This one skillet creamy cilantro lime chicken is 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.
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.