1-First, preheat your oven to 375°F (190°C) and prepare the chicken by pounding the 1.5 pounds of boneless, skinless chicken breasts to even thickness. Season them with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper for a solid base of flavor. This step ensures the chicken cooks uniformly and stays tender.

2-Next, heat 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat and brown the chicken for 6 to 7 minutes, flipping once. Don’t worry if it’s not fully cooked yet just remove it and cover with foil. In the same skillet, add 1.5 cups chicken broth, 3 tablespoons fresh lime juice, 1/2 cup chopped red onion, 2 tablespoons chopped fresh cilantro, and 1/2 to 1 teaspoon red pepper flakes.

3-Scrape up those tasty browned bits from the bottom, bring it to a boil, and let it cook uncovered for 10-12 minutes until it reduces to about half a cup. Then, lower the heat to medium-low, stir in 1/3 cup heavy cream and 1/4 cup unsalted butter until everything melts smoothly, and remove from heat. Return the chicken to the skillet, coat it in the sauce, and bake uncovered for 5-10 minutes until it hits 165°F (74°C) inside.

4-Finally, serve it up hot, topped with the sauce and garnished with lime wedges and extra cilantro if you like. It pairs great with rice or veggies, and leftovers store well in the fridge. For more ideas on quick meals, remember that simple techniques like this can inspire your everyday cooking.