Name: Easy Skillet Cilantro Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 pounds boneless, skinless chicken thighs; 1 cup fresh cilantro, chopped (loosely packed); 3 tablespoons fresh lime juice; 2 teaspoons minced garlic; 2 tablespoons olive oil (divided); 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 1 teaspoon kosher salt (plus more to taste); 0.5 teaspoon black pepper; 1 teaspoon honey (optional); 0.25 cup low-sodium chicken broth (for deglazing); 0.25 teaspoon red pepper flakes (optional, for heat); 0.25 cup fresh cilantro, chopped (for garnish)

This is weeknight food that still tastes like you tried. Juicy chicken seared in a hot skillet, a punchy cilantro-lime-garlic situation that caramelizes into a glossy, tangy little sauce, and a squeeze of fresh lime at the end. It’s fast, bright, and wildly satisfying over rice or tucked into a tortilla with something crunchy on top. The kind of recipe you make once and then end up making every Tuesday.

My husband claims he’s “not a cilantro person,” and yet I catch him sneaking forkfuls out of the pan every single time. The first night I threw this together, our little one stood on a chair “helping” by tossing cilantro stems like confetti. We ate at the counter, passing lime wedges and chasing rogue grains of rice. It’s become our no-matter-what dinner—good after swim lessons, great when friends swing by, and somehow even better as leftovers straight from the fridge when everyone’s too tired to reheat.

Why You’ll Love This Easy Skillet Cilantro Chicken

– It’s done in about 25 minutes, even if you’re moving at a Tuesday pace.
– Big flavor, tiny ingredient list. Lime, cilantro, garlic—boom.
– Works with breasts or thighs. Use what you’ve got.
– The sauce is spoon-licking good over rice, cauliflower rice, or grilled corn.
– It reheats like a dream and doubles easily for meal prep or company.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

How to Make It

Grab a big handful of cilantro—stems and all—and blitz it with lime juice, olive oil, garlic, a little honey, salt, pepper, and a pinch of cumin. Smell that? That’s dinner already being awesome. If you like a little kick, toss in red pepper flakes or half a jalapeño.

★Top Reader Reviews

I absolutely loved the Easy Skillet Cilantro Chicken! The flavors were fresh and vibrant, and it was so quick to whip up after a long day. This recipe will definitely be a regular in my weeknight dinner rotation!

– Wren

🍗

MORE OF OUR FAVORITE…

Slice chicken breasts into cutlets (or just use thighs—less stress, more juiciness). Pat them dry like you mean it and salt both sides. Hot skillet, splash of oil, and lay the chicken down without crowding. Don’t poke it. Let it get that golden crust; it’ll release on its own when it’s ready. Flip, cook a minute more, then scoot the chicken to a plate.

Kill the heat for a hot second so your garlic doesn’t throw a tantrum. Pour in the cilantro-lime mix and a small splash of chicken broth (or water) to loosen the party. Scrape up the crispy bits. Simmer just until glossy—like 1–2 minutes. Slide the chicken back in, spoon sauce over, and finish with a knob of butter if you’re feeling fancy. More cilantro, a squeeze of lime, and done. Taste for salt—you probably need a pinch more than you think.

✔Ingredient Notes

This module dynamically pulls in recipe-specific ingredients. Follow this exact bullet styling (HTML bold labels only).
– Chicken (breasts or thighs): Breasts cook fast if you slice into cutlets; thighs are forgiving and juicy. Don’t overcook—pull at 165°F.
– Cilantro: Use the tender stems! More flavor, less waste. Skip if it tastes soapy to you and see substitutions below.
– Lime: Zest plus juice = brighter sauce. If your lime is stubborn, roll it on the counter first.
– Garlic: Fresh is best. Burnt garlic is the only way to ruin this—lower the heat before it hits the pan.
– Honey: Balances the lime. Maple works, sugar works; don’t overdo it or you’ll lose the tang.
– Cumin: Earthy backdrop—tiny pinch is plenty. Too much and it muddies the citrus.
– Red pepper flakes or jalapeño: Optional heat. I seed the jalapeño if the kid’s joining.
– Chicken broth (or water): Loosens the sauce and helps deglaze all those tasty bits.
– Butter (optional): Swirled in at the end for gloss. Not required, but oh wow, it’s nice.
– Olive oil: For searing. Hot pan + dry chicken = that good crust.

✔Recipe Steps

1. Blitz cilantro, lime zest/juice, garlic, honey, cumin, red pepper flakes, salt, pepper, and 2 tablespoons olive oil until saucy.
2. Slice chicken into cutlets (if using breasts), pat dry, and season with salt and pepper.
3. Heat a large skillet over medium-high, add oil, and sear chicken 3–4 minutes per side until golden and just cooked (165°F); remove to a plate.
4. Reduce heat to medium-low, add cilantro-lime sauce plus a splash of broth, and scrape up browned bits.
5. Simmer 1–2 minutes until slightly thickened, then return chicken and spoon sauce over; swirl in butter if using.
6. Finish with extra cilantro and lime wedges; taste and adjust salt.

What to Serve It With

– Steamed jasmine rice or cilantro-lime rice (double down, why not).
– Charred corn and black beans with a dollop of sour cream.
– Little salad: romaine, cucumbers, avocado, crushed tortilla chips.
– Warm tortillas for scooping—add pickled onions if you’ve got ’em.
– Roasted potatoes or cauliflower when you’re avoiding the rice pot.

✔Tips & Mistakes

– Dry your chicken. Moisture steals your crust. Paper towels are your friend.
– Don’t blast the heat when the sauce hits. Garlic burns fast—bring it down a notch.
– Salt in layers: the chicken, then the sauce. Taste at the end.
– If it looks dull, it needs acid. Add another squeeze of lime.
– Pan crowded? Cook in batches. Steaming chicken is not the vibe.
– Sauce too sharp? Swirl in a teaspoon of butter or an extra drizzle of honey.

✔Storage Tips

Fridge it: tuck leftovers into an airtight container for up to 4 days. The sauce soaks in and honestly gets better by day two. Reheat gently on the stove with a splash of water or broth, or microwave in short bursts so it doesn’t toughen up. Cold, straight from the fridge on a fork over the sink? No judgment. I’ve also chopped it into breakfast eggs and felt like a genius.

✔Variations and Substitutions

– Cilantro haters: swap in flat-leaf parsley + a few mint leaves. Different but bright.
– Citrus swap: lemon instead of lime works; add a pinch more honey to balance.
– Sweetness: honey ↔ sugar ↔ maple. Start small; you can always add more.
– Gluten-free: it already is, but if you splash in soy sauce, use tamari instead.
– Creamy spin: stir in 2 tablespoons Greek yogurt off heat for a tangy, creamy sauce.
– Extra heat: add chipotle chili powder or a spoon of adobo from canned chipotles.
– Protein swap: this is also great with shrimp (fast—2 minutes per side) or tofu (press it first).

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely. Thighs stay juicier and are harder to overcook. Sear 5–6 minutes per side, then finish in the sauce until 175°F and tender.

I think cilantro tastes soapy—what can I use instead?

Go half parsley, half mint. You’ll still get fresh, herby brightness without the cilantro flavor. Keep the lime and garlic the same.

Do I need to marinate the chicken?

Nope. This is a cook-then-sauce situation. If you want to marinate, toss with a few spoonfuls of the sauce for 15–30 minutes max, then pat dry before searing so it still browns nicely.

My sauce got bitter—what happened?

Probably burnt garlic or lime pith. Lower the heat before adding the sauce and avoid blitzing big chunks of white pith. Fix it with a tiny pinch of sugar and a knob of butter. It helps a lot, promise.

Can I make this dairy-free?

Yep. Just skip the butter at the end. It’s still bright and saucy. If you want richness, add a splash of olive oil instead, off heat.