Creamy Cilantro Lime Chicken

🥄 Ingredients

• 4 6-ounce boneless skinless chicken breasts
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 tablespoon olive oil
• 1/2 cup diced yellow onions
• 1 4-ounce can diced green chiles
• 1 tablespoon minced garlic
• 1 cup chicken broth
• 1 tablespoon lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground coriander
• 1/3 cup heavy cream
• 2 tablespoons chopped cilantro (plus more for garnish)

👨‍🍳 Instructions

1. 1

   Preheat oven to 375 degrees F. If the chicken breasts are all an uneven thickness, use a meat tenderizer like this one or a heavy pan and pound out the breasts until they're all the same thickness. Season chicken with salt and pepper.

2. 2

   In a large oven-safe skillet over medium-high heat, add olive oil. Place chicken breasts in skillet and cook for 5 minutes on each side, or until both sides are browned.

3. 3

   Place skillet in oven and bake for 10 to 12 minutes, until chicken is fully cooked through and the internal temperature has reached 165 degrees F.

4. 4

   Remove the skillet from the oven and transfer the cooked chicken to a large plate. Cover with foil to keep warm.

5. 5

   Place the same hot skillet over medium heat and add the onions. Cook for 2 minutes, scraping the bottom of the skillet to get the brown bits off the pan. The skillet should still be very hot so be careful.

6. 6

   Add the  green chiles and garlic. Cook for 2 minutes. Add the chicken broth, lime juice, cumin, oregano and coriander.

7. 7

   Mix together and bring to a gentle boil for 10 minutes or until liquid has greatly reduced.

8. 8

   Remove the skillet from the heat and mix in the cream and cilantro. Place the cooked chicken in the sauce and serve.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.