Cilantro Lime Chicken

Cilantro Lime Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 4

    boneless, skinless chicken breasts

  • 1

    cup low-sodium chicken broth

  • ½

    cup yellow onion, finely chopped

  • ¼

    cup heavy cream

  • 2

    tablespoons extra-virgin olive oil

  • 2

    tablespoons unsalted butter

  • tablespoons fresh cilantro, finely chopped, plus extra for

  • garnish

  • ½

    teaspoon red pepper flakes

  • kosher salt and freshly ground pepper, to taste

  • asparagus


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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