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Three perfectly grilled cilantro lime chicken breasts on a white plate, garnished with fresh limes and a vibrant green sauce.
Reda

Zesty Cilantro Lime Chicken Skillet

This vibrant cilantro lime chicken features tender chicken marinated in a bright, tangy blend of fresh lime juice, cilantro, and garlic, then pan-seared to perfection. It's a quick, flavorful, and healthy weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Cilantro Lime Marinade:
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup lime juice freshly squeezed (from about 2 limes)
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt or to taste
For the Chicken:
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch thick cutlets or tenders
  • 1 tbsp olive oil for searing
For Garnish (Optional):
  • 2 tbsp fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • Large Mixing Bowl
  • Whisk
  • Ziploc Bag (optional)
  • Large Skillet (cast iron or non-stick)
  • Tongs
  • Cutting board
  • Sharp knife

Method
 

Prepare the Marinade
  1. In a large mixing bowl, whisk together the chopped fresh cilantro, lime juice, 2 tablespoons olive oil, minced garlic, ground cumin, chili powder, black pepper, and salt.
  2. Add the chicken breasts (cut into cutlets or tenders) to the bowl with the marinade, ensuring all pieces are well coated. You can also place the chicken and marinade in a Ziploc bag. Refrigerate for at least 30 minutes, or up to 2 hours for best flavor. Do not marinate for more than 2 hours as the lime juice can start to break down the chicken texture too much.
Cook the Chicken
  1. Remove the chicken from the refrigerator 10-15 minutes before cooking to bring it closer to room temperature.
  2. Heat 1 tablespoon of olive oil in a large skillet (cast iron or non-stick) over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, being careful not to overcrowd the pan. You may need to cook in batches.
  3. Cook for 4-6 minutes per side, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
  4. Remove the cooked chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing or serving whole. This helps retain the juices.
  5. Garnish with extra fresh cilantro and lime wedges, if desired. Serve immediately with your favorite sides like rice, black beans, or a fresh salad.

Notes

For a spicier kick, add a pinch of red pepper flakes to the marinade. Chicken thighs can also be used; adjust cooking time as needed until fully cooked. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This chicken is excellent for meal prep!