can make it spicy by adding chili powder, red pepper flakes, or hot sauce.
Can I make this dish ahead of time?
Yes, cook and store in the fridge, then reheat gently on the stove. Add a little liquid to refresh the sauce.
What should I serve it with?
Rice, mashed potatoes, cauliflower rice, or pasta are all great choices to soak up the creamy sauce.
Can I use bottled lime juice?
Fresh lime juice is best for flavor, but bottled can work in a pinch.
Is this keto-friendly?
Yes, it’s low in carbs and suitable for a keto diet if served with keto-friendly sides.
How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C). Use a meat thermometer for accuracy.
Can I double the sauce?
Absolutely. Just double the ingredients for the sauce portion to have extra for serving.
Conclusion
Creamy Cilantro Lime Chicken is a quick, satisfying dish bursting with bright, tangy, and savory flavors. It’s the perfect meal for busy nights when you want something both comforting and full of fresh ingredients. With its velvety sauce and tender chicken, this recipe is bound to become a favorite go-to in your kitchen.
Creamy Cilantro Lime Chicken is a rich and zesty one-pan dish made with juicy chicken smothered in a velvety sauce flavored with garlic, lime, and fresh cilantro. It’s easy, flavorful, and perfect for weeknight dinners or special occasions.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Pan-Searing
Cuisine:Mexican-Inspired
Diet:Gluten Free
Ingredients
4 boneless, skinless chicken breasts or thighs
2 tablespoons olive oil or butter
3 cloves garlic, minced
1/2 cup chicken broth
3/4 cup heavy cream
2 tablespoons fresh lime juice
1 teaspoon lime zest
1/4 cup fresh cilantro, chopped (plus more for garnish)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika or chili powder (optional)
Instructions
Season chicken with salt, pepper, and optional paprika or chili powder.
In a large skillet, heat olive oil over medium-high heat. Sear chicken for 5–7 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, add a bit more oil if needed and sauté garlic for 30 seconds until fragrant.
Pour in chicken broth, scraping up browned bits from the bottom of the pan.
Add heavy cream and stir until combined and slightly thickened.
Stir in lime juice, zest, and chopped cilantro. Simmer for 2–3 minutes.
Return chicken to the skillet and spoon sauce over the top. Simmer for another 2–3 minutes to heat through.
Garnish with extra cilantro or lime wedges and serve hot.
Notes
Use chicken thighs for a juicier option.Coconut cream can be used instead of heavy cream for a dairy-free version.Add red pepper flakes or jalapeños for a spicy variation.Serve with rice, mashed potatoes, or veggies to soak up the sauce.
