Creamy Cilantro Lime Chicken with Baby Potatoes and Broccoli
Covered in a creamy cilantro lime sauce and roasted alongside baby potatoes and broccoli, this creamy cilantro lime chicken is an easy sheet pan dinner that's ready in under an hour!
Servings 4 servings
Calories 452kcal
Ingredients
Chicken and Vegetables
- 1 lb baby potatoes, halved
- 1 lb broccoli, cut into 1-in florets
- 3 tablespoons extra-virgin olive oil, divided
- Salt and pepper
- 1-1/2 lbs boneless skinless chicken breasts (about 4 small breasts)
- 1 tablespoon unsalted butter
Cilantro Lime Sauce
- 1/4 cup minced shallot
- 2 medium cloves garlic, minced
- 3/4 cup chicken broth
- 1/3 cup heavy whipping cream
- Juice from 1/2 medium fresh lime (about 1/4 cup)
- 1/4 cup minced fresh cilantro
- Salt and pepper to taste
Instructions
Chicken and Vegetables
- Preheat oven to 400F. Lightly grease a large sheet pan and set aside for a moment.
- Combine baby potatoes, broccoli, and 2 tablespoons olive oil on half of sheet pan. Arrange into a single layer and season with salt and pepper. Roast potatoes and broccoli at 400F 20-25 minutes until vegetables are nearly tender.
- Pat chicken breasts dry with paper towels and evenly season all over with salt and pepper. Heat a large skillet over medium-high heat, then add butter and remaining 1 tablespoon olive oil and swirl to coat pan.
- Arrange chicken in a single layer in skillet and cook 2-3 minutes on each side until chicken is golden brown. Transfer chicken to other half of sheet pan.
- Roast chicken, potatoes, and broccoli at 400F an additional 10-15 minutes until chicken registers 165F and potatoes and broccoli are tender.
Cilantro Lime Sauce
- While the chicken bakes, make the sauce. Heat the pan you used to sear the chicken over medium heat. Add shallot and sauté in pan drippings until tender. Add garlic and cook 1-2 minutes until fragrant.
- Pour chicken broth and heavy cream into pan and use a wooden spoon to scrape up any browned bits. Bring sauce to a simmer over medium heat, then reduce heat to medium-low and allow to simmer 5-10 minutes until sauce is reduced and slightly thickened.
- Remove sauce from heat and stir in lime juice, and cilantro. Season sauce with salt and pepper to taste.
- Evenly pour cilantro lime sauce over roasted chicken and vegetables. Serve immediately warm and enjoy!
Notes
Storing Instructions
Store chicken in refrigerator up to 6 days.
Nutrition
Serving: 12oz chicken, potatoes, and broccoli | Calories: 452kcal | Carbohydrates: 23.7g | Protein: 47.2g | Fat: 20.2g | Saturated Fat: 5.8g | Cholesterol: 120mg | Sodium: 379mg | Potassium: 915mg | Fiber: 5.9g | Sugar: 2.3g | Calcium: 102mg | Iron: 6mg