Chicken With Cilantro Cream Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/26/21
Fresh cilantro

 

Serena Williamson / Getty Images 

Prep: 15 mins
Cook: 27 mins
Total: 42 mins
Servings: 4 servings
Nutrition Facts (per serving)
424 Calories
25g Fat
7g Carbs
40g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 424
% Daily Value*
Total Fat 25g 32%
Saturated Fat 11g 54%
Cholesterol 145mg 48%
Sodium 823mg 36%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 5%
Total Sugars 4g
Protein 40g
Vitamin C 56mg 282%
Calcium 71mg 5%
Iron 2mg 12%
Potassium 544mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These boneless chicken breasts are flavored with a tasty cilantro cream sauce. Cajun seasoning, a little wine, green onions, and cream are among the ingredients. This is a flavorful dish, great with rice or pasta, or serve it with boiled new or fingerling potatoes. Feel free to replace the wine with more chicken broth.

Halved cherry or grape tomatoes and red bell pepper add color and more flavor to the dish.

Ingredients

  • 4 chicken breasts

  • 1 teaspoon Cajun seasoning, divided

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons olive oil

  • 1/2 red bell pepper, sliced

  • 4 to 6 green onions, sliced

  • 1 1/2 cups chicken broth

  • 1/4 cup dry white wine

  • 1/2 cup heavy cream

  • 1 tablespoon butter

  • 1/2 cup cilantro, chopped

  • 1/2 cup cherry tomatoes, halved

Steps to Make It

  1. Gather the ingredients.

  2. Put boneless chicken breasts between sheets of plastic wrap and use the smooth side of a meat tenderizer or other heavy tool to flatten to an even thickness of about 1/4 inch. Sprinkle with salt and pepper and about half of the Cajun seasoning.

  3. Heat olive oil in a large skillet over medium-high heat. When oil is very hot and shimmering, add chicken. Cook for about 10 to 15 minutes, turning to brown both sides. The juices should run clear when chicken is pricked with a fork. Remove chicken to a plate.

  4. Add butter, green onions, and red bell pepper to drippings in skillet. Cook while stirring until vegetables are tender, about 1 minute.

  5. Add chicken broth and wine; bring to a boil. Simmer until juices have reduced to about 1/2 cup.

  6. Add cream and continue simmering to reduce slightly. Stir in tomatoes and cilantro, along with remaining Cajun seasoning. Taste and add salt and pepper, if necessary. Cook for 1 minute longer.

  7. Add chicken back to skillet; cover and heat through.