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One Pan Creamy Cilantro Lime Chicken and Rice easy dinner recipe | lecremedelacrumb.com

One Pan Creamy Cilantro Lime Chicken and Rice

This One Pan Creamy Cilantro Lime Chicken & Rice recipe is one I could eat again and again. It contains all the flavors of the Southwest in a finger-licking-good sauce I could pour on just about anything.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Tiffany


  • 4 boneless, skinless chicken breasts
  • 1 teaspoon chili powder
  • salt to taste
  • 2 tablespoons olive oil
  • 1/2 onion, finely chopped
  • 1 cup long grain white rice
  • 1 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • fresh cilantro and crumbled feta cheese for garnish


  • 1/2 avocado, peeled and pitted
  • 1/4 cup crumbled feta cheese
  • 1 cup fresh cilantro leaves
  • 1 teaspoon minced garlic
  • 1 jalapeno pepper, seeds removed, finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoons red wine vinegar
  • 1/4 cup olive oil


  • Make the sauce: Put all ingredients in a high-powered blender or food processor. Puree until completely smooth, adding a tablespoon or two of water if needed to get a creamy pourable consistency.
  • Pat the chicken dry with a paper towel. Season evenly on both sides with the chili powder and salt to taste.
  • Heat a large (12-inch) deep skillet over medium-high heat until hot. Add 1 tablespoon of oil and the chicken. Cook until chicken is browned, 3-4 minutes per side. Transfer chicken to a plate and wipe out the skillet.
  • Heat the remaining tablespoon oil over medium heat. Add the onion and cook until softened, about 2 minutes. Add the rice, garlic and cumin and stir until the rice is coated with oil and garlic is fragrant, 1 or 2 minutes.
  • Pour in 2 cups water and add a teaspoon salt. Bring to a simmer, then lower the heat. Return browned chicken to pan, cover and cook until the rice is absorbed, 20-25 minutes.
  • Spoon some of the sauce over the chicken. Sprinkle with the cilantro and feta and serve.


Keep any extra sauce for up to 2 days in the fridge – it’s delicious on tacos or as a dip!