Best 8 Chicken Breasts Cilantro Recipes

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Indulge in the tantalizing flavors of Cilantro Chicken Breasts, a culinary delight that combines the vibrant freshness of cilantro with the succulent tenderness of chicken. This versatile dish offers a symphony of flavors that will tantalize your taste buds, whether you prefer the zesty tang of Lemon Cilantro Chicken Breasts, the smoky allure of Chipotle Cilantro Chicken, or the creamy comfort of Cilantro Lime Chicken. Each recipe promises a unique gustatory experience, ensuring that every bite is a journey of culinary exploration. So, embark on this flavorful adventure and discover the perfect Cilantro Chicken Breast recipe to satisfy your cravings.

Here are our top 8 tried and tested recipes!

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT



Garlic-Ginger Chicken Breasts With Cilantro and Mint image

This chicken, which is the brainchild of my aunt Sonia, is legendary among our cousins. Until recently, though, no one knew what, exactly, went into it. Whenever my aunt would make it on a family vacation, she'd disappear for a half-hour and reemerge with a Ziploc bag filled with the marinade and the chicken breasts. No one (not even her only daughter, Isha) was allowed to know the contents. The marinating chicken would smell so good, I'd legitimately have thoughts about eating it raw, carpaccio-style (which is disgusting, I know!). Well, folks, I am here to tell you that, after much negotiation, I have finally pried that chicken recipe out of Sonia's hands. Both the marinade and the cooking method (low and sort of slow) feel ingenious to me, and the payoff is huge: Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.

Provided by Priya Krishna

Categories     dinner, easy, lunch, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 garlic cloves, minced
2 tablespoons minced fresh ginger
1 tablespoon finely chopped fresh mint leaves, plus more for garnish
1 tablespoon finely chopped fresh cilantro leaves, plus more for garnish
3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons plus 1 teaspoon olive oil
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon amchur (dry mango powder), optional
1/2 teaspoon red chile powder, like ground cayenne
3/4 teaspoon kosher salt
4 boneless, skinless chicken breasts (1/2 to 3/4 pound each)

Steps:

  • Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
  • Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
  • Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
  • Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
  • Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 3 grams, Sodium 483 milligrams, Sugar 0 grams, TransFat 0 grams

CILANTRO CHICKEN BREASTS



Cilantro Chicken Breasts image

Before I made this chicken breast recipe I had never cooked with cilantro. This is a great way to start. Now I am not afraid of sprinkling it into tacos, or any Mexican type of dish. This is also great to have for leftovers.

Provided by limegreendog

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 15

3 tablespoons olive oil, divided
1 ½ cups uncooked white rice
1 large onion, chopped
1 red bell pepper, chopped
1 clove garlic, chopped
1 (14 ounce) can chicken broth
½ cup white wine
¼ cup water
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ pounds skinless, boneless chicken breasts, chopped
1 (28 ounce) can diced tomatoes
1 cup chopped fresh cilantro

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 2 tablespoons oil in a Dutch oven over medium heat. Add rice and cook until golden, 5 to 10 minutes. Transfer toasted rice to a bowl.
  • Add remaining oil, onion, red bell pepper, and garlic to the Dutch oven. Cook over medium heat until tender-crisp, about 5 minutes. Transfer to a bowl.
  • Return toasted rice to the Dutch oven. Stir in broth, wine, water, oregano, cumin, salt, and pepper. Bring to a boil, about 5 minutes. Reduce heat and simmer until 1/2 the liquid has been absorbed, about 10 minutes.
  • Stir onion mixture, chicken, and tomatoes into the Dutch oven and cover with a lid.
  • Bake in the preheated oven for 30 to 45 minutes.
  • Stir in cilantro just before serving.

Nutrition Facts : Calories 419 calories, Carbohydrate 47.4 g, Cholesterol 66.2 mg, Fat 10.3 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 1.8 g, Sodium 953.3 mg, Sugar 5.6 g

GRILLED CILANTRO CHICKEN BREASTS



Grilled Cilantro Chicken Breasts image

Taking in various recipes, I am making up a new grilled chicken recipe with cilantro.

Provided by KenzieKook

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 6

½ cup honey
⅓ cup soy sauce
¼ cup lime juice
2 cloves garlic, chopped
½ bunch fresh cilantro, stems removed and leaves chopped
4 skinless, boneless chicken breast halves

Steps:

  • Whisk honey, soy sauce, lime juice, garlic, and cilantro together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 273.2 calories, Carbohydrate 38.6 g, Cholesterol 64.6 mg, Fat 2.8 g, Fiber 0.5 g, Protein 25.4 g, SaturatedFat 0.8 g, Sodium 1264.3 mg, Sugar 35.5 g

CILANTRO-STUFFED CHICKEN BREASTS WITH POBLANO CHILE SAUCE



Cilantro-Stuffed Chicken Breasts with Poblano Chile Sauce image

Categories     Chicken     Herb     Poultry     Broil     Hot Pepper     Summer     Cilantro     Gourmet

Yield Serves 4

Number Of Ingredients 6

1 teaspoon vegetable oil
1 garlic clove
3 tablespoons finely chopped fresh cilantro leaves
1/4 teaspoon salt
4 small skinless boneless chicken breast halves (about 1 pound total)
2 cups poblano chile sauce

Steps:

  • Preheat broiler and lightly brush a shallow baking pan with some oil. Finely chop garlic and in a small bowl stir together with cilantro and salt. Pat chicken dry and trim any fat.
  • To form a pocket in chicken for cilantro filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. (Opening will only be about 1 inch wide.) Make pockets in remaining chicken breast halves in same manner. Put about 1/2 tablespoon filling into each pocket and with finger spread evenly. Transfer chicken to baking pan and brush with remaining oil. Season chicken with salt and pepper and broil 5 to 6 inches from heat 7 minutes. Turn chicken over and broil until just cooked through, 3 to 5 minutes more.
  • Serve chicken with sauce.

CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO



Chicken Breasts with Pistachio-Cilantro Pesto image

Categories     Chicken     Nut     Poultry     Roast     Low Carb     Quick & Easy     Dinner     Pistachio     Cilantro     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

1 cup raw unsalted pistachios
2 cups (packed) fresh cilantro leaves
4 teaspoons fresh lemon juice, divided
1 garlic clove, chopped
1 teaspoon ground cardamom
3/4 teaspoon salt
1/2 cup plus 5 tablespoons olive oil, divided
4 large chicken breast halves with skin and ribs attached

Steps:

  • Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom, and 3/4 teaspoon salt to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season with pepper.
  • Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
  • Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
  • Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.

CHICKEN BREASTS CILANTRO



Chicken Breasts Cilantro image

Make and share this Chicken Breasts Cilantro recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 47m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons lime juice
2 tablespoons vegetable oil
1 teaspoon honey
4 boneless skinless chicken breast halves
1 cup finely crushed tortilla chips
1 (16 ounce) jar salsa
2 tablespoons minced fresh cilantro
1/3 cup shredded monterey jack cheese

Steps:

  • Combine lime juice, oil, and honey in shallow dish.
  • Dip chicken in lime mix.
  • Coat chicken with tortilla crumbs.
  • Place in ungreased 11x7 baking dish.
  • Bake, uncovered at 350* for 25 minutes.
  • Mix salsa and cilantro.
  • Pour over chicken.
  • Sprinkle with cheese.
  • Bake for 6 minutes more.

SAUTEED CHICKEN BREASTS WITH PEAR, BELL PEPPER, AND CILANTRO SALSA



Sauteed Chicken Breasts with Pear, Bell Pepper, and Cilantro Salsa image

Provided by Jean Anderson

Categories     Chicken     Herb     Pear     Bell Pepper     Fall     Cilantro     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

Salsa:
2 firm but ripe Anjou or Bosc pears (about 1 1/4 pounds total), peeled, cored, cut into 1/2-inch cubes
1 cup finely diced seeded red bell pepper (about 1 large)
1/2 cup finely chopped red onion
1/4 cup finely chopped seeded jalapeo chiles (about 2 medium)
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1/2 cup coarsely chopped fresh cilantro
Chicken:
3 skinless boneless chicken breast halves (about 1 1/2 pounds total), halved horizontally
1/2 cup all purpose flour
2 tablespoons (1/4 stick) butter, divided
2 tablespoons extra-virgin olive oil, divided
2/3 cup low-salt chicken broth
2/3 cup pear nectar
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice

Steps:

  • For salsa:
  • Mix all ingredients except cilantro in medium bowl. Season with salt and pepper. Let stand at room temperature 1 hour. Stir in cilantro.
  • For chicken:
  • Sprinkle chicken with salt and pepper. Place flour in wide shallow bowl. Dredge chicken in flour, shaking off excess. Place on baking sheet.
  • Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Add 3 chicken breast pieces to skillet and cook until brown and cooked through, about 3 minutes per side. Transfer to plate. Add remaining 1 tablespoon butter and 1 tablespoon oil to skillet and cook remaining chicken. Transfer to plate; tent chicken with foil to keep warm. Add broth to skillet and bring to boil, scraping up browned bits. Stir in pear nectar, mustard, and lemon juice. Boil until thick enough to coat spoon, about 4 minutes. Season to taste with salt and pepper. Place 1 chicken breast piece on each plate. Spoon sauce over. Divide salsa among plates.

ROASTED BONE-IN CHICKEN BREASTS WITH JALAPEñO CILANTRO SAUCE



Roasted Bone-In Chicken Breasts with Jalapeño Cilantro Sauce image

Categories     Chicken     Dinner

Number Of Ingredients 1

1 batch 4 bone-in chicken breasts (total of about 3-1/2 pounds); 1-1/2 teaspoons kosher salt ;1 tablespoon vegetable oil SAUCE: 1 cup fresh cilantro leaves and stems ;3 jalapeño chiles ;1/2 cup mayonnaise; 1 tablespoon lime juice ;2 garlic cloves, minced 1/2 teaspoon kosher salt ;2 tablespoons extra-virgin olive oil

Steps:

  • Set a rack to the lower-middle of your oven and pre-heat to 325-degrees. And prepare a rimmed baking sheet by lining it with aluminum foil.
  • Working with one breast at a time; trim away any excess fatty skin from the thick end of the breast. Carefully work your fingers under the skin to separate the skin from the meat. Leave the skin attached and the top, bottom, and at the ribs. Sprinkle each breast with just under 1/2 teaspoon of kosher salt, then lay the skin back in place. Poke 6 to 8 holes in the fat deposits of the skin using a paring knife. Set on the prepared baking sheet with the skin-side upwards. Repeat with remaining chicken pieces.
  • Bake in 325-degree oven from 35-to-45 minutes until the chicken reaches 160-degrees. While the chicken bakes; prepare the sauce,
  • Remove from oven when the chicken is ready, and pre-heat a 12″ regular skillet over a low burner for 5 minutes. Add 1 tablespoon vegetable oil and swirl so that the pan is evenly coated. Put chicken into skillet with the skin-side down, and turn up burner to medium-high. Cook for 3-to-5 minutes without moving the chicken; the skin will become crispy and well-browne
  • flip the chicken and prop the thick-side of the breast is facing downward, continuing to cook for 1-to-2 minutes more until browned.
  • Remove to serving platter and allow to rest, uncovered, for 5 minutes.
  • SAUCE: Trim and coarse chop the cilantro. Stem and seed the jalapeños, if would want a spicier sauce include some of the seeds.
  • Add all ingredients (except for olive oil) to your blender and process for 1 minute. Scrape the sides of the blender and continue to process for 1 more minute; until the sauce is smooth.
  • With the blender running, slowly drizzle in the olive oil until it becomes incorporated. Empty into a serving bowl.

Tips:

  • For the best flavor, use fresh cilantro leaves. If you don't have fresh cilantro, you can use dried cilantro, but be sure to use less, as it is more concentrated.
  • If you don't have a grill, you can cook the chicken breasts in a skillet over medium heat. Just be sure to cook them until they are cooked through, about 7-8 minutes per side.
  • Serve the chicken breasts with your favorite sides, such as rice, beans, or salad. You can also use them in tacos, burritos, or enchiladas.

Conclusion:

These chicken breasts with cilantro are a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and tender, and the cilantro adds a bright and refreshing flavor. Whether you grill them or cook them in a skillet, these chicken breasts are sure to be a hit.

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