Preheat oven to 375°F (190°C).

If chicken breasts are uneven in thickness, pound them to ensure consistent cooking. Sprinkle both sides with salt and pepper.

In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6–7 minutes, turning once, until browned on the outside.

Transfer chicken to a plate and cover with foil.

Remove skillet from heat and add broth, lime juice, onion, cilantro, and red pepper flakes. Return to heat, cook and stir to scrape up browned bits. Bring to a boil and let boil for 10-12 minutes until reduced to 1/2 cup.

Reduce heat to medium-low, add cream and butter, and stir until melted. Remove from heat.

Add chicken back to skillet, turning to coat in the sauce. Transfer skillet to oven and bake uncovered for 5–10 minutes until chicken is cooked through (165°F/74°C).

Serve chicken topped with sauce, garnished with lime wedges and cilantro if desired.

Leftovers can be refrigerated for a few days and reheated on the stove, microwave, or oven.