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overhead view of a sliced creamy cilantro lime chicken breast on a plate with mashed potatoes.
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Creamy Cilantro Lime Chicken Recipe

This 30-minute creamy cilantro lime chicken is a weeknight hero! Tender chicken breasts seared to perfection, then simmered in a creamy cilantro sauce with lime juice, zest, and fresh cilantro. Perfect over rice, mashed potatoes, or with crusty bread.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 4 people
Calories: 356kcal
Author: Becky Hardin

Ingredients

  • 1½ pounds boneless, skinless chicken breasts about 4 breasts*
  • 1½ teaspoon kosher salt divided
  • 1 tablespoon olive oil
  • ½ cup finely chopped onion about half an onion
  • 3 cloves garlic minced
  • 1½ cup chicken broth
  • ½ cup heavy cream room temperature**
  • 2 teaspoons lime zest from 1 lime***
  • ¼ cup fresh lime juice from 2-3 limes
  • ¼ cup chopped fresh cilantro ****

Instructions

  • Season both sides of the chicken with 1 teaspoon of salt.
    1½ pounds boneless, skinless chicken breasts, 1 teaspoon kosher salt
    overhead view of measured ingredients for creamy cilantro lime chicken in individual bowls.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until browned and just barely cooked through. Remove chicken from the pan and set aside.
    1 tablespoon olive oil
    four seared chicken breasts in a skillet.
  • In the same skillet, add the onion and cook until soft and translucent, about 3-4 minutes.
    ½ cup finely chopped onion
    sauteeing onions in a skillet.
  • Add in the garlic and sauté for 30 seconds.
    3 cloves garlic
    sauteed onions and garlic in a skillet.
  • Pour in the chicken broth and scrape up any browned bits from the bottom. Stir in the remaining ½ teaspoon salt, heavy cream, lime juice, and lime zest and bring to a gentle simmer.
    1½ cup chicken broth, ½ cup heavy cream, 2 teaspoons lime zest, ¼ cup fresh lime juice, 0.5 teaspoon kosher salt
    adding cream, lime juice, and lime zest to a skillet.
  • Simmer for 5-8 minutes, or until reduced by half, then stir in the chopped cilantro.
    ¼ cup chopped fresh cilantro
    adding cilantro to lime cream sauce in a skillet.
  • Return the chicken to the skillet and simmer until heated through.
    four cooked chicken breasts in creamy cilantro lime sauce in a skillet.
  • Garnish with additional cilantro and limes, if desired.
    overhead view of creamy cilantro lime chicken in a skillet with lime wedges.

Notes

*Chicken breasts work well for a leaner result, but chicken thighs will give you more flavor and tenderness.
**Heavy cream gives the sauce its richness. If you're looking for something lighter or dairy-free, coconut milk, half-and-half, sour cream, or Greek yogurt can all work.
***Fresh lime juice makes the citrus flavor pop, but bottled juice can be used in a pinch.
****Cilantro adds that signature herby freshness. If you’re not a fan, you can use fresh parsley or skip it altogether.
Tips:
  • If your chicken breasts are thick in the middle, gently pound them to an even thickness so they cook evenly and stay juicy. If needed, cut them in half lengthwise to make thinner cutlets.
  • Let chicken sit at room temperature for 15–20 minutes before cooking to prevent overcooking
  • Properly cooked chicken should register 165°F internally.
  • Feel free to add a bit of chopped jalapeño with the onion for some heat!
  • Keep the heat low once the cream is added so it doesn’t curdle or separate. A gentle simmer is all you need.
  • Always zest your lime before cutting and juicing-it’s nearly impossible to zest after it's been halved and juiced.
  • I like to use a microplane to ensure my zest is super fine and doesn't contain any bitter pith.
  • For an even more intense lime flavor, you can stir in the lime juice and zest with the cilantro. I preferred a slightly more subdued lime flavor, so I had it cooked with the cream. You will still get great lime flavor, but it tends to be a richer lime flavor instead of bright and zingy.
  • If you find the sauce isn't thick enough, mix ½ tablespoon of cornstarch with 1 tablespoon of cold water, stir it into the sauce, and simmer until thickened.
  • This chicken is perfect over rice, mashed potatoes, or even with a warm baguette to make use of every drop of that creamy, tangy sauce.
Alternative Cooking Methods:
  • Crockpot: Sear the chicken in a skillet (but don't cook through), and place it in the crockpot with the onions, garlic, broth, lime juice, and lime zest. Cook on LOW for 3-4 hours or HIGH for 1½-2 hours, until the chicken reaches 165°F. Stir in the cream and cilantro at the end, and optionally simmer for 5-10 minutes before serving.
  • Instant Pot: Using the "SAUTÉ" function, sauté the onions and garlic, then sear the chicken in the pot (don't cook through). Add the chicken broth, lime juice, and lime zest. Pressure cook on "HIGH" for 6-8 minutes, then quick release. Stir in the cream and cilantro before serving.
Storage: Store creamy cilantro lime chicken in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 6g | Protein: 39g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 142mg | Sodium: 654mg | Potassium: 796mg | Fiber: 1g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 1mg