Community Pick
Garlic Lime Chicken
"From Leanne Ely's book, Saving Dinner (Fall). Serve with garlic mashed potatoes, steamed broccoli, or baked sweet potatoes. The seasonings are relatively mild. You could probably safely add any seasoning left over after sprinkling breasts to the pan without it being too spicy."
photo by Sharlene~W
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1⁄4 teaspoon salt
- 3⁄4 teaspoon pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon paprika
- 1 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon thyme
- 6 boneless skinless chicken breast halves
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 tablespoons lime juice
- 1⁄2 cup chicken broth
directions
- On a plate, mix together first seven ingredients (through thyme). Sprinkle mixture on both sides of chicken breasts.
- In a skillet heat butter and olive oil together over medium-high heat. Saute chicken until golden brown (about 5 minutes on each side) and done through.
- Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly cover and serve.
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Reviews
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I've been making this recipe for a couple of years now and it is a family favorite. It's from Leanne Ely's book Saving Dinner. I serve it with basmati rice and steamed veggies, usually. Because we eat it regularly, I triple the seasoning ingredients and keep in an old spice jar for convenience. -
Very tasty chicken. Everyone liked it. It wasn't very lime-y or garlicky, though. It was very well seasoned, but nothing really popped out as a distinct flavor. I will definitely make it again. We served with corn fritters, green beans, and sliced tomatoes. Thanks for sharing! -
This was great! I liked the combination of the spicy flavor and the lime. I served it with baked sweet potato and broccoli. Thanks this is a keeper! -
I've had my share of chicken dinners, and this is one of the best I've ever had. It's also so easy and quick to make because it requires no chopping of ingredients. It had a spicy taste, but not overly so, and I loved it that way. I doubled the amount of gravy and then reduced it so that it was thick enough to spoon over the chicken without spreading all over the plate. The combination of lime juice and seasoning is just perfect -- this recipe is going into my "Favorite Reviewed Recipes of 2010" cookbook. A big thanks for posting this terrific recipe that I'll be making many times again. -
Really tasty chicken. The chicken alone is quite spicy but the lime sauce cuts the spice. Good served with rice to soak up the juices.
see 18 more reviews
Tweaks
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We loved this! I kept the skin on my chicken and used New Mexico chile powder instead of cayenne. I also added three cloves of fresh garlic to the sauce and sauteed a cup of broccoli, 1/2 cup chopped red bell peppers and 1/4 cup green onions in the pan before adding the broth and lime juice. I only used 3 tbs lime juice and it still required extra salt and garlic to calm down the acid. Next time I will definitley add cayenne or red chili flakes, it could have used the heat. I also served it with cous cous instead of mashed potatoes. Rice would have been better. All around a winner though!
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
