One Skillet Chicken with Fiesta Cream Sauce

Check ingredients as you prepare them. These checks stay on this page.

• 4 each boneless skinless chicken breasts (or thighs)
  Ingredient note

  Source: 4 boneless skinless chicken breasts (or thighs)
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper
• 1 cup chicken broth
  Ingredient note

  Source: 1 cup chicken broth
• 2 tablespoons lime juice
  Ingredient note

  Source: 2 tablespoons lime juice
• 1 tablespoon olive oil AND minced garlic
  Ingredient note

  Source: 1 tablespoon EACH: olive oil AND minced garlic
• ⅛ teaspoon cumin powder
  Ingredient note

  Source: ⅛ teaspoon cumin powder
• ½ teaspoon red pepper flakes (or more to taste)
  Ingredient note

  Source: ½ teaspoon red pepper flakes (or more to taste)
• ⅓ cup finely diced yellow onions
  Ingredient note

  Source: ⅓ cup finely diced yellow onions
• 2 tablespoons minced jalapeños (butter
  Ingredient note

  Source: 2 tablespoons EACH: minced jalapeños (butter, AND chopped cilantro)
• 2 tablespoons AND chopped cilantro)
  Ingredient note

  Source: 2 tablespoons EACH: minced jalapeños (butter, AND chopped cilantro)
• ¼ cup heavy cream
  Ingredient note

  Source: ¼ cup heavy cream

1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lime juice, garlic, cumin and red pepper flakes.
3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to a plate.
5. Reduce the flame to medium, add the diced onions to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 9-12 minutes or until about ⅓ cup of the sauce remains. Add the minced jalapeños and stir to combine.
6. When the sauce has reduced, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped cilantro and serve warm with additional lime wedges.