Creamy Cilantro Lime Chicken is a dish that brings together bright citrus, fresh herbs and rich creaminess in one satisfying meal. With juicy boneless skinless chicken breasts seared to golden perfection, then bathed in a tangy lime‑chicken‑broth sauce enriched with heavy cream and butter, this dish checks all the boxes: flavourful, comforting and elegant enough for company. It’s ideal for a weeknight when you want something a bit special but still manageable. Prepare to fall in love with this creamy, zesty and herb‑bright chicken dinner!
Why You’ll Love This Recipe
You’ll love this recipe because it strikes the perfect balance between fresh and indulgent. The lime and cilantro bring brightness to the dish, keeping it vibrant, while the heavy cream and butter carry richness that makes each bite luxurious. It’s also incredibly versatile: you can serve it over rice, with roasted vegetables, or tucked into a warm tortilla for a fun twist. Plus, the method is straightforward — sear, make the sauce, bake — which means you get all the flavour without overly complicated steps. In other words: impressive, but still doable.
Ingredients
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1.5 pounds (24 ounces / 680 g) boneless, skinless chicken breasts
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¼ teaspoon salt
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¼ teaspoon freshly ground black pepper
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1 Tablespoon olive oil
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1 ½ cups (360 ml) chicken broth (reduced sodium recommended)
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3 Tablespoons (45 ml) fresh lime juice
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½ cup (60 g) chopped red onion
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2 Tablespoons chopped fresh cilantro
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½ to 1 teaspoon red pepper flakes*
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⅓ cup (5 Tablespoons / 80 ml) heavy cream*
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¼ cup (4 Tablespoons / 56 g) unsalted butter
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Optional: lime wedges and more cilantro for garnish
*Notes: Adjust red pepper flakes to your desired spice level. Heavy cream gives the richest sauce; you can substitute if needed (see below).
Step‑by‑Step: How to Make Creamy Cilantro Lime Chicken
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Preheat your oven to 375 °F (190 °C).
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If the chicken breasts are uneven in thickness, pound them down to even thickness so they cook through evenly. Sprinkle both sides with the salt and pepper.
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In a large oven‑proof skillet, heat the olive oil over medium‑high heat. Add the chicken breasts and cook for about 6‑7 minutes, turning once, until nicely browned on the outside (they do not need to be fully cooked through at this stage). Remove the chicken to a plate and cover loosely with foil; set aside while you make the sauce.
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Remove the skillet from heat and add the chicken broth, lime juice, chopped red onion, chopped cilantro, and red pepper flakes. Return the skillet to medium‑high heat and bring to a boil, scraping up the browned bits from the bottom of the skillet. Allow to boil (uncovered) for about 10‑12 minutes, or until the liquid has reduced to about ½ cup.
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Reduce heat to medium‑low, then stir in the heavy cream and butter. Stir until the butter is fully melted and the sauce is smooth. Remove the skillet from heat.
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Return the chicken breasts to the skillet, turning once so both sides are coated in the sauce. Transfer the skillet (uncovered) to the preheated oven. Bake until the chicken is completely cooked through (internal temperature should reach at least 165 °F / 74 °C), about 5‑10 minutes depending on thickness.
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Serve the chicken with the creamy sauce spooned over top. Garnish with extra lime wedges and fresh cilantro if you like.
Helpful Tips
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Make sure your chicken is pounded to an even thickness so it cooks uniformly.
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When browning the chicken at step 3, resist the urge to overcrowd the skillet; give the chicken space so it browns nicely.
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Scraping up the browned bits when you add the broth ensures you get that rich flavour in the sauce — don’t skip it.
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Monitor the reduction carefully in step 4; you want the liquid to reduce to around ½ cup to concentrate flavour and avoid a too‑watery sauce.
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When adding the cream and butter, keep the heat moderate so the sauce stays smooth (heavy cream at lower temperature and gentle stirring helps).
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Use an instant‑read thermometer to verify doneness (165 °F / 74 °C) for safety and the juiciest result.
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Let the dish rest for a minute or two after baking before serving — it helps the juices settle and flavours meld.
Substitutions And Variations
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Dairy‑free version: Replace heavy cream with coconut cream and use coconut oil instead of butter for a dairy‑free twist.
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Lighter version: Use half‑and‑half or whole milk in place of heavy cream—though the sauce will be a little thinner.
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Herb variation: Swap or add fresh parsley or chives along with or instead of cilantro for a slightly different herb note.
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Protein variation: Use boneless skinless chicken thighs if you prefer dark meat — adjust cooking time accordingly.
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Spice up: Increase the red pepper flakes to 1 teaspoon or add a dash of cayenne for more heat.
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Serving twist: After baking, slice the chicken and serve it over warm tortillas with the sauce for “creamy cilantro‑lime chicken tacos”.
Storage Instructions
After the dish has cooled, place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium heat until heated through (careful not to boil, as the cream can separate). Alternatively, you may microwave in short 30‑second bursts stirring in between. Note: the sauce may thicken upon chilling; you can loosen it with a splash of chicken broth or cream when reheating.
Nutritional Information
Approximate per serving (assuming 4 servings):
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Calories: ~450
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Protein: ~40 g
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Fat: ~24 g
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Carbohydrates: ~4 g
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Fibre: ~0.5 g
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Sodium: dependent on chicken broth (reduced sodium is recommended)
Please note these are estimates and will vary based on exact ingredients used and portion sizes.
Serving Suggestions
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Serve this dish over steamed white rice or brown rice to soak up the creamy cilantro‑lime sauce.
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It’s also delicious over quinoa or cauliflower rice for a lighter grain‑free option.
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Accompany with a crisp green salad dressed lightly with lime‑olive oil vinaigrette to echo the citrus in the dish.
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For vegetables, roast asparagus, broccoli or zucchini alongside the chicken while it bakes in the oven.
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Garnish each plate with fresh cilantro sprigs and lime wedges so diners can add an extra squeeze of lime to taste.
Frequently Asked Questions About Creamy Cilantro Lime Chicken
Q: Is it okay to use chicken thighs in place of chicken breasts?
Yes, you absolutely can. Boneless skinless chicken thighs are a great alternative if you prefer dark meat. The cooking time will vary slightly — thighs may require a few extra minutes in the oven to reach the safe internal temperature of 165 °F (74 °C). Just check with an instant‑read thermometer to be sure.
Q: What if I don’t have heavy cream?
You can substitute heavy cream with whole milk or half‑and‑half, but keep in mind the sauce will be a bit thinner and less luxurious. To help prevent curdling when using milk, make sure it’s at or near room temperature before adding, and stir gently when combining with hot liquid.
Q: My sauce got a bit thin — how can I fix it?
If after baking your sauce seems too thin, you can return the skillet to the stovetop and simmer gently for a couple of minutes to reduce further. Alternatively, whisk in a small slurry of cornstarch and water (½ teaspoon cornstarch + 1‑2 teaspoons water) at low heat until it achieves your desired consistency.
Q: Can I make this ahead of time?
Yes — you can prepare up to the point of baking, then cover and refrigerate for up to a day. Before serving, bring the skillet to near room temperature, then bake as instructed until the chicken reaches 165 °F (74 °C). Note that reheated cream sauces may thicken or separate slightly — you can stir in a splash of broth or cream when reheating to freshen it.
Q: Is this dish suitable for meal‑prep?
Certainly. It reheats well, and storing the chicken with sauce ensures leftovers stay flavourful. Pair with steamed vegetables or grains, and you have a quick, ready‑to‑go meal for the week. Just remember to store in shallow containers for faster cooling in the fridge to preserve safety and quality.
Conclusion
Thank you so much for joining me in the kitchen today and giving this Creamy Cilantro Lime Chicken recipe a try! I absolutely love the way the bright lime and fresh cilantro harmonise with the rich, buttery cream sauce — it’s one of those meals that feels special yet completely achievable any night of the week. I hope you find it as easy to prepare and as delicious to eat as I do. From my kitchen to yours, happy cooking — may this dish bring flavour, warmth and smiles to your table. Enjoy every bite!
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Creamy Cilantro Lime Chicken
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
Creamy Cilantro Lime Chicken is a flavorful, easy one-skillet meal made with juicy chicken breasts, fresh lime juice, cilantro, and a rich, creamy sauce. Perfect for a weeknight dinner that feels extra special!
Ingredients
1.5 pounds (24 oz / 680g) boneless, skinless chicken breasts
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
1½ cups (360ml) reduced sodium chicken broth
3 tablespoons (45ml) fresh lime juice
½ cup (60g) chopped red onion
2 tablespoons chopped fresh cilantro
½–1 teaspoon red pepper flakes
⅓ cup (5 tablespoons / 80ml) heavy cream
¼ cup (4 tablespoons / 56g) unsalted butter
Optional: lime wedges and extra cilantro for garnish
Instructions
Preheat your oven to 375 °F (190 °C).
If the chicken breasts are uneven in thickness, pound them down to even thickness so they cook through evenly. Sprinkle both sides with the salt and pepper.
In a large oven‑proof skillet, heat the olive oil over medium‑high heat. Add the chicken breasts and cook for about 6‑7 minutes, turning once, until nicely browned on the outside (they do not need to be fully cooked through at this stage). Remove the chicken to a plate and cover loosely with foil; set aside while you make the sauce.
Remove the skillet from heat and add the chicken broth, lime juice, chopped red onion, chopped cilantro, and red pepper flakes. Return the skillet to medium‑high heat and bring to a boil, scraping up the browned bits from the bottom of the skillet. Allow to boil (uncovered) for about 10‑12 minutes, or until the liquid has reduced to about ½ cup.
Reduce heat to medium‑low, then stir in the heavy cream and butter. Stir until the butter is fully melted and the sauce is smooth. Remove the skillet from heat.
Return the chicken breasts to the skillet, turning once so both sides are coated in the sauce. Transfer the skillet (uncovered) to the preheated oven. Bake until the chicken is completely cooked through (internal temperature should reach at least 165 °F / 74 °C), about 5‑10 minutes depending on thickness.
Serve the chicken with the creamy sauce spooned over top. Garnish with extra lime wedges and fresh cilantro if you like.
Notes
For dairy-free, substitute coconut cream for heavy cream and use coconut oil instead of butter.
Use whole milk or half-and-half for a lighter version, but expect a thinner sauce.
Thighs may be substituted for breasts—adjust bake time as needed.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: ~450
- Sugar: ~1g
- Carbohydrates: ~4g
- Protein: ~40g
