This Lime Chicken is a delicious, one-pan recipe perfect for busy weeknights or a fancy dinner. The skinless, boneless chicken breasts are marinated in a zesty, lime-infused homemade marinade and then pan-seared in a cast-iron skillet. A quick, flavorful sauce is then made right in the same pan and spooned over the chicken. The result? Tender, juicy chicken bursting with tangy lime, savory spices, and a hint of sweetness! It's low-carb and high in protein.
Why you'll love it
I love this recipe because it’s a refreshing change from the usual ways of cooking chicken breasts. They often turn out dry, but not with this recipe! The marinade, which I let work its magic for at least 4 hours (hands-off time), ensures the chicken stays moist and tender. The flavorful sauce adds a unique twist, and the rich, reduced glaze you spoon over the top takes it to the next level. It's incredibly versatile, pairing beautifully with rice, pasta, veggies, beans, mashed potatoes, and more! If you enjoy the lime chicken combo, you will also love these 2 family-favorite meals: cilantro-lime chicken and corn and zesty cilantro-lime chicken with peach salsa.
The ingredients you need
- Fresh limes for zest and juice
- Garlic and chili flakes for flavor
- Brown sugar for a touch of sweetness
- Fish sauce and soy sauce for umami depth
- Skinless, boneless chicken breasts (or skinless, boneless thighs, if preferred)
- Chicken broth and butter for a rich sauce
- Optional fresh coriander or basil for garnish
How to make lime chicken
1) Combine the marinade ingredients (lime zest, lime juice, garlic, chili flakes, brown sugar, vegetable oil, fish sauce, and soy sauce) in a shallow dish or Ziploc bag. Mix well.
2) Add the chicken breasts to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 4 hours (or overnight for best results).
3) Remove the chicken from the marinade, reserving the liquid for later use. Heat a large skillet or grill pan over medium heat, brushing it with 1 tablespoon of vegetable oil.
4) Cook the chicken breasts for about 4 minutes on each side until they are golden and seared. Transfer to a plate. Clean the pan.
5) In a clean pan, combine the chicken broth, reserved marinade, and butter. Bring to a simmer over medium heat.
6) Add the chicken breasts to the pan. Cover and simmer for 5 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
7) Remove the chicken from the pan and transfer to a serving dish. Simmer the sauce until reduced by half.
8) Then spoon the sauce over the chicken or serve on the side. Garnish with fresh coriander leaves if desired. Serve hot with your favorite sides.
Recipe Notes
- Can I use chicken thighs instead of breasts? Yes! Skinless, boneless chicken thighs work wonderfully in this recipe. You might have to adjust the cooking time slightly.
- How do I know when the chicken is cooked? Use a digital meat thermometer to check the internal temperature. It should read 165°F (74°C).
- Can I make this recipe without fish sauce? Yes. If you prefer to skip the fish sauce, substitute it with an extra tablespoon of soy sauce.
- Is it dairy-free? This recipe uses 1 tablespoon of butter. Replace it with olive oil to make it dairy-free.
- Is it gluten-free? Make sure the fish sauce and the soy sauce you use are labeled as gluten-free. All other ingredients in this recipe are naturally gluten-free.
- Can I make this recipe ahead of time? Absolutely. You can marinate the chicken overnight and even cook it a day ahead. Reheat gently before serving.
What to serve with lime chicken
- Rice. Serve this over a small portion of jasmine rice, basmati rice, or long-grain rice.
- Cilantro Lime Black Bean Rice
- Mexican Street Corn Pasta Salad
- Vegetables. This recipe will go well with roasted or steamed vegetables, such as asparagus, Brussels sprouts, broccoli, or green beans.
- Cauliflower rice is a lower-carb alternative to some other sides.
- Mashed cauliflower will work as a lower-carb substitute for mashed potatoes.
- Potatoes. Serve the chicken with mashed potatoes, roasted potatoes, or sweet potatoes.
Storage and reheating tips
- Fridge. Store the leftover lime chicken in an airtight container for up to 4 days.
- Reheat in the microwave for about 45 or 60 seconds. Check and reheat for 30 seconds more or longer. With the microwave reheating, you have to be careful not to dry out the chicken.
- Reheat on the stovetop. You can also reheat the leftovers on medium heat in the skillet on the stovetop. When reheating, add a small amount of olive oil and extra lime juice (freshly squeezed) to the skillet.
Other dinner ideas that use fresh lime
- Cilantro-Lime Shrimp
- Cilantro-Lime Chicken Thighs and Potatoes
- Cilantro Lime Honey Garlic Salmon (baked in foil or parchment paper)
Other chicken breast recipes you might like
- Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers
- Basil Pesto Tomato Mozzarella Chicken Bake
- Chicken with Bacon and Mustard Sauce
- Creamy Spinach Chicken
Lime Chicken with Garlic-Lime-Brown-Sugar Pan Sauce
Ingredients
Marinade
- 1 lime (zest of 1 lime)
- 2 whole limes freshly squeezed (approximately 60 ml)
- 2 cloves garlic minced
- ½ teaspoon chili flakes fresh or dry
- 3 tablespoons brown sugar (45 g)
- 1 tablespoon vegetable oil (15 ml)
- 1 tablespoon fish sauce (15 ml)
- 1 tablespoon soy sauce (15 ml)
Chicken
- 4 medium skinless boneless chicken breasts (about 680 g total)
- 1 tablespoon vegetable oil (15 ml)
- 1 cup chicken broth (240 ml)
- 1 tablespoon butter (15 g)
Optional garnish
Instructions
Marinate the chicken for at least 4 hours
- Combine the marinade ingredients (lime zest, lime juice, garlic, chili flakes, brown sugar, vegetable oil, fish sauce, and soy sauce) in a shallow dish or Ziploc bag. Mix well.
- Add the chicken breasts to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 4 hours (or overnight for best results).
Cook the chicken and make the sauce
- Remove the chicken from the marinade, reserving the liquid for later use. Heat a large skillet or grill pan over medium heat, brushing it with 1 tablespoon of vegetable oil.
- Cook the chicken breasts for about 4 minutes on each side until they are golden and seared. Transfer to a plate. Clean the pan.
- In a clean pan, combine the chicken broth, reserved marinade, and butter. Bring to a simmer over medium heat.
- Add the chicken breasts to the pan. Cover and simmer for 5 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove the chicken from the pan and transfer to a serving dish. Simmer the sauce until reduced by half, then spoon over the chicken or serve on the side.
- Garnish with fresh cilantro if desired. Serve hot with your favorite sides.
Notes
Helpful tips
- Can I use chicken thighs instead of breasts? Yes! Skinless, boneless chicken thighs will work great! You might have to adjust the cooking time slightly.
- How do I know when the chicken is cooked? Use a digital meat thermometer to check the internal temperature. It should read 165°F (74°C).
- Can I make this recipe without fish sauce? Yes. Substitute it with an extra tablespoon of soy sauce.
- Is it dairy-free? This recipe uses 1 tablespoon of butter. Replace it with olive oil to make it dairy-free.
- Is it gluten-free? Make sure the fish sauce and the soy sauce are labeled as gluten-free. All other ingredients in this recipe are naturally gluten-free.
What to serve with it?
- Rice. Pair lime chicken with jasmine, basmati, or Cilantro Lime Black Bean Rice.
- Pasta. Serve it with spaghetti, orzo, store-bought ravioli, your other favorite pasta, or this delicious Mexican Street Corn Pasta Salad.
- Vegetables. Roasted or steamed asparagus, Brussels sprouts, broccoli, or green beans.
- Low-carb options are cauliflower "rice," mashed cauliflower, or roasted spaghetti squash.
- Potatoes. Try mashed, roasted, or sweet potatoes.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I made this the other night and it was delicious and my husband says I need to make it again. I screwed up the chicken because I didn't pound it out to even them (1 was bigger than the other, my fault I'm new to cooking). My husband who was a gourmet chef for 22 years is raving over the marinate (although he added cornstarch to it to thicken it), it was so yummy!! Thank you.