This pan-seared chicken with cilantro cream sauce is a fast, flavorful weeknight dinner that comes together in about 30 minutes. Serve it alongside spicy Mexican rice, spoon it over a simple salad, or slice the chicken and pile it onto a taco salad for an easy, satisfying meal.
Chicken and Cilantro Cream Sauce
Pan-seared chicken tenders are one of my go-to quick dinners when I want something impressive without a lot of fuss. The chicken browns quickly in a hot skillet while the cilantro-lime cream sauce comes together in the same pan, concentrating bright citrus and herb flavors with a touch of heat. This dish balances richness from the cream with acidity from lime and a fresh cilantro note that makes it feel light and vibrant.
This version is inspired by a popular skillet chicken with creamy cilantro-lime sauce. I adapted the timing and seasoning to keep things simple and quick for busy evenings. The method is forgiving, so it’s easy to scale up for guests or slim down for a smaller household.
A few tips when cooking this chicken and cilantro cream sauce:
- I prefer chicken tenders because they cook quickly and are evenly sized straight from the package, which helps produce consistent results every time.
- If you use chicken breasts, halve them lengthwise to reduce thickness so they cook faster and more evenly without overbrowning on the outside while staying underdone inside.
- The sauce is more like a silky pan sauce than a thick gravy—it won’t become very dense. That light, pourable texture is perfect for spooning over rice or vegetables, concentrating flavor without being heavy.
- Use fresh lime juice for brightness, and adjust red pepper flakes to control the heat. A splash of tequila adds a subtle aromatic lift but is optional—substitute a bit more chicken broth if you prefer not to use alcohol.
This chicken pairs beautifully with spicy one-pot Mexican rice, steamed vegetables, or a crisp green salad. For a Tex-Mex twist, slice the chicken and add it to warm tortillas with shredded lettuce, pickled onions, and extra cilantro. Leftovers make a great lunch—serve the sliced chicken over grain bowls, salads, or tucked into wraps.
Chicken and Cilantro Cream Sauce
Pan-seared chicken with a cilantro-lime cream sauce—quick to prepare and packed with bright flavor. Ideal for busy weeknights and easy to adapt.
Ingredients
- 1 pound chicken tenders, boneless, skinless, trimmed of excess fat
- Salt, black pepper, and garlic salt, lightly applied to the chicken
- 2–3 tablespoons vegetable oil
- ¼ cup finely diced shallot
- 1 cup chicken broth
- 2 tablespoons fresh lime juice
- 1 tablespoon good-quality tequila (optional)
- 1½ tablespoons cilantro paste or finely chopped fresh cilantro
- ½ teaspoon red pepper flakes (adjust to taste)
- ¼ cup heavy cream
- ½ teaspoon salt, or to taste
Instructions
- Season the chicken tenders lightly with salt, pepper, and garlic salt.
- Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the chicken and brown on both sides until golden—about 2–3 minutes per side, depending on thickness.
- Remove the browned chicken from the pan and set aside. Reduce heat to medium and add the diced shallot. Cook, stirring frequently, until the shallot softens, about 2–3 minutes.
- Add the chicken broth, lime juice, tequila (if using), cilantro, red pepper flakes, heavy cream, and salt. Stir to combine and simmer on medium-low for about 2 minutes to reduce and meld flavors.
- Return the chicken to the pan and simmer gently, spooning the sauce over the pieces as they finish cooking. Continue to simmer 3–4 minutes, or until the chicken is cooked through and no longer pink in the center.
- Taste the sauce and adjust seasoning with additional lime juice, salt, or red pepper flakes if desired. Serve the chicken topped with extra sauce and a sprinkle of fresh cilantro, if available.
Variations, Serving, and Storage
To lighten the sauce, substitute half-and-half or a lower-fat milk combined with a teaspoon of cornstarch for the heavy cream, though flavor will be slightly different. For a dairy-free version, use full-flavored coconut milk and omit the cornstarch if you prefer a thinner sauce.
Serve with steamed rice, roasted vegetables, warm tortillas, or a crisp salad. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove so the cream doesn’t separate—adding a splash of broth or water helps restore sauce consistency.
Nutrition Information
Yield: 5 servings • Serving Size: 1
Amount Per Serving (approx.):
Calories: 444 • Total Fat: 29g • Saturated Fat: 6g • Unsaturated Fat: 20g • Cholesterol: 77mg • Sodium: 1340mg • Carbohydrates: 20g • Fiber: 1g • Sugar: 2g • Protein: 26g