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| Cilantro Lime Chicken served with rice and asparagus |
I got this recipe off Sally's Baking Addiction ages ago, and it's truly one of my favorites--even if I haven't made it in a while. It's a little creamy, a little spicy, perfectly savory, and so good served with rice and asparagus. And it tastes great the next day as well.
It's surprising how quickly this dish comes together, so it's a delicious and satisfying weeknight meal that I need to remember to put into my rotation.
The only reason I'm putting it here on the blog now is because 1. I am tired of having other search it up I my Pinterest account each time I make it and 2. I'm afraid it will go missing on the internet and then I'd have to make the recipe up myself.
At any rate, it's a great meal. You should try it.
Cilantro Lime Chicken
Cilantro Lime Chicken
Adapted from Sally's Baking Addiction
Ingredients:
Preheat oven to 375 degrees Fahrenheit.
Cut the chicken into about 1/2-inch filets. I cut a filet off the thicker end of the breast, and then I cut the larger bottom piece in two. The original recipe called for pounding the chicken, so that is also an option.
Sprinkle both sides of the cut chicken with a bit of salt and pepper.
Heat an oven-proof frying/sauté pan over medium high heat. Add the olive oil and tilt the pan to evenly coat the bottom with oil.
Add the chicken and sauté until the bottom is nice and golden brown. Turn and brown the other sides. Once both sides are browned, remove chicken to a dish/plate and cover with foil until the sauce is ready.
Add the chicken broth, lime juice, onion, cilantro, & red pepper flakes to the hot pan. Allow liquid to simmer until it's reduced by about half or a little more. Turn off the heat.
Add the butter, and. heavy cream and stir until butter is melted completely. Then add back the chicken, turning to coat.
Place the pan into the oven and cook for about 10-15 minutes uncovered at 375 degrees Fahrenheit.
Remove from oven and serve with rice and vegetable of your choice.
Ingredients:
- 2 large chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 2 cups chicken broth
- juice of 1 lime
- 3/4 cup red onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2-3/4 teaspoon red pepper flakes
- 5 tablespoons butter
- 1/3 cup heavy cream
- more cilantro for garnish, if desired
Preheat oven to 375 degrees Fahrenheit.
Cut the chicken into about 1/2-inch filets. I cut a filet off the thicker end of the breast, and then I cut the larger bottom piece in two. The original recipe called for pounding the chicken, so that is also an option.
Sprinkle both sides of the cut chicken with a bit of salt and pepper.
Heat an oven-proof frying/sauté pan over medium high heat. Add the olive oil and tilt the pan to evenly coat the bottom with oil.
Add the chicken and sauté until the bottom is nice and golden brown. Turn and brown the other sides. Once both sides are browned, remove chicken to a dish/plate and cover with foil until the sauce is ready.
Add the chicken broth, lime juice, onion, cilantro, & red pepper flakes to the hot pan. Allow liquid to simmer until it's reduced by about half or a little more. Turn off the heat.
Add the butter, and. heavy cream and stir until butter is melted completely. Then add back the chicken, turning to coat.
Place the pan into the oven and cook for about 10-15 minutes uncovered at 375 degrees Fahrenheit.
Remove from oven and serve with rice and vegetable of your choice.
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