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.
- 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
- 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:
Love this recipe. I’ve done it with shrimp as well and it’s bomb!
Made this but used coconut milk for the cream part for a more Thai flavor and served over coconut lime/cilantro brown rice. Yum!
Brenda Norman says
Ang, what did you not like about it?
Susie Dembrow says
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…
Debra Nettesheim says
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 🙁
Linda Keller says
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.
Heaven almaguer says
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
Kim Blast says
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.
Marcia Guzauskas says
What a great recipe! My husband and enjoyed it, this is a keeper for us.
Jeff Walter says
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.
Sarah Potter says
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. 🙂
Aubrey Collier says
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.
Joanne Lentner says
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.
Lisa Tefft says
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?
CURTIS B says
Add some cornstarch
Had anyone tried this recipe with coconut milk, instead of cream? My family is lactose I tolerant.
Teronia Sherece says
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
Florence bell says
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!
Amber Coleman says
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😊
Shannon Burgoyne says
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.
Lauren Windle says
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.