This cast iron skillet chicken can easily be made Whole30 compliant and/or paleo -- just substitute the butter for ghee (clarified butter)!
4 boneless, skinless chicken breasts
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup low sodium chicken broth
¼ cup full-fat coconut milk
1 teaspoon lime zest (about the zest from one lime)
juice from 1 lime
¼ cup minced red onion
¼ cup chopped cilantro
2 tablespoons unsalted butter, cubed (or use ghee for Whole30/paleo compliant)
Preheat oven to 375 degrees.
Rinse chicken breasts and pat dry with paper towels. Season with salt and pepper on both sides of the chicken.
Heat a cast iron skillet (or other large ovenproof skillet) large enough to fit all of the chicken breasts over medium-high heat. Add olive oil and heat until it's shimmering but not smoking.
Add chicken breasts, one at a time, making sure to jiggle the pan with each add so that the chicken breast doesn't stick to the bottom of the pan too much. Sear the chicken breasts about 3 minutes per side until thoroughly browned. Remove the chicken breasts to a plate and keep warm.
Add onion, 1 tablespoon cilantro, chicken broth, lime juice, lime zest to the pan, scraping the bottom of the pan with a spatula to make sure you get all of the browned bits up into the sauce. Reduce the heat to medium low and let the sauce simmer for at least 10 minutes until the liquid is reduced to about ¼ cup (it'll also look glossy and just slightly thicker). Add the coconut milk and butter and stir until the butter is melted.
Nestle the chicken breasts into the sauce and slide the entire pan into the oven. Roast the chicken for about 5-10 minutes longer until the juices of the chicken run clear when you cut into it with a knife. Garnish with more cilantro and serve in the pan (optional: slice up some extra limes and serve).
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2016/05/coconut-lime-skillet-chicken.html