Ingredients:

  • 4 Boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • 1 teaspoon Chili Powder (or Smoked Paprika)
  • 2 Tablespoons Olive Oil
  • 3 cloves Garlic, minced
  • 1 cup Chicken Broth (low sodium preferred)
  • ½ cup Heavy Cream
  • Zest of 1 large Lime
  • Juice of 1 ½ large Limes (about ¼ cup)
  • ½ cup Fresh Cilantro, roughly chopped (packed)
  • 1 teaspoon Cornstarch mixed with 1 Tablespoon cold water (Slurry)

Instructions:

  1. Prep the Chicken: Pat the chicken breasts completely dry using kitchen paper. Mix salt, pepper, and chili powder in a small bowl. Season the chicken evenly on both sides.
  2. Sear the Chicken: Heat olive oil in the skillet over medium-high heat until shimmering. Sear the chicken for 4–5 minutes per side until beautifully golden brown and mostly cooked through (internal temperature around 155°F / 68°C). Remove chicken to a clean plate, cover loosely, and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add the minced garlic to the same pan drippings. Cook for 30–60 seconds until fragrant—watch carefully so it doesn't burn!
  4. Build the Base: Deglaze the pan by pouring in the chicken broth, scraping up any browned bits (fond).
  5. Thicken and Finish Sauce: Stir in the heavy cream, lime zest, and lime juice. Bring back to a gentle simmer. Whisk in the cornstarch slurry slowly until the sauce coats the back of a spoon lightly.
  6. Combine and Rest: Return the chicken to the pan. Spoon the sauce over the chicken. Simmer gently for 2–3 minutes until the chicken is fully cooked (165°F / 74°C).
  7. Final Flavour Boost: Remove the pan from the heat. Stir in the fresh chopped cilantro. Let the chicken rest in the sauce for 5 minutes before serving immediately.