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A platter of grilled Cilantro Lime Chicken, garnished with fresh cilantro and served with bright lime wedges.

Zesty Skillet Cilantro Lime Chicken

This vibrant cilantro lime chicken recipe features tender chicken breasts marinated in a zesty, herb-packed mixture, then pan-seared to perfection. It's a quick, flavorful, and healthy weeknight dinner that brightens any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cilantro Lime Marinade
  • 1/2 cup fresh cilantro packed, finely chopped
  • 3 tbsp fresh lime juice from about 2-3 limes
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch red pepper flakes optional, for a touch of heat
For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts about 2-3 breasts, pounded to 1/2-inch thickness
  • 1 tbsp olive oil for searing
For Garnish and Serving (Optional)
  • 2 tbsp fresh cilantro chopped, for garnish
  • 1 large lime cut into wedges, for serving

Equipment

  • Large Ziploc bag or shallow dish
  • Large skillet (cast iron or non-stick)
  • Cutting Board
  • Sharp Knife
  • Mixing bowls
  • Whisk
  • Tongs
  • Meat mallet (optional)

Method
 

Prepare the Marinade
  1. In a medium bowl, whisk together the finely chopped fresh cilantro, fresh lime juice, 2 tablespoons olive oil, minced garlic, ground cumin, chili powder, salt, black pepper, and optional red pepper flakes until well combined.
Marinate the Chicken
  1. Place the boneless, skinless chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy skillet, pound them to an even 1/2-inch thickness. This ensures even cooking and tender results.
  2. Transfer the pounded chicken breasts to a large Ziploc bag or a shallow dish. Pour the cilantro lime marinade over the chicken, ensuring all pieces are well coated. Seal the bag (or cover the dish) and refrigerate for at least 30 minutes, or up to 2 hours. Do not marinate for more than 2 hours as the lime juice can start to "cook" the chicken, making it tough.
Cook the Chicken
  1. Heat 1 tablespoon of olive oil in a large skillet (cast iron or non-stick) over medium-high heat. Once the oil is shimmering, carefully add the marinated chicken breasts to the hot skillet, discarding any excess marinade.
  2. Cook the chicken for 4-6 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer. Adjust heat as needed to prevent burning.
Rest and Serve
  1. Remove the chicken from the skillet and transfer it to a cutting board. Let the chicken rest for 5 minutes before slicing against the grain. This helps to retain the juices and keep the chicken tender.
  2. Garnish with extra fresh chopped cilantro and serve immediately with fresh lime wedges. This cilantro lime chicken pairs wonderfully with rice, quinoa, a fresh salad, or roasted vegetables.

Notes

For an even deeper flavor, you can grill the chicken instead of pan-searing. Preheat your grill to medium-high heat and cook for 4-5 minutes per side. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it great for meal prep!