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20-Minute Baked Lime Cilantro Chicken Breasts
4.6 from 228 votes

20-Minute Baked Lime Cilantro Chicken Breasts

This recipe features boneless skinless chicken breasts pounded to even thickness, then seasoned with a dry rub containing brown sugar, chili powder, cumin, paprika, and garlic powder. The chicken is baked and finished with a drizzle of fresh lime juice and garnished with cilantro, yielding a balanced, flavorful entree with a lightly caramelized exterior.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 8
Calories: 378 kcal
Course: Lunch
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.
  4. 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.
  5. Bake for about 20 minutes, or until chicken is cooked through (165F) and done.
  6. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 378

% 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.