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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Can I substitute the thighs with chicken breasts? I know it’ll probably cook faster. Ideas?
Sure you can, Tony! If you use boneless chicken breast, it will likely cook faster. But I would advice using bone-in chicken breast with the skin on and all to keep them moist (remove skin after cooking if desired). Bone-in chicken breast will not necessarily cook faster (it might still take about 45 minutes or so depending on your oven’s heat/strength). Here is a link to a recent chicken breast recipe for four https://www.themediterraneandish.com/zaatar-roasted-chicken-breast-recipe/
Made this dish tonight. Family devoured it! It was so easy to put together and delicious. I used chicken leg quarters and also made cilantro lime rice with a salad. Perfect meal and we have left overs for lunch tomorrow. Thanks for the recipe.
I am so glad to hear your family enjoyed the cilantro lime chicken! Thank you so much for taking the time to let me know, it means a lot! Happy cooking 🙂
Wow! Just made this recipe this evening and it’s a knockout! I served it with rice and the sauce tastes so good over it. Will definitely make this dish again–all the flavors came together so nicely. About 30 mins to prep, 35-40 mins in the oven, and ta da!
Lynn, so happy to hear it! Thanks so much for stopping in and taking the time to share!
I would cook in it first my awesome dish, my barbecue braised pulled pork.
I would make Braised Chicken in Coconut Milk.
Me too!
I’d probably make this dish or try some other dishes that require or simply use a cast iron skillet. Right now, I use my sister’s cast iron skillet and pot…I think she’d like to get those back at some point 😉
Glad to hear it, Dee! Best of luck with the giveaway!
This looks amazing!
I would probably try this chicken recipe first if I win, but I could see myself using it often. I love making one pot meals (with maybe one side), so this brazier would be perfect. I love your blog, and am subscribing.
Darla, glad you like this recipe! One-pot meals are the best! Good luck with the giveaway.
This looks so delicious! I will be making this one soon!!
Can’t wait to try this dish!
Awesome, Melissa! Hope you like it!
Hubby found your recipe and said it sounded delicious, so I’ll be trying your recipe soon!
Awesome! I’ll be eager to know how you all like it!
Grateful to your hubby for finding my recipe! Will be eager to hear how you like it, Inma!
Making this tonight & taking some to a friend whose husband had a stroke last week. He’s just 40 and they need to emotional support that I know how to give best through food.
O Jenn, I am so sorry to hear about your friend’s husband! That has got to be tough! I am certain she will appreciate your support. Thank you for sharing, and i hope this recipe turns out well for you.
I’d say this is the first thing I cook is this recipe but I’m not sure I can wait that long! I’m pretty sure this is what’s for dinner tonight!
Beatriz, that is so great to hear! I’m glad you like this chicken recipe. Can’t wait to hear how it turns out for you. All the best with the giveaway!
Braising is a great way to insure succulent meals. So looking forward to make this recipe.
I totally agree Phyllis! Thanks so much for stopping in. I’ll be eager to hear how this chicken recipe turns out for you.
Your photos look great! I’ve noticed how wonderful they look lately. Hard to imagine the heights you will reach when you are out of your infancy!
Thanks so much, Belgian Foodie. Your comment means a lot to me, friend!