Can I Make This Dairy Free?

Yes! Use full-fat canned coconut cream instead of heavy cream and coconut oil instead of butter for a dairy-free version with a delicious coconut-y twist.

What if My Pan Isn't Oven Safe?

No problem! After you cook the chicken and sauce on the stove, you can transfer both to a baking dish.

Can I Use Chicken Thighs Instead of Chicken Breasts?

Yes, you can use chicken thighs instead if you prefer. No changes necessary!

Can I Double the Sauce?

Yes! The recipe below reflects an almost-doubled portion of the sauce. Before 2025, it made only about half as much, but now there’s plenty to generously coat the chicken and spoon over any sides you’re serving.

Can I Use a Cast Iron Skillet?

Yes, and this 10.25-inch cast iron skillet is a good size. This particular skillet is a workhorse and I use it for nearly everything from bruschetta chicken and walnut crusted chicken to honey skillet cornbread , too.

Cilantro Lime Chicken (Popular 1 Pan Recipe)

Description

This cilantro lime chicken simmers in a creamy flavor-packed sauce and comes together in only 1 pan!

Ingredients

1.5 pounds (24 ounces/680g) boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon olive oil
1 and 1/2 cups (360ml) chicken broth (I recommend reduced sodium)
3 Tablespoons (45ml) fresh lime juice
1/2 cup (60g) chopped red onion
2 Tablespoons chopped fresh cilantro
1/2–1 teaspoon red pepper flakes*
1/3 cup (5 Tablespoons/80ml) heavy cream*
1/4 cup (4 Tablespoons/56g) unsalted butter
optional: lime wedges and more cilantro for garnish

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Instructions

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 simultaneously. Sprinkle both sides 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.) Transfer chicken to a plate and cover with foil until step 5.
Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper flakes. 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, uncovered, for 10-12 minutes or until the liquid is reduced to 1/2 cup. Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted, then remove from heat.
Add the chicken back to the skillet, turning once to coat both sides in the sauce. Transfer the skillet to the preheated oven. Bake uncovered until the chicken is completely cooked through, about 5–10 minutes (internal temperature should be at least 165°F (74°C)).
Serve chicken with sauce spooned on top, and garnish with lime wedges and cilantro, if desired.
Leftovers keep well in the refrigerator for a few days. You can reheat on the stove over medium heat, in the microwave, or in the oven.

Notes

Special Tools (affiliate links): Meat Tenderizer | Large Oven-Proof Skillet (I own and love this one) | Tongs | Citrus Juicer | Instant-Read Thermometer
Red Pepper Flakes: Adjust the amount of red pepper flakes to your liking. This amount made the chicken mildly spicy. The cream in the sauce mellows out the spice.
Heavy Cream: You can use whole milk or half-and-half instead, but for the thickest, richest sauce I highly recommend heavy cream. If using whole milk, make sure it is at room temperature to help prevent curdling.
Dairy-Free: Use coconut cream instead of heavy cream and coconut oil instead of butter.