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Cilantro Lime Chicken


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Rate this recipe 4.3/5 (6 Votes)


  • 4 boneless, skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 1/2 cup yellow onion, finely chopped
  • 1/4 cup heavy cream
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 1/2 tablespoons fresh cilantro, finely chopped, plus extra for
  • garnish
  • 1/2 teaspoon red pepper flakes
  • kosher salt and freshly ground pepper, to taste
  • asparagus


Adapted from


Step 1

Preheat oven to 375º F and season chicken breasts with salt and pepper.

Heat olive oil in a large skillet over medium high heat and, once hot, add chicken.

Cook for 3-4 minutes per side, or until chicken is nicely browned. Repeat on other side, then transfer to a plate and cover with foil.

Return skillet to heat and add onion. Sauté for 3-4 minutes, then pour in chicken broth and lime juice. Season with cilantro and red pepper flakes.

Bring mixture to a boil, making sure to scrape up the browned bits from the bottom of the pan, and cook for 10-12 minutes, or until sauce is reduced and thickened.

Whisk heavy cream and butter into sauce until incorporated. Return chicken to skillet, then place in oven and bake for 5-10 minutes, or until chicken is fully cooked, yet still tender.

Remove from oven and let rest 5 minutes.

Garnish with remaining cilantro and lime wedges, and serve with a side of asparagus.

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