Cilantro lime chicken breast with step-by-step photos and a video recipe. Cilantro lime chicken is a quick and easy chicken breast recipe loaded with bright and refreshing flavors of cilantro and lime. Quick and easy chicken dinner made within 30 minutes with a few pantry staple ingredients.
This Mexican-inspired recipe can be cooked either on a stovetop, grill, or oven. Even the leftovers are great to be used in sandwiches, wraps, tacos, salads, or bowls.
Similar chicken breast recipes that you may like are Cilantro Lime Chicken and Rice, Garlic Butter Chicken Bites, and Greek Yogurt Chicken Marinade.
About This Recipe
In this post, I am sharing how to make a cilantro lime chicken breast recipe. It is loaded with fresh flavors of lime and cilantro with a hint of cumin, pepper, and red pepper flakes.
You can serve it with Fried rice, Greek yogurt coleslaw or Corn Salsa, and roasted veggies for a perfect meal.
You may also like these other popular Mexican recipes from this website:
- Cilantro Lime Chicken and Rice
- Chicken Fajitas
- Chicken Fajita Rice Skillet
- Mexican Chicken and Rice
- Chicken Fajita Sandwich
- Corn Salsa
Why You Need This Recipe
- Quick and easy to make - Easy step-by-step instructions with photos and a recipe video.
- Made with a few ingredients easily available in your kitchen pantry. Check out the ingredient list below for alternative ingredients.
- Make ahead recipe - You can cook it in advance. Store it in an airtight container in the refrigerator. Stays good for 2 days.
- Leftovers are great - You can use them to make sandwiches, wraps, tacos, salads, or bowls.
- Balanced flavor - This is the dish that your whole family can enjoy including the kids.
- Gluten-free
Ingredients & Substitutions
- Chicken breasts - You can also use boneless skinless chicken thighs or bone-in chicken. If you are using chicken thighs or bone-in chicken, adjust the cooking time because they take a bit longer to cook.
- Cilantro - Fresh cilantro gives a beautiful aroma to this chicken recipe.
- Lime - Fresh limes are the best. Use lime zest too for more depth of flavor. To substitute, you can use lemon or bottled lime juice. But bottled juices are more citric and use them as per your taste.
- Garlic - Fresh garlic adds a nice flavor to the chicken. Substitute it with ¼ teaspoon of garlic powder.
- Flavoring - salt & pepper
- Paprika - If you like spicy dishes add it. Skip if you do not prefer spicy dishes. Substitute it with Kashmiri red chili powder or red pepper flakes
- Brown Sugar - Sugar balances the acidity of lime. Substitute it with honey.
- Cumin - It gives an earthy and warm flavor to the dish. Skip if you do not have it.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Cilantro Lime Chicken Breast
- Flatten the chicken breast by patting it gently with a rolling pin for even thickness. (Images 1 & 2)
- Marinate it with lime juice, lime zest, cilantro, black pepper powder, salt, cumin powder, brown sugar, paprika or Kashmiri red chili powder, and garlic. Set it aside for a minimum of 2 hours in the refrigerator. (image 3 & 4)
- Heat a pan over medium heat and add 2 teaspoon of oil.
- Pan-fry the marinated chicken until golden & crisp on both sides. Set it aside for 10 minutes. Then slice it.
- Alternatively, you can bake it in the oven too (Refer to notes).
- Garnish with cilantro leaves and lime wedges.
Cooking Tips
- Pound the chicken breast for even thickness. It will ensure that the chicken breast cooks evenly.
- Marinate the chicken for a minimum of 30 minutes to 2 hours. You can simply marinate the chicken for 30 minutes and then pan-fry it.
- Start with searing the chicken on high heat until brown then lower the heat and cook until the chicken is completely cooked (check with a meat thermometer, it should reach 165°F).
- The cilantro-lime chicken marinade is sticky and will stick to the pan (especially if you are working with a steel pan). To avoid this, add 2-3 tablespoon water at a time and continue to cook until the water dries up. Also, do not add too much water, or else, the chicken will not be crisp outside.
- Allow pan-fried chicken breast to rest for approximately ten minutes on a wire rack or plate before slicing it. When you give it a rest, all the components can relax and the juices can redistribute, resulting in a cut that is more tender and juicy.
- For meal prep - You can marinate the chicken and keep it in a zip-lock bag in the freezer. It stays good for a month. Whenever needed, just thaw the chicken and pan-fry it.
- Do not overcook the chicken as it will taste rubbery or dry.
- For Baked Lime Cilantro Chicken - Preheat the oven to 220 degrees Celsius (450°F). First, pan-fry it until the outer crust is golden on both sides. Then transfer it to the oven. Bake it for 12-15 minutes or until the chicken is cooked. Every oven is different so the time to cook the chicken may vary. It will also depend on the thickness of the chicken breasts. Make sure the thickest part of the breast should measure 165°F.
- You can also grill the chicken. Preheat the grill to 400 degrees F. Clean the grill grates for any residue sticking to them. Brush oil on the grill grates. Place your chicken breasts on your preheated grill, and close the lid. Cook for 5-7 minutes on one side, flip, and cook on the other side. Check the internal temperature in the thickest part of the chicken breast using a meat thermometer it should reach 165°F.
Frequently Asked Questions
Lime juice helps to tenderize the meat. If you keep it marinated with the lime-cilantro marinade for 2 hours then the chicken will be nice and juicy.
Well, it depends on the time of marination. If you marinate the chicken for 30 minutes to 2 hours, it's fine. Marinating the chicken longer than that can make it tough.
Lime juice contains acidic elements and should be limited to a maximum usage time of 2 hours. While it aids in meat tenderization, prolonged exposure can excessively degrade proteins, resulting in tough, rubbery, and occasionally mushy meat.
A marination period of 30 minutes is sufficient for the chicken to soak in the flavors.
Serving Suggestions
You can serve it with
- Cilantro lime rice, Fried rice, Mexican rice, Pilaf, or Jeera rice.
- Serve it over rice bowls like Grilled Chicken Rice Bowl, Chicken Burrito Bowl, or Chicken Fajita Rice Bowl.
- With Grilled Vegetables, Roasted Potatoes, or Mashed Potatoes.
- You can make wraps with it. Add some stir-fried vegetables (bell peppers and onions) and mayo to make the wrap. My kids love to have it like this.
- Use it to make a salad - Chinese Chicken Salad or Chicken Mayo Salad.
- Make Sandwiches - Grilled Chicken Sandwich.
- Serve it with side dishes like Greek Yogurt Coleslaw, Corn Salsa, or Mango Salsa.
Storage suggestions
- Store it within 2 hours of cooking.
- Allow it to cool down completely. Leftovers can be transferred to an airtight container. Store it in the refrigerator. Consume within 2 days.
- For longer shelf life, freeze it. However, the color of coriander leaves will turn black.
Variations that you can try
- You can make it with Shrimp.
If you make this recipe, please leave a comment and a starred review below.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, and YouTube!
Recipe Card
Cilantro Lime Chicken Breast
Equipment
- 1 Heavy bottom pan or skillet
Ingredients
- 2 boneless skinless chicken breasts
- salt to taste
- 1 teaspoon black pepper powder or add as per taste
- 1 teaspoon cumin powder
- ½ teaspoon brown sugar or honey
- 1 teaspoon Paprika or Kashmiri red chili powder or red pepper flakes (add as per taste)
- 3 teaspoon garlic finely chopped or minces (or use garlic powder)
- 4 tablespoon freshly squeezed lime juice
- 4 tablespoon fresh cilantro coriander leaves
- 1 teaspoon lime zest
- 4 tablespoon olive oil
Instructions
- Pound the chicken breast by patting it gently with a rolling pin or mean mallet for even thickness.
- Lime cilantro marinade - Marinate it with lime juice, lime zest, cilantro, black pepper powder, salt, cumin powder, brown sugar, paprika, and garlic. Set it aside for minimum of 30 minutes to 2 hours in the refrigerator.
- Heat 2 teaspoon oil in a heavy bottom pan over medium heat.
- Pan-fry the marinated chicken until golden & crisp on both sides. Set it aside for 10 minutes. Then slice it.
- Alternatively, you can bake it in the oven or grill it. (Refer notes).
- Garnish with cilantro leaves and lime wedges.
Video
Notes
-
- Pound the chicken breast for even thickness. It will ensure that the chicken breast cooks evenly.
- Marinate the chicken for a minimum of 30 minutes to 2 hours. You can simply marinate the chicken for 30 minutes and then pan-fry it.
- Start with searing the chicken on high heat until brown then lower the heat and cook until the chicken is completely cooked (check with a meat thermometer, it should reach 165°F).
- The cilantro-lime chicken marinade is sticky and will stick to the pan (especially if you are working with a steel pan). To avoid this, add 2-3 tablespoon water at a time and continue to cook until the water dries up. Also, do not add too much water, or else, the chicken will not be crisp outside.
- Allow pan-fried chicken breast to rest for approximately ten minutes on a wire rack or plate before slicing it. When you give it a rest, all the components can relax and the juices can redistribute, resulting in a cut that is more tender and juicy.
- For meal prep - You can marinate the chicken and keep it in a zip-lock bag in the freezer. It stays good for a month. Whenever needed, just thaw the chicken and pan-fry it.
- Do not overcook the chicken as it will taste rubbery or dry.
- For Baked Lime Cilantro Chicken - Preheat the oven to 220 degrees Celsius (450°F). First, pan-fry it until the outer crust is golden on both sides. Then transfer it to the oven. Bake it for 12-15 minutes or until the chicken is cooked. Every oven is different so the time to cook the chicken may vary. It will also depend on the thickness of the chicken breasts. Make sure the thickest part of the breast should measure 165°F.
- You can also grill the chicken. Preheat the grill to 400 degrees F. Clean the grill grates for any residue sticking to them. Brush oil on the grill grates. Place your chicken breasts on your preheated grill, and close the lid. Cook for 5-7 minutes on one side, flip, and cook on the other side. Check the internal temperature in the thickest part of the chicken breast using a meat thermometer it should reach 165°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
Macy Smith
Is it necessary to add white wine at all? I really dont like using alcoholic beverages in my food.
Preeti
I didn't add any wine to the lime-cilantro chicken recipe.
Preeti
This cilantro lime chicken breast is a go-to in my kitchen. Fresh, zesty, and so juicy every time. One bite and you’ll see why it’s perfect for both quick dinners and impressing guests.