Juiciest baked cilantro lime chicken recipe with bold Mediterranean seasoning and the BEST garlicky lime sauce! Make it in the oven or Crockpot. Serve baked cilantro lime chicken over rice or your favorite grain to make use of the delicious sauce!
Baked cilantro lime chicken
Of the many chicken recipes I've shared with you here, this cilantro lime chicken is one that is regularly requested by my family.
Fresh cilantro and lime juice are the perfect duo that many associate with Mexican cuisine. But they are also gloriously used in Mediterranean cooking – often combined with garlic and a host of warm spices.
In this one-pan cilantro lime chicken recipe, the chicken thighs take on a simple and delicious seasoning that includes warm spices like paprika, nutmeg, seasoned salt, and garlic powder. And white wine, lime juice, chicken broth, and cilantro form a show-stopping sauce in which the chicken cooks until fall-apart-tender! You’ll want to put the delicious sauce to use; pour it over some rice, bulgur, or your favorite grain.
Ingredients for cilantro lime chicken thighs
This baked chicken thighs recipe comes together with simple ingredients. Here’s what you’ll need to make it:
- Chicken thighs - For succulent, flavor-packed results, use bone in, skin on chicken thighs.
- Seasoning - Seasoned salt, paprika (sweet Spanish or spicy paprika, whichever better suits your taste), black pepper, garlic powder, and nutmeg.
- Extra virgin olive oil - You’ll need a couple of tablespoons of quality EVOO to brown the chicken for more flavor and better presentation.
- White wine - To deglaze the skillet after browning the chicken and to start off our garlic sauce with lime and cilantro. Don’t cook with alcohol? Just use more chicken broth (perhaps with a splash of white vinegar for a little acidity). The flavor will be different, but still delicious.
- Chicken broth - A generous 2 cups of quality low-sodium chicken broth are just what you need to make this chicken dinner super saucy.
- Fresh lime juice - The star of the sauce, lime juice brightens and lifts the other flavors in this baked chicken recipe.
- Garlic - You need 6 cloves garlic, roughly chopped. No need to mince them too finely or neatly.
- Fresh cilantro - An entire bunch (stems removed) goes into the skillet. You’ll also need more for garnish.
How do you make cilantro lime chicken?
This chicken recipe is as simple as season, brown, and bake. Here’s how you make chicken with lime and cilantro (printer-friendly recipe below):
- Season the chicken. Mix the spices together (1 tablespoon garlic powder; 1 to 1 ½ teaspoon seasoned salt, 1 teaspoon each sweet paprika and black pepper, and ½ teaspoon nutmeg). After patting the chicken dry, season it chicken all over, and be sure to lift the skins up and apply the spice mixture underneath.
- Brown the chicken. Heat up a bit of extra virgin olive oil over medium-high heat in a large cast iron skillet (be sure the skillet has a lid, as you will use it later). Brown the chicken well on both sides. This is another opportunity to create great flavor!
- Make the sauce. Remove the chicken from the skillet for now and set it aside. Lower the heat. Add 1 cup dry white wine and cook to reduce, and then pour in 2 cups chicken broth. Add in the juice of 2 limes and 6 cloves roughly chopped garlic.
- Cook the chicken thighs with the sauce. Add the chicken back into the skillet and nestle it into the sauce. Add the fresh cilantro (we're using 1 bunch of cilantro here). Bring this party to a high simmer for 5 minutes, then cover the skillet and transfer it to the oven. Bake at 375 degrees F on the center rack for about 45 minutes. The chicken should be well cooked through and pretty much falling apart!
Slow cooker option
If you're wondering whether you can make cilantro lime chicken in a slow cooker, the answer is YES! Here's what you do:
- Season and brown in the skillet as directed in the recipe.
- Make the sauce (per the recipe as well).
- Transfer the sauce to the bottom of a large slow cooker or Crockpot.
- Add the chicken to the Crockpot and nestle it into the sauce. Add the 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).
I personally prefer baked cilantro lime chicken, but the slow cooker option is wonderful as well, especially when you need a hands-off alternative.
Can I use chicken breasts to make this recipe?
While bone-in skin-on chicken thighs are my usual choice for maximum juiciness, you can also use boneless skinless chicken breasts. Be sure to pound them with a meat mallet until the breast is an even thickness to ensure the entire breast cooks at the same speed.
Because breasts cook faster than thighs, you will need to adjust the cooking time accordingly. If baked in a 425 degrees F heated oven, chicken breasts are cooked in about 18 to 20 minutes, depending on their size and thickness. My Italian baked chicken breast recipe is a good guide to help you estimate how much time you need.
Can I use boneless chicken thighs instead?
Yes, if you like, you can use boneless skinless chicken thighs. As with chicken breasts, boneless chicken thighs will cook faster than bone-in (around 30 minutes at 425 degrees F). See my baharat baked chicken thighs recipe for more tips on how long to bake boneless chicken thighs.
Regardless of what cut of chicken you use, it will need to cook through to an internal temperature of 165 degrees F when measured with a meat thermometer.
What to serve with cilantro lime chicken
Cilantro lime chicken thighs are perfect with a hunk of crusty bread of rice or grains (barley and bulgur will both work well here) to soak up the delicious sauce!
If you’re a potato person, you can’t go wrong with Greek potatoes. And if you’re looking for something green that goes well with baked chicken thighs, try baked zucchini, roasted cauliflower, or Brussels sprouts.
If you’re adding a big salad to start, try black bean and corn salad, lemon parmesan lettuce salad, or roasted asparagus salad.
Leftovers and storage
If you have any leftover cilantro lime chicken, allow it to cool completely before transferring to a tight-lid container. It will keep in the refrigerator for up to 4 days. Reheat on the stovetop in a skillet over medium heat until warmed through.
More chicken thighs recipes
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Easy Cilantro Lime Chicken Recipe
Ingredients
Spice mix:
- 1 to 1 ½ teaspoon seasoned salt like this one
- 1 teaspoon sweet Spanish paprika, or hot paprika, if you like
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- ½ teaspoon ground nutmeg
Instructions
- Preheat your oven to 375 degrees F.
- In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.
- Brown the chicken. When ready, heat 1-2 tablespoons of olive oil in a cast iron skillet (with a lid). Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly. Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly.
- Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth. Bring the liquid to a simmer then add the lime juice and garlic.
- Now. return the chicken to the skillet and toss in the cilantro. Bring to a high-simmer for about 5 minutes or so.
- Cover the skillet with the lid 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
- 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).
- What to serve along: You have s many options for what to serve with these baked chicken thighs! Here are some ideas. Rice, Greek potatoes, baked zucchini, roasted cauliflower, or Brussels sprouts all go really well. For salad options, try black bean and corn salad, lemon parmesan lettuce salad, or roasted asparagus salad.
- How to store leftovers: Allow leftovers to cool completely and then transfer to an airtight container. These chicken thighs will keep in the refrigerator for up to 4 days. Reheat on the stovetop in a skillet over medium heat.
- Visit Our Shop to browse quality Mediterranean ingredients including spices and extra virgin olive oil used in this recipe.
Nutrition
*This post first appeared on The Mediterranean Dish in 2015 and has recently been updated with new information and media of readers' benefit.
I've made this dish several times already, as its written here, and its wonderful everyrtime. However, I decided to mix it up a bit last night. I added chopped shallot and sun dried tomatoes to the stove top ingredients before deglazing with wine, dumped it all in a crick pot on low for 5 hours, then simmered the leftover pot drippings in a pan and reduced abit with a splash of heavy cream. Reminded me of the saucy shrimp sauce at bonefish grill. Keep up the good blogging!!
That sounds great! Thank you for sharing your creative idea here. I'll have to give it a try sometime!!!
When I buy cilantro for a recipe I always have a lot left over from the bunch. I decided to PIN some cilantro recipes so when this happens I could us it up. OMG this was wonderful. The sauce was just great and I served it with brown rice. The flavors just melted together. Certainly a keeper and quite easy to make.
Linda, that is wonderful to hear! So glad you like this recipe. You can certainly use up the cilantro here! 🙂
Hi, thanks for the most amazing chicken recipe, and I also made the Greek Roasted Potatoes. They both turned out to be delicious!
I have a question about both. I was a little confused about the amount of liquid in both recipes. Not sure if I was using the wrong size/shaped pan but both the chicken and the potatoes were almost covered in liquid and looking at your steps in the recipes they didn't quite look the same. I live in Australia but I'm pretty sure our cup sizes are the same!
With both dishes, toward the end of cooking I tipped most of the liquid out (don't worry I kept it, its delicious!) and put them back in the oven.
Just wondering if anyone else has come to you with this 'problem'?
As a result my potatoes didn't quite look as good as yours.. perhaps because I was pouring the parmesan into so much liquid.. Can't help feeling I did something wrong with both recipes even though I followed them exactly as you said...
Sorry for long comment!
Dave
Dave, I am so glad you liked these two recipes! They are regular repeats at my house. The short answer to your question is that in US measurements, 1 cup of broth , for example = 8 Fluid Ounces, while a cup of broth in Australian measurements is a little more generous, it is more like 8 3/4 Fluid Ounces. So yes, you may have put more liquid in there than what is called for. But hey, it sounds like you made good use of it anyway! Here is a link to a measurement conversion guide that might be helpful to you in the future http://alldownunder.com/australian-convert/measurement-chart.htm
Hope you will find some more inspiring recipes.
Hello,
Since the first time I saw this recipe I wanted to make it. I finally made it for my wife the night she had gotten back from a long business trip. As she sipped wine while I cooked, the aroma was overtaking her appetite.
The Cilantro Lime Chicken was amazing as it looks in the photos. She said a few times during dinner how much flavor this dish had.
Even the next day she made the comment, you can cook that for me anytime. Please save this recipe she said.
Thank you,
Gary
Gary, thank you very much for taking the time to share your feedback. I am so so glad that you and your wife enjoyed this chicken; it is a favorite in my household as well. I hope you find more recipes to your taste here. Have a great weekend!
I have no idea where I found this, but I tried it tonight with the Roasted Greek Potatoes and my husband complimented it three times before he was halfway through to meal, plus he literally licked the plate afterwards! The oven temp for the chicken is 375 for the potato recipe calls for 400, what's your suggestion for cooking both in the same oven? I think what I ended up doing is setting the oven to 390 and cooking the chicken for a slightly shorter time (40 minutes, but probably would have been fine a little earlier).
Amanda, I am so glad you liked this recipe!!! You can bake the chicken and the potatoes both at 400 F. At this heat, the chicken should be done in 30 minutes or so (when its internal temp exceeds 165 degrees F).
I made this tonight for my boyfriend and his son, and it was great! We had it with mashed potatoes. I think I will add some pasilla pepper or chipotle to it next time to give it just a little kick. I might actually mix up a big batch of the spice blend, devide it up into baggies, and give them away as stocking stuffers for Christmas! We all loved it, great recipe!
Martina, that is so so wonderful to hear! I am glad you liked this cilantro lime chicken recipe. It's a favorite in my family. And what a great idea to do the spice blend in little jars or baggies for stocking stuffers? LOVE it!!!
Love love love it! Wow! Huge hit with the family and I'll definitely be making this often. Thanks for the amazing recipe 🙂
Awesome, Misty! Thanks so much for taking the time to tell me. Hope you find more recipes to your liking here!
Just made this for the second time. I didn't properly shop beforehand and had to substitute a couple of ingredients. (Mrs. Dash for seasoned salt, chicken stock rather than broth, grated garlic from a jar rather than fresh.) But it was still fabulous! This is a great weeknight dinner, but I think it would go over well even for a dinner party. It's so beautiful! I used my new French braiser for the first time and could have easily fit in ten thighs if I'd had a bigger crowd. I can't wait for leftovers for lunch tomorrow. Mmmm! Thank you!
Lisa, that is wonderful to hear! This is one of those foolproof recipes that I always go to. Hope you find more recipes to your liking here. Happy weekend!
My cast iron skillet doesn't come with a cover. Is it absolutely necessary? If so, any recommendations on how to cover?
Hi Amanda. You can simply cover the skillet tightly with foil. Enjoy!
Wow. Just. Wow. Sooo good. And so easy! I added cumin and chili powder to the spice mix for some extra umph. I don't eat grains so no rice or cous cous for me. BUT Let me tell you - brown some sliced zuchinni and toss it in a bowl with diced avocado and too THAT with your chicken and au jus... Perfection!
Right on, Amanda! Love the addition of cumin and chili powder and your side of zucchini and avocado sounds heavenly. Glad you enjoyed this chicken recipe. Hope you find more recipes you like here. Hugs.
So glad I stumbled across your blog!! I made this dish last week and it was SO GOOD! My husband loved it! I thought the flavors were absolutely perfect!! I can't wait to try more of your recipes. DELICIOUS!
Meghan, me too! I am so glad you found me! Can't wait to hear what more you'll be cooking. Cheers!
I made this recipe at the cottage and it was a HUGE success - everybody left with the recipe 🙂
Awesome, Melanie! So glad you enjoyed it! And thank you for sharing the recipe with others!
Can I use lime juice instead of juicing 2 whole limes? If so how much lime juice will I need by doing it this way? Thanks in advance!
I prefer fresh lime juice, but sure, you can use 3-4 tbsp of bottled lime juice. Hope you like this recipe, it's a favorite!
I have boneless skinless thighs but I really want to make this!!!!!!! Is there any way it could still work? If I used more fat maybe?
Robyn, I think boneless chicken will work well with this recipe! Give it a try and let me know how it turns out for you! XO
Hello...I made this last night and it was a hit!! I didn't know exactly how the wine reduces but I just winged it. Absolutely amazing - no leftovers for lunch today.
Awesome, Anne! So glad to hear you liked it!
Hi! Is It possible to use a ceramic Dutch oven instead of the cast iron skillet? I'm not sure my cast iron will have enough room!
Absolutely, Michelle! Something that is oven-proof is perfect.
I made this tonight. I followed the recipe exactly. After browning the chicken, I removed it from the pan,and added the wine. The problem was that there was alot of oil/grease left in the pan, even though I only used 2T. Oil. There was a lot in the pan but since the recipe didn't say to pour it out, I just added the wine to it. Of course it didn't reduce, oil doesn't reduce. So, I had to pour it all out, re-branding the chicken to get the drippings back. And, start the wine and broth all over again! I should have known better, but I always try to follow a recipe the way it's written. It was a huge pain! I think you should correct the recipe to include this step. The flavor was very good. However, it had way too much cilantro. I don't think it needs an entire bunch of cilantro. Other than these things, it was very good and I would make it again.
Thank you for the feedback, Lisa. I have not experienced this issue nor heard it from others before. If you prefer less cilantro, by all means, you should adjust the recipe to your taste.