Skillet Chicken with Creamy Cilantro Lime Sauce Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 - skinless boneless chicken breasts
  • 1/4 teaspoons - salt
  • 1/4 teaspoons - freshly ground black pepper
  • 1 tablespoons - olive oil
  • 1 cups - chicken broth, reduced sodium
  • 1 tablespoons - fresh lime juice, or a little more, as desired
  • 1/4 cups - finely chopped onion
  • 1 tablespoons - chopped cilantro
  • 1/2 teaspoons - red pepper flakes
  • 3 tablespoons - heavy cream
  • 2 tablespoons - unsalted butter, cubed
  • - lime wedges and more cilantro, optional, for garnish
  • - steamed asparagus, optional, for serving with
  • Directions:

    Preheat oven to 375 degrees F (190 degrees C).

    If the chicken breasts are uneven in thickness, pound them down so they're all even. This way all the breasts will cook through simultaneously. Sprinkle each with salt and pepper.

    In a large oven-proof skillet, heat oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn't have to be cooked all the way through yet). Set chicken on a plate and cover tightly with foil; set aside.

    Remove skillet from heat and add broth, lime juice, onion, cilantro and red pepper. Return to heat; cook and stir to scrape up browned bits from bottom of skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until liquid is reduced to around 1/4 cup (during this time, steam some veggies to have on the side, like asparagus, if desired). Reduce heat to medium-low, then add the cream and butter. Stir until butter is melted.

    Add chicken to the sauce and place the skillet in preheated oven. Bake uncovered until chicken is completely cooked through, about 5-10 minutes.

    Serve chicken with sauce spooned over top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

    Brief Description

    One skillet and 40 minutes transforms chicken into a flavor-packed meal.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Mexican

    Prep Time: 30 min
    Cook Time: 40 min


    Adjust amount of red pepper to your liking. This amount made chicken mildly spicy; cream in sauce mellows out the spice.

    Use whole milk instead of cream, if desired, (cream is best for richest sauce), but if using whole milk, be sure it is at room temperature to prevent curdling.


    Sally's Baking Addiction

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    Posted On:

    November 13, 2016

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