Is it saucy…or dreamy? Creamy? We’re here for all the one-skillet dinners that start with those descriptions! Our newest addition of one pan wonders is this Lemon Chicken Cilantro. Extra luxurious, dry-rubbed chicken breasts or chicken thighs are seared in a pan until golden, once we’ve browned our mushrooms to perfection. Then, we use the fond in the pan to create a garlic, cilantro, and lemon sauce that will make your tongue want to dance. The flavor of that sauce is so incredible I sometimes lie awake in bed just daydreaming about it. The first time I tested this recipe, I served it with my homemade vermicelli rice pilaf, and it was so good I could’ve cried. A little sauteed broccolini action on the side will give you two servings of veggies, protein, and a balanced meal. This dish was made for weeknights, but it’s also perfect for serving company, and those are the kind of dinners you need in your repertoire!
Ingredients for lemon cilantro chicken
Chicken: For this recipe, you’ll need boneless, skinless chicken breasts, tenders, or thighs. I prefer to use chicken breasts. If they are on the larger side, slice them horizontally to create two pieces. This will allow the chicken to cook more evenly in the pan.Seasonings: you’ll need some garlic powder and some seasoning salt. This is the one I like to use as it gives the chicken a bit of color in the pan and tons of flavor. It contains ingredients like paprika, celery, turmeric, garlic, and other spices.Butter: We’ll use butter in three ways. The first step is to saute the mushrooms, creating a layer of flavor in the pan. Then, we’ll sear the chicken, pick up the flavors from the mushrooms, and leave some of that chicken goodness. Finally, we’ll create a roux using flour and butter to start the lemon cilantro pan sauce.Mushrooms: I like to use white button mushrooms for this recipe so that they don’t stand out too much in the sauce, but you could also use cremini or baby bella mushrooms.Mushroom Powder: You’ll need mushroom powder for this recipe to boost the mushrooms’ umami. It’s also a source of sodium to season the mushrooms with. This ingredient is optional, but it works wonders in this recipe and so many others. If you don’t want to use it, season the mushrooms with a pinch of salt and pepper at the end.Oil: The oil and some of the butter are used to sear the chicken in the pot.Garlic: We’ll saute the minced garlic a bit with the flour before simmering it in the sauce. I suggest mincing the garlic and skipping the stuff packed in a jar for best results!Flour: we’ll use the flour to create a roux!Lemon Juice: We’ll use lemon just to cut some of the richness from the heavy litcream. If you prefer more zing, you might also want a few lemon wedges to serve on the side with this recipe! Prefer using lime juice? Try this cilantro lime chicken instead!Chicken Bouillon: I like using a bouillon cube over chicken stock for this recipe as it has a more flavorful impact. I don’t suggest swapping this for chicken broth; it just doesn’t taste the same.Heavy Cream: Adds creaminess to the sauce and thickens it.Cilantro: I use half the cilantro to flavor the sauce, and the other half goes towards the garnish—we eat with our eyes first! Feel free to add other herbs like basil if you’d like a variation on this recipe or aren’t a fan of cilantro!
How to make cilantro lemon chicken:
Similar recipes you’ll enjoy:
Fiesta Creamy Corn ChickenOne Skillet Chicken with Lemon Garlic Cream SauceFiesta Chili Lime Chicken Salad with Mango and AvocadoHoney Chipotle Chicken Bowls with Corn SalsaMexican Street Corn Salad with Black Beans
