Skillet Chicken With Creamy Cilantro Lime Sauce

Skillet Chicken With Creamy Cilantro Lime Sauce

4 skinless boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon olive oil
1 cup chicken broth (I recommend reduced sodium)
1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)
1/4 cup finely chopped onion
1 Tablespoon chopped cilantro
1/2 teaspoon red pepper flakes1
3 Tablespoons heavy cream2

  • Preheat oven to 375°F (190°C).
  • If the chicken breasts are uneven in thickness, pound them down so they're all even. This way all the breasts will cook through similtaneously. Sprinkle each with salt and pepper.
  • In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn't have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.

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