This Lime Chicken Breast recipe delivers juicy, tender chicken with a vibrant, zesty marinade. It’s a quick, versatile weeknight meal that feels both light and deeply satisfying. The simple pan sauce amplifies the bright lime and garlic flavors for a restaurant-quality result at home.

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Why You’ll Love This Lime Chicken Breast

• Juicy & flavorful: The marinade tenderizes and infuses the meat with bright citrus.
• Minimal effort: Just mix, marinate, and sear for a restaurant-quality meal.
• Incredibly versatile: Serve over rice, in tacos, on salads, or in sandwiches.
• Game-changing sauce: The reduced marinade creates a glossy, flavorful finish.

Ingredients & Tools

• 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
• 1/4 cup (60 ml) fresh lime juice (from about 3-4 limes)
• Zest of 2 limes
• 3 cloves garlic, minced
• 2 tbsp (30 ml) olive oil, plus more for cooking
• 1 tbsp (15 ml) honey or maple syrup
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly cracked black pepper
• 2 tbsp fresh cilantro, chopped (for garnish)

Tools: A large bowl or zip-top bag for marinating, a sharp knife and cutting board, a microplane or zester, a citrus juicer, a large skillet (preferably cast-iron or stainless steel), and tongs.

Notes: Use fresh lime juice (not bottled) for best flavor and tenderizing. The honey helps caramelization.

Nutrition (per serving)

Serves: 4 | Prep Time: 10 minutes (+30 min marinating) | Cook Time: 15 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

• Pound your chicken breasts. If your chicken breasts are particularly thick or uneven, place them between two pieces of plastic wrap and gently pound the thicker end with a rolling pin or meat mallet until they’re an even ¾-inch thickness. This ensures they cook evenly and quickly, preventing the dreaded dry exterior and raw interior.
• Don’t skip the zest. The lime zest is packed with potent citrus oils that provide an aromatic intensity the juice alone can’t achieve. It lifts the entire flavor profile of the dish and makes it taste incredibly fresh.
• Marinating time is flexible but crucial. Thirty minutes is the sweet spot for great flavor, but even 15 minutes will help. If you marinate for longer than 2 hours, the acid can start to break down the protein too much, giving the chicken a slightly mealy texture.
• Let your chicken come to room temperature. Take the chicken out of the fridge about 15-20 minutes before you plan to cook it. This small step helps it cook more evenly, so you get a perfect sear without the center being cold and undercooked.

How to Make Lime Chicken Breast

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze cooked chicken (without sauce) for up to 2 months.
• Reviving: Reheat gently in a covered skillet with a splash of water or broth.

Serving Suggestions

Complementary Dishes

• Cilantro-Lime Rice — The fresh, herby notes in the rice mirror the flavors in the chicken, creating a harmonious and complete meal that feels well-considered.
• Simple Black Bean Salad — A cool, creamy bean salad with corn and red onion provides a wonderful textural and temperature contrast that lightens the whole plate.
• Grilled Asparagus or Zucchini — The slight char from grilling these vegetables adds a smoky depth that complements the bright, zesty chicken beautifully.

Drinks

• A Crisp Sauvignon Blanc — This wine’s natural citrus and grassy notes are a perfect echo of the lime and cilantro, cleansing the palate between each flavorful bite.
• Sparkling Water with Lime — Sometimes the best pairing is the simplest; the effervescence is refreshing and highlights the citrus theme without adding competing flavors.
• Classic Margarita — For a real fiesta vibe, the tequila and triple sec in a margarita stand up to the bold flavors and make the meal feel like a celebration.

Something Sweet

• Mango Sorbet — The tropical, sweet-tart flavor of mango is a fantastic follow-up, continuing the fruity theme while providing a light, palate-cleansing finish.
• Key Lime Pie — Double down on the citrus! A small, creamy slice of key lime pie feels like a natural and decadent extension of the dinner’s main flavor profile.
• Coconut Macaroons — These chewy, sweet cookies offer a different texture and a subtle tropical flavor that pairs surprisingly well without being too heavy.

Top Mistakes to Avoid

• Mistake: Not patting the chicken dry before searing. Any excess moisture on the surface of the chicken will steam instead of sear, preventing you from getting that beautiful, flavorful, golden-brown crust that is key to this recipe.
• Mistake: Moving the chicken too soon. I’ve messed this up before too… the urge to peek is strong! But you must let the chicken sit undisturbed for the first 5-7 minutes to allow the Maillard reaction (that’s the fancy term for browning) to work its magic.
• Mistake: Overcooking the chicken. Chicken breast goes from juicy to dry and stringy in a matter of minutes. The trick is to pull it off the heat at 165°F (74°C) and let carryover cooking do the rest while it rests. Trust your thermometer, not the clock.
• Mistake: Skipping the rest period. Slicing into the chicken immediately after cooking will cause all the precious juices to run out onto the cutting board instead of staying in the meat. A brief 5-minute rest is non-negotiable for maximum juiciness.

Expert Tips

• Tip: Use an instant-read thermometer. This is the single best tool for guaranteeing perfectly cooked chicken every single time. It takes the guesswork out of the process and is a small investment for a lifetime of juicy poultry.
• Tip: Add a knob of cold butter to the pan sauce. After you’ve simmered the marinade, turn off the heat and whisk in a tablespoon of cold, unsalted butter. This French technique (monter au beurre) gives the sauce a luxurious, silky texture and a rich, rounded flavor.
• Tip: Butterfly thick chicken breasts. If you don’t have a meat mallet, you can butterfly the chicken. Simply slice each breast horizontally almost all the way through, then open it up like a book. This creates a more even, thinner piece that cooks quickly and evenly.
• Tip: Char a lime half for garnish. While the chicken is resting, cut a lime in half and place it cut-side down in the hot skillet for 1-2 minutes until lightly charred. Squeezing this over the finished dish adds a incredible smoky, caramelized citrus note.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Bone-in, skin-on thighs would be fantastic. The cooking time will be a bit longer—closer to 10-12 minutes per side—to render the fat and crisp the skin. Just make sure the internal temperature reaches 165°F. The richer, darker meat of thighs stands up beautifully to the bright lime marinade, creating a wonderful balance of flavors.

How should I store and reheat leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is gently, either in a covered skillet with a splash of water or chicken broth over low heat, or in the microwave at 50% power. This prevents the chicken from drying out and becoming tough, keeping it as juicy as possible.

Is it safe to cook with the marinade that touched raw chicken?
Yes, but only if you boil it thoroughly, which is exactly what we do when we make the pan sauce in Step 6. Bringing the reserved marinade to a simmer for 2-3 minutes will kill any harmful bacteria, making it perfectly safe and incredibly delicious. Never use a marinade that’s touched raw meat without cooking it first.

Can I make this recipe ahead of time?
You can marinate the chicken up to 2 hours ahead, which is a great time-saver. I don’t recommend cooking it far in advance, as chicken breast is best served fresh. However, you can fully cook it, let it cool, and store it for a quick cold chicken salad or to slice for lunches—it’s delicious chilled, too!

My sauce is too tart. How can I fix it?
No problem! A little imbalance is easy to correct. Simply stir in another half teaspoon of honey or maple syrup until it reaches your desired sweetness. You can also add a small pat of butter, which will mellow the sharpness and add a lovely richness. Taste as you go—a little adjustment goes a long way.