• Carolina Andes

Creamy Cilantro Lime Chicken

This dish is everything dinner should be - QUICK, EASY, DELICIOUS, AND CUSTOMIZABLE! All four of my kids devoured this meal, and my husband asked for again the next day for lunch! Win win!



My cousin Laura shared this recipe with me - she found a version that she tweaked, and then I tweaked it a little and had to share it with you all! She's the real chef, but this recipe is so easy that even I could pull it off! With so much going on in life right now, the only recipes I can manage are quick and easy and keep my kids agreeable, and this dish delivers!


Keep a look out for ways you can modify!


Ingredients

  • 2 pounds chicken thighs (I prefer with skin and bone in, but you can do skinless, boneless thighs!)

  • 1 Tablespoon Chili Powder

  • 2 Tablespoon Cumin ( I love flavor - so feel free to lessen the amount!)

  • 1/2 teaspoon paprika

  • Pepper to taste

  • 1 clove garlic (I did more like 2 - but again, garlic to taste)

  • 2 Tablespoons olive oil

  • 1/2 cup chicken broth

  • 1/2 cup lime juice

  • 1/2 cup heavy cream (you can use nonfat greek yogurt instead!)

  • 2 Tablespoons cilantro, chopped

  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water (you can use all of this for thicker sauce like mine, or use less if you want your sauce thinner)


Directions

  1. Preheat oven to 425°

  2. In a bowl or ziplock bag, place chicken and season with Cumin, Chili powder, paprika and pepper. I like to add the chicken to a ziplock bag, then add the seasonings and shake it!

  3. In a large skillet, heat olive oil. Once oil is hot, add garlic and seasoned chicken. Pan sear, for about 3 minutes on each side. Transfer seared chicken to a baking dish, but save the skillet for later!

  4. Add chicken broth and lime to the baking dish

5. Bake for 25 minutes

6. After 25 minutes, pour liquid from baking dish back into skillet. Add mixture of cornstarch and water, cilantro, and the heavy cream. Simmer for 5 minutes, then pour the liquid and cilantro back over the chicken in the baking dish.

7.Bake for 5 more minutes. Serve over rice, quinoa, or cauliflower rice - enjoy!




Want to make this in the crock pot?

  1. In a bowl or ziplock bag, place chicken and season with Cumin, Chili powder, paprika and pepper. I like to add the chicken to a ziplock bag, then add the seasonings and shake it!

  2. In a large skillet, heat olive oil. Once oil is hot, add garlic and seasoned chicken. Pan sear, for about 3 minutes on each side.

  3. Transfer seared chicken to a crock pot. Add the chicken broth and lime juice, then cook on low for 5-6 hours or on low for 3-4 - I personally prefer cooking chicken on high for less time!

  4. With about 15-20 minutes left to cook, remove the chicken and set aside. Add mixture of cornstarch and water, cilantro, and the heavy cream. You can also save the cilantro just for garnish at the end, but I like cooking it! Simmer and mix well, then add the chicken back for 15-20 minutes.

  5. Serve over rice, quinoa, or cauliflower rice - enjoy!




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