Description
This Creamy Cilantro Lime Chicken and Rice recipe is a vibrant, flavorful one-pan meal that combines tender chicken thighs with a zesty cilantro lime sauce, aromatic basmati rice, and fresh vegetables. Perfectly balanced with a creamy, tangy drizzle, it’s an easy, wholesome dish ideal for family dinners or meal prepping.
Ingredients
Scale
For the Green Sauce
- 3 cloves garlic
- ½ white or yellow onion, roughly chopped
- 1 jalapeno, seeded (or keep seeds for extra heat)
- 1 bunch fresh cilantro (reserve a few for topping)
- 1 lime, juiced
- 2 cups low-sodium chicken broth
- ½ teaspoon ground cumin
- ½ teaspoon salt
- Freshly ground black pepper to taste
Main Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless skinless chicken thighs
- Freshly ground salt and pepper to season chicken
- 1 cup white basmati rice
- 2 medium carrots, sliced
- 1 red bell pepper, julienned
For Garnish
- Fresh cilantro leaves
- Avocado slices
- Jalapeno slices
- Greek yogurt or sour cream (thinned with water to make a drizzle)
Instructions
- Make the green sauce: In a large high-powered blender or food processor, combine garlic, onion, jalapeno, cilantro, lime juice, chicken broth, cumin, salt, and black pepper. Blend until completely smooth. Set aside this vibrant green sauce.
- Heat the skillet: Place a large 10-inch deep skillet over medium-high heat and add olive oil. Allow it to heat up until shimmering.
- Brown the chicken: Season chicken thighs generously with salt and pepper. Add them to the hot skillet and cook for 4-5 minutes per side until nicely browned. Remove the chicken from the pan and set aside on a plate.
- Sauté vegetables: In the same skillet, add sliced carrots and julienned red bell pepper. Sauté over medium heat for a few minutes, allowing the vegetables to absorb the savory pan flavors.
- Add the green sauce: Slowly pour the prepared green sauce into the skillet with the vegetables. Bring the mixture to a gentle simmer.
- Add rice and chicken: Stir in the basmati rice, distributing it evenly throughout the sauce. Nestle the browned chicken thighs on top, pressing them slightly into the sauce.
- Simmer and cover: Once simmering, reduce the heat to low and immediately cover the skillet. Cook for 20-25 minutes, allowing the rice to absorb the liquid and the chicken to finish cooking.
- Finish and serve: After cooking, most of the liquid should be absorbed, and the rice fully cooked. Serve immediately, garnished with fresh cilantro, jalapeno slices, avocado slices, and a drizzle of thinned Greek yogurt or sour cream if desired.
Notes
- For extra heat, leave jalapeno seeds in when making the green sauce.
- If basmati rice is unavailable, long-grain white rice can be used as a substitute.
- Adjust salt levels according to dietary needs, especially if using regular instead of low-sodium chicken broth.
- Leftovers reheat well and can be refrigerated for up to 3 days.
- Use a deep skillet or sauté pan with a tight-fitting lid for best results.
- For a dairy-free option, omit the sour cream drizzle or use a dairy-free yogurt alternative.
