Zippy cilantro lime chicken thighs simmer in a garlicky white wine pan sauce for an easy one-pan dinner. No overnight marinade required!
A One-Pan Chicken Dinner with Bold Mediterranean Flavor
It’s a blessing that this cilantro lime chicken is so easy because it’s one of my family’s most-requested dinners. It takes about an hour from start to finish, and most of that time is hands-off while the chicken finishes in the oven.
Many cilantro lime chicken recipes begin with a long marinade. I skip that here. Sweet paprika, nutmeg, and garlic powder season the chicken right away, giving it plenty of warm, savory flavor before it even hits the skillet.
It’s the same no-fuss trick I use for my Balsamic Chicken and Garlic Dijon Chicken. Once the chicken thighs are deeply golden, white wine, fresh lime juice, garlic, and cilantro turn all those savory drippings into a bright, spoonable pan sauce. The chicken simmers briefly in the sauce, then finishes gently in the oven until tender.
Cilantro Lime Chicken Ingredients
Cilantro and lime may first bring Mexican cooking to mind, but both are also used throughout the Mediterranean. My Mediterranean twist balances their bright, fresh flavor with warming spices and a savory white wine pan sauce. Here’s what you’ll need:
- Chicken thighs: I use bone-in, skin-on chicken thighs here. The skin becomes deeply golden in the skillet, while the bone helps the meat stay juicy as it finishes in the sauce. Other cuts can work, but their cooking times will vary.
- Extra virgin olive oil: You only need enough to help brown the chicken and start building the sauce. Use a flavorful extra virgin olive oil.
- Garlic: Fresh garlic adds sweet, savory depth to the pan sauce, while garlic powder seasons the chicken itself. If you avoid garlic, substitute shallot or green onion for the fresh cloves.
- Limes: Fresh lime juice gives the sauce its signature zippy flavor. Lemon can also work, though it will change the character of the finished dish.
- Dry white wine: The wine deglazes the skillet, lifting the flavorful browned bits from the bottom of the pan and adding depth to the sauce. If you avoid alcohol, use additional chicken broth and finish with an extra squeeze of lime.
- Chicken broth: Broth gives the sauce enough body to simmer around the chicken without overwhelming the fresh lime and cilantro. Use low-sodium broth or homemade chicken stock if you have it.
- Cilantro: Use both the leaves and tender stems, which carry plenty of flavor. Save a little for garnish. If cilantro isn’t your thing, use parsley instead.
- Spices: Sweet Spanish paprika, garlic powder, and nutmeg give the chicken warmth and savory depth, balancing the sharp lime. Kosher salt and black pepper bring everything into focus.
How to Make Cilantro Lime Chicken
This cilantro lime chicken comes together in one oven-safe skillet. The key is giving the thighs enough time to brown before building the sauce around them.
- Get ready. Preheat your oven to 375°F. Roughly chop 6 garlic cloves. Chop 1 bunch of cilantro, including the tender stems, and discard any tough stems.
- Season the chicken. In a small bowl, combine 1 teaspoon sweet 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 them all over, including underneath the skin. Let the chicken sit at room temperature for about 15 minutes while the oven heats.
- Brown the chicken. Heat 1 to 2 tablespoons extra virgin olive oil in a cast-iron or oven-safe skillet over medium-high heat. Add the chicken skin-side down. Leave it undisturbed until the skin releases easily from the skillet and is deeply golden, 5 to 7 minutes. Flip and brown the second side for about 4 minutes, then transfer the chicken to a plate.
- Make the cilantro lime sauce. Lower the heat to medium-low and pour in 1 cup dry white wine. Let it bubble for a few minutes, gently scraping up any browned bits from the bottom of the skillet. Add 2 cups chicken broth and bring the liquid to a simmer. Stir in the garlic, most of the cilantro, and the juice of 2 limes, reserving a little cilantro for garnish.
- Simmer the chicken. Return the thighs to the skillet and bring the sauce back to a simmer. Let the chicken simmer in the sauce for about 5 minutes.
- Cover and bake. Cover the skillet with a lid or foil and transfer it to the oven. Bake for 45 minutes, or until the chicken is cooked through and registers 165°F at the thickest part. Let it rest for 5 minutes, then garnish with the reserved cilantro and serve with plenty of the pan sauce.
Tips for the Best Cilantro Lime Chicken
- Dry the chicken well. Moisture on the surface prevents the skin from browning properly. Pat the thighs dry before adding the spice mixture.
- Season underneath the skin. This puts the paprika, garlic powder, and nutmeg directly against the meat rather than leaving all the seasoning on the surface.
- Let the chicken release naturally. If the skin sticks when you try to lift it, give it another minute. Once it has formed a deeply golden crust, it should release from the skillet much more easily.
- Don’t leave the browned bits behind. Deglazing the skillet with white wine pulls that concentrated chicken and spice flavor into the sauce.
- Let the wine reduce before adding the broth. Giving the wine a few minutes to cook down concentrates its flavor and keeps the finished sauce from tasting thin.
- Use a meat thermometer. Chicken thigh sizes and ovens vary. Check the temperature at the thickest part so you know when the chicken has reached 165°F.
Do You Need to Marinate Cilantro Lime Chicken?
No. The spice mixture seasons the chicken immediately, while the cilantro, lime, garlic, and white wine build flavor as the thighs simmer and bake. That means you get plenty of bold flavor without remembering to start a marinade hours ahead.
What to Serve with Cilantro Lime Chicken
When you’re deciding what to serve with cilantro lime chicken, the number one goal is to make the most of that zippy pan sauce. Build the meal around something that can soak it all up, then add a fresh salad or vegetable for contrast.
- Add a grain: Spoon the chicken and plenty of sauce over fluffy basmati rice or couscous.
- Bring on the bread: A crusty homemade baguette is perfect for swiping through every last bit of the garlicky lime sauce.
- Keep the side fresh: This crunchy sweet bell pepper salad adds color and a crisp counterpoint to the tender chicken.
Leftovers also make an easy lunch. Remove the meat from the bone, shred it, and add it to black bean and corn salad or use it in my Mediterranean chicken salad.
How to Store and Reheat Cilantro Lime Chicken
Allow the chicken and sauce to cool, then refrigerate them in an airtight container for up to 4 days. The pan sauce may solidify when chilled; reheat it gently over low heat until warmed through.
I haven’t tested freezing this one, so I can’t say for sure how the texture will hold up.
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Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 to 2 tablespoons extra virgin olive oil
For the Sauce
- 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. In a small bowl, combine the sweet paprika, garlic powder, nutmeg, salt, and pepper. Pat the chicken thighs dry, then season them all over, including underneath the skin. Let the chicken sit at room temperature for about 15 minutes while the oven heats.
- Sear the chicken. Heat 1 to 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat. Add the chicken skin-side down and leave it undisturbed until the skin releases easily and turns deeply golden, 5 to 7 minutes. Flip and brown the second side for about 4 minutes. Transfer the chicken to a plate.
- Make the cilantro lime sauce. Lower the heat to medium-low and add the white wine. Let it cook for a few minutes to reduce, gently scraping up any browned bits from the bottom of the skillet. Add the chicken broth and bring to a simmer. Stir in the garlic, lime juice, and most of the cilantro, reserving a little for garnish.
- Simmer the chicken in the cilantro lime sauce. Return the chicken to the skillet and bring the sauce back to a simmer. Simmer for about 5 minutes.
- Bake. Cover the skillet with a lid or foil and transfer it to the oven. Bake for 45 minutes, or until the chicken is cooked through and registers 165°F at the thickest part.
- Rest and serve. Let the chicken rest for 5 minutes. Garnish with the reserved cilantro and serve with plenty of the pan sauce.
Video
Notes
- Boneless chicken thighs: Boneless, skinless thighs can also work, but they will cook faster. Adjust the cooking time accordingly.
- Storage: Store the chicken and sauce in an airtight container in the refrigerator for up to 4 days. The sauce may solidify when chilled; reheat it gently over low heat.
- Slow cooker instructions: Brown the chicken as directed. Prepare the sauce through bringing the broth to a simmer, then transfer it to the bottom of a large slow cooker. Nestle the chicken into the sauce and add the cilantro. Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours, until the chicken registers 165°F.
- Shop this recipe: Visit The Mediterranean Dish Shop for extra virgin olive oil and sweet Spanish paprika.
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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.