Creamy Cilantro Lime Chicken

What a gorgeous day it is here in San Antonio!!!! 

I don’t know about you, but it surely puts a pep in my step when the sun is out and Texas is behaving as it SEASONALLY should. 

#HELLOFALL

I hope pumpkins are adorning all of your front doorsteps and you are starting each morning with some pumpkin spice in your life!

Today I am bringing you another one pot meal because.. well they are SIMPLE and easy clean up!! that is how all of us mama’s like it??!! Am I right?

This dish is vibrant, zesty, full of flavor, and also just a few quick steps. 

You can catch my Cilantro Lime Chicken on Stories!!

Ingredient List:

4 skin on Chicken Thighs 

Butter

1 purple or yellow onion sliced

salt and pepper

chicken broth ( low sodium always)

juice of one lime

chopped cilantro ( handful)

red pepper flakes

heavy cream

olive oil

Method:

First season your chicken: I used S&P, chili lime seasoning, and some paprika

In a 5 1/2 quart dutch oven ( really any large pot will do)

start by browning your chicken in some olive oil or butter. Allow the skin on the chicken to brown and then set aside and wrap in foil ( to lock in heat).

Into the pot add your one cup of chicken broth, lime juice, 1/2 onion, cilantro, and red pepper. Cook on medium heat. marry these flavors together for about 4 minutes and then bring to a boil. allow this to boil gently for about ten minutes until the liquid is reduced just a little bit. Reduce the heat and add your cream and butter. Stir until the butter has melted completely. 

Next add the chicken BACK into the sauce and bake in the oven for 20-25 minutes or until fully cooked.

** If you like crispy skin turn the broiler on and broil it for about 5 minutes after the chicken almost done**

ENJOY!!!!