Zippy, garlicky, and bursting with fresh herby flavor, this cilantro lime chicken is an easy dinner you’ll make on repeat!
It’s a blessing that this recipe is so easy, as it is one of my family’s most requested dinners. While many cilantro lime chicken recipes rely on an overnight marinade, I’ve found that a bold spice blend brings so much flavor that you don’t need to plan ahead!
It’s the same trick I use for my Balsamic Chicken, Garlic Dijon Chicken, and beyond. Here, paprika, nutmeg, and garlic powder give the chicken thighs a sweet-savory depth that perfectly balances the zing of fresh lime.
Everything comes together in one pan, which means fewer dishes and richer flavor. The savory chicken drippings mix with white wine, lime juice, and cilantro for a pan sauce is so tasty you’ll want to eat it by the spoonful. The chicken thighs simmer in the sauce until they’re juicy and fall-apart-tender. Incredible!
- Tip: Turn them into a tasty lunch the next day! Shred the chicken and toss with black bean and corn salad for a protein-packed power lunch, or make a zippy healthy chicken salad.
Table of Contents
Cilantro Lime Chicken Ingredients and Substitutions
Fresh cilantro and lime juice are a perfect duo that may call to mind Mexican cuisine, but they are also gloriously used in Mediterranean cooking, where we balance the lime’s zing with fragrant warming spices. You’ll need:
- Chicken: I love juicy, crispy-skinned chicken thighs, but you can use any cut of chicken you have. Just adjust the cooking time so the chicken registers at 165°F at the thickest part.
- Extra virgin olive oil: There’s no substitute for good Mediterranean olive oil! Use a high quality extra virgin variety for the best flavor.
- Garlic: Adds that addictive sweet-savory quality. If you avoid garlic, substitute with shallot or green onion.
- Limes: Add a sharp zing. Lemons will work too, just keep in mind they tend to be slightly sweeter.
- White wine: Dry white wine adds a rich depth of flavor, and most of the alcohol cooks off. If you avoid alcohol, swap with more chicken stock or broth and an extra squeeze of lime.
- Chicken broth: Use homemade stock or broth if you have it, or go for a low sodium store bought option.
- Cilantro: Both the stems and leaves add loads of flavor. If you’re not a fan of cilantro, this recipe is delicious with parsley.
- Spices: Spanish paprika, garlic powder, and nutmeg bring a warming, cozy quality to balance the zing of the lime. Salt and pepper perk everything up.
How to Make Cilantro Lime Chicken
It’s a blessing that this cilantro lime chicken is so easy, as it is one of my family’s most requested dinners. Here’s how it’s done:
- Get ready. Preheat your oven to 375°F. Roughly chop 6 garlic cloves. Chop 1 bunch of cilantro, discarding and tough stems.
- Season the chicken. In a small bowl, mix 1 teaspoon 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 all over with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit at room temperature for about 15 minutes while your oven heats.
- Brown the chicken. Add 1-2 tablespoons of olive oil to a cast iron skillet over medium-high heat. When the oil is hot, add the chicken thighs with the skin side down and wait until the skin releases from the pan and turns golden, 5-7 minutes. Flip and wait until the second side is golden, about 4 minutes. Remove the chicken from skillet and set aside briefly.
- Make the cilantro lime chicken sauce. Lower the heat to medium low and add 1 cup white wine to deglaze the skillet. Let cook for a few minutes to reduce, then add 2 cups of chicken broth. Bring the liquid to a simmer. Stir in the cilantro (save a little for garnish) and garlic, then juice in 2 limes.
- Simmer the chicken in the cilantro sauce. Return the chicken to the skillet and bring to a simmer once more. Simmer for about 5 minutes or so.
- Bake the chicken. Cover the skillet with the lid (or foil if you don’t have one). and transfer to the heated oven for 45 minutes, or until the chicken is fully cooked through. Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.
What to Serve with Cilantro Lime Chicken
When you’re planning what to serve with cilantro lime chicken thighs, your number one goal is to take full advantage of the incredible pan sauce. A hunk of crusty bread more than does the trick. I also love the chicken on a bed of rice, with plenty of the sauce spooned over top. Round out the meal with something fresh and crunchy, like a mini sweet bell pepper salad.
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Ingredients
- 8 bone in, skin on chicken thighs
- Extra virgin olive oil
- 1 cup dry white wine
- 2 cups chicken broth
- 1 bunch cilantro, leaves and tender stems chopped
- 2 limes juiced
- 6 garlic cloves, roughly chopped
For the Spice Mix
- 1 teaspoon sweet Spanish paprika (or hot paprika, if you like)
- 1 tablespoon garlic powder
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Get ready. Preheat your oven to 375°F.
- Season the chicken. Mix the spices in a small bowl. Pat the chicken thighs dry, then season all over with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit at room temperature for about 15 minutes while your oven heats.
- Sear the chicken. Add 1-2 tablespoons of olive oil to a cast iron skillet over medium-high heat. When the oil is hot, add the chicken thighs with the skin side down and wait until the skin releases from the pan and turns golden, 5-7 minutes. Flip and wait until the second side is golden, about 4 minutes. Remove the chicken from skillet and set aside briefly.
- Make the cilantro lime sauce. Lower the heat to medium low and add the white wine to deglaze the skillet. Let cook for a few minutes to reduce, then add the broth. Bring the liquid to a simmer. Stir in the cilantro (save a little for garnish), lime juice, and garlic.
- Simmer the chicken in the cilantro lime sauce. Return the chicken to the skillet and bring to a simmer once more. Simmer for about 5 minutes or so.
- Bake the chicken. Cover the skillet with the lid (or foil if you don’t have one). and transfer to the heated oven for 45 minutes, or until the chicken is fully cooked through. Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.
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Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Storage: Store in an airtight container for up to 4 days. The pan sauce may solidify in your fridge; simple reheat over low heat. Alternatively, shred the chicken and into a healthy chicken salad, wrap, or as a topping for Caesar salad.
- Slow Cooker/Crockpot Instructions: Once you’ve browned the chicken and prepared the sauce, transfer the sauce to the bottom of a large slow cooker or crockpot. Nestle the chicken into the sauce and add the fresh cilantro. Cover and cook on low for 5 to 6 hours or high for 2 to 3 hours (internal temperature should register 165 degrees F).
Nutrition
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What size cast iron skillet…need dimensions please…I bought what was in the image you send folks to, but it says a deep dish 5 QT cast iron …when I got it home it looks too deep — it is deeper than 3 1/2. closer to 4 1/2 or 5. Will that work? I can’t seem to find a “skillet” with cast iron top. At any rate what diameter of the skillet should I search for and is 3 1/2 the right depth?
That should work too, Lynn. Or if you have a large cast iron skillet that does not have a lid, you can use foil to tightly cover.
Is sweet Spanish paprika the same as regular paprika or smoked paprika? If it isn’t, could I substitute either of those two? Thanks!
Hi Cynthia, sweet paparika is also referred to as paprika sometimes. But smoked paprika has a different taste, a bit deeper and on the smoky side.
So yummy! It is a staple recipe in my home!!!
Glad to hear it, Laura!
Finally made this tonight! My kitchen smells amazing,and the dish is delicious,thanks!!
Yay! Glad you enjoyed it
Amazing! Definitely a winner, and will go on my regular rotation! Loved it!
Awesome, Cassandra! Thank you for sharing!
Can I use chicken stock instead of broth? Also I don’t have a cast iron skillet, blasphemy I know… what’s a good alternative?
Maria, you can totally use chicken stock. If you don’t have an oven safe skillet, you can just move the chicken pieces and everything to an oven-save baking dish before you place it in the oven.
One of the best chicken dishes I’ve ever made! Thanks so much for sharing!
Yay! Thank you, Jill!
Hi Suzy
Oh my!!!!!
That juice is something special. Love this dish. I am a huge fan of coriander and your use of this fragrant spice with lime is just divine.
I paired this up with your mujadara rice and lentils dish. Previously I would have had plain rice, which is great, but I have been looking to increase my fibre intake with meals and this just hits the spot…..separate review for that one!
Web site visitor – if you are reading this review just stop and start cooking, you will not be disappointed!
David
Never mind the question I just sent – I missed it but found the garlic now, thank you!
What do you do with the garlic cloves, when are they added? Thanks!
If I dont have a stove top, can I just keep cooking in cast iron pot?
Sure! enjoy!
This is by FAR the best chicken I’ve ever had or ever made.
I’ve made it now for at least 20 times. There’s such a balanced symphony of flavors,
where the lime, cilantro and garlic stand out, but not in an overpowering way. Truly awesome!
At first, was a bit concerned to use an entire bunch of cilantro but it is perfect!
The one thing I’ve changed is to reduce the wine/broth by half. There are STILL plenty of juices for your rice or whatever. Also, reducing the liquids concentrate the flavors more.
I don’t have the right pot to cook it on the stove, so I brown the chicken thighs, put them in my oven safe dish and then make the sauce in the pot the chicken was browned in, then pour the sauce on top of the chicken thighs and then braise in the oven, under foil, at 375 degrees for 45-60 minutes.
Outstanding dish!
OMG. My husband, who doesn’t cook often, made this dish and it was so AMAZING. The cilantro does NOT overpower the dish.
Will make this dish forever.
So glad to hear it, Maureen!
I have made this dish at least a dozen times and it never fails to amaze! So juicy and delicious, everyone raves about it every time I make it. Trying again tonight with chicken legs!
Thank you so much, Nicole! I am so happy to hear it!
Absolutely delicious. I’m working my way through each of your recipes with success….
Annabel, I am so so happy to hear this! Happy cooking!
Im an active duty military member. I made this recipe for myself when i was trying meal preperation, so I made about 7 chicken pieces… my platoon came by later that night and they are every single one of them and then asked me to make more. Hahaha so it’s definitely a winner!
This warms my heart to hear, Rebecca! Thank you! And THANK YOU for your service!