I’m in love with this Cilantro Lime Chicken Breast: it’s easy, juicy and super delicious. It’s one of those recipes everyone loves. It’s great for quick weeknight dinners or prepping ahead for the week.
This recipe is great with rice, tacos or salads. I love how versatile it is and how it’s an all-weather, every-season kind of recipe.
If you love this recipe, don’t skim past without checking out my Parmesan Chicken, this Sheet Pan Greek Chicken or my Pesto Chicken.
Why You’ll Love This Cilantro Lime Chicken Breast
There’s so much to love about this Cilantro Lime Chicken Breast recipe, you guys! It’s super quick and easy to prep and cook. It’s ready in an hour. Seriously, what could be better?
The marinade POPS with flavor. Think fresh lime juice, honey and bright cilantro. There’s also so much you can do it with it. Add it to bowls and tacos!
It’s easy to scale; all you need to do is double up on the marinade and batch cook to enjoy all week.
Ingredients
Here’s a breakdown of everything you’ll need for the recipe:
Boneless, skinless chicken breasts are ideal for this recipe. I sliced mine to about ½ inch thick so that they cooked evenly. Alternatively, boneless chicken thighs work wonderfully too. I find they come out juicy and are easy to get tender.
For the marinade, lime juice, cilantro, coconut aminos, cumin and garlic make the most incredible marinade. Seriously, chef’s kiss!
Tip: If your chicken is too thick, slice it in half horizontally or use a meat mallet to pound it down evenly. This just helps with even searing and avoids dry patches.
Step-by-Step Cooking Instructions
- Step 1: Add the ingredients for the marinade to a small food processor or blender and blend until smooth.
- Step 2: Add the chicken to a glass bowl and coat with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes, preferably 2 to 4 hours. After marinating, transfer the chicken to a plate and let it sit at room temperature for 10–15 minutes.
- Step 3: Preheat a cast iron skillet over medium heat and lightly coat with 1–2 tablespoons of oil. Once the oil shimmers and the pan starts to smoke, add the chicken. Cook undisturbed for 4–5 minutes until golden, then flip and cook 5–6 minutes more, or until it reaches 165°F. Avoid crowding and cook it in batches if needed.
- Step 4: Transfer each batch to a plate and loosely cover with foil. Let the chicken rest 10 minutes before slicing. Garnish with cilantro and lime slices before serving.
Hint: For a perfectly golden crust, use a cast iron skillet. It gives you an even heat helps the chicken sear beautifully without sticking.
Substitutions and Variations
Here are a handful of changes you can easily make to these Cilantro Lime Chicken Breasts:
Coconut aminos: If you don’t have coconut aminos, you can use low-sodium soy sauce or tamari. Note that using soy sauce is saltier, and you may want to lessen or leave out the salt entirely.
Fresh garlic: Substitute the garlic powder with 3 to 4 cloves of fresh garlic.
Marinating time: Avoid marinating longer than 4 hours. Longer marinating times will make the chicken mushy.
Chicken thickness: If your chicken breasts are thicker than ½ inch, you’ll want to either pound them to an even thickness or slice them in half horizontally to create thinner cutlets.
Equipment You’ll Need
Cooking this dish doesn’t require fancy tools, but having the right gear makes it easier:
| Tool | Purpose |
|---|---|
| Blender/Food Processor | For blending the marinade smooth |
| Shallow Dish or Ziploc Bag | To marinate the chicken evenly |
| Cast Iron Skillet | Ideal for even heat and crust formation |
| Measuring Cups/Spoons | To ensure marinade balance |
| Plastic Wrap or Lid | For covering the marinated chicken |
Recommended Skillet: Lodge 12-inch Cast Iron Skillet: Affordable, durable, and perfect for searing.
Storage & Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze any leftovers, place them in a freezer bag and store them for up to 3 months.
Top tip
Letting the chicken rest after cooking locks in juices, keeping each bite tender and flavorful.
FAQ
Yes! Add crushed red pepper flakes, chopped jalapeño or a dash of hot sauce to the marinade.
Absolutely! Marinating overnight enhances flavor, but avoid exceeding 24 hours to prevent texture changes.
It’s best to let it sit at room temperature for 10–15 minutes to ensure even cooking.
Looking for other recipes like this? Try these:
Cilantro Lime Chicken
These Cilantro lime Chicken Breasts are a quick, flavor-packed weeknight favorite. Juicy chicken breasts are marinated in zesty lime and fresh cilantro, then seared to a golden perfection in a cast iron skillet. Serve with a squeeze of lime and everyone will love them!
Print
Pin
Rate
Servings: 4
Prevent your screen from going dark
Ingredients
- 2 pounds boneless-skinless chicken breasts ½ inch thick
- ½ cup olive oil
- ½ cup honey
- ½ cup lime juice
- ½ cup cilantro leaves packed
- 1 tablespoon coconut aminos
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- ½ teaspoon coarse-ground black pepper
Instructions
In a blender or food processor, combine the olive oil, honey, lime juice, cilantro, coconut aminos, garlic powder, cumin, sea salt, and pepper. Blend for about 1 minute, or until the mixture is smooth and well combined.
Pat the chicken dry and place it in a shallow bowl or dish. Pour the marinade over the chicken and toss to coat each piece evenly, making sure every piece is submerged. Cover with plastic wrap and refrigerate for at least 30 minutes, preferably 2 to 4 hours.
Once marinated, remove the chicken from the marinade and place it on a plate. Allow it to sit at room temperature for 10-15 minutes.
Heat a cast iron skillet over medium heat until it’s fully preheated. Add 1 to 2 tablespoons of oil to coat the bottom of the skillet lightly. When the oil is hot and shimmering and the skillet just begins to smoke, add the chicken. Cook for 4 to 5 minutes without moving it, until a golden crust forms. Flip and cook for another 5 to 6 minutes, or until the internal temperature reaches 165 degrees F. Don’t crowd the pan; work in batches if needed. As each batch finishes, transfer the cooked chicken to a plate and loosely tent it with foil.
Let the chicken rest for 10 minutes before slicing and serving. Garnish with additional cilantro and serve with lime slices.
Notes
Coconut Aminos- If you don’t have coconut aminos, you can use low-sodium soy sauce or tamari. Note that using soy sauce is saltier, and you may want to lessen or omit the salt entirely depending on your preference.
Fresh Garlic- Substitute the garlic powder with 3-4 cloves of fresh garlic.
Marinating Time- Avoid marinating longer than 4 hours. Longer marinating times will allow the chicken to become mushy.
Chicken Thickness- If your chicken breasts are thicker than ½ inch, you’ll want to either pound them to an even thickness or slice them in half horizontally to create thinner cutlets.
Nutrition
Calories: 642kcal | Carbohydrates: 39g | Protein: 49g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 934mg | Potassium: 925mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 224IU | Vitamin C: 13mg | Calcium: 25mg | Iron: 2mg
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
www.seasonalcravings.com (Article Sourced Website)
#Cilantro #Lime #Chicken #Breasts