Description

This Creamy Cilantro Lime Chicken and Rice recipe is a vibrant, flavorful one-pan meal perfect for busy weeknights. Juicy, browned chicken thighs are simmered in a zesty, creamy cilantro-lime sauce with sautéed vegetables and tender basmati rice, creating a comforting and aromatic dish that’s easy to prepare and packed with fresh, bold flavors.

Ingredients

Scale

For the Green Sauce

3 cloves garlic
½ white or yellow onion, roughly chopped
1 jalapeno, seeded (or with seeds for more 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

Toppings and Garnish

Fresh cilantro leaves
Avocado slices
Jalapeno slices
Greek yogurt or sour cream mixed with water for drizzling

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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 freshly ground black pepper. Blend until the mixture is completely smooth. Set the sauce aside.
Heat the Skillet: Place a large deep 10-inch skillet over medium-high heat and add olive oil. Allow the oil to heat until shimmering.
Cook the Chicken: Season chicken thighs generously with salt and pepper. Add them to the hot oil and cook for 4-5 minutes on one side until browned. Flip and cook for another 4-5 minutes until browned on the other side and nearly cooked through. Remove chicken from the skillet 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 them to absorb any flavorful browned bits left in the pan.
Add the Green Sauce: Slowly pour the prepared green sauce into the skillet with the vegetables. Bring the sauce to a gentle simmer.
Incorporate Rice and Chicken: Stir in the basmati rice, distributing it evenly throughout the pan. Nestle the browned chicken thighs into the sauce and rice mixture.
Simmer and Cook: Once the sauce is simmering, reduce the heat to low, cover the skillet immediately, and cook for 20-25 minutes. This allows the rice to absorb the sauce flavors and the chicken to finish cooking thoroughly.
Finish and Serve: After 20-25 minutes, check that most of the liquid is absorbed and rice is tender. Serve immediately garnished with fresh cilantro, jalapeno slices, avocado slices, and a drizzle of the sour cream or Greek yogurt creme if desired.

Notes

To adjust the spice level, keep or remove the jalapeno seeds based on your preference.
Use low-sodium chicken broth to control the saltiness of the dish.
For extra creaminess, add a spoonful of sour cream or Greek yogurt to the sauce before simmering.
Use a deep skillet with a lid to ensure even cooking and prevent liquid from evaporating quickly.
The dish is best served fresh but can be refrigerated for up to 2 days and reheated gently.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican-inspired