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Fresh cilantro and lime are a natural flavor pairing. The bright citrus complements the herb’s mild peppery taste, and together they make a perfect pairing for dishes like this creamy cilantro lime chicken. And, when you add in spices like garlic, cumin, and paprika, you’ll find layers of flavor in every bite.
This dish is also very easy to make. Boneless chicken breasts cook fast in a skillet, and the creamy lime sauce comes together in minutes right in the same pan. Fewer dishes, more flavor. Serve it with rice or potatoes and a green veggie, and and you’ve got a complete meal.
Key Ingredients and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
CHICKEN: Boneless, skinless chicken breasts are recommended. Pounding them to an even thickness helps them cook evenly and stay juicy. Chicken tenderloins will also work in a pinch.
LIME: Freshly squeezed lime juice adds bright acidity that balances the richness of the cream. Add a bit of zest if you want a stronger lime flavor.
CILANTRO: This herb brings a fresh, citrusy note that makes the sauce pop. If cilantro isn’t your thing, try parsley, but keep in mind, it changes the character of the dish.
Overview
How To Make Creamy Cilantro Lime Chicken
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
You start by pounding the chicken breasts so they cook evenly, then dredge them in flour seasoned with a quick-to-fix blend of Mexican-style spices. Sear them in a hot skillet until golden and almost cooked through, then set them aside to finish cooking as they rest.
Deglaze the pan with broth and lime juice, and stir in a bit of the seasoning blend you used for the flour. Add the scallions, whisk in the cream, and add the cilantro. Finish by nestling the chicken back into the pan to coat with the sauce.
Tested Tip
Chicken breasts are perfectly cooked at 165°F, but they keep cooking after you take them off the heat. To keep them juicy and avoid overcooking, take them out of the pan when they hit 155 to 160°F. Cover them loosely with foil, and let them rest for a few minutes. The temperature will rise as they sit, finishing the cooking gently and keeping the meat tender.
More Pan Sauce Chicken Recipes
Enjoyed the easy pan sauce in this recipe? There’s more where that came from! Our Orange Tarragon Chicken is light and citrusy with a subtle herbal note that adds a delicious layer of flavor. Lemon Pepper Chicken Tenders are a weeknight favorite that goes from kitchen to table in just 30 minutes. If you’re looking for a one-dish dinner, try the Chicken and Mushroom Skillet, and if you’re in the mood for a wine-infused twist on a classic, Chicken Marsala with Pasta and Tomatoes is always a winner. All these sauces are quick to make and easy to adapt to other proteins.
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 by combining the salt, paprika, garlic powder, ground cumin, onion powder, cayenne, and a few grinds of black pepper in a small bowl. Set aside 1/2 teaspoon for seasoning the pan sauce and combine the rest with the flour in a shallow dish.
- If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place each breast between 2 sheets of plastic wrap and pound gently to a thickness of about 1/2 inch. Dredge them in the seasoned flour, shaking off the excess.
- Coat a large frying pan with vegetable oil and heat over medium-high heat. Add the chicken in a single layer and cook until lightly browned, 2-1/2 to 3 minutes per side.
- Check the chicken's internal temperature with an instant read thermometer and remove it from the pan when it reaches 155°F (slightly under). Transfer to a serving plate and cover loosely with foil. The internal temperature will rise as the chicken rests.
- Deglaze the pan with chicken broth and stir in the sugar. Add the lime juice, reserved seasoning blend, and scallions and continue cooking for about 1 minute to soften the scallions.
- Whisk the cream into the sauce, then add the cilantro. Return the chicken and any accumulated juices to the pan and turn each piece to coat with the sauce before plating. Garnish the chicken with lime slices and drizzle with remaining sauce.
Notes
Recipe Variations
Here are two ways to switch up the flavors of this dish. Creamy Lemon Basil Sauce: For a Mediterranean twist, swap the paprika, cumin, and cayenne for a teaspoon of Italian seasoning. Use lemon juice instead of lime and replace the cilantro with fresh basil. Serve with angel hair pasta tossed in olive oil. Creamy Orange Rosemary Sauce: To give the dish a fall-inspired flavor, omit the paprika, cumin, cayenne, and sugar. Use orange juice instead of lime and substitute the cilantro with 1 teaspoon of minced rosemary. Add a bit of orange zest if you have it.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
