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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So delicious! The chicken melts in your mouth. For just two of us I cut the recipe in half so had no leftover chicken. I saved the sauce and the next day sauteed a yellow pepper and zucchini, toasted some orzo and used the leftover sauce as my broth. It was amazing. Looking forward to this week’s meal planner.
Absolutely fabulous taste. Low carb which is what I need right now. Thank you.
Made the cilantro lime chicken for dinner tonight and loved it! My husband said it’s the best chicken dish he’s ever had. Thanks for a win Suzy!
Can lemon juice be substituted? Sounds delicious!
Hi, Cheryl. I think making that substitution would change the flavor profile of the recipe quite a bit, as lime is a pretty key ingredient here. We’d love to hear your feedback if you give it a try, though!
I want to cook this but without seasoned salt.. would adding some paprika and turmeric be enough? Should I add some onion as well? Sounds wonderful, but I don’t want added salt. Thanks.
Hi, we are both no, not even a little, cilantro people. Is this recipe worth making with parsley instead. Usually you mention using parsley as a substitute.
Enjoy your recipes!
Thank you, Katharina
Hi, Katharina. The cilantro is rather essential to this particular recipe. You can try it with parsley, but it will totally change the flavor profile. Another recipe you might wan to try instead is Suzy’s Braised Chicken Thighs.
Highly recommend! I’ve made it a couple times already and it’s my family’s favorite chicken meal. I have almost 2 year old twins and they absolutely love it. Family friendly, easy to follow, and flavorful? Sign me up. I served it with rice and Brussel Sprouts.
This is now the second recipe I have tried from her and this page is now my go-to spot. My husband is Syrian and loves the flavor elements. My 15-year-old daughter went back for thirds. I served it with a nice salad and a lime rice. I can’t wait to try something else!
The best chicken recipe ever and so easy to make!!! It is so so good that I have to make double the portion, so we could have any leftovers. Our favorite!!!
This is my absolute favorite chicken dish! I’ve made it many times and it’s always great. It is easy and the chicken is flavorful and tender. Thank you!
This was delicious and easy to make. Love that the food is good for you too. My husband said it’s a keeper so will definitely be added to our weekly rotation!
so delicious! and fresh cilantro from my garden! I love all your recipes that I’ve tried Suzy…excited to try more!
Hi was wondering since I don’t have cast iron skillet could I transfer to a baking dish to put in oven?
You sure can! Hope you enjoy the recipe.
The whole family greatly enjoyed this chicken thigh recipe. I will cook it oftern
This is truly my favorite recipe of all time. I have been making it for friends and family for many years and it’s a dish that means so much to us – THANK YOU.
Curious as to the serving size – 290ish calories for how many thighs, do you estimate? Thanks again!
Hi, Lauren. That would be for 1 chicken thigh.
Hi! I am not 21 yet so I do not have access to the dry white wine. Do you have any recomendations for a substitute? I am really excited to try this recipe!!
Hi, Juliana. You can just replace it with a bit more chicken broth. Enjoy!