This gluten-free creamy cilantro lime chicken recipe combines the fresh flavors of cilantro, lime, and coconut, with the juiciness of baked chicken and veggies, perfect for warm weather! Your taste buds will think they were on a tropical island!
So who else thinks of tropical islands when thoughts of lime, coconut, and cilantro are tossed around?
Maybe it's just this cold weather (that shouldn't be happening since it's now officially spring!) that has me dreaming of sandy beaches and umbrella drinks!
Freezing temps in Atlanta??? So rude!
Well, no matter what the temp it is outside, this creamy cilantro lime chicken is a hot tropical treat!
Table of Contents
Ingredient List:
- 4 boneless chicken breasts
- 2 tablespoon coconut oil
- Gluten-Free chicken broth
- yellow onion, chopped
- fresh cilantro, chopped
- cracked red pepper flakes
- garlic powder
- fresh lime juice
- butter
- heavy cream
- slices veggies, chopped, like bell pepper
Cilantro Lime Chicken Alternative Ingredients:
I like to make this dish spicy by cooking the sauce with a full teaspoon of crushed red pepper flakes.
If you're not into spicy foods, just take out the pepper flakes and enjoy a milder rendition of this fresh tropical delight.
Also, I use coconut oil, but if that isn't in your pantry, avocado oil or olive oil would work just fine, I just love the sweetness of the coconut with the lime and cilantro!
And if you can help it at all, use fresh cilantro and lime juice.
There's nothing better than that combo using fresh ingredients!
You can use whole milk instead of heavy cream.
How to make Creamy Cilantro Lime Chicken:
Scroll down to the recipe card for a detailed list of ingredients and instructions.
- Place the oil in a large oven-safe skillet over medium heat until melted. Place the chicken breasts in the hot oil and cook for about 5 minutes on each side. Place the chicken on a plate and set aside. Preheat your oven to 400*F.
- Place the broth, onion, cilantro, pepper flakes, garlic powder, and lime juice in the skillet with the chicken drippings. Allow to boil down until there is approximately ¼-1/8 cup of liquids left.
- Lower the heat on the skillet to low and add in the butter and cream, stir and allow the butter to fully melt.
- Add in your veggies. Place in the oven for 10-15 minutes, until the chicken is fully cooked. Place the broiler on high and allow the tops of the chicken and veggies to brown and bubble, approximately 1-2 minutes.
- Carefully take the hot skillet out of the oven and enjoy after allow the dish to cool slightly.
How to store leftover Cilantro Lime Chicken:
You can store leftover room-temperature cilantro lime chicken in an airtight container in the fridge for up to 3 days.
How to reheat leftover chicken:
To reheat your refrigerated leftover chicken, simply place the amount you are wanting to reheat in a microwave-safe container with it's lid loosely fitted on top so the hot air can come out, in the microwave.
Microwave on high power for 60-90 seconds depending on how hot you want your leftovers to be. Enjoy!
More Chicken Skillet Recipes:
- Pear Pecan Chicken Skillet
- One-Pot Garlic Mushroom Chicken Skillet
- Creamy Champagne Chicken with Mushrooms
- Sriracha Lime Chicken
Fresh Creamy Cilantro Lime Chicken Skillet
This gluten-free creamy cilantro lime chicken recipe combines the fresh flavors of cilantro, lime, and coconut, with the juiciness of baked chicken and veggies, perfect for warm weather! Your taste buds will think they were on a tropical island!
Ingredients
- 4 boneless chicken breasts
- 2 tablespoon coconut oil
- 1 ¼ cup GF chicken broth
- ¼ yellow onion, chopped
- 2 ½ tablespoon fresh cilantro, chopped
- 1 teaspoon cracked red pepper flakes
- ¼ teaspoon garlic powder
- 1 tablespoon fresh lime juice
- 2 tablespoon butter
- 4 tablespoon heavy cream
- slices veggies, chopped, like bell pepper !
Instructions
- Place the oil in a large oven-safe skillet over medium heat until melted. Place the chicken breasts in the hot oil and cook for about 5 minutes on each side. Place the chicken on a plate and set aside. Preheat your oven to 400*F.
- Place the broth, onion, cilantro, pepper flakes, garlic powder, and lime juice in the skillet with the chicken drippings. Allow to boil down until there is approximately ¼-1/8 cup of liquids left.
- Lower the heat on the skillet to low and add in the butter and cream, stir and allow the butter to fully melt.
- Add in your veggies. Place in the oven for 10-15 minutes, until the chicken is fully cooked. Place the broiler on high and allow the tops of the chicken and veggies to brown and bubble, approximately 1-2 minutes.
- Carefully take the hot skillet out of the oven and enjoy after allow the dish to cool slightly.
One of my favorite combinations ever! I love this chicken recipe, it's a huge hit at my house every single time we make it. Thanks for sharing!
You totally used ingredients that I use all the time. The flavor I am sure is wonderful. I substitute coconut milk for heavy cream and get the same texture and a little healthier but I am not complaining with your dish at all.
That's a great substitution option that I must try at some point! Thanks for the suggestion!
I live in south Texas near the Gulf of Mexico, so this dish is perfect year 'round! Lovely! Hope your spring arrives soon!
Yes! That's the perfect area to be serving this up year round! 🙂
Cilantro and lime sound like a great combination!
The combination is so delish! Soooooo delish!
That cilantro lime dressing sounds so good. Perfect for the coming springtime 🙂
Oh you are right! It's so so GOOD! 🙂
I love skillet dinners! This one looks light and healthy -- right up my alley!
I'm a huge fan of skillet and one-pot dinners too! This is a delicious one that you don't want to miss out on! Trust me!