Creamy Garlic Lime Chicken
Blog: www.nextinlime.com
Servings: 3
Ingredients
- 1 teaspoons ground black pepper - divided
- ¾ teaspoon salt - divided
- ½ teaspoon paprika
- 1 pound (500 g) chicken thighs - boneless, skinless, cut into 1 to 2-inch pieces
- 1.5 tablespoons cooking oil
- 1 tablespoon (15 g) unsalted butter
- 3 cloves garlic - finely minced, I use a garlic press
- ¾ teaspoon crushed red pepper flakes - adjust quantity to preference
- 2 teaspoons all-purpose flour
- 1.25 cups (296 ml) water
- ¼ teaspoon chicken bouillon base/powder - (Note A)
- 2 tablespoons lime juice - fresh
- ¼ teaspoon lime zest - measure lightly without pressing into the spoon
- 1 teaspoon sugar - to balance flavors
- 3 tablespoons (15 g) freshly grated parmesan
- ½ cup (120 ml) heavy/whipping cream - unsweetened
- 2 tablespoons finely chopped parsley - or cilantro. Some extra for garnishing
Instructions
- Have all ingredients prepped and ready before you start cooking. Tip: Use the checkboxes next to each ingredient to track your prep.
- In a small bowl, mix ½ teaspoon ground black pepper, ½ teaspoon salt, and ½ teaspoon paprika. Coat the chicken pieces evenly with this mixture.
- Heat a large skillet/pan over medium-high heat, add oil, and place the chicken pieces in a single layer (don't overcrowd). Cook 3 to 4 minutes per side or until cooked through. If using stainless steel skillet/pan, let one side cook until it releases easily, then turn. Remove the chicken and set aside.
- Lower the heat to medium-low. Add butter to the same skillet/pan, then finely minced garlic and crushed red pepper flakes. Sauté 30 seconds.
- Sprinkle 2 teaspoons of all-purpose flour. Stir constantly for 1 minute, then gradually whisk in 1.25 cups water until smooth. Add chicken bouillon base/powder, remaining ¼ teaspoon salt and ½ teaspoon ground black pepper. Simmer 1 to 2 minutes to thicken the liquid very slightly.
- Turn the heat down to low. Add lime juice, lime zest, sugar, and grated Parmesan, and stir until well combined.
- Slowly pour in heavy/whipping cream, mix constantly to prevent curdling. Then simmer gently for 2 to 3 minutes. Don't let the sauce come to a boil or it may separate. Taste and adjust seasoning with salt or pepper, if needed.
- Return the cooked chicken to the skillet/pan. Add chopped parsley, mix and cook just until the chicken is heated through.
- Serve hot with rice, pasta, or some crusty bread. Garnish with some extra parsley (optional), and enjoy. If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.
Notes
Note A: Chicken Bouillon – Bouillon in any form (base, powder, concentrate, granules, or cube) works fine. For reference, ¼ teaspoon (or ¼ of a cube) is the amount most labels recommend for making ¼ cup of broth or stock. But check your specific product’s label and use the equivalent amount it suggests.