This is a wonderful “ooh, what’s that amazing smell?” recipe. And better yet, it’s a wonderful, “oh my god, this is stupidly easy” recipe. Two great recipe attributes, all in one. Plus, chicken.
What I thought was interesting about this dish is that it feels kind of Asian and it feels kind of Mexican. Cilantro (or fresh coriander) is used in both Asian (Southeast Asian in particular) and Mexican cuisines, as is garlic, and as is lime. And chicken is pretty common in these (and pretty much every other) cuisine as well. Interesting right?
So this gives you choices about how you want to serve it. Whichever direction you pick, rice is always a good move, brown or white. If I were going Asian, I might pair this with Thai Green Beans, Thai Cucumber Salad, Kale, Cabbage and Mint Salad with Peanut Dressing, or Blistered Green Beans with Miso Butter.
If I were going Mexican: Grilled Corn, Mexican Avocado, Corn and Three Bean Salad, or maybe Pan Roasted Brussels Sprouts with Chorizo and Toasted Bread Crumbs (more Spanish than Mexican, but it would work, I know it).
Or you also can slide right on out of those two lanes and match it up with all kinds of things. It’s a very simple chicken preparation, and so buddies up with pretty much anything you are in the mood for. Slice or cube it and put it atop a salad. Use it to make burritos or enchiladas….add it to pasta salads….make a full on chopped salad with it.
Here it is with Sugar Snap Pea Salad and Steakhouse Tomato Salad (recipe coming). Just hanging out being summery.
It’s not a showy or spotlight hogging chicken recipe – rather a flexible one, an accommodating one. Would that everything and everyone be so flexible and accommodating.
5-ingredients, stupidly easy, amazingly flavorful. A terrific year-round weeknight chicken recipe.Tweet This
What to Serve with Cilantro Lime Chicken:
- Orange and Herb Orzo
- Herby Brown Rice
- Tomato Scallion Rice
- Green Bean Nicoise Salad
- Tomato, Avocado and Cucumber Salad
- Asian Kohlrabi and Apple Slaw
Other Weeknight Chicken Recipes:
- Roasted Chicken Thighs
- Chicken with White Wine, Leek, Spinach and Arugula Pan Sauce
- Baked Chicken Legs with Herbs and Lemon
- Greek Roasted Chicken Thighs
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Cilantro Lime Chicken
- Heat the oil in a large skillet over medium high heat. Season the chicken breasts with salt and pepper and cook for about 4 or 5 minutes on each side, until cooked through. Lower the heat if the outside of the chicken is getting too brown. Remove the chicken to a plate.
- Return the skillet to medium heat, add the butter, and when the butter is melted add the garlic. Stier the garlic for 1 minute until it’s golden brown. Add the cilantro, lime juice and zest and stir, scraping the bottom, so that any browned bits are released and become part of the sauce. Return the chicken to the skillet, along with any juices that might have accumulated, and turn the chicken so that it is coated with the sauce and cilantro. Transfer the chicken to a serving plate, and pour over any sauce left in the pan, scraping to make sure you get all of the herbs and garlic.
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