Name: Creamy Cilantro Lime Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb boneless skinless chicken breasts, halved horizontally into cutlets; 1 teaspoon kosher salt, plus more to taste; ½ teaspoon freshly ground black pepper; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; 2 tablespoon olive oil; 1 tablespoon unsalted butter; 4 cloves garlic, minced; 1 small jalapeño, seeded and finely minced (optional); ½ cup low-sodium chicken broth; ¾ cup heavy cream; ¼ cup sour cream, room temperature; zest of 1 lime; 3 tablespoon fresh lime juice, plus wedges for serving; 1 teaspoon honey or sugar (balances acidity); ½ cup finely chopped fresh cilantro, plus extra for garnish

Absolutely dreamy. This Creamy Cilantro Lime Chicken is silky, citrusy, and wildly flavorful, with juicy pan-seared chicken swimming in a bright, garlicky lime cream sauce.

It is the must-try weeknight hero. One skillet, simple ingredients, and restaurant-level results in under 40 minutes. The sauce clings to every bite and begs to be spooned over rice.

Inspired by a favorite taco spot's cilantro-lime crema, this version keeps things ultra creamy yet perfectly tangy. It hits all the notes for family dinner, date night, or meal prep.

Delicious Creamy Cilantro Lime Chicken recipe

Why You'll Love This Recipe

One-pan simplicity with big flavor: Minimal cleanup and maximum payoff in a single skillet.
Tender, juicy chicken every time: Quick searing locks in moisture before a gentle simmer in sauce.
Creamy yet bright: Fresh lime and cilantro cut through richness for a balanced, craveable sauce.
Flexible and make-ahead friendly: Easy swaps for dairy-free or low-carb, plus great leftovers.

Key Ingredients for Creamy Cilantro Lime Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Boneless Skinless Chicken Breasts

The star of the show, cut into thin cutlets for fast, even cooking. Choose breasts around 6 to 8 ounces each and halve them horizontally or gently pound to an even ½ inch thickness. You can swap with boneless thighs for extra richness and foolproof juiciness. Thighs will add a bit more fat and may need a few extra minutes to reach 165 F.

Fresh Cilantro

Cilantro brings the herbaceous pop that defines the sauce. Use tender stems too, since they pack flavor and blend easily into the sauce. If cilantro is not your thing, try a mix of flat-leaf parsley and a small handful of mint for brightness. The flavor will be different but still fresh and vibrant.

Lime (Zest and Juice)

Lime is the tangy backbone here. Zest adds fragrant oils while juice delivers clean acidity. Choose heavy, glossy limes and zest before juicing. In a pinch, bottled lime juice works, but fresh gives the brightest result. Lemon can substitute for a softer citrus profile.

Heavy Cream and Sour Cream

Heavy cream creates that lush, silky body, while a little sour cream adds subtle tang and helps the sauce cling. Warm the sour cream to room temp and add off heat to prevent curdling. For a lighter option, use half-and-half and reduce a bit longer, or swap dairy with full-fat coconut milk for a tropical twist.

Garlic and Jalapeño

Garlic infuses the sauce with savory depth. Jalapeño is optional but adds gentle heat and fresh pepper flavor. Remove seeds for mild heat, or use a pinch of red pepper flakes if that is what you have. Chipotle in adobo will bring smoky warmth if you prefer.

Creamy Cilantro Lime Chicken cooking process

Instructions for Creamy Cilantro Lime Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Prep and Season the Chicken

Pat the chicken dry. Season both sides with salt, pepper, cumin, and smoked paprika. This quick seasoning builds a savory crust and gives the sauce a warm backbone.

Sear the Chicken

Heat olive oil and butter in a large skillet over medium-high heat. When shimmering, add chicken in a single layer. Sear 3 to 4 minutes per side until golden and nearly cooked through. Work in batches if needed to avoid overcrowding. Transfer to a plate and tent lightly with foil.

Build the Pan Sauce

Reduce heat to medium. Add garlic and jalapeño to the skillet and cook 30 to 45 seconds until fragrant. Pour in chicken broth and scrape up browned bits. Simmer 1 to 2 minutes to reduce slightly.

Make It Creamy

Stir in heavy cream and lime zest. Simmer gently for 3 to 4 minutes, stirring, until slightly thickened and glossy. Keep the heat to a gentle bubble to avoid breaking the sauce.

Add Tang and Freshness

Remove the pan from heat. Whisk in sour cream and honey until smooth. Stir in chopped cilantro and lime juice. Season to taste with a pinch more salt if needed.

Finish the Chicken

Return the chicken and any juices to the skillet. Set back over medium-low and simmer 2 to 3 minutes, flipping once, until the chicken is just cooked through and reaches 165 F. The sauce should coat the back of a spoon.

Serve

Garnish with extra cilantro and lime wedges. Spoon the creamy sauce generously over the chicken and sides.

Recipe Variations

Give It a Kick

Stir in 1 to 2 teaspoons minced chipotle in adobo or a pinch of cayenne with the garlic for smoky heat. A few dashes of hot sauce at the end also brighten the sauce.

Dairy-Free Creaminess

Swap heavy cream and sour cream with full-fat coconut milk. Use 1 cup coconut milk and reduce a minute longer. Add the lime juice off heat and extra cilantro to keep it vibrant.

Light and Lively

Use ¾ cup half-and-half instead of heavy cream and skip the butter. Reduce the sauce an extra 2 to 3 minutes before adding sour cream to reach the right body.

Chicken Thigh Swap

Boneless skinless thighs stay incredibly juicy. Sear 4 to 5 minutes per side, then finish in the sauce until they hit 175 F for best texture.

Add Veggies

Toss in a handful of baby spinach or 1 cup of thinly sliced bell peppers after the broth step. Simmer until tender, then proceed with the cream.

Serving Suggestions

Serve over cilantro-lime rice, buttery jasmine rice, or garlicky mashed potatoes to soak up the sauce. Add a crisp side like a cucumber avocado salad, roasted corn, or blistered green beans. Finish with extra cilantro, black pepper, and lime wedges for brightness.

Storage and Reheating

Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently in a skillet over low heat or in the microwave at 50 percent power, stirring occasionally until warm. Avoid boiling to prevent the sauce from splitting. Freeze up to 2 months in a freezer-safe container. Thaw overnight in the fridge and rewarm gently, then add a squeeze of fresh lime and a sprinkle of cilantro to refresh the flavors.

Frequently Asked Questions About Creamy Cilantro Lime Chicken (FAQ)

Q: Can I use chicken thighs instead of breasts?

A: Yes. Boneless thighs work beautifully and stay juicy. Sear 4 to 5 minutes per side and simmer in the sauce until they reach 175 F for a tender bite.

Q: How do I keep the sauce from curdling with lime?

A: Keep the heat gentle, add sour cream and lime juice off heat, and avoid hard boiling once the dairy is in. Room temperature sour cream also helps.

Q: Is this dish spicy?

A: As written it is mild. The jalapeño is optional. For more heat, add chipotle, cayenne, or red pepper flakes to taste.

Q: Can I make it ahead?

A: You can sear the chicken and mix the sauce base up to 1 day ahead. Reheat gently, then stir in lime juice and cilantro just before serving for the freshest flavor.

Creamy Cilantro Lime Chicken is the quick, crowd-pleasing skillet that turns simple pantry staples into a bright, luxurious dinner. Give it a try tonight, then come back and leave a rating and comment to tell me how you liked it.