Cilantro Lime Chicken

Zippy cilantro lime chicken thighs simmer in a garlicky white wine pan sauce for an easy one-pan dinner. No overnight marinade required!

A One-Pan Chicken Dinner with Bold Mediterranean Flavor 

It’s a blessing that this cilantro lime chicken is so easy because it’s one of my family’s most-requested dinners. It takes about an hour from start to finish, and most of that time is hands-off while the chicken finishes in the oven.

Many cilantro lime chicken recipes begin with a long marinade. I skip that here. Sweet paprika, nutmeg, and garlic powder season the chicken right away, giving it plenty of warm, savory flavor before it even hits the skillet.

It’s the same no-fuss trick I use for my Balsamic Chicken and Garlic Dijon Chicken. Once the chicken thighs are deeply golden, white wine, fresh lime juice, garlic, and cilantro turn all those savory drippings into a bright, spoonable pan sauce. The chicken simmers briefly in the sauce, then finishes gently in the oven until tender.

Cilantro Lime Chicken Ingredients

Cilantro and lime may first bring Mexican cooking to mind, but both are also used throughout the Mediterranean. My Mediterranean twist balances their bright, fresh flavor with warming spices and a savory white wine pan sauce. Here’s what you’ll need: 

• Chicken thighs: I use bone-in, skin-on chicken thighs here. The skin becomes deeply golden in the skillet, while the bone helps the meat stay juicy as it finishes in the sauce. Other cuts can work, but their cooking times will vary.
• Extra virgin olive oil: You only need enough to help brown the chicken and start building the sauce. Use a flavorful extra virgin olive oil.
• Garlic: Fresh garlic adds sweet, savory depth to the pan sauce, while garlic powder seasons the chicken itself. If you avoid garlic, substitute shallot or green onion for the fresh cloves.
• Limes: Fresh lime juice gives the sauce its signature zippy flavor. Lemon can also work, though it will change the character of the finished dish.
• Dry white wine: The wine deglazes the skillet, lifting the flavorful browned bits from the bottom of the pan and adding depth to the sauce. If you avoid alcohol, use additional chicken broth and finish with an extra squeeze of lime.
• Chicken broth: Broth gives the sauce enough body to simmer around the chicken without overwhelming the fresh lime and cilantro. Use low-sodium broth or homemade chicken stock if you have it.
• Cilantro: Use both the leaves and tender stems, which carry plenty of flavor. Save a little for garnish. If cilantro isn’t your thing, use parsley instead.
• Spices: Sweet Spanish paprika, garlic powder, and nutmeg give the chicken warmth and savory depth, balancing the sharp lime. Kosher salt and black pepper bring everything into focus.

How to Make Cilantro Lime Chicken

This cilantro lime chicken comes together in one oven-safe skillet. The key is giving the thighs enough time to brown before building the sauce around them.

• Get ready. Preheat your oven to 375°F. Roughly chop 6 garlic cloves. Chop 1 bunch of cilantro, including the tender stems, and discard any tough stems.
• Season the chicken. In a small bowl, combine 1 teaspoon sweet paprika, 1 tablespoon garlic powder, 1/2 teaspoon ground nutmeg, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Pat 8 bone-in, skin-on chicken thighs dry, then season them all over, including underneath the skin. Let the chicken sit at room temperature for about 15 minutes while the oven heats.
• Brown the chicken. Heat 1 to 2 tablespoons extra virgin olive oil in a cast-iron or oven-safe skillet over medium-high heat. Add the chicken skin-side down. Leave it undisturbed until the skin releases easily from the skillet and is deeply golden, 5 to 7 minutes. Flip and brown the second side for about 4 minutes, then transfer the chicken to a plate.
• Make the cilantro lime sauce. Lower the heat to medium-low and pour in 1 cup dry white wine. Let it bubble for a few minutes, gently scraping up any browned bits from the bottom of the skillet. Add 2 cups chicken broth and bring the liquid to a simmer. Stir in the garlic, most of the cilantro, and the juice of 2 limes, reserving a little cilantro for garnish.
• Simmer the chicken. Return the thighs to the skillet and bring the sauce back to a simmer. Let the chicken simmer in the sauce for about 5 minutes.
• Cover and bake. Cover the skillet with a lid or foil and transfer it to the oven. Bake for 45 minutes, or until the chicken is cooked through and registers 165°F at the thickest part. Let it rest for 5 minutes, then garnish with the reserved cilantro and serve with plenty of the pan sauce.

Tips for the Best Cilantro Lime Chicken 

• Dry the chicken well. Moisture on the surface prevents the skin from browning properly. Pat the thighs dry before adding the spice mixture.
• Season underneath the skin. This puts the paprika, garlic powder, and nutmeg directly against the meat rather than leaving all the seasoning on the surface.
• Let the chicken release naturally. If the skin sticks when you try to lift it, give it another minute. Once it has formed a deeply golden crust, it should release from the skillet much more easily.
• Don’t leave the browned bits behind. Deglazing the skillet with white wine pulls that concentrated chicken and spice flavor into the sauce.
• Let the wine reduce before adding the broth. Giving the wine a few minutes to cook down concentrates its flavor and keeps the finished sauce from tasting thin.
• Use a meat thermometer. Chicken thigh sizes and ovens vary. Check the temperature at the thickest part so you know when the chicken has reached 165°F.

Do You Need to Marinate Cilantro Lime Chicken? 

No. The spice mixture seasons the chicken immediately, while the cilantro, lime, garlic, and white wine build flavor as the thighs simmer and bake. That means you get plenty of bold flavor without remembering to start a marinade hours ahead. 

What to Serve with Cilantro Lime Chicken

When you’re deciding what to serve with cilantro lime chicken, the number one goal is to make the most of that zippy pan sauce. Build the meal around something that can soak it all up, then add a fresh salad or vegetable for contrast.

• Add a grain: Spoon the chicken and plenty of sauce over fluffy basmati rice or couscous.
• Bring on the bread: A crusty homemade baguette is perfect for swiping through every last bit of the garlicky lime sauce.
• Keep the side fresh: This crunchy sweet bell pepper salad adds color and a crisp counterpoint to the tender chicken.

Leftovers also make an easy lunch. Remove the meat from the bone, shred it, and add it to black bean and corn salad or use it in my Mediterranean chicken salad.

How to Store and Reheat Cilantro Lime Chicken

Allow the chicken and sauce to cool, then refrigerate them in an airtight container for up to 4 days. The pan sauce may solidify when chilled; reheat it gently over low heat until warmed through.

I haven’t tested freezing this one, so I can’t say for sure how the texture will hold up.

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*This post has recently been updated with new information for the readers’ benefit.