Creamiest Cilantro Lime Chicken with Cream Cheese

This creamy cilantro lime chicken recipe has juicy, tender, seasoned chicken in an extra creamy lime sauce, thanks to the cream cheese addition. Make as an easy, effortless weeknight dinner option in a slow cooker or Instant Pot and served over fluffy rice.

Prep Time 10

Cook Time 3 30

Total Time 3 40

Servings

Author Melissa Erdelac

Ingredients

1 tablespoon olive oil (for Instant Pot directions only)
½ cup onion chopped
3 cloves garlic minced
1 teaspoon cumin
¾ teaspoon salt
¼ teaspoon pepper
4 boneless, skinless chicken breasts
pinch red pepper flakes
½ cup fresh chopped cilantro divided
½ cup chicken broth (increase to 1 cup for Instant Pot directions)
1 lime zested and juiced
1 tablespoon cornstarch
8 ounces cream cheese cubed and room temperature
for serving cooked rice, additional lime wedges, cilantro

Instructions

SLOW COOKER

Place the chopped onion on bottom of slow cooker. In a small bowl combine garlic, cumin, salt, and pepper. Rub seasonings all over chicken breasts and place chicken on top of chopped onion.
½ cup onion, 3 cloves garlic, 1 teaspoon cumin, ¾ teaspoon salt, ¼ teaspoon pepper, 4 boneless, skinless chicken breasts
Sprinkle chicken with ¼ cup cilantro and red pepper flakes. Pour in ½ cup chicken broth, lime juice, and lime zest. Cover and cook chicken on LOW for 3 hours.
pinch red pepper flakes, ½ cup chicken broth , 1 lime
Remove the lid and ladle out about ¼ cup hot liquid into a small bowl. Whisk cornstarch into the small amount of liquid and stir back into the slow cooker. Increase heat to high and cook for 30 additional minutes, until the chicken temperature reaches 160ºF.
1 tablespoon cornstarch
Remove the lid and add cubed cream cheese and remaining chopped cilantro. Stir until smooth and creamy. Season sauce to taste with salt and pepper. Serve creamy sauce over chicken with rice, additional cilantro, and lime wedges.
8 ounces cream cheese

INSTANT POT

In a small bowl combine garlic, cumin, salt, and pepper. Rub seasonings all over chicken breasts and set aside.
Turn pressure cooker to SAUTE and heat ½ tablespoon olive oil. Brown 2 chicken breasts in heated oil 2-3 minutes per side, or until golden (but not cooked through). Set aside and repeat with remaining 2 chicken breasts, adding remaining oil. Remove browned chicken and set aside.
Add onion to the pot and sauté until tender, about 2 minutes. Add 1 cup of chicken broth, scraping up browned bits with silicone spoon. Add in ¼ cup cilantro, lime juice, lime zest, and red pepper flakes.
Place the chicken back in the pressure cooker. Close the lid and seal valve. Cook on HIGH pressure for 5 minutes. Quick release pressure and transfer chicken to a clean plate. Cover with foil to keep warm.
Remove the lid and ladle out about ¼ cup of hot liquid into a small bowl. Whisk cornstarch into the removed liquid. Press SAUTÉ LOW and add the cornstarch mixture back to pot, stirring constantly until thickened. Stir in remaining cilantro and cream cheese until smooth. Season sauce to taste with salt and pepper. Serve creamy sauce over chicken with rice, additional cilantro, and lime wedges.

Nutrition