Chicken Breasts in a Light, Fresh Pan Sauce
- Servings: 4
- Total time: 30 minutes
- Effort level: Simple
Cilantro and lime are a natural match, and here we’ve used that pairing to create a lightly creamy sauce with a ton of fresh flavor. Made with pan drippings, broth, fresh-squeezed lime juice, and just enough cream to round things out, this cilantro lime sauce is smooth and balanced, and the citrus and herbs stay front and center.
Boneless chicken breasts are lightly dredged in a flour mixture seasoned with Mexican-inspired spices. The seasoning adds depth and the flour creates a subtle crust on the chicken that also helps to finish the sauce. The result is a simple cilantro lime chicken recipe that comes together in one skillet – perfect for an easy weeknight dinner to serve with rice, potatoes, or simple vegetables.
Key Ingredients and Substitutions
We believe that great flavor starts with quality ingredients. Here are the small details that make these choices work. For a full list and measurements, see 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.
- Lime – Freshly squeezed lime juice is key for balancing the sauce. If you want a more pronounced citrus note, add a small amount of zest along with the juice.
- Cilantro – Adds a fresh, herbal note that defines the sauce. If you prefer, substitute parsley, but expect a milder, less citrusy flavor profile.
Prep Overview
How To Make Creamy Cilantro Lime Chicken
Here’s a quick overview of the process, with the key techniques that make it work. Detailed, step-by-step instructions are in the printable recipe card below.
Start by combining your seasoning blend and mixing most of it into the flour for dredging. Lightly coat the chicken after pounding it to an even thickness. This step helps it cook uniformly and seasoned flour coating seals in juices and helps to pull the sauce together.
Sear the chicken in a hot skillet until lightly browned, then transfer it to a plate while you make the sauce in the same pan. Deglazing with broth lifts the browned bits left behind and adds flavor without extra ingredients. Lime juice, scallions, and the reserved seasoning go in next, followed by a small amount of cream to bring everything together.
Finish by returning the chicken to the pan and turning it in the sauce so it absorbs the flavor and thickens the sauce as it warms through. Stir in the cilantro at the end to keep its flavors bright.
Tested Tip
Chicken breasts are fully cooked at 165°F, but they continue to cook after being removed from the heat. For the best texture, take them out of the pan at 155 to 160°F, then cover loosely with foil and let them rest. This gentle carryover cooking helps keep the meat juicy and tender.
Recipe Variations
Here are two ways to switch up the flavors of this dish.
- Creamy Lemon Basil Sauce – For a Mediterranean-style variation, replace the paprika, cumin, and cayenne with Italian seasoning. Use lemon juice in place of lime and finish with fresh basil instead of cilantro. Serve with simple pasta or orzo.
- Creamy Orange Rosemary Sauce – For a slightly richer, cooler-weather variation, swap the lime juice for orange juice and add a little zest. Replace the cilantro with minced rosemary and omit the cumin and cayenne for a more mellow flavor profile.
More Pan Sauce Chicken Recipes
If you like the balance of a quick skillet sauce, these recipes follow a similar approach with different flavor profiles. 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°F. 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
