Cilantro Lime Chicken and Roasted Asparagus with Lemon and Parmesan

We have received so many requests for this recipe, so I thought I would share it with you on our new food blog. If you are not a cilantro lover, feel free to replace it with basil or tarragon. Cilantro is a controversial herb, you either LOVE it or you HATE it! In my family we LOVE it! Another good reason to cook with lots of cilantro is that it is a very good source of antioxidants, essential oils, vitamins, and dietary fiber. So really a win/win to use in your cooking! I like to store my fresh cilantro in a glass in the refrigerator with just enough water to cover the stems but not the leaves. This way it stays fresh longer and also looks really cute on the shelf.


  • 4 boneless, skinless chicken breasts, pounded
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • 1 white onion, finely chopped
  • 1 cup of chicken broth
  • 1 lime, squeezed
  • 1 full bunch of cilantro, chopped
  • 1/4 cup of heavy cream
  • salt and pepper to taste
Prep time: 5 mins | Cook time: 45 mins
  1. Preheat the oven to 400°F.
  2. Pound the chicken breasts to be even in thickness if they are not. This way they will cook evenly. I like to pull my chicken out of the fridge 45 mins before I start cooking it, I find it more flavorful than starting with the chicken cold.
  3. Season with salt & pepper on both sides.
  4. Place 1 tbsp butter and 1 tbsp olive oil in a large ovenproof pan (I love mine from Le Creuset!) over medium heat. Allow butter to melt completely.
  5. Place the chicken in the hot pan when the butter has melted and sauté till brown on each side, this takes about 4 minutes on each side. My gas burner is pretty hot, so I set it to medium when browning.
  6. When browned place the chicken on a plate and cover tightly with foil. Set aside.
  7. Reduce to low heat and add 1 tbs butter and 1 tbs olive oil to the hot pan.
  8. Sauté the chopped onion on low heat for about 10 minutes.
  9. Add 1 cup chicken broth, lime juice, and 1 bunch of chopped cilantro to the pan. Bring the mixture to a boil, then reduce to a simmer for 10 minutes.
  10. Add the heavy cream and simmer for a few minutes to thicken. Season with salt and pepper to your liking.
  11. Add the chicken and any accumulated juices back into the pan. Bake uncovered for 15 minutes.
    ET VOILA! Your delicious chicken recipe is ready! I like to serve this dish with a crispy arugula salad, basmati rice, and roasted asparagus with parmesan and lemon.


    • 1 bunch of fresh asparagus
    • 1 lemon, 1/2 juiced and 1/2 thickly sliced
    • 3 tablespoons olive oil
    • 1/4 cup of parmesan, grated
    • salt and pepper to taste
      PREP TIME: 10 MINS | COOK TIME: 15-20 MINS
      1. Preheat oven to 400 (you can cook it simultaneously with the Cilantro Lime Chicken).
      2. Break off the tough end of the asparagus.
      3. Line a baking sheet with unbleached parchment paper. There is no bleach or other chemicals in unbleached parchment paper so your food is chemical-free.
      4. Slice the lemon in half. Juice one half and thinly slice the other.
      5. Place asparagus in a bowl with 3 tbsp olive oil, lemon juice, lemon slices, 1/4 c grated parmesan and salt & pepper to taste. Toss well!
      6. Place the asparagus on the parchment-lined baking sheet and roast to desired doneness (15-20 mins).
      All done, enjoy this healthy and delicious asparagus dish! It pairs well with literally any protein you can think of!



      Omg!!! Soooo delicious, a MUST TRY! Thank you so much for sharing with us!

      J May 19, 2020

      Made it tonight! Was quoted as “restaurant worthy” by some picky eaters. Thanks for delivering a great meal.

      MM April 30, 2020

      Anne!! I made the Swedish meatballs and smashed potatoes – they were a hit!! Hope you and yours are well…

      Terry Hyman Hamermesh April 30, 2020

      Thank you!!!!! This looks amazing and will be made sometime this week

      Patrice Weinroth April 29, 2020

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