It is 6pm, you are tired, and everyone is hungry. You need a meal that feels special but takes minimal effort. This lemon cilantro chicken is the perfect answer for a busy Tuesday night. It is bright, creamy, and ready in just 35 minutes. Your family will think you spent hours in the kitchen. It is the perfect way to bring fresh flavors to your table tonight.
Why You’ll Love This Lemon Cilantro Chicken
This recipe is a winner because it uses one single skillet. Cleanup is very fast after dinner is over. This means you have more time to relax on the couch. The citrus flavor makes it feel light and fresh for spring evenings. It is a great way to wake up your usual dinner routine. Everyone loves a sauce that they can soak up with crusty bread. The creaminess provides a comforting hug at the end of the day. You get restaurant quality right in your own cozy kitchen. The lemon adds a brightness that cuts through the rich cream. It is a balanced meal that leaves everyone feeling happy.
Simple Method for Success
You start by searing the chicken until it is perfectly golden brown. The smell of the garlic hitting the pan is absolutely wonderful. Then, you make a quick pan sauce with broth and cream. Deglazing the pan adds so much deep flavor to the dish. Even if you are new to cooking, you can master this. It is a very simple process for any home cook. The sauce thickens up beautifully in just a few short minutes. You will feel like a pro when you whisk in the butter. Basting the chicken ensures every bite is juicy and full of flavor. It is a stress-free way to get dinner on the table. You will love how this lemon cilantro chicken comes together so easily.
Simple Ingredients
Most of these items are pantry staples you already have at home.
- 1.5 lbs boneless skinless chicken breasts, sliced into cutlets
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 0.5 cup heavy cream
- 0.25 cup fresh lemon juice
- 1 tablespoon lemon zest
- 0.5 cup fresh cilantro, finely chopped
- 1 tablespoon unsalted butter
Step-by-Step Directions
- Season chicken cutlets on both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken to the skillet and sear for 5 to 7 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit. Remove chicken from skillet and tent with foil.
- Reduce heat to medium and add minced garlic to the skillet, sautéing for 1 minute until fragrant.
- Pour in chicken broth and lemon juice, using a spatula to deglaze the pan by scraping up browned bits.
- Stir in the heavy cream and lemon zest. Bring to a gentle simmer for 3 to 5 minutes until the liquid reduces and thickens slightly.
- Whisk in the butter and chopped cilantro until the butter is fully melted and integrated.
- Return the chicken and any accumulated juices to the skillet, basting with the sauce for 1 minute before serving.
Best Ways to Enjoy It
Serve this over a bed of fluffy white rice or pasta. The sauce is the star, so you want something to catch it. Add a simple side of roasted asparagus or a green salad. For a special date night, pour a glass of chilled white wine. It makes a regular weeknight feel like a celebration. You can also serve it with a side of warm bread. The bright green cilantro looks beautiful against the golden sauce. Your family will love the vibrant colors on their dinner plates. Enjoy the meal slowly and savor the fresh citrus notes. It is a crowd-pleasing meal that everyone will ask for again.
Keep It Fresh
Store any leftovers in an airtight container in your refrigerator. They will stay fresh and tasty for up to three days. This makes it a great option for easy lunches. When you are ready to eat, reheat it gently on the stove. Use low heat so the creamy sauce does not separate. You might need a splash of broth to loosen it up. Microwaving also works if you are in a big hurry. Just be sure to cover the dish to keep it moist. The flavors often deepen and taste even better the next day. It is a versatile dish that keeps on giving.
Tips for Best Results
- Pat the chicken dry with paper towels before seasoning for a better sear.
- Don’t skip the step of scraping the browned bits from the pan.
- Avoid overcooking the chicken by using a meat thermometer for accuracy.
- Swap the heavy cream for full-fat coconut milk for a dairy-free version.
- Add a handful of fresh summer peas to the sauce for extra color.
- Garnish with extra fresh cilantro right before you bring it to the table.
- Use fresh lemon juice instead of bottled for the brightest flavor.
- Slice the chicken into even pieces so they all cook at once.
Ways to Switch It Up
- Use lime juice instead of lemon for a zesty tropical twist.
- Swap cilantro for fresh parsley if you prefer a milder herb flavor.
- Add a pinch of red pepper flakes for a little bit of heat.
- Use chicken thighs if you prefer a juicier and richer meat.
- Stir in some fresh spinach at the end for extra greens.
Common Questions
Can I make this lemon cilantro chicken ahead of time?
Yes, you can sear the chicken earlier in the day. Just finish the sauce and combine right before you plan to serve. This keeps the chicken tender and the sauce fresh.
What if I do not have heavy cream?
You can use half-and-half as a lighter substitute. The sauce will be slightly thinner but still very delicious. You can also use full-fat coconut milk for a dairy-free option.
Will kids enjoy this recipe?
Most kids love the mild and creamy sauce in this dish. It is a very kid-approved meal because it is not too spicy. Serve it with their favorite pasta for a big win.
I hope this bright dish brings a little sunshine to your table. It is one of my favorite ways to make a fast dinner feel fancy. Give it a try tonight and enjoy every creamy bite.
— Alex
Ingredients
- 1.5 lbs boneless skinless chicken breasts, sliced into cutlets
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons olive oil
- 3 cloves garlic , minced
- 1 cup low -sodium chicken broth
- 0.5 cup heavy cream
- 0.25 cup fresh lemon juice
- 1 tablespoon lemon zest
- 0.5 cup fresh cilantro, finely chopped
- 1 tablespoon unsalted butter
Instructions
- Season chicken cutlets on both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken to the skillet and sear for 5 to 7 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit. Remove chicken from skillet and tent with foil.
- Reduce heat to medium and add minced garlic to the skillet, sautéing for 1 minute until fragrant.
- Pour in chicken broth and lemon juice, using a spatula to deglaze the pan by scraping up browned bits.
- Stir in the heavy cream and lemon zest. Bring to a gentle simmer for 3 to 5 minutes until the liquid reduces and thickens slightly.
- Whisk in the butter and chopped cilantro until the butter is fully melted and integrated.
- Return the chicken and any accumulated juices to the skillet, basting with the sauce for 1 minute before serving.
