Looking for an easy recipe? This easy one skillet creamy cilantro lime chicken is so flavorful! It only takes a few minutes to prep and cook and you’ll have dinner in no time!
I was thumbing through my recipe notebook trying to find something easy that I could make for dinner. When my fingers turned to this luscious chicken recipe. I literally had just about everything on hand already, I only had to run and get the chicken.
I pulled it all together in minutes. Made some cilantro lime rice and… you know it… I roasted broccoli. The good old standby side dish.
You guys this dish is so flavorful and smells heavenly. Creamy without being heavy or overly rich, the cilantro and lime help with that. It was just the thing to break me out of our taco/baked chicken/spaghetti rut.
TO Make This Easy One Skillet Creamy Cilantro Lime Chicken You Will Need:
- boneless skinless chicken cutlets (or chicken breast halves, pounded to 1/2-inch thickness or not if already thin)
- kosher salt
- freshly ground black pepper
- ground cumin
- paprika
- chili powder
- olive oil
- unsalted butter
- garlic, smashed, peeled and minced
- red onion
- low-sodium chicken broth
- zest from 1 medium lime, plus
- juice from 1/2 a lime or about 2 tablespoons
- light brown sugar
- Dijon mustard
- heavy cream
- fresh cilantro, plus more for serving
- kosher salt, to taste
Not the most glorious picture of chicken, but oh well. I seasoned both sides of 8 chicken cutlets with kosher salt, black pepper, ground cumin, paprika and chili powder. No measurements needed.
Then I heated a large skillet and added 2 teaspoons of olive oil and 2 tablespoons of butter. Then just cook the chicken for about 4 minutes per side. Transfer to a plate for a moment while you make the creamy cilantro lime sauce.
I reduce the heat to low and add in the 1/2 cup of red onions and cooked them for a bit until soft and then added in 2 cloves minced garlic. To that I added 1 cup low-sodium chicken broth, lime zest and juice from 1/2 a lime, 1 tablespoons light brown sugar and 1 teaspoon Dijon mustard.
Once those ingredients are combined I turned the heat to low and add in 3 tablespoons cream and 1/4 cup chopped cilantro. Season with salt to taste.
Then simply returned the chicken to the pan (and any juices that have collected on the plate), spoon the creamy sauce over the top of each cutlet and continue cooking until the chicken is no longer pink.
That’s it! So easy.
This easy one skillet creamy cilantro lime chicken is dreamy. It’s so flavorful and takes only minutes of prep and a few more minutes to cook, making this recipe perfect for any night of the week.
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Enjoy! And if you give this Easy One Skillet Creamy Cilantro Lime Chicken recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Easy One Pot Creamy Cilantro Lime Chicken
Ingredients
- 6 boneless skinless chicken halves
- kosher salt
- freshly ground black pepper
- 4 shakes ground cumin
- 4 shakes paprika
- 4 shakes chili powder
- 4 teaspoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed, peeled and minced
- 1/2 cup diced red onion
- 1 cup low sodium chicken broth
- 1 medium lime, zested
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon light brown sugar
- 1 teaspoon Dijon mustard
- 3 tablespoons heavy cream
- 1/4 cup chopped fresh cilantro, plus more for serving
- kosher salt, to taste
Instructions
- Heat a large 12-inch skillet over medium-high heat.
- Meanwhile, season both sides of the chicken cutlets with pinches of kosher salt, black pepper, cumin, paprika and chili powder. I just eyeball the measurements.
- Once the pan is hot, add in the oil and butter. Once the butter has melted, work in batches cooking the chicken for 4 minutes on both sides. Transfer to a large plate or platter and set off to the side.
- Reduce the heat under the pan to medium-low, add in the onion and cook until softened, about 5 minutes. Add in the garlic and cook for 1 minute. Pour in the chicken broth, brown sugar, Dijon and lime zest and juice. Use a wooden spoon to stir and scrape the brown bits on the bottom of the pan.
- Once combined, pour in the heavy cream and add in the cilanto and stir. Season with kosher salt and black pepper to taste. Return the chicken to the pan, spoon the creamy sauce over top and cook until the chicken is no longer pink and is fully cooked. About 5 minutes.
- Serve with extra cilantro sprinkled over top.
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THANK YOU in advance for your support!
Laurie looks delish! I would have to tweak it some with a few of the spices cause my daughter pain in the butt but for the most part I’d follow to the T! I just pinned may try this over the weekend 🙂 Thanks for sharing 🙂
Thank you, Mari! Tweak away! This recipe is pretty forgiving so if you want to just do salt and pepper that would be quite alright. Please let me know how you like it! 🙂
Looks Amazing, Making this tonight 🙂
Thank you! I hope you enjoyed it Christina! <3
Made this for dinner tonight and it was so delicious! Thank you for the recipe.
I’m so glad Michelle! <3
I made this for dinner last night with boneless, skinless, thighs. Doubled the recipe (I’m feeding big boys/men). My family L-O-V-E-D it. Thanks.
SO happy to hear it, Donna! <3
Looks tasty. Question on the recipe. When you say chicken cutlets, I’m picturing the butterflied chicken breast, pounded thin, that you would use for chicken parm. I don’t think that’s right for this recipe though; what’s the best type of chicken to use here?
Hi Hannah! Great question, yes chicken cutlets are simply chicken breasts butterflied all the way through (cut in half horizontally) and flattened to an 1/2-inch or so thickness. I did not flatten mine as they were smaller breasts to begin with. So if your grocery store carries chicken breast halves, it’s pretty much the same thing and feel free to flatten them or not. 🙂
This is a keeper! I love spicy so I added a chopped fresh jalapeño…I made Amish noodles and poured the sauce on the noodles then the chicken on top….amazing flavor! I will make again but will double the sauce and thin slice the chicken before sautéing….love, love, love it! Thank you so much!