Creamy Cilantro Lime Chicken Recipe Recipes Recipe Cards

CREAMY CILANTRO LIME CHICKEN TACOS RECIPE BY TASTY

Steps:

• In a large, nonstick skillet, heat the olive oil over medium heat.
• Toss in the garlic and sauté until fragrant, about 30 seconds.
• Add the shredded chicken, salt, sour cream, and lime juice. Mix until the chicken is evenly coated and the mixture has heated through.
• Stir in the cilantro and immediately remove from heat.
• Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
• Divide the mixture evenly between tortillas, top with pico de gallo, and serve.
• Enjoy!

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 LIME CHICKEN

Steps:

• 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.
• 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.
• 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.
• Remove the skillet from the oven and transfer the cooked chicken to a large plate. Cover with foil to keep warm.
• 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.
• Add the green chiles and garlic. Cook for 2 minutes. Add the chicken broth, lime juice, cumin, oregano and coriander.
• Mix together and bring to a gentle boil for 10 minutes or until liquid has greatly reduced.
• Remove the skillet from the heat and mix in the cream and cilantro. Place the cooked chicken in the sauce and serve.

LIME CHICKEN WITH CILANTRO CREAM SAUCE AND ROASTED ZUCCHINI

Steps:

• Whisk together 1/4 cup lime juice, garlic powder, cumin, salt, and pepper in a large bowl; add the chicken breasts. Cover and refrigerate 1 to 2 hours, turning the chicken occasionally.
• Preheat an oven to 425 degrees F (220 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer linguine to a large mixing bowl; add 2 tablespoons olive oil, the Parmesan cheese, and the quartered cherry tomatoes; toss until the pasta is evenly coated in oil.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, arrange zucchini pieces on a baking sheet. Coat the zucchini with 1 tablespoon olive oil with a pastry brush. Place zucchini on middle rack in the oven, and bake, turning every 5 minutes, until nicely browned, 15 to 20 minutes.
• Melt the butter in a saucepan over medium heat. Add the cilantro and garlic, cook and stir 1 minute. Pour in the wine, chicken broth, and 2 tablespoons lime juice, and return to a simmer. Transfer the mixture to a blender and blend until smooth. Return the mixture to the sauce pan and stir in the cream and green onions; bring to a boil and remove from heat.
• Lay the zucchini pieces side by side on a serving platter and place the chicken breasts on the zucchini. Pour the cilantro cream sauce over the chicken. Serve with the pasta on the side.

CILANTRO LIME CHICKEN

Steps:

• Warm your skillet and the olive oil over medium or medium-high heat.
• Slice your chicken breasts in half down the middle, lengthwise, so that they are long and thin/flat.
• Season both sides of the chicken with a sprinkling of salt and pepper.
• Place the chicken in the warm skillet and cook until the bottoms are golden brown (about 5 minutes). Flip and repeat.
• When the chicken is fully cooked and registers 165F degrees on an instant read thermometer, remove the chicken from the pan and set them aside on a plate. Cover them with a lid, foil, or something to prevent drying out.
• Add the onions to the used skillet and stir with a wooden spoon until the onion is caramelized (a golden brown color).
• Add the minced garlic and cook until fragrant, about 30 seconds.
• Add in the water, lime juice, cilantro and red pepper flakes. Bring to a boil. Let boil for about 5 minutes to get the flavors to combine. Stir well to deglaze the pan.
• While it's boiling prepare your cornstarch slurry by mixing the cornstarch and water in a separate bowl until completely dissolved.
• Whisk in the cream while stirring constantly and add your cornstarch slurry. Stir for about a minute more for the sauce to thicken.
• Once thickened, remove from heat. Add the chicken back to the pan and add more cilantro over the top as a garnish. Serve and enjoy.