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 hate chicken thighs, we only typically eat chicken breast. Now, with that said, I’ve made this recipe about 6 times now, every time i make it with even more thighs!!! currently, I have 13 in the oven! This chicken doesn’t even taste like thighs. My mom has commented that thighs gross her out but whenever I make this recipe, she eats 2 at a time! She’s a 70 year old woman and she says that thank God for the internet and for “this greek lady” lol. I guess because of the name of your website she assumes you’re greek. Anyhow, I’ve already made this post much too long, I just want to thank you for adding a new item to my family menu, and thank you for all your other recipes I’ve pinned, when my family gets tired of thighs I will try my hand at those other recipes.
P.S. I’ve tried this recipe with chicken breast, it’s not the same. Thanks again!
Crystal,
Thank you for the kind comment! I am so glad this chicken thighs recipe wins your approval and your moms! She sounds wonderful, BTW! And I’m flattered that she is grateful for the blog…eventhough I’m not Greek lol. BTW, there are a couple of great chicken breast recipes here that you might like 🙂 Happy cookin
Omg this was delicious. I’m eating the leftovers now. I have never used a cast iron skillet and bought it just for this recipe. I made it with 5 thighs and should have cut some of the seasoning. I wasn’t sure how much a “bunch” of cilantro was and think I should have used more. The only thing I did different was at the end I cooked the chicken under broiler to crisp the skin again. So so good. I saved the juice and might put it on rice or something. Not sure what but there was no way I could get rid of it. Thank you for this recipe.
I am so glad you enjoyed this chicken, Wendi! It is a favorite here; and I purposely like the extra juice so I can add it to rice or pasta or whatever…You are right, it’s too good to waste 🙂
I made this for the first time and it is one of the best chicken recipes I’ve ever made – and ridiculously easy. The only thing I did that is not specifically in the recipe was remove the chicken from the pan when finished cooking and tent to keep warm. Then I moved the pan to the stovetop and reduced to thicken. After about 5 minutes, I added a little masa to speed the process. Served the chicken thighs with the sauce. Great as leftovers also nuked for one minute. Just crazy good.
Lee, thank you so much! I am so glad you enjoyed the cilantro lime chicken. I’m with you on the leftovers!! So appreciate you sharing your feedback here.
I’m gonna have to stop reading this blog while at work Suzy… :l I get so hungry and cant work!
This sounds mouth wateringly delicious and i cant wait to try!
Always looking for new dishes to try out!
#FanFromSouthAfrica
Ameshenee, thanks so much for all the sweet comments! I hope you get to make some of these recipes soon. Can’t wait to hear your thoughts. Welcome to The Mediterranean Dish!
Thus far I’ve tried your shwarma chicken slider and this amazing chicken recipe. So so so tasty.. and leaves you wanting more even if you have had 2 helpings already hahaha.
I look forward to trying the Cornish hens this festive season.
As always thank you so sharing these wonderful recipes 🙂
I feel like ive gotten to know you more and more as i read and try them <3
#FanfromSouthAfrica
Wonderful, Ameshnee! I am so glad to hear you’re enjoying the recipes. Thank you for your kind words…means a lot to me. Enjoy!
Lovely recipe! My darling; my (sometimes) finicky husband declared that it was: “if not the best chicken I’ve had in my life, definitely in the top 2 or 3!”
Tonya, thank you so much! I am glad it gained your husband’s approval too 🙂
Can you tell me the steps to take if I want to make this recipe in a slow cooker?
Thank you!
Hi Lynn,
I haven’t made this particular recipe in a slow cooker, but here is my suggestion: follow the recipe here up to step #3 where you brown the chicken (I think this is important). Then place the chicken in the crock pot and add about 1/2 of the liquid, the cilantro etc. You don’t need as much liquid when you slow-cook. Cook on LOW for about 6 hours. Enjoy!
This recipe is indeed a hit!! Love it,
I did a couple of tweaking only because I didn’t have a couple of things so next time I’ll try the original .
I ran out of paprika only had a little bit and had to use only what I had and the garlic powder container had turmeric & accidentally put that instead, and I used garlic salt so I skipped the salt (the turmeric made it taste so good too) – if y’all wanna try this variant you won’t be disappointed 🙂 – my dad wanted to eat the bones from the chicken and like you said the liquid Is Gold!!! Delicious !!!!
So great to hear it, Zussie! And I’m glad you tweaked the recipe to fit your needs. Happy cookin!
I’m so excited about this recipe. My slow cooker browns and sautees, so I’m using it. How did you get the lovely tan color. It looks like it has cream or coconut milk as well. Did I miss that? I’m going to add some coconut milk because I’m obsessed with it. Chicken thighs are Browning as I type. I love the addition of nutmeg to the other spices.
Hi Susan…You can easily make a slow-cooker version of this chicken. There is no coconut milk in my recipe, just the lime juice, broth and a bit of white wine. But, I always love to hear people’s twists on my recipes…Hope you enjoy it!
I used a cup of my favorite canned coconut milk. I usually follow recipes exactly the first time I make them, but was out of white wine, so I already had to improvise. It turned out great. So delicious. Serving it over Jasmine rice. It took just under 4 hours on low. I reduced the sauce afterwards just a bit. Really delicious.
This was really awesome! We had a ton of limes from our tree, and I needed to start using them. This was simple to make, a one pot dish. Unfortunately, I did not have cilantro so substituted dried Italian seasoning. I think the cilantro would have made this dish so much better, and I will make sure to have some on hand the next time around. There will be a next time around!
Thanks so much for sharing, Christin! So happy to hear that this recipe worked out well for you. I like your variation…hopefully you get to try it with cilantro soon!
We greatly enjoyed this dish tonight — a fun dish to cook, with all those appetizing fragrances along the way, and that delicious broth to taste (and taste again). It was about five second into the dinner when we said this recipe’s a keeper.
In the dozens and dozens of comments above, I’m sure this has come up once before. Tonight, there was enough broth/wine/lime juice to braise the dish, rather than baking. Maybe one day I’ll bake, but I prefer seeing/smelling (and tasting, toward the end) the dish as it simmers on the range.
Thanks for sharing!
John, thank you so much for your kind note and feedback! Yes, you can absolutely braise the chicken thighs stove-top. I like the extra sauce as gravy, and I often use it on rice next to the chicken. A reader recently shared that he used the sauce as liquid to cook quinoa next to the chicken. Thanks for the reminder though, I keep meaning to add a note to the recipe.
I don’t have any white wine on hand… any suggestions for a sub?
Hope my email made sense to you, Sarah, but for the benefit of others, I’ll share here again. There is plenty of liquid in the recipe already, I think you’ll be fine omitting the wine as the lime juice provides great acidity already. I never dispose of the extra cooking liquid btw, I love it on plain rice.
Love this recipe. Made it tonight for the family and it was a huge hit – even with my 2 year old!
Yikes! I am making this but did not read the directions thourghly so did not brown the chicken enough. Do you think I could put under the broiler after it is done?
Yes! You can simply put on the top rack and broil briefly, watch so the skin does not burn. It may not be as dark and crispy, but it will still taste great! Good luck
Thanks for responding so quickly, just about to do that! This smells soooo good!
I have made the dinner twice now including tonight and it is amazing. My family and I love it. I used chicken legs tonight instead of thighs and it was excellent. I am always looking for good cilantro recipes and this a definite keeper. Thanks for this!!!
Josh, this is a favorite over here too! I am so glad you and your family like it. Cilantro is a great herb, isn’t it?! Stop by again and let me know if you try another recipe of mine! Thank you!
This recipe is the best! I have made it 4 times now. I don’t use seasoned salt or garlic powder because I don’t have them, but sea salt and extra fresh garlic. When I have sauce left over I make soup with it. Must make more now!
Emma, that is great to hear! I love the extra sauce, so many ways to use it up! Thanks for sharing.
What heat and for how long do you cook on the stove to get the “deep brown”? Mine have been cooking for about 20 minutes and I feel like now they won’t need much time in the oven.
Kellie, i brown my chicken on high or medium-high heat so the skin gains color quickly. Depending on how many thighs and how large they are, 10-15 mins or so. You can check the internal temp of the chicken thighs partway through baking, it should be at least 165 F in order for it to be fully cooked. This is the supposed to turn out fall-off-the-bone with lots of “juice.” Hope this helps.