This dish delivers bold, zesty flavor in every bite. The creamy lime-infused sauce perfectly balances the brightness of citrus with the earthy depth of garlic and fresh cilantro. It comes together in one pan in under 30 minutes, making cleanup easy. Serve it with rice, pasta, or veggies for a complete, satisfying meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts (or thighs)
Olive oil
Salt and pepper
Garlic (minced)
Chicken broth
Heavy cream
Fresh lime juice
Lime zest
Fresh cilantro (chopped)
Optional: red pepper flakes, Parmesan cheese (for richness)
Directions
Season the chicken with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side, or until golden and cooked through. Remove and set aside.
In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
Reduce the heat to medium-low and stir in heavy cream, lime juice, and lime zest. Simmer gently for 3–4 minutes.
Add chopped cilantro to the sauce and stir to combine.
Return the chicken to the pan and spoon the sauce over the top. Let it simmer for another 2–3 minutes to heat through.
Taste and adjust seasoning if needed. Serve hot, garnished with extra cilantro and lime wedges if desired.
Servings and timing
This recipe serves 4. Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes
Variations
Spicy kick: Add red pepper flakes or a diced jalapeño to the sauce.
Dairy-free: Use full-fat coconut milk instead of heavy cream for a tropical twist.
Low-carb: Serve with cauliflower rice or steamed veggies instead of pasta or rice.
Cheesy version: Stir in a little grated Parmesan for a richer, cheesier sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat until warmed through, adding a splash of broth or cream if the sauce has thickened. Microwave reheating works too—cover and heat in short intervals, stirring between each.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work beautifully and offer a juicier result.
Can I make this ahead of time?
You can cook the chicken and make the sauce ahead of time, then combine and reheat just before serving.
Is this recipe spicy?
It’s mild as written, but you can easily add spice with red pepper flakes or hot sauce.
Can I freeze Creamy Cilantro Lime Chicken?
It’s best enjoyed fresh, but you can freeze leftovers. The sauce may separate slightly when thawed but will come back together when reheated gently.
What can I serve with this dish?
It pairs well with rice, mashed potatoes, pasta, or roasted vegetables.
How do I thicken the sauce?
Simmer the sauce a little longer to reduce and thicken. You can also stir in a slurry of cornstarch and water if needed.
Can I use bottled lime juice?
Fresh lime juice is best for flavor, but bottled can work in a pinch. Add zest if possible to boost the citrus profile.
How long should I cook the chicken?
Cook until the internal temperature reaches 165°F (74°C). Searing 4–5 minutes per side usually does the trick.
Can I make it without cream?
Yes, try using coconut milk, Greek yogurt (added off heat), or a plant-based cream alternative.
What if I don’t like cilantro?
You can substitute with fresh parsley or basil, though the flavor profile will change.
Conclusion
Creamy Cilantro Lime Chicken is a vibrant, crowd-pleasing dish packed with flavor and ready in just 30 minutes. The tangy lime, fragrant garlic, and fresh cilantro come together in a rich, creamy sauce that transforms simple chicken into something special. Whether served over rice, pasta, or veggies, this one-pan wonder is sure to become a regular in your dinner rotation.
Creamy Cilantro Lime Chicken is a zesty and comforting dish featuring tender chicken breasts simmered in a rich, lime-infused cream sauce with garlic and fresh cilantro. This one-pan meal is quick, flavorful, and perfect for any night of the week.
Ingredients
4 boneless, skinless chicken breasts (or thighs)
2 tbsp olive oil
Salt and pepper, to taste
3 cloves garlic, minced
1/2 cup chicken broth
3/4 cup heavy cream
2 tbsp fresh lime juice
1 tsp lime zest
1/4 cup fresh cilantro, chopped
Optional: 1/4 tsp red pepper flakes
Optional: 2 tbsp grated Parmesan cheese
Instructions
Season chicken on both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
Pour in chicken broth, scraping up browned bits from the pan. Let simmer for 1–2 minutes.
Reduce heat to medium-low. Stir in heavy cream, lime juice, and lime zest. Simmer gently for 3–4 minutes until slightly thickened.
Add chopped cilantro and optional red pepper flakes or Parmesan. Stir to combine.
Return chicken to the skillet, spoon sauce over top, and simmer for 2–3 minutes until heated through.
Serve hot, garnished with extra cilantro and lime wedges if desired.
Notes
Use chicken thighs for a juicier option.Add red pepper flakes or jalapeños for a spicy variation.Substitute heavy cream with full-fat coconut milk for a dairy-free version.For a richer sauce, stir in Parmesan cheese.Pairs well with rice, pasta, or roasted vegetables.
