Creamy Cilantro Lime Chicken

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• 4 each 6-ounce boneless skinless chicken breasts
  Ingredient note

  Source: 4 6-ounce boneless skinless chicken breasts
• 1 teaspoon kosher salt
  Ingredient note

  Source: 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
  Ingredient note

  Source: 1 teaspoon freshly ground black pepper
• 1 1/2 tablespoon olive oil
  Ingredient note

  Source: 1 1/2 tablespoon olive oil
• 1/2 cup diced yellow onions
  Ingredient note

  Source: 1/2 cup diced yellow onions
• 1 each 4-ounce can diced green chiles
  Ingredient note

  Source: 1 4-ounce can diced green chiles
• 1 tablespoon minced garlic
  Ingredient note

  Source: 1 tablespoon minced garlic
• 1 cup chicken broth
  Ingredient note

  Source: 1 cup chicken broth
• 1 tablespoon lime juice
  Ingredient note

  Source: 1 tablespoon lime juice
• 1/4 teaspoon ground cumin
  Ingredient note

  Source: 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
  Ingredient note

  Source: 1/4 teaspoon dried oregano
• 1/4 teaspoon ground coriander
  Ingredient note

  Source: 1/4 teaspoon ground coriander
• 1/3 cup heavy cream
  Ingredient note

  Source: 1/3 cup heavy cream
• 2 tablespoons chopped cilantro (plus more for garnish)
  Ingredient note

  Source: 2 tablespoons chopped cilantro (plus more for garnish)

1. Preheat oven to 375 degrees F. If the chicken breasts are all an uneven thickness, use a meat tenderizer like this one or a heavy pan and pound out the breasts until they're all the same thickness. Season chicken with salt and pepper.
2. In a large oven-safe skillet over medium-high heat, add olive oil. Place chicken breasts in skillet and cook for 5 minutes on each side, or until both sides are browned.
3. Place skillet in oven and bake for 10 to 12 minutes, until chicken is fully cooked through and the internal temperature has reached 165 degrees F.
4. Remove the skillet from the oven and transfer the cooked chicken to a large plate. Cover with foil to keep warm.
5. Place the same hot skillet over medium heat and add the onions. Cook for 2 minutes, scraping the bottom of the skillet to get the brown bits off the pan. The skillet should still be very hot so be careful.
6. Add the green chiles and garlic. Cook for 2 minutes. Add the chicken broth, lime juice, cumin, oregano and coriander.
7. Mix together and bring to a gentle boil for 10 minutes or until liquid has greatly reduced.
8. Remove the skillet from the heat and mix in the cream and cilantro. Place the cooked chicken in the sauce and serve.