Made in one pan, Cilantro Lime Chicken is tender chicken in a rich, tangy lime-flavored sauce. Serve this weeknight-friendly meal over rice or with tortillas to soak up all of that delicious sauce.

The skillet full of tender chicken and creamy sauce that you see before you is an example of what happens when I discover something I really like and then want to keep making it different ways. This recipe is sort of a blend of the method used to make Chicken with Crème Fraîche Sauce but with the flavors of Cilantro Lime Vinaigrette. It’s got a Tex Mex vibe and makes great leftovers.

Ingredients for Cilantro Lime Chicken

• Chicken Breasts – Use boneless, skinless chicken breasts in this quick-cooking meal. Chicken breasts these days can sometimes be really large and thick, so you can slice them in half lengthwise to thin them out and help them cook more quickly. Sometimes I even slice them into cutlets to make them easier to serve (you can use cutlets like this in Creamy Dijon Chicken).
• Lime Juice – Fresh lime is the flavor that really makes this dish shine. It takes a few minutes, but use fresh limes for this. You’ll need 2-4 limes, depending on their size.
• Fresh Cilantro – As with the lime, this is a key flavor in the dish. If you love the flavor of cilantro, feel free to add even more or tone it down a bit if you’d like more mild cilantro flavor.
• Crème Fraîche – Crème fraîche is the base for this creamy sauce. It’s a creamy, sour, dairy product that is similar to sour cream but has a much thicker texture and a richer flavor. Look for it in the dairy section, often near other soft, specialty cheeses (like ricotta, mascarpone, or perhaps near the goat cheese and fresh mozzarella). Many grocery stores carry it, and I’ve been picking up the Trader Joe’s version any time I make a TJ’s run. 
• Low-Sodium Chicken Stock – If you have regular (not low-sodium) stock, that’s just fine. Just reduce the salt you use to season the chicken by about half. You can always add more salt to the sauce after cooking. (Vegetable stock will also work fine here, and you can even use water in a pinch, but the sauce won’t have quite as much depth of flavor.)
• Cooking Oil and Butter – Use cooking oil (any type will work) to sear the chicken and then butter to start the base for the creamy sauce.
• Flour – A tiny amount of flour helps to thicken the sauce. You can easily skip it for a gluten-free meal.
• Garlic, Cumin, Honey – These add flavor to the sauce.

How to Make Cilantro Lime Chicken (its so easy!)

1. Sear chicken in a hot skillet.
2. Melt butter with garlic and cumin. 
3. Add stock, crème fraîche, and honey and simmer until the sauce is thick.
4. Finish sauce with lime juice and fresh cilantro.
5. Combine chicken with sauce and serve!

Variations

• Make it Gluten-Free – Just skip the flour. The sauce may take a bit longer to thicken, but you’ll still get a rich, creamy sauce.
• Add Vegetables – Want to give the dish more of a vegetable boost? Simmer chopped green beans, broccoli florets, diced green bell peppers, or baby spinach right in the sauce.
• Change the Protein – Try this with thinly sliced pork chops, chicken thighs, or salmon. (Just adjust the cook time)
• Make it Vegetarian – This is great with thinly sliced tofu steaks instead of chicken. Slice the tofu thin and cook the dish as written.

More Chicken Recipes

Slow Cooker Hawaiian Chicken

Skillet Chicken Pasta with Sweet Potato and Crispy Sage

Lemon Chicken Piccata