Creamy Cilantro Lime Chicken (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
30 ml olive oil
→ Sauce & Marinade
03 -
240 ml low-sodium chicken broth
04 -
120 ml heavy cream
05 -
60 g cream cheese, softened
06 -
60 ml fresh lime juice (from 2 limes)
07 -
Zest of 1 lime
08 -
15 g fresh cilantro, finely chopped
→ Aromatics & Seasonings
09 -
3 cloves garlic, minced
10 -
1 small jalapeño, seeded and minced (optional)
11 -
½ teaspoon ground cumin
12 -
¼ teaspoon red-pepper flakes (optional)
13 -
Salt and freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
Pat chicken breasts dry and season both sides with salt, pepper, and ground cumin. Let rest at room temperature for 10 minutes to enhance flavor penetration.
02 -
Whisk together fresh lime juice, zest, and a small amount of chicken broth to create a lime marinade. Set aside.
03 -
Heat olive oil in a large skillet over medium-high heat. Once shimmering, sear chicken breasts 5–6 minutes per side until golden brown. The interior should remain slightly pink. Transfer chicken to a plate and tent with foil to keep warm.
04 -
Reduce heat to medium. Add minced garlic, jalapeño (if using), and red-pepper flakes. Stir continuously for 30–45 seconds until fragrant without browning the garlic.
05 -
Pour remaining chicken broth into the pan, scraping up browned bits with a wooden spoon. Stir in cream cheese until melted, then whisk in heavy cream. Bring to a gentle simmer.
06 -
Add lime juice, zest, and half of the chopped cilantro to the sauce. Simmer for 2–3 minutes until slightly thickened. Adjust seasoning with salt and pepper as needed.
07 -
Return chicken breasts to skillet, spoon sauce over each piece. Reduce heat to low, cover, and cook for 8–10 minutes until internal temperature reaches 74°C. Remove from heat and let rest for 3 minutes.
08 -
Garnish with remaining fresh cilantro and a light drizzle of lime juice. Serve warm over rice, quinoa, or a green salad.
# Helpful Notes:
01 -
Patting chicken dry before searing ensures a golden crust by preventing steam formation.
02 -
Use a heavy-bottomed skillet for even heat distribution and consistent browning.
03 -
Simmer sauce gently to prevent cream separation and maintain a velvety texture.
04 -
Check internal chicken temperature with a thermometer to guarantee safe and juicy results.
05 -
A splash of fresh lime juice added before serving brightens the flavor.