Garlic Lime Chicken
Boneless, skinless chicken breasts are coated in a savory spice rub, seared to golden perfection in a skillet, and then finished in a bright, garlicky lime pan sauce that you'll want to spoon over everything on your plate.
Equipment
- Cast iron skillet - 12-inch (30cm) or heavy-bottomed skillet
- Meat mallet - or rolling pin for pounding chicken
- Instant-read thermometer
- Small mixing bowl
- Measuring spoons
- Measuring cups
- Citrus juicer - or reamer
- Microplane - or fine grater for lime zest
- Wooden spoon - or silicone spatula for scraping the pan
- Tongs - for flipping and handling chicken
- Cutting board
- Chef's knife
Ingredients
- 4 boneless, skinless chicken breasts - about 6 oz or 170g each, pounded to even thickness
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt - plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes - optional, for heat
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter - divided
- 5 cloves fresh garlic - minced
- 1/3 cup low-sodium chicken broth - 80ml
- 3 tablespoons fresh lime juice - 45ml, about 2 limes
- 1 teaspoon lime zest
- fresh cilantro - or parsley, for garnish
- lime wedges - for serving
Instructions
- Pound chicken breasts to 3/4-inch thickness between plastic wrap using a meat mallet, then pat dry with paper towels.
- Mix garlic powder, smoked paprika, cumin, thyme, parsley, onion powder, salt, pepper, and red pepper flakes in a small bowl. Coat both sides of each chicken breast generously with the spice rub.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large cast iron skillet over medium-high heat until shimmering. Add chicken in a single layer and cook without moving for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.
- Reduce heat to medium and melt remaining 1 tablespoon butter. Add minced garlic and sauté for 60 seconds until fragrant. Pour in chicken broth and lime juice, scraping up browned bits from the pan. Stir in lime zest and simmer for 2-3 minutes until slightly reduced.
- Return chicken to the skillet, spooning sauce over the top. Warm through for 1-2 minutes over medium-low heat, basting continuously with the sauce.
- Transfer chicken to serving plates, spoon remaining sauce over the top, and garnish with fresh cilantro or parsley. Serve with lime wedges on the side.
Notes
- Don't skip pounding: Pounding the chicken to even thickness ensures it cooks uniformly, preventing dry edges and undercooked centers.
- Pat chicken completely dry: Removing surface moisture is essential for achieving a golden-brown sear instead of steaming the meat.
- Use fresh lime juice only: Bottled lime juice tastes flat and metallic. Fresh limes bring a vibrant, floral tartness that is central to the dish.
- Let the pan get hot: Adding chicken to a cold or lukewarm pan leads to sticking and poor color. Wait for the butter and oil to shimmer before adding the meat.
- Don't overcrowd the pan: Crowding causes the chicken to steam rather than sear. Cook in batches if needed to maintain a single layer with space between each breast.
- Use a thermometer: Cooking chicken to exactly 165°F (74°C) is the only reliable way to ensure it's safely cooked without being overdone and dry.
- Scrape up all the browned bits: Those caramelized bits on the bottom of the pan after searing are packed with flavor. Don't leave them behind when you deglaze with broth and lime juice.
- Make it creamy: Stir in 3 tablespoons of heavy cream at the end for a richer, restaurant-style sauce that clings luxuriously to the chicken.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making this great for meal prep.
- Reheating: Gently reheat on the stovetop over medium-low with a splash of broth to preserve the texture. Avoid high heat, which makes chicken rubbery.