Sometimes I crave something saucy with big flavor and small effort. This recipe is perfectly that: citrusy, savory, herby and super easy to whip up—it’s also very adaptable. Don’t like cilantro? Just swap it for any fresh herb. No limes on hand? Use lemon instead. Try chicken thighs instead of breasts (adjust cooking time accordingly). And, you’ll see, this sauce is so good you’ll want to eat it up with a spoon, or drink it…whatever, no one’s judging. Enjoy! Please let me know (in the comments) if you try this recipe.
Cilantro Lime Chicken
Serves: 4
Ingredients
- 4 boneless, skinless chicken breasts
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 1 Tablespoon coconut or grapeseed oil
- 1 cup chicken broth reduced sodium
- 1 1⁄2 Tablespoons fresh lime juice about 1/2 of a large lime
- 1⁄2 medium onion finely chopped
- 2 Tablespoons chopped cilantro or any fresh herb if you don’t love cilantro
- 1⁄2 teaspoon red pepper flakes optional
- 1⁄4 cup canned coconut milk light, or full-fat (or use 3 Tbl. heavy cream or half-and-half)
- 2 Tablespoons unsalted butter (omit for dairy free)
- lime wedges and additional chopped cilantro for garnish, if desired
Directions
- Heat oil over medium-high heat.
- Season chicken with salt and pepper.
- Brown chicken on both sides, turning once (6-7 minutes).
- Chop the onion and cilantro while the chicken is browning.
- Remove chicken to a plate and cover with foil.
- Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper (if using). Return to heat.
- Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/2 cup.
- Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted.
- Add chicken to the sauce and continue to cook until the chicken is completely cooked through, 5-10 minutes.
- Serve chicken with sauce spooned on top—add a sprinkle of cilantro and a squeeze of lime if desired. I serve this with some brown rice (to soak up the yummy sauce) and some steamed veggies.
*Adapted from Sallys Baking Addiction
Powered by
Leave a Reply