Creamy Cilantro Chicken Recipe Recipe Cards Recipe For Chicken

CREAMY CHICKEN SALAD WRAPS

Steps:

• Combine chicken, celery and corn in medium bowl.
• Whisk together remaining ingredients except tortillas until blended. Add to chicken mixture; mix lightly.
• Spoon evenly onto half of each tortilla. Fold in opposite sides of each tortilla, then roll up burrito-style. Cut each wrap in half to serve.

CREAMY CILANTRO CHICKEN

Steps:

• Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
• Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
• Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.

CHICKEN WITH CILANTRO-LIME CREAM SAUCE

Steps:

• If your chicken breasts have tenderloins attached, remove them and reserve for another use.
• Place each breast between 2 sheets of plastic wrap and pound gently to a thickness of about 1/2-inch.
• In a shallow dish (a pie plate works well), combine the flour with 1-1/2 tablespoons of the seasoning blend. You should have about 1/2 teaspoon of the blend remaining - reserve this for finishing the sauce.
• Dredge each chicken breast in the flour mixture, shaking off the excess.
• Coat the bottom of a large, heavy skillet with vegetable oil and place over medium-high heat.
• Add the chicken in a single layer and cook until lightly browned and cooked through, 2-1/2 to 3 minutes per side. Transfer to a serving plate and cover loosely with foil to keep warm.
• Add the chicken broth and sugar to the pan and stir until the sugar dissolves.
• Add the lime juice, green onions, and remaining seasoning blend.
• Continue cooking for about 1 minute, just until the scallions soften slightly. Whisk in the cream until blended, then stir in the cilantro.
• Spoon the sauce over the chicken and garnish with lime slices if desired. Serve immediately.

CREAMY CILANTRO LIME CHICKEN

Steps:

• Place chopped onion on bottom of slow cooker. In a small bowl combine garlic, cumin, salt, and pepper. Rub seasonings all over chicken breasts and place chicken on top of chopped onion.
• Sprinkle chicken with 1/4 cup cilantro and red pepper flakes. Pour in 1/2 cup chicken broth, lime juice, and lime zest. Cover and cook chicken on LOW for 3 hours.
• Remove lid and ladle out about 1/4 cup hot liquid into a small bowl. Whisk cornstarch into the small amount of liquid and stir back into the slow cooker. Cook for 30 additional minutes, until chicken temperature reaches 160ºF.
• Remove the lid to add cubed cream cheese and remaining chopped cilantro. Stir until smooth and creamy. Season sauce to taste with salt and pepper. Serve creamy sauce over chicken with rice, additional cilantro, and lime wedges.
• In a small bowl combine garlic, cumin, salt, and pepper. Rub seasonings all over chicken breasts and set aside.
• Turn instant pot onto SAUTE and heat 1/2 tablespoon olive oil. Brown 2 chicken breasts in heated oil 2-3 minutes per side, or until golden (but not cooked through). Set aside and repeat with remaining 2 chicken breasts, adding remaining oil. Remove browned chicken and set aside.
• Add onion to instant pot and sauté until tender, about 2 minutes. Add 1 cup of chicken broth to the pot, scraping up browned bits with silicone spoon. Add in 1/4 cup cilantro, lime juice, lime zest, and red pepper flakes.
• Place chicken back in pressure cooker. Close lid and seal valve. Cook on HIGH pressure for 5 minutes. Quick release pressure and transfer chicken to a clean plate. Cover with foil to keep warm.
• Remove lid and ladle out about 1/4 cup hot liquid into a small bowl. Whisk cornstarch into the small amount of liquid. Press SAUTE LOW and add cornstarch mixture back to pot, stirring constantly until thickened. Stir in remaining cilantro and cream cheese until smooth. Season sauce to taste with salt and pepper. Serve creamy sauce over chicken with rice, additional cilantro, and lime wedges.

CREAMY CILANTRO CHICKEN WITH A KICK

Steps:

• In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
• Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
• Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
• Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
• Place chicken onto a serving plate, and pour the sauce over it to serve.

20-MINUTE BAKED LIME CILANTRO CHICKEN BREASTS

Steps:

• Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below)) for easier cleanup.
• Place the chicken on the baking sheet, and pound to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn't need to be pounded 'thin', but it needs to be of pounded to a uniform thickness so it all cooks through at the same time.
• Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.
• To a small bowl, add the remaining ingredients (except the lime juice and cilantro), stir to combine, and evenly spoon the dry rub over the chicken on both sides. I add a bit more to the side that's facing up than the side that's on the bottom in contact with the baking sheet.
• Bake for about 20 minutes, or until chicken is cooked through (165F) and done.
• Evenly drizzle the chicken with fresh lime juice and evenly garnish with fresh cilantro. Allow the chicken to rest for 5 to 10 minutes before slicing into it (cover with foil if desired to keep it warmer). Resting the chicken really helps lock in the juices and moisture so don't skip this step.