Simple Lime & Garlic Chicken
Juicy, pan-seared chicken breasts finished with a bright, garlicky lime butter sauce. This quick weeknight dinner comes together in under 30 minutes, pairing beautifully with steamed rice or a crisp green salad.
For 4 servings
- prep
Season the chicken.
1.Pat the chicken fillets completely dry with paper towels.2.Season both sides generously with salt and black pepper.3.Drizzle 1 tablespoon lime juice over the fillets and rub to coat.TIPDrying the chicken well is key to getting a golden sear. - fry · ~8 min
Sear the chicken breasts.
1.Heat olive oil in a large skillet over medium-high heat until shimmering.2.Lay the fillets in the pan without crowding and cook undisturbed until golden, about 4 minutes.3.Flip and cook the second side until the internal temperature reaches 165°F (74°C), about 3-4 minutes more.4.Transfer chicken to a plate and tent loosely with foil.TIPDon't move the fillets for the first 4 minutes — it builds the crust. - saute · ~1 min
Sauté the garlic.
1.Reduce heat to low and add butter to the same skillet.2.Add minced garlic and sauté until fragrant, about 30-45 seconds.3.Scrape up any browned bits from the bottom of the pan.TIPLow heat prevents garlic from burning and turning bitter. - mix
Finish the lime butter sauce.
1.Remove skillet from heat.2.Stir in the remaining 2 tablespoons lime juice and the lime zest.3.Swirl to combine into a glossy sauce. - assemble
Combine and serve.
1.Return the rested chicken fillets to the skillet.2.Spoon the lime garlic butter sauce over each fillet.3.Garnish with chopped coriander leaves and serve immediately.TIPServing right away keeps the chicken moist and the sauce fresh.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Butterflying the chicken breasts ensures even thickness for uniform cooking.
- 2Patting the chicken completely dry before seasoning is essential for a golden, crisp sear.
- 3Let the pan get hot enough that the oil shimmers before adding the chicken.
- 4Do not crowd the pan; cook in batches if necessary to maintain heat and browning.
- 5Rest the cooked chicken under foil for a few minutes to reabsorb juices and stay tender.
- 6Remove the skillet from the heat before adding lime juice to preserve its bright, fresh flavor.
- 7Leftover chicken keeps well for 2-3 days in the fridge; reheat gently to avoid drying out.
Adapt it for your goals.
Spicy twist
Add 1/2 teaspoon red pepper flakes with the garlic for a gentle heat that complements the lime.
low oilLow-oil
Replace the olive oil with 1 tablespoon butter for searing, and use a nonstick pan to reduce total oil without sacrificing browning.
herb swapHerb swap
Substitute the coriander with chopped parsley or fresh dill for a different herbal profile.
dairy freeDairy-free
Replace butter with vegan butter or extra olive oil; the sauce won't emulsify as thickly but will still be delicious.
boneless thighBoneless thigh
Use boneless, skinless chicken thighs instead of breasts; increase cooking time to 5-6 minutes per side until 175°F for juicier, more forgiving meat.
Why this is on our healthy list.
High-Quality Protein
Chicken breast provides lean, complete protein that supports muscle maintenance and repair.
Rich in Vitamin C
Fresh lime juice contributes a good amount of vitamin C, which aids immune function and iron absorption.
Low in Saturated Fat
Using olive oil and a modest amount of butter keeps saturated fat levels moderate compared to cream-based sauces.
Antioxidant from Garlic
Garlic contains allicin and other sulfur compounds that have been linked to heart health and antioxidant effects.
Frequently asked questions
Fresh lime juice is strongly recommended for its bright, clean flavor; bottled juice often tastes flat and may contain preservatives.
