Skillet Lime Cilantro Chicken

Baked Cilantro Lime Chicken Thighs — EASY, juicy, tender chicken thighs with plenty of tangy lime and fresh cilantro!! Ready in 30 minutes, starts on the stove, and finishes in the oven! Just a handful of ingredients used and PERFECT for busy weeknights!! 

Cilantro Lime Chicken Thighs Recipe

This easy chicken dinner recipe starts on the stovetop and finishes in the oven and is ready in 30 minutes.

Because I used chicken thighs rather than chicken breasts, the chicken is extra juicy, tender, and perfect to sink your teeth into.I seasoned the chicken with cumin and smoked paprika to give it layers of Mexican-inspired flavor.

The lime cilantro chicken is made in one skillet which keeps things super practical and streamlined, especially on busy weeknights.

Ingredients for Cilantro Lime Chicken Thighs

This baked cilantro lime chicken recipe has a very short ingredients list with common everyday ingredients. You’ll need:

• Chicken thighs
• Garlic
• Lime juice
• Cumin
• Smoked paprika
• Cilantro
• Lime wedges

How to Make Cilantro Lime Chicken Thighs

This recipe is so easy and ready in about 30 minutes! Here’s how the cilantro lime chicken thighs are prepared: 

1. Simply brown chicken on the stove until it’s lightly browned on both sides, about 4 minutes per side. The chicken won’t be cooked through.
2. Add garlic, lime juice, season the chicken with cumin and smoked paprika.
3. Place the skillet in the oven so the chicken can finish cooking through, about 15 minutes, but exact cooking time will vary on the size of the pieces of chicken and exactly how browned/done they were going into the oven.
4. Garnish with plenty of fresh cilantro, lime wedges, and dig in. Winner-winner, chicken thigh dinner.

Can I Use Chicken Breasts Instead of Thighs? 

For this recipe, I used boneless skinless chicken thighs. Normally my chicken recipes use boneless skinless chicken breasts, but it’s good to mix things up at times!

You could probably use bone-in chicken thighs or chicken breasts, with or without skin, but I haven’t tried those variations can’t give exact cooking times.

Normally bone-in will take an extra 5 minutes or so to cook through in the oven, but just keep an eye on them.

What to Serve with Cilantro Lime Chicken 

Serve the chicken thighs with your favorite Mexican-inspired sides. To get you started, here are some cilantro lime chicken sides you can make: 

• Borracho Beans
• Baked Tortilla Chips + Salsa
• Very Veggie Rice and Beans
• Grilled Corn and Black Bean Salad
• Grilled Mexican Corn (Elote)

Tips for Making Baked Cilantro Lime Chicken

Chicken is such a lean protein, and even thighs aren’t a guarantee that your chicken can’t dry out in a hot oven.

Whenever you’re baking chicken, make sure it reaches 160F in the oven, and it will finish carryover cooking just sitting in the hot skillet and reach the recommended 165F. 

I always recommend allowing the chicken to rest a bit before slicing into it to keep all those luscious juices contained in the chicken and not runoff.

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4.70 from 13 votes

Baked Cilantro Lime Chicken Thighs

By Averie Sunshine

EASY, juicy, tender chicken thighs with plenty of tangy lime and fresh cilantro!! Ready in 30 minutes, starts on the stove, and finishes in the oven! Just a handful of ingredients used and PERFECT for busy weeknights!! 

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 5

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Ingredients 

• ▢ 3 tablespoons olive oil
• ▢ 1.5 to 2 pounds boneless chicken thighs, with or without skin is fine
• ▢ kosher salt and freshly ground black pepper, to taste
• ▢ 3 to 5 cloves garlic, finely minced or pressed
• ▢ ¼ to ⅓ cup lime juice
• ▢ 1 teaspoon cumin, or to taste
• ▢ ½ teaspoon smoked paprika, regular paprika is okay, or to taste
• ▢ fresh cilantro, for garishing
• ▢ lime wedges, optional for garnishing

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 425F (use Convection if you have it).
• To a large oven-proof skillet, add the oil, add the chicken with the skin down (or the side down where the skin would have been if you’re using skinless), and evenly season with salt and pepper. Cook over medium-high heat until the chicken is golden browned on each side, about 4 minutes per side.
• Add the garlic and cook until fragrant, about 1 minute; stirring nearly constantly.
• Add the lime juice (it will bubble up vigorously when it comes into contact with the oil so use caution), evenly season with the cumin and smoked paprika.
• Place skillet in oven and bake for about 15 to 20 minutes, or until chicken is cooked through and done (165F). Exact cooking time will vary on the size of the pieces and exactly how browned/done they were going into the oven.
• Garnish with cilantro, optional lime wedges, and serve immediately.

Notes

Chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Nutrition

Serving: 1, Calories: 381kcal, Carbohydrates: 3g, Protein: 44g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 17g, Cholesterol: 221mg, Sodium: 382mg, Fiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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