Step-by-Step Instructions

1. Cook the Chicken

• Season chicken breasts with salt and pepper.

• In a skillet over medium heat, cook the breasts for about 6–7 minutes per side, until golden brown and fully cooked.

• Remove from heat and set aside.

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2. Prepare the Cilantro Cream Sauce

• In a blender, combine:

  • 1 cup cream

  • Cilantro leaves (washed and roughly chopped)

  • Garlic cloves

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  • Salt and pepper

• Blend until smooth and creamy.

3. Bring It All Together

• Pour the cilantro cream sauce into the skillet.

• Add the chicken breasts back in.

• Cook over low heat for 5–7 minutes, until sauce is heated through and slightly thickened.

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4. Serve & Enjoy

• Plate the chicken and spoon the sauce generously on top.

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• Garnish with extra cilantro if desired.

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 Serving Suggestions

• Serve over white rice, quinoa, or mashed potatoes.

• Pair with grilled vegetables or a fresh salad.

• Add a squeeze of lime for extra brightness.

 Tips & Variations

 Want a little heat?

Add a jalapeño or green chili to the sauce before blending.

 Add depth:

Sauté onions or bell peppers in the skillet before adding the sauce.

 Light version?

Use Greek yogurt or light cream instead of full-fat cream.

FAQs

1. Can I use chicken thighs?
Yes! Boneless, skinless thighs work beautifully and stay super juicy.

2. Can I make the sauce ahead?
Absolutely — prepare the sauce up to 2 days in advance and store it in the fridge.

3. Is it freezer-friendly?
The chicken freezes well, but cream-based sauces may separate slightly when reheated. Stir well and heat slowly.

 Final Thoughts

This Chicken in Cilantro Cream Sauce is proof that simple ingredients can deliver bold, comforting flavors.

Whether you’re cooking for a busy weeknight or impressing dinner guests, this dish is a guaranteed crowd-pleaser.