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.
Video
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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This dish is so gooood!! I will definitely be making it again. We had left overs the next day and it was even better!
Thanks, Katrina!
Can I use chicken breasts?
Sure! Just adjust the cooking time accordingly.
This is SO tasty and easy!! I servedbit over wild rice with stir fried vegetables. Thank you for this, a new family fav!
This was a Fantastic meal. Even my father who doesn’t like cilantro went back for more gravy.
I only put the Cilantro on my half. Then when I served it I incorporated herb into the gravy.
I love the simplicity of the recipe. Many thanks.
So glad you enjoyed it, Shelly!
Great balance of flavors. The cilantro is a must and I can also taste layers of freshness. Reminds me of a French dish + cilantro to give it a kick. Thinking sauce will play well with a few winter veg. Delicious!
One of my favorite recipes from The Mediterranean Dish! I love the flavors and the warm broth.
Thanks, Kristin!
This was so Delish and moist! I added a bit of cumin and a tiny bit of pomegranate molasses. Great recipe!
Thanks for sharing, Eliane!
I made this yesterday evening. It was delicious and easy. Everyone enjoyed it.
I have been eyeing this recipe for months and made it last night.! So happy I did, it was delicious and a huge hit with my husband (who rarely raves about dishes unless he thinks they’re really special). Will be making this regularly!
Awesome! Thank you Kathy!
Looks amazing but no one in my home likes Cilantro. Is there a substitute? Do you think I could leave it out?
Rosanna
Hi, Rosanna! The cilantro is essential to this particular recipe. You may want to try this one instead: Wine Braised Chicken Thighs
I tried this recipe for dinner last night. It was amazing! It will be a regular for our family. Instead of making a seasoned rice dish, I just steamed a batch of Basmati rice and drizzled the sauce on over it. So easy and delicious!
Hi, Suzy…I made this dish the other night and my husband helped. It was delicious and that sauce is so flavoursome. Thank you for a fantastic dish. Oh, and Cilantro (Coriander is my favourite herb)
Thanks, Angela!
I should have paid more attention to the video, where Suzy says 1 – 1.5 cups of broth. I followed the list of ingredients, adding 2 cups of broth, well it way too much liquid, the browned chick was swimming in chicken broth. I end up draining some and moving the chicken up to the broiler for 3-5 minutes to return the crispiness to the chicken skin. Her recommendation to rub the spice under the skin is spot on. The rub is key to this whole dish working. I am confident with less broth this dish will work. Also, instead of paprika, I think Ras EL Handout spice would be nice to also try.
I got a staub dutch oven for my birthday and this was the first recipe I tried. Delicious…..simple and easy to make. The skin was cripsy and flavorful searing on the stove top. I only left the lid on in the oven for a short period of time to let the flavors and juice soak in and then finished cooking wiht lid off. I’ve also tried an alternative by just using the sumac spice I got from the Spice House along with a little salt/pepper and fresh garlic. Sumac is an amazing spice!! I’m learning so much from this site on use of spices and how to prepare!! Thanks Suzy for the videos and helpful links to find ingredients!!!
Thank you for sharing, Julie! So glad you enjoyed it!
I never leave reviews unless they are outstanding, so this is a complete 180 for me. This had zero flavor and I should have trusted my instincts and not covered the chicken when it went into the oven. The gorgeous crispness that we worked hard on while browning the chicken turned to rubber and the sauce lacked any flavor. It was chicken water. Such a bummer to work on this for well over an hour on a work night only to eat the bread that you made to mop up the sauce – the bread didn’t need any sauce as it didn’t add anything. A huge waste of time and money – such a bummer.
Can I make this with boneless chicken breasts?
Sure!