Dinner just doesn’t get any easier! One skillet (or one pan) dinners are my absolute favorite to make. They require minimal prep and clean-up so you don’t end you stressing about dirty pots and pans later!
This creamy cilantro lime chicken is extremely easy to make and has become a weekly part of our dinner routine. The chicken is tender and flavorful and the creamy sauce is just out of this world. The chicken can be served with a side of veggies, rice, or even pasta.
For the creamy texture, heavy cream or half and half works great but if you’re on a diet, we like to use sour-cream or greek yogurt instead. You end up with the same flavor and texture and skip out on some of the added calories.
Easy One Skillet Creamy Cilantro Lime Chicken
Ingredients
- 4 medium boneless, skinless chicken breasts
- 1 Tablespoon oil of choice
- 1/4 cup finely chopped onion
- 2 cloves garlic, crushed or minced
- 1 cup chicken broth, water can also be used
- Juice of 1 lime, or 2 tablespoons
- 2 tablespoons cilantro chopped cilantro
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
- 1/2 cup heavy cream or half and half, or sour-cream or greek yogurt
Instructions
- In a large heavy-duty skillet, heat the oil over medium-high heat. Season chicken generously with salt and pepper then add the chicken and cook for 7-8 minutes, turning once or until chicken is cooked through. Remove chicken from skillet and cover with foil on a separate plate, set aside.
- Add onions to the same skillet (without washing it) and cook onion for 1 minute. Add garlic and cook for just 30 seconds. Add chicken broth, lime juice, cilantro, red peppers flaked, and salt and pepper to taste. Bring to a gentle boil for 8-10 minutes or until liquid is reduced by 1/4 cup.
- Whisk in cream during the last minute. Turn off heat and return chicken to the sauce. Garnish with more cilantro. Serve with aside of steamed veggies or rice. Enjoy!
nutritional facts per serving with heavy cream:
nutritional Facts per serving with greek yogurt: 
Our kids are this up. No leftovers! YUM! I did use 7 cloves of garlic instead of the 2 it said in the recipe. We love garlic. Served it with roasted asparagus.
Ate not are. Sorry.
Had this for the first time today. We really enjoyed it. I made a couple of changes. I used Fiesta Fajita seasoning the chicken thighs as a rub. I also added fresh lime zest to the lime juice. Finally, I add 1/4 teaspoon of Chipotle Chili powder instead of the red pepper, I would probably double that. Looking forward to left overs tomorrow. Thank you.
I’ve been making this recipe for a while and it’s always a favorite. Quick and easy and delicious! I’ve put it over rice and over spaghetti pasta and both equally delicious. I tend to make a little extra sauce than what the recipe states .
I made these and hey were delicious. I used a diced poblano pepper and sauteed it with the onion and garlic in lieu of the red pepper. I also used light sour cream. This is going to be a favorite in my home. Served with Lime zest & Butter flavored Jazmine rice and fresh beets.
Why did my sauce curdle? Heat was off, half and half was warmish. Skillet was hot.
It would most likely be the heat! Try using heavy cream next time.
If your using sour cream I’ve found it’s best to temper it before adding as the sauce gets pretty hot. I just put the sour cream I want to use in a bowl and then add a tablespoon spoon at a time until the sour cream is warmed up before adding it to the pan. But I’ve also found I like it better with heavy whipping cream cause less work lol
I have been making this recipe for a year or two now. One of my family’s favorites, first time I made it,they told me to put it on the keeper list. I have not tried it with sour cream but use half n-half or heavy cream or mix in a little yogurt. An awesome recipe and not a lot of work. Thank you!!
A family favorite!
your husband sounds like a loser
Maybe take a cooking class and drop your husband off at a therapist.
Very easy and quite delicious! A hit with my teenage son as well. Made it with low fat sour cream. Thank you!
Sounds like your husband needs to take a step back and reflect if your hard work, despite it being a failure, creates such madness. There’s no need to be embarrassed that it did not turn out to your liking, that’s the beauty of cooking… we learn and adapt as we cook.
Two stars from me. Very uneventful, boring meal. This is a poor way to cook meat. It comes out tough. Not sure where all the rave reviews are coming from
Delish, but recommend halving the lime and adding a LOT more cilantro (for double the recipe I used an entire Trader Joe’s bag, leaves and stems chopped in a blender) as well as adding cornstarch to the cream (I used half and half) before whisking it in at the end.
This was very good! The one thing I did different was to add 2 and a half cups water extra and a cup of rice. After cooking the chicken I let it simmer with the rice and water until the rice was cooked. It made the rice taste incredible!
Made this tonight for the first time and leaving a review so I have my own feedback for next time, because there *will* be a next time!
I’d recommend using thin sliced chicken breast or chicken breast tenders to cut down on cooking time. Also, for ease I added the chicken broth, lime juice (1 1/2 limes), crushed red (will cut that back to 1/4 tsp next time bc it was a little hot for my kids) & chopped cilantro together while waiting for my kinda big chicken to cook (took more like 12 minutes each). Was planning to double the garlic and cut the onion since onion bothers my stomach, but in my excitement that the chicken was finally done I forgot about the next saute step and dumped the broth mixture straight in so rather than sauted garlic I added garlic powder, salt and pepper while it was simmering. Followed the advice of others to remove from heat before adding 1/2 c sour cream & splach of whole milk. Came out great, my husband and kids said it was as good as the local Mexican restauran catus cream sauce chicken dish we all love. Will for sure be adding this one into the rotation regularly!
This is DELICIOUS! I couldn’t wait for dinner so I made it a few hours before dinner and am making it again for my family. This would be excellent with fettuccini noodles! I used a purple onion and it was great in it because that’s what I had on hand. You will NOT be disappointed!
Could I substitute Lemon for the Lime?
Yes, that will work!
My wife and I made this last night and it was delicious!!! In our dish we added the ready made pepper blend from the fresh prep in the produce section and added Jalapeno pepper also and sautéed them and then followed the recipe and we used sour cream. We plated it over a bed of Mexican yellow rice.
This recipe is definitely a keeper in our recipe book!!!
I do have a question, what about adding some basil or swapping cilantro for the basil to make it more Italian?
You can certainly swap out the cilantro for basil or parsley for an Italian twist. I have a few other creamy chicken dishes that are more Italian-inspired! Try a search for creamy garlic chicken on the search bar 🙂
Don’t think Basil would be my choice. Love it but not here.
Love this. Always looking for new chicken recipes
I made this as is and we loved it. But I’m wondering if anyone can think of how to adapt it to crock pot or instant pot?
I have this in the crock pot right now. Brown chicken breasts in butter, add to crock pot. Add garlic and onions (I left the onions out due to allergy) add chicken broth to deglaze pan, pour it all in slow cooker. Use less broth because you won”t be reducing liquid in the skillet. Add lime juice and red pepper flakes to slow cooker. I plan to add the half and half and cilantro about 30 minutes before the chicken is done because dairy and fresh herbs should go in near the end. I will add a cornstarch slurry if needed or I will take the chicken out when done and cook for a few minutes on high with the lid off to thicken the sauce. Slow cookers don’t require much liquid for chicken breasts in my experience. I will let you know how it turns out!
Oh my goodness, so delicious 😋 I only used 1 T. Of Lime Juice, 1/2 cup chopped onion, 3 cloves chopped garlic & did not have to thicken the sauce with anything. I made sure the sauce was simmered until it was about 1/4 cup. Took off heat & gradually whisked in heavy whipping cream. I only used 1 chicken breast split in half so I would double, triple the sauce because it it so good if using more than 1 chicken breast. Served over White Rice. Can’t wait to eat leftovers tomorrow!
Made it as-is but lowered red pepper to 1/4 tsp for my wimpy kids. It was still pretty spicy! I loved it but just as a heads up for those with weak tolerance to heat, even 1/4 tsp was hot for wimps!
It was awesome. I’m making this one again!
Very yummy!! I like that it’s so easy and only uses 1 skillet. I also love that I can get it all cooked in 30 minutes and it looks and tastes like it took much longer. As a busy mom of 3 this is super important!
I have made this dish probably about 10 times now. I use extra cilantro and only half a lime. I found using the full lime to be a bit to much for my taste. I also highly recommend cooking extra. This is one dish that the leftovers are even better because all the flavors have had time to rest and really come out.
My version. I cubed the chicken, fried it with the onion and then added 1/2 bag frozen peppers, the remaining ingredients (minus cream), and let it simmer for 10 min. After I added 1c sour cream and 2 tbs of cream with 1 tbs of cornstarch to thicken the sauce. Over rice it was amazing. Fabulous flavor! Total keeper.
Delicious! I had some cilantro to use up and I was sick of cilantro and lime marinade so I thought I would try this. I started cooking When realized that I didn’t have any lime but I did have lemon and that worked out just fine. I had Greek yogurt for the dairy and I took the others advice and removed it from the heat as I quickly whisked it in and I avoided it curdling. I will definitely make this again, it was easy and very flavorful.
I was really excited to make this because we LOVE cilantro but I found the lime to overpower the cilantro and I had added extra cilantro so if I ever make it again I would cut the lime in to half.
Delicious. My fussy daughter loved this dish. It is a regular meal in our household now. I serve it with roasted potatoes and broccoli.
This was delicious but my sauce didn’t thicken, any suggestions?
Make a quick cornstarch slurry and whisk it in. It should thicken it up 🙂
This a high end restaurant quality recipe. Made it tonight for dinner and it was scrumptious. I added a bit more garlic, lime juice and cilantro because I love them so much. Served it with a salad of lettuce, green onions and grape tomatoes. Didn’t even need a salad dressing because of that yummy sauce.
And for people who find the sauce too thin, just add an 1/8 tsp of Xanthum gum and cook it for a few minutes longer.
This is a keeper for me. Thank you so much for posting this lovely dish.
What are some good sides items that go with this dish . I need a few ideas !! 🙂
white rice for sure!
Cilantro Black beans and corn season the beans with salsa
Honestly I thought it was bland. I had to more than doubled the seasonings and the lime.
3 stars because was fairly quick and easy to make.
OMG! Super delish! I used chicken broth, doubled the garlic, added a pat of butter with the onions, and used light sour cream. My son (who hates cilantro) said I could make it every night. Served over long grain and wild rice with toasted baby carrots.
This recipe is amazing! My husband literally licks his plate!
I make it as stolen only doubled.
This recipe is probably awesome as written. I used low-fat greek yogurt because it’s all I had and I baked my chicken to save myself having to clean oil splatters from pan frying chicken breasts. I think these two deviations greatly affected the outcome of this dish. Next time, I’m going to follow the directions to a T. The flavor is definitely there. Like others mentioned, the sauce needs corn starch to thicken it up a little.
This came out delicious! Thank you! I used chicken drumsticks because that’s what I had on hand. I browned them and removed from the pan. I used a couple more cloves of garlic simply because I like garlic and used the juice of two limes instead of one. Once the liquids minus the heavy cream were simmering for a few minutes I added back the drumsticks, put the lid on and let it simmer on low/medium for about 10 minutes. Removed the chicken and stirred in the cream at the end and added back the chicken. Very flavorful and relatively quick!
This was excellent, thank you!
Low carb, low calories and it was very delicious! I put this with cauliflower rice and green beans and this was a hit! Definitely a do again meal.
Amazing! Tastes a bit like chicken piccata. I added 1/2 cup Bella mushrooms and added cream with the chicken broth instead of at the end. Stirred often. Also used fresh lime juice about 2 -2 1/2 ounces.
Could not taste the lime at all. Needs double the amount of lime. Very good. Needs a little tweaking with the constancy. Maybe add corn starch or flour.
QUESTION: I’m a beginner. I used half-and-half at the end and it looks like it curdled as soon as I poured it in. What did I do wrong? It still tasted good but I was hoping for a great photo too!
Mine curdled too! I used the recommended Greek yogurt alternative and it curdled 🙁 not sure what I did wrong
Whenever you add acid (lime) to anything not full cream it will curdle…. higher the fat content the chances are less to curdle.. if you are going to add it especially to half n half … take it off the heat and whisk quickly before it curdles. Hope this helps.
I think it also helps if it’s not cold when you add it. Let it sit out at room temperature for about 10-15 mins. I’m going to try this tonight with heavy cream. It looks delicious!
Obsessed! This recipe is AMAZING and low cal. I’m in heaven! This will definitely become a staple in my house.
Any time you add cold dairy to hot liquid it will curdle unless you temper it. You need to take a small amount of hot stirred into cold, then add more to bring the temps closer before adding the cold into the hot.
Whenever adding cream, turn the heat off, wait a minute for it to settle down, and then whisk the cream in – the constant whisking is key to preventing it from curdling.
I hear my cream slowly until hot before I quickly mix it into a base they has acidity (tomato, lemon or lime juice infused, vinegary sauces etc)
Thanks a lot.
It looks delicious 😋.
1/How much the weight of chicken in gram per one serving approximately ?
2/ How much the calories of half a cup of heavy cream because I expected the total calories of serving will reach 300 calories.
Thanks and sorry for my questions
Np Alaa! A standard serving size of chicken breast is about 4 oz. There are about 215 calories in 1/2 cup of heavy cream. Hope that helps!
I cook A LOT for my s/o and he said this is his favorite meal I’ve ever made. Thanks for the recipe! Made it as written but added a bit of cayenne for a kick. Will definitely make it again (and again!)
Glad you enjoyed it! Thanks for stopping by 🙂
I love this recipe. I make it so often that I have it memorized lol.
My sister made it today and it was soooooo good.
I’m trying to pin this recipe but it won’t allow it
We are working on getting the pins back up!
Easy and Delicious! Added some mushrooms and a little green pepper, diced. Husband had two helpings!
Yum, mushrooms and bell pepper sound like a great addition!
This recipe is AMAZING! My picky kids love it, heck the whole family loves it! It’s so easy to make!!! I love the one pan, all the ingredients come together SO WELL. I use sour cream, yummy! Thank you !!!
Happy the kids liked it 😀
I THOUGHT THIS WAS VERY GOOD. I REVOLVED THE WHOLE MEAL AROUND SOME EXTRA CILANTRO I HAD AND SERVED IT WITH BROWN RICE AND BROCOLLI. I USED FAT FREE HALF AND HALF BECAUSE THAT IS WHAT I HAD IN THE FRIDGE. I WOULD MAKE IT AGAIN.
I wouldn’t recommend the yogurt. It tastes good, but isn’t exactly creamy. But such a good recipe.
Oops – and we put it on a bed of zoodles. Amazing.
This was the best meal i’ve ever had! i made this on sunday and i definitely will be making this tonight because it was too good. i almost did not want to share! also, i will be making this weekly with a side of brussel sprouts!!! thank you so much! i also recommend adding the brussel sprouts to the same pan, it all tastes so good together!!
This was INSANE! i absolutely love cilantro and this dish Was perfect. I would 100% make this again! I was literally licking my plate and the pan!
Loved it!!i substituted the heavy cream with SOUR cream.. and used sea salt… i also used water instead of the chicken broth.. and it was still delicious
Back again….so I added some cornstarch/water mixture to thicken it up. Using the sour cream (I doubled the broth and sour cream), and it is scrumptious! However, I had brain fade and forgot to add the lime! I did put some shredded parmesan on it. To die for!
I am making this right now! While the chicken is cooking, I added in the last bits of some frozen veggies: stir fry mix (onions, bell peppers), chopped spinach, and some peas. I’m going to do the broth and sour cream. Smells so good! Hopefully it’ll taste good, too! Will serve with steamed rice.
Love this recipe. I’ve done it with shrimp as well and it’s bomb!
Not good
Made this but used coconut milk for the cream part for a more Thai flavor and served over coconut lime/cilantro brown rice. Yum!
Ang, what did you not like about it?
Super easy and delicious!
This is one of my all time favorite recipes. So easy and flavorful. I like to serve it over brown rice or quinoa to soak up the amazing sauce (I usually double the sauce because I love it so much)! Thank you!!!
Absolutely love this recipe major hit with the hubby. The kids ,not so much,too much cilantro (they say).
It is easy and very tasty. I made it with greek yogurt because I think it’s healthier. My boyfriend loved it and said that there is no reason for us to go to restaurants… well, i’m the one cooking…
I make this at least once a week! My kids love it!
Thanks for the 5 stars! So happy you and your family enjoyed the dish! <3
This was sooo good!! Even the Little one loveD it!
I have made this both the way the original recipe called for, and also substituting low FODMAP ingredients so that my boyfriend could eat it. This recipe came out beautifully both ways. The substitutions I’ve made are to use garlic oil and chives instead of garlic and onions. I add a tablespoon of garlic oil and two tablespoons of dried chives along with the rest of the sauce ingredients, and I cannot tell any difference in flavor. We also use lactose free half and half to finish the sauce. Thank you so much for this recipe! It’s become a staple in our home.
NoVice cook here. Made this recipe using greek yogurt and learned something new.
My sauce curdled just at the End and I thought i’d ruined this dish. Turns out, Dairy sauces have specific needs pertaining to fat content, acidity and heat. Lesson learned! I was able to salvage the sauce by reducing the heat to low and Whisking in an egg yolk, but i do believe that altered the taste of what this should have been.
Perhaps you could add some more specific directions for substitutions?
I will be trying again using the Original ingredients 🙂
Same here, yogurt curdled….sad girl here 🙁
Delicious, followed the receipe, and used half and half.Poached the chicken in the sauce at the very end because it was n ot quite done. The whole family enjoyed it with savory rice and sauteed fresh corn. We had half a bottle of Domaine Zind-Humbrecht Pinot Gris Calcaire sitting in the fridge, and it was a lovely match. Will definitely make it again.
I followed the recipe substituting cream for 1% milk and didnt add cilantro and it still came out amazingly. Ive made it many times now and it remains a favorite!
You will like
We love this Recipe! Its become a regular in the dinner rotation. We always double the sauce and put the whole thing in the oven to thicken more at the end. That way we can just brown the chicken in the pan initially. When we take it out of the oven we add a bit more lime. Delicious!
Thanks for this! I enjoyed it and would make a couple of suggestions for the recipe:
-Indicate in the ingredients that some cilantro should be reserved for garnish (we had used all that we had in the sauce)
-my sauce too thin/runny, and i think it might be better to reduce by more than 1/4 cup – reduce at least by half
-Also I think I will try this again, but I will partially stew the chicken in the sauce as it reduces, rather than completely cooking it in the pan fry. the chicken was a bit dry and lacking in flavor.
will definitely make again with the modifications above. It’s a really tasty flavor combination.
Add a half stick of Cream cheese and butter to the heavy whipping cream !!!
Love this recipe! I often use shrimp instead of chicken… I find it way tastier. The chicken itself doesn’t have much flavor besides be covered in a delicious sauce. Is there any suggestions to infuse more flavor into the chicken. Thighs? Perhaps a marinade with similar flavors?
Made this dish last nigHt and it was sooo good! I served it over rice wIth southweStern Corn. I will be using this recipe agAin!
MY FIANCE loveD IT, CAN’T DO ALL CAPS BECAUSE i’M STUCK IN ALL CAPS, BUT YOU GET THE DRIFT. ONE OF THE BEST, EASIEST RECIPES EVER. IF ONLY I COULD MASTER BROWNING MEAT, i WOULD BE THE BEST COPYCAT CHEF EVER. SMILE
i forgot to mention that the cream was very watery – i had to add cornstarch, but mixed it with some of the pan sauce in a small bowl and added back into the pan – just do a little at a time, otherwise it will be too thick,,,but still sooooo yummy
Rave reviews. MY FIANCE loveD IT, CAN’T DO ALL CAPS BECAUSE i’M STUCK IN ALL CAPS, BUT YOU GET THE DRIFT. ONE OF THE BEST, EASIEST RECIPES EVER. IF ONLY I COULD MASTER BROWNING MEAT, i WOULD BE THE BEST COPYCAT CHEF EVER. SMILE
I absolutely love this dish! I prefer the chicken thighs over the breasts but with either one it is delicious! I have shared this with many friends who have tried it and also thought it was amazing.
What a great recipe! My husband and enjoyed it, this is a keeper for us.
After reading comments. Added a TABLESPOON of cOrnstarch to thicken. Doubled the cream. Juice of two limes. One bunch of cilantro. And seasoned boneless thighs with salt pepper and cumin brfore frying. Also added 1/2 cup of mushrooms. Was amazing.
Thank you
first of all, I am so happy I made this recipe. amazing!! I suck at cooking CHIcKen in a pan so I made it in the CROCKPOt. I also didn’t have heavy cream so i substituted with butter, milk AND flour. The FLAVOR is wonderful. Thank you for sharing.
This wAS DELICIOUS!
Delicious and super easy! Served over jasmine rice. I used sour cream so it wouldn’t curdle, turned out tart but Very tasty. I will probably half the red pepper flakes next time since it was a little too hot. Overall a wonderful and Easy recipe to Have on hand 🙂 thank you!
This was delicious! I followed the recipe exactly and it was very tasty. My husband and son both loved it. I wished the sauce was a little thicker but in hindsight it was light and refreshing and I will make it the same way again. thank you!!
it was tasty! I used almOnd milk sub since im lactose intolerant. I made sure it was Unsweet.i used a tiny bit more lime.
I added a tiny dash of corn starch to thicKen. Yummy i Served it over white cilantro rice. 🙂
I have everytHing but cilantro, any substitue i can use? Dry spices?
You can use cumin and coriander powder or omit the lime and add parmesan instead. Check out this recipe: https://gimmedelicious.com/2017/10/03/creamy-garlic-parmesan-chicken/
Absolutely delicious! Easy to make and was enjoyed by the whole family… kids INCLUDED! I served with grIlled asparaGus and farfalle (bow tie) noodles (kids chose the pasta). I will definitely be making this often…by request!
Awesome with greek yogart inStead of heavy cReam. I served it oVer angel hair pasta with steamed Asparagus.
This was a bit too hot for me with the amount of red pepper flakes called for, but otherwide easy and delicious.
This looks delicious, but I’m wondering what makes it so high in sodium? Is it the chicken broth?
try low sodium chicken broth.
I believe that is correct. I would use no sodium or low sodium broth.
I couldn’t get my cream to thicken. Not the right texture but flavor was still good! Any suggestions on how to get thicker cream?
Add some cornstarch
Had anyone tried this recipe with coconut milk, instead of cream? My family is lactose I tolerant.
Coconut milk sounds like a delicious substituTe
Cashew milk works great toO. Or lactose free sour cream.
I used dairy free sour cream, worked great
Yes,,, Tonight and it was to die for!
I served it with earthly choice black rice recipe with sweet Potatoes…one of my top five all time recipes ever!
I’ve been looking for a new cilantro and lime recipe to incorporate at home. I liked the concept of this dish but the overall taste was kind off putting bc I used heavy whipping cream and the sour cream taste it achieved made me feel like I curdled it. I ended up adding cumin and chili powder and turning it into a white chicken chili type of sauce because it was initially too tart for me (which is weird bc I love the tastes of sour cream and lime!) Good recipe, will def continue to make it this way.
I made this for my family of picky eaters…. I doubled the recipe and had very few left overs… this will become a staple in my house… they kept thanking me and thanking me. Thanks for sharing
There’s nothing better than a recipe approved by picky eaters! I know the feeling, Kris. I have two picky eaters of my own and when I found a recipe that works, I stick with it 🙂
Great recipe! I used half and half and added a half block of cream cheese. It was so creamy and yummy! This will be a regular to our menu😊
I added the lime right when I added the chicken stock, and I didn’t have any curdling with the heavy cream at the end. My family LOVED this recipe!! Thanks!
Yay! Glad the family enjoyed the dish, Shannon 🙂
Awesome and so easy. I love the taste of cilantro and lime so this was a winner. Served over rice and with brocoli on the side. I’m thinking this will be an easy meal to make for guests.
I made this last week using the greek yogurt substitution and was thrilled with the results! It makes for a tangy and creamy change of pace for a healthier chicken entree! Will definitely be making again!
So amazingly delicious. I have an incredibly picky husband and he can’t wait for me to make this again. A true taste sensation.
This was delicious! The recipe calls for the correct amount of ingredients, temp, etc.. so when I doubled it, it was perfect. The one thing I tweaked, was that I only browned the chicken at first, and added it back to the sauce after the cream was added, to let it cook through – on low for about 20 min. This allowed the sauce to thicken up as well. I also added the lime last, like some other people suggested, and I had no problem with curdling. Plus, I added a splash of wine!
Really good. Picky 5 year old asked me to make it “every day” … only mine curdled too. How to avoid that? Will definitely make again.
This was great recipe my husband and I loved it. my only suggestion is if you use sour cream instead heavy cream season with less salt mine was a little salty, but now I know better for next time.
Sooooo D-lish!!! Added mushrooms and will make it again and use bell peppers! I did need more sauce though so will double the liquid next time. Mmmmm good 😉
I made this for dinner tonight. I also had the lime juice curdle the cream but it was so tasty. My family loved it and I will definitely make this recipe again.
This was really good! I couldn’t get it to thicken though so I added a bit of cornstarch. Tasty and fresh.
How did anyone not have the lime juice curdle their cream. Mine tasted great but looked terrible like full of little lumps. Not the most pleasant texture. ????
Don’t add the lime juice until the broth and cream are heated in the pan. It will not curdle if u do it that way. ????
I mix the lime juice into the yogurt with a small whisk before adding to pan. Maybe that would work with cream, too.
This is my all time favorite recipe. I have made it quite a few times as written but I typically double the sauce just because it is SO FREAKING GOOD! I also make rice and put the chicken and sauce over rice. Love it, Love it, LOVE IT!!!!
Wow, I just made this and it turned out really good but I used plain yogurt instead of the heavy whip cream. That’s what I had in my Fridge and I didn’t want to go grocery shopping. Thank you for the recipe.