Cilantro Lime Skillet Chicken
Chicken cooked in a creamy, cilantro lime sauce. Made with coconut milk, this Cilantro Lime Skillet Chicken has less dairy than most cream sauces, but has no shortage of flavor!
Servings: 6 servings
Calories: 387kcal
Ingredients
Chicken
- 1 1/2 pounds boneless skinless chicken breasts if breasts are thick, cut in half horizontally so that each piece is about 3/4" thick
- 1-2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon coriander
Sauce
- 2 tablespoons butter
- 1 medium sized onion diced
- 6 cloves fresh minced garlic
- 1 cup canned full fat coconut milk
- 1/4 cup fresh grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- pinch cayenne pepper
- juice and zest of one medium sized lime
- 1/4 cup chopped cilantro
Serving
- 3 cups cooked white rice if desired, for serving
Instructions
Chicken
- In a small bowl, stir together salt, pepper, chili powder, onion powder, and coriander. Rub spice mixture evenly over all chicken breasts.
- Heat olive in a large skillet over medium-high heat. Add chicken breasts (you may need to cook chicken in 2 or 3 batches). Cook 3 to 4 minutes a side, until each side of chicken is browned and breasts are cooked through.
- Remove chicken from skillet and set aside.
Sauce
- Reduce heat to medium. Melt butter in skillet. Add onion and saute until softened, about 4 minutes. Add garlic and saute for another minute.
- Stir in coconut milk, Parmesan cheese, salt, cumin, cayenne pepper, lime juice and zest, and cilantro. Taste sauce and add additional salt and pepper as desired.
- Reduce heat to low. Return chicken to skillet and heat until chicken has warmed through, about 2 minutes.
- Serve over rice.
Nutrition
Calories: 387kcal | Carbohydrates: 26g | Protein: 29g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 632mg | Potassium: 581mg | Fiber: 1g | Sugar: 1g | Vitamin A: 331IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 2mg