At a Glance
- Dish: Pan-seared chicken breasts with a creamy cilantro lime pan sauce
- Flavor Profile: Bright lime, fresh cilantro, warm spices, and a light touch of cream
- Key Ingredient: Fresh lime juice and cilantro keep the sauce vibrant while a little cream smooths the flavors.
- Why It Works: The seasoned flour coating helps brown the chicken and provides a flavor base for the cilantro lime sauce.
- Servings: 4
- Total Time: 30 minutes
- Effort Level: Simple
A Different Take on Cilantro Lime Chicken
Instead of marinating the chicken for hours, this recipe builds flavor directly in the skillet. The chicken is lightly seasoned, browned until golden, then finished in a fresh cilantro lime sauce made with pan drippings, broth, and a splash of cream. It’s a faster approach that still delivers the bright citrus and herbal notes that make cilantro lime chicken so appealing.
We’ve found that adding the lime juice and cilantro near the end of cooking preserves their fresh flavor, while a small amount of cream ties everything together without making the sauce overly rich. It’s a balanced combination that’s equally at home alongside rice, mashed potatoes, or your favorite vegetables.
Key Ingredients and Substitutions
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- Chicken – Boneless, skinless chicken breasts cook quickly and evenly when pounded to about 1/2-inch thickness. Chicken tenderloins can be used as an alternative; just reduce the cooking time slightly.
- Fresh cilantro and lime – These two ingredients define the flavor of cilantro lime chicken. Freshness is key and you’ll want to add both near the end of cooking so the lime stays bright and the cilantro retains its flavor.
A Quick Look at Preparation
How To Make Creamy Cilantro Lime Chicken
Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the recipe card below.
This cilantro lime chicken comes together in one skillet and doesn’t require a marinade. Instead, the chicken is lightly coated in seasoned flour and pan-seared first, creating the flavorful browned bits that become the foundation for the cilantro lime sauce. Pounding the chicken to an even thickness helps it cook evenly, while the flour adds a delicate crust and helps to thicken the finished sauce.
We like to remove the chicken from the skillet when it reaches 155 to 160°F. As it rests, carryover cooking brings it to a safe temperature while helping it stay juicy.
Once the chicken is browned, chicken broth is added to loosen the flavorful bits from the bottom of the pan before fresh lime juice, scallions, and a splash of cream are added. To preserve its fresh flavor, cilantro is stirred in just before the chicken is returned to the sauce to warm through.
Tips for Success
- Pound the chicken to an even 1/2-inch thickness so it cooks evenly.
- Remove the chicken at 155–160°F and let carryover cooking finish the job.
- Add the cilantro at the end to preserve its fresh flavor.
- Use fresh lime juice if at all possible. Add a little lime zest if you like extra lime flavor.
Easy Substitutions
- Boneless chicken thighs can replace the breasts.
- Heavy cream, light cream, or half-and-half all work with slightly different richness.
- Parsley can replace cilantro for those who don’t enjoy its flavor, though the finished dish will have a less citrusy flavor profile.
More Skillet Chicken Recipes
If this cilantro lime chicken fits your idea of an easy weeknight dinner try Orange Tarragon Chicken, a light citrus pan sauce with a subtle herbal finish; Lemon Pepper Chicken Tenders, quick-cooking chicken in a bright, peppery sauce; and Chicken Marsala with Pasta and Tomatoes, a savory wine-based sauce with mushrooms and fresh tomatoes.
Creamy Cilantro Lime Chicken
Ingredients
- 1/3 cup flour
- 4 boneless, skinless chicken breasts, (about 1-1/4 lbs)
- Vegetable oil
- 1/3 cup low-sodium chicken broth
- 2 teaspoons sugar
- 2 tablespoons freshly squeezed lime juice, (from 1 to 2 limes)
- 4 scallions, chopped
- 3 tablespoons heavy cream, light cream, or half-and-half
- 1-1/2 tablespoons chopped fresh cilantro
- 4 lime slices, for garnish (optional)
For the seasoning blend:
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, or more to taste
- Freshly ground black pepper
Instructions
- Make the seasoning blend. In a small bowl, combine the salt, paprika, garlic powder, cumin, onion powder, cayenne, and a few grinds of black pepper. Set aside 1/2 teaspoon for the sauce and mix the remainder with the flour in a shallow dish.
- If needed, remove the tenderloins from the chicken breasts. Place each breast between sheets of plastic wrap and pound to an even 1/2-inch thickness. Dredge in the seasoned flour, shaking off the excess.
- Heat a thin layer of vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until lightly browned, about 2-1/2 to 3 minutes per side.
- Check the internal temperature and transfer the chicken to a plate at 155 to 160°F (see notes). Cover loosely with foil and set aside to rest.
- Add the chicken broth to the pan, scraping up any browned bits. Stir in the sugar, lime juice, reserved seasoning blend, and scallions. Cook for about 1 minute, just until the scallions begin to soften.
- Reduce the heat slightly and whisk in the cream. Stir in the chopped cilantro.
- Return the chicken and any accumulated juices to the pan, turning to coat in the sauce. Simmer briefly until heated through.
- Plate the chicken, spoon the sauce over the top, and garnish with lime slices if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos by Tom Pitera • Styling by Erika Pitera
