Description
A comforting and zesty dish featuring chicken in a creamy cilantro-lime sauce, perfect for weeknight dinners.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1.5 cups chicken broth (reduced sodium recommended)
- 3 tablespoons fresh lime juice
- 1/2 cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1/2–1 teaspoon red pepper flakes (optional)
- 1/3 cup heavy cream (or substitute with half-and-half for a lighter option)
- 1/4 cup unsalted butter
- Lime wedges and more cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Pound chicken breasts to even thickness. Season both sides with salt and pepper.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook for 6–7 minutes until browned. Transfer the chicken to a plate and cover with foil.
- In the same skillet, add broth, lime juice, onion, cilantro, and red pepper flakes. Bring to a boil and reduce the liquid by half, about 10-12 minutes.
- Reduce the heat to medium-low, add cream and butter, stirring until melted.
- Return the chicken to the skillet, coating it in the sauce, and bake uncovered for 5–10 minutes until fully cooked (internal temperature should be 165°F/74°C).
- Serve chicken with the sauce spooned on top, garnished with lime wedges and cilantro if desired.
Notes
Pound chicken to even thickness for even cooking. Let the sauce reduce for concentrated flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1.5g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 36g
- Cholesterol: 128mg