Prep: 30 MINUTES
Total: 40 MINUTES
One skillet & 40 minutes is all it takes!
4 skinless boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon olive oil
1 cup chicken broth (I recommend reduced sodium)
1 – 1.5 tablespoon fresh lime juice
1/4 cup finely chopped onion
1 tablespoon chopped cilantro
1/2 teaspoon red pepper flakes (or amount to your taste)
3 tablespoons heavy cream
2 tablespoons unsalted butter, cubed
Optional: lime wedges and more cilantro for garnish, steamed asparagus for serving
Preheat oven to 375°F (190°C).
Make sure chicken breasts are even in thickness, so they’re cook through similtaneously.
Sprinkle each with salt & pepper.
In a large ovenproof skillet, heat oil over medium-high heat. Add the chicken & cook for 6-7 minutes, turning once. You want the chicken nice & browned on the outside (it doesn’t have to be cooked all the way through yet). Set chicken on a plate & cover tightly with foil until needed again.
Remove skillet from heat, add the broth, lime juice, onion, cilantro & red pepper. Return to heat. Cook & stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup (during this time you can steam some veggies to have on the side, like asparagus).
Reduce heat to medium-low, then add the cream & butter. Stir until butter has melted. Add chicken to the sauce & place the skillet in the preheated oven. Bake uncovered until the chicken is completely cooked through (about 5-10 minutes). Serve chicken with sauce spooned on top & any of the listed optional garnishes.
You can use whole milk instead, but for the thickest, richest sauce heavy cream is highly recommended. If using whole milk, make sure it is at room temperature to help prevent curdling.
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