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: 
Do you think this would taste good if I added some fresh jalapeno?
Yes that would make a delicious addition!!
Very nice recipe. My changes were medallion the chicken, added sliced mushrooms and used coconut milk instead of cream. Well received by all.
This recipe was very good.
I used 2% Greek yogurt in the sauce and it was delicious. I served it orzo
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!