Lime Chicken with Garlic-Lime-Brown-Sugar Pan Sauce

Lime Chicken with Garlic-Lime-Brown-Sugar Pan Sauce

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!

Course Main Course

Cuisine American

Keyword lime chicken

Prep Time 10

Cook Time 15

Marinade Time 4

Total Time 25

Servings

Calories 266kcal

Author Julia

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

fresh cilantro

US Customary - Metric

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