Creamy Cilantro Lime Chicken
This Cilantro Lime Chicken is a creamy low carb and gluten free dish perfect for any night of the week!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 4 6-ounce boneless skinless chicken breasts
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1+1/2 tbsp olive oil
- 1/2 cup diced yellow onions
- 1 4-ounce can diced green chiles
- 1 tbsp minced garlic
- 1 cup chicken broth
- 1 tbsp lime juice
- 1/4 tsp ground cumin
- 1/4 tsp dried oregano
- 1/4 tsp ground coriander
- 1/3 cup heavy cream
- 2 tbsp chopped cilantro (plus more for garnish)
Instructions
- 1
Preheat oven to 375 degrees F. If the chicken breasts are all an uneven thickness, use a meat tenderizer like this one or a heavy pan and pound out the breasts until they're all the same thickness. Season chicken with salt and pepper.
- 2
In a large oven-safe skillet over medium-high heat, add olive oil. Place chicken breasts in skillet and cook for 5 minutes on each side, or until both sides are browned.
- 3
Place skillet in oven and bake for 10 to 12 minutes, until chicken is fully cooked through and the internal temperature has reached 165 degrees F.
- 4
Remove the skillet from the oven and transfer the cooked chicken to a large plate. Cover with foil to keep warm.
- 5
Place the same hot skillet over medium heat and add the onions. Cook for 2 minutes, scraping the bottom of the skillet to get the brown bits off the pan. The skillet should still be very hot so be careful.
- 6
Add the green chiles and garlic. Cook for 2 minutes. Add the chicken broth, lime juice, cumin, oregano and coriander.
- 7
Mix together and bring to a gentle boil for 10 minutes or until liquid has greatly reduced.
- 8
Remove the skillet from the heat and mix in the cream and cilantro. Place the cooked chicken in the sauce and serve.