Only one pan, 20 minutes and a few ingredients needed to whip up this creamy, chili lime skillet chicken dinner. Serve the chicken over rice with your favorite vegetable and dinner is served!
I love making one pan or one pot meals for dinner. Next to the Crock Pot, you just can’t get any easier when it comes to getting dinner on the table on busy weeknights. One of my favorite meals to whip up is this chili lime skillet chicken.
I’ve made several variations of this dish, but my favorite is the chili lime. Those flavors go together so nicely and work great with just about any vegetable side. It’s full on asparagus season, so it’s hands down my favorite vegetable to smother in the leftover creamy chili lime sauce, but broccoli is a close second.
I love that this chili lime skillet chicken is keto friendly too! Instead of serving it over rice, I make cauliflower rice and it really is amazing with the leftover sauce!
But if keto isn’t your thing and you want to lighten up the fat content a bit, you can sub half and half for the heavy cream. The sauce doesn’t get quite as thick with half and half, but is still rich and delicious!
- 4 thin boneless skinless chicken breasts
- salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp cumin
- 2 tsp chili powder (more or less to taste)
- 2 tbsp butter or olive oil
- 1/2 cup chicken broth
- 2 tbsp lime juice (about 1 medium lime)
- 1/4 cup heavy cream (or half and half)
- 1/2 cup shredded cheese
Pound chicken breasts until they are even in thickness.
In a small bowl, combine spices. Season both sides of the chicken breasts with spice mixture.
In a large skillet, melt butter over medium heat. Brown chicken on both sides, about 5 minutes each side. Remove chicken from skillet and set aside on a plate.
Pour chicken broth in pan and de-glaze (scrape brown bits off the bottom of pan). Stir in lime juice and cream.
Increase heat to medium high, stirring constantly to make sure cream does not scald or burn to the bottom. Stir until slightly thickened.
Reduce heat and whisk in shredded cheese.
Return chicken breasts to pan, cover and cook on low until chicken is completely cooked through, stirring occasionally. Time will vary depending on the thickness of the chicken.
Serve over rice with steamed asparagus or other veggies.
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