- 4 skinless, boneless chicken breasts
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
- 1 cup of chicken broth (low sodium if you prefer)
- 1 tablespoon of lime juice (I used 1.5 tablespoons)
- 1/4 cup finely chopped onion
- 1 tablespoon of fresh cilantro
- 1/2 teaspoon red pepper flakes
- 3 tablespoons of heavy cream
- 2 tablespoons of butter
- Preheat the oven to 375 degrees Fahrenheit.
- Rinse the four chicken breasts. If they are not the same size, cut them to the same size. If some are thicker than others than pound them so they are the same thickness**.
- Sprinkle the chicken with salt and pepper on both sides.
- In a large OVEN PROOF skillet, heat the oil on medium-high heat. Add the chicken and cook for 7-9 minutes, flipping only once. You want the chicken to brown on both sides. The chicken does not have to be cooked through because you will be baking it**.
- Once the chicken is browned, take it out of the skillet and place on a plate and cover with aluminum foil and set aside.
- Take the skillet off the heat, while keeping the heat on, and add the chicken broth, lime juice, onion and red pepper flakes. Stir and scrape the yummy stuff off the bottom of the pan.
- Return the pan back to the heat and bring to a boil. Let lightly boil for ten minutes until the broth mixture has reduced to about a 1/4 cup of liquid.
- At this time, reduce the heat to medium-low and add the butter and cream.
- Once the butter has melted and you have stirred to combine, add the cilantro and stir again.
- Add the chicken back to the oven proof skillet and place in the oven.
- Bake for 10-15 more minutes, dependent on the thickness of your chicken and how much more time it needs to be cooked**.
- Add more lime juice and cilantro when serving, enjoy!!
A few tips based on my experience **
- I once read to take the raw chicken and place it in warm water and add a few rounds of salt, like you would for your Thanksgiving turkey, brine your chicken. Do it for about fifteen minutes, it makes a difference.
- Don’t be scared if you think the chicken is really cooking on the skillet, I wish I kept it at a higher heat to let it brown a little more because baking it won’t brown it at all.
- I will usually cut through the thickest piece of chicken just to make sure.
- Definitely add more cilantro, it is so good. I served mine with brown rice and string beans, add the sauce and cilantro to both the rice and string beans, so good!
- I got 4 very large chicken breast, Purdue, and cut them all in half. I used four pieces for this dish and then when I put the dish in the oven, I placed the four extra chicken pieces on a sheet and baked for thirty minutes. I might make homemade chicken salad with this, just put it in a salad or pair it will brown rice and another vegetable for simple dinner.
Adapted from sallysbakingaddiction.com