20-Minute Baked Lime Cilantro Chicken Breasts
User Reviews
4.6
20-Minute Baked Lime Cilantro Chicken Breasts
Description
The 20-Minute Baked Lime Cilantro Chicken Breasts recipe calls for evenly pounding chicken breasts to ensure uniform cooking. The chicken is coated in olive oil and seasoned generously with kosher salt, black pepper, and a dry rub made from brown sugar, chili powder, cumin, paprika, and garlic powder. The brown sugar imparts a slight caramelization but can risk burning, which is minimized by careful monitoring.
Baked at a high temperature, the chicken cooks through quickly, remaining moist while developing a slight crust from the spice rub. After baking, the addition of fresh lime juice adds brightness, and chopped cilantro provides a fresh herbal note that balances the spices.
Serving suggestions are not specified, but the chicken's flavor profile suits pairing with rice, vegetables, or salads. Lining the baking pan with foil reduces clean-up from any caramelized drippings. Leftovers can be refrigerated for up to five days or frozen for longer storage.
Ingredients
- 3 pounds chicken breast 4 extra-large breasts or 6 average, boneless skinless
- 3 to 4 tablespoons olive oil
- kosher salt to taste
- black pepper to taste, freshly ground
- ¼ cup light brown sugar packed
- 2 to 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 to 2 teaspoons paprika or smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional and to taste
- lime juice to taste, freshly squeezed
- 2 to 3 tablespoons cilantro for garnishing; or to taste, fresh, finely minced
Instructions
- Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below)) for easier cleanup.
- Place the chicken on the baking sheet, and pound to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn't need to be pounded 'thin', but it needs to be of pounded to a uniform thickness so it all cooks through at the same time.
- Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.
- To a small bowl, add the remaining ingredients (except the lime juice and cilantro), stir to combine, and evenly spoon the dry rub over the chicken on both sides. I add a bit more to the side that's facing up than the side that's on the bottom in contact with the baking sheet.
- Bake for about 20 minutes, or until chicken is cooked through (165F) and done.
- Evenly drizzle the chicken with fresh lime juice and evenly garnish with fresh cilantro. Allow the chicken to rest for 5 to 10 minutes before slicing into it (cover with foil if desired to keep it warmer). Resting the chicken really helps lock in the juices and moisture so don't skip this step.
Notes
- Use foil-lined baking sheets to simplify clean-up as the brown sugar can cause drippings to darken and stick.
- Expect some darkening of pan drippings, but the chicken itself should not burn if cooked approximately 20 minutes until 165°F internal temperature.
- Store cooked chicken in an airtight container in the fridge for up to 5 days, or freeze for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 378kcal | 19% |
| Carbohydrates | 9g | 3% |
| Protein | 53g | 106% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 145mg | 48% |
| Sodium | 289mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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