This Cilantro Lime Chicken and Rice is a vibrant one-pan meal that’s both fresh and deeply comforting. It delivers juicy chicken and fluffy rice infused with zesty lime and fragrant cilantro. You’ll love this easy Cilantro Lime Chicken and Rice for its incredible flavor and minimal cleanup.
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Why You’ll Love This Cilantro Lime Chicken and Rice
- One-pan wonder: Everything cooks together for maximum flavor and easy cleanup.
- Fresh, vibrant flavor: Zesty lime and fragrant cilantro create a light yet satisfying meal.
- Versatile and forgiving: Easily adapt with different spices or veggies based on what you have.
- Perfect texture: Tender chicken and fluffy, separate grains of rice every time.
Ingredients & Tools
- 4 boneless, skinless chicken thighs (or 2 large breasts, sliced in half horizontally)
- 1 tbsp olive oil or avocado oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice (like jasmine or basmati), rinsed well
- 1 ¾ cups chicken broth
- Juice of 2 limes (about ¼ cup)
- Zest of 1 lime
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ cup fresh cilantro, finely chopped, plus more for garnish
- Salt and black pepper to taste
Tools: A large, oven-safe skillet with a lid (or a regular skillet and foil to cover tightly).
Notes: Don’t skip rinsing the rice to prevent gumminess. Use fresh lime juice and zest for the best bright flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 45 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Rinse your rice, seriously. This washes away excess surface starch, which is the main culprit for sticky, clumpy rice. Just put it in a fine-mesh strainer and run cold water over it until the water runs clear. You’ll be amazed at the difference.
- Why an oven-safe skillet? We start this dish on the stovetop to get a beautiful sear on the chicken and sauté the aromatics, but then it finishes cooking in the oven. This gentle, surrounding heat cooks the rice evenly and prevents the bottom from burning.
- Chicken thighs vs. breasts. I highly recommend thighs for this recipe. They have more fat, which means they stay incredibly juicy and flavorful even if you accidentally overcook them a little. Breasts can work, but you have to be much more careful with the timing.
- Don’t skimp on the fresh herbs. Cilantro is the star here, so use it fresh and add a big handful at the end. If you’re one of those people who thinks cilantro tastes like soap, you can substitute with flat-leaf parsley, though the flavor profile will be different.
How to Make Cilantro Lime Chicken and Rice
Step 1: Prep and Season the Chicken. Pat the chicken thighs completely dry with paper towels—this is the secret to getting a proper sear. Season them generously on both sides with salt and pepper. Let them sit at room temperature for about 10 minutes while you prep your other ingredients; this helps them cook more evenly.
Step 2: Sear the Chicken. Preheat your oven to 375°F (190°C). Heat the oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken thighs, presentation-side down. You’ll hear a satisfying sizzle. Sear for 4-5 minutes without moving them, until they develop a beautiful golden-brown crust. Flip and cook for another 2-3 minutes on the other side. They won’t be cooked through yet—that’s perfect. Remove them to a plate and set aside.
Step 3: Sauté the Aromatics. Reduce the heat to medium. In the same skillet, you should have lovely rendered chicken fat and oil. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent. Now add the minced garlic and cook for just 30 seconds until fragrant—be careful not to burn it, or it will turn bitter.
Step 4: Toast the Rice and Spices. Add the rinsed and drained rice to the skillet. Stir it constantly for about 1-2 minutes. You’ll notice the grains will start to look a little opaque and smell slightly nutty. This toasting step adds a deeper flavor to the final dish. Now, sprinkle in the cumin and chili powder, stirring for another 30 seconds to wake up the spices.
Step 5: Add the Liquid and Lime. Pour in the chicken broth and the fresh lime juice. Use a wooden spoon to scrape up any of those delicious browned bits from the bottom of the pan—that’s pure flavor! Stir in the lime zest and a big pinch of salt and pepper. Bring the liquid to a steady simmer.
Step 6: Assemble and Bake. Once the liquid is simmering, carefully nestle the seared chicken thighs back into the skillet, resting them on top of the rice. They’ll be partially submerged. Immediately cover the skillet tightly with its lid (or a double layer of foil) and transfer it to the preheated oven.
Step 7: Bake to Perfection. Bake for 20-25 minutes. Do not peek! You need that steam to build up inside to cook the rice properly. After 20 minutes, you can check. The rice should have absorbed all the liquid and be tender, and the chicken should be cooked through (an internal temperature of 165°F / 74°C).
Step 8: The Final Fluff and Rest. Remove the skillet from the oven. Take off the lid and sprinkle the chopped cilantro over everything. Let the dish rest, uncovered, for 5-10 minutes. This resting time is crucial—it allows the rice to firm up slightly and become perfectly fluffy. Then, use a fork to fluff the rice around the chicken. Serve immediately, garnished with extra lime wedges and cilantro.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months; thaw overnight in fridge before reheating.
- Reviving: Reheat with a splash of water or broth to keep rice moist.
Serving Suggestions
Complementary Dishes
- A simple avocado salad — The cool, creamy texture of avocado with a little red onion and a lime vinaigrette provides a fantastic contrast to the warm, savory chicken and rice.
- Black beans with a sprinkle of cotija cheese — For a heartier meal, a side of seasoned black beans adds protein and fiber, while the salty crumbled cheese brings a wonderful salty tang.
- Charred corn and pepper salsa — A sweet and smoky salsa adds a burst of freshness and color, making the whole plate look and taste even more vibrant.
Drinks
- A crisp, citrusy Sauvignon Blanc — The wine’s natural acidity and notes of grapefruit and lime mirror the flavors in the dish beautifully, cleansing the palate between bites.
- A classic margarita (on the rocks!) — It’s a match made in heaven. The tequila and lime in the cocktail will amplify the zesty notes in your meal perfectly.
- Sparkling water with lime — For a non-alcoholic option, the bubbles and citrus are all you need to cut through the richness and keep everything feeling light.
Something Sweet
- Mango sorbet with a chili-lime sprinkle — The sweet, tropical mango continues the theme, and a little sprinkle of chili and lime on top brings everything full circle in the most delightful way.
- A dark chocolate square with sea salt — Sometimes you just need a simple, rich finish. A piece of high-cocoa dark chocolate is a perfect, low-fuss way to end the meal.
- Coconut chia pudding — A make-ahead dessert that’s creamy and light, with a tropical vibe that pairs wonderfully with the Latin-inspired flavors of the main course.
Top Mistakes to Avoid
- Not rinsing the rice. I know I’ve said it already, but it’s the number one reason for gummy, sticky rice. That surface starch needs to go down the drain for the best texture.
- Peeking during the baking time. When you lift that lid, you let out all the precious steam that’s cooking the rice. Trust the process and wait until the timer goes off.
- Using bottled lime juice. It lacks the vibrant, fresh acidity of the real thing and often has a slightly bitter, preserved taste. Fresh limes are essential for the signature bright flavor of this dish.
- Skipping the sear on the chicken. That initial browning in the hot pan creates a ton of flavor through the Maillard reaction and gives the chicken a much more appealing texture and color.
Expert Tips
- Tip: Let the skillet rest before fluffing. When it comes out of the oven, the rice needs a few minutes to set. If you dig in immediately, it can be a bit mushy. A brief rest makes it magically fluffy.
- Tip: Add a bay leaf for depth. Tossing a single bay leaf into the broth before baking adds a subtle, earthy layer of flavor that complements the cumin and lime beautifully. Just remember to fish it out before serving!
- Tip: Customize with veggies. This is a great base recipe. Feel free to stir in a cup of frozen peas, diced bell peppers, or even some spinach right after it comes out of the oven. The residual heat will cook them perfectly.
- Tip: Use the zest and the juice. The lime zest is packed with aromatic oils that the juice doesn’t have. Using both gives you a full-spectrum lime flavor that’s both potent and fragrant.
- Tip: Check for doneness with a thermometer. For perfectly cooked chicken every time, use an instant-read thermometer. Pull the chicken when it hits 165°F (74°C) at the thickest part.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, you can. I’d recommend using two large breasts and slicing them in half horizontally to create four thinner cutlets. This helps them cook at the same rate as the rice. Just be extra vigilant, as breasts can dry out more easily than thighs. You might want to check for doneness a few minutes earlier, around the 18-minute mark.
My rice is still hard after baking. What happened?
This usually means there wasn’t enough liquid or the heat was too low. All ovens vary a bit. If you find the rice is still a bit crunchy, simply add another ¼ cup of hot broth or water, cover it back up, and return it to the oven for another 5-10 minutes. The rice will continue to absorb the liquid and soften.
Can I make this dish ahead of time?
You can prep the components ahead—season the chicken, chop the onion, cilantro, and garlic, and measure out your rice and spices. For the best texture, however, I recommend cooking it just before serving. Leftovers reheat surprisingly well in the microwave with a splash of water to re-steam the rice.
Is there a substitute for cilantro?
If you’re not a fan of cilantro, fresh flat-leaf parsley is your best bet. It will still provide that fresh, green herbaceous note, though the flavor profile will be more Mediterranean than Latin. You could also use a combination of fresh chopped chives and a little fresh oregano.
Can I use brown rice for a healthier option?
Yes, but it requires significant adjustments. Brown rice needs more liquid and a much longer cooking time. You’d likely need to increase the broth to about 2 ¼ cups and the baking time to 45-50 minutes. You might also need to sear the chicken for less time initially to prevent it from overcooking during the extended bake.
Cilantro Lime Chicken And Rice
Make this easy Cilantro Lime Chicken and Rice for a flavorful one-pan meal. Get juicy chicken and fluffy rice with minimal cleanup. Try the recipe today!
Ingredients
For the Ingredients
-
4 boneless, skinless chicken thighs (or 2 large breasts, sliced in half horizontally)
-
1 tbsp olive oil or avocado oil
-
1 medium yellow onion (finely diced)
-
3 cloves garlic (minced)
-
1 cup long-grain white rice (like jasmine or basmati, rinsed well)
-
1 ¾ cups chicken broth
-
Juice of 2 limes (about ¼ cup)
-
Zest of 1 lime
-
1 tsp ground cumin
-
½ tsp chili powder
-
½ cup fresh cilantro (finely chopped, plus more for garnish)
-
Salt and black pepper (to taste)
Instructions
-
Pat the chicken thighs completely dry with paper towels—this is the secret to getting a proper sear. Season them generously on both sides with salt and pepper. Let them sit at room temperature for about 10 minutes while you prep your other ingredients; this helps them cook more evenly.01
-
Preheat your oven to 375°F (190°C). Heat the oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken thighs, presentation-side down. You’ll hear a satisfying sizzle. Sear for 4-5 minutes without moving them, until they develop a beautiful golden-brown crust. Flip and cook for another 2-3 minutes on the other side. They won’t be cooked through yet—that’s perfect. Remove them to a plate and set aside.02
-
Reduce the heat to medium. In the same skillet, you should have lovely rendered chicken fat and oil. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent. Now add the minced garlic and cook for just 30 seconds until fragrant—be careful not to burn it, or it will turn bitter.03
-
Add the rinsed and drained rice to the skillet. Stir it constantly for about 1-2 minutes. You’ll notice the grains will start to look a little opaque and smell slightly nutty. This toasting step adds a deeper flavor to the final dish. Now, sprinkle in the cumin and chili powder, stirring for another 30 seconds to wake up the spices.04
-
Pour in the chicken broth and the fresh lime juice. Use a wooden spoon to scrape up any of those delicious browned bits from the bottom of the pan—that’s pure flavor! Stir in the lime zest and a big pinch of salt and pepper. Bring the liquid to a steady simmer.05
-
Once the liquid is simmering, carefully nestle the seared chicken thighs back into the skillet, resting them on top of the rice. They’ll be partially submerged. Immediately cover the skillet tightly with its lid (or a double layer of foil) and transfer it to the preheated oven.06
-
Bake for 20-25 minutes. Do not peek! You need that steam to build up inside to cook the rice properly. After 20 minutes, you can check. The rice should have absorbed all the liquid and be tender, and the chicken should be cooked through (an internal temperature of 165°F / 74°C).07
-
Remove the skillet from the oven. Take off the lid and sprinkle the chopped cilantro over everything. Let the dish rest, uncovered, for 5-10 minutes. This resting time is crucial—it allows the rice to firm up slightly and become perfectly fluffy. Then, use a fork to fluff the rice around the chicken. Serve immediately, garnished with extra lime wedges and cilantro.08
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