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20-Minute Baked Lime Cilantro Chicken Breasts

Super juicy, EASY, tender chicken that’s ready in FAST and made on ONE sheet pan!! Bursting with robust Mexican-inspired lime-cilantro flavors that will make it an automatic family FAVORITE!!

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

Ingredients

  • 3 pounds boneless skinless chicken breasts 4 extra-large breasts or 6 average
  • 3 to 4 tablespoons olive oil
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 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
  • freshly squeezed lime juice to taste
  • 2 to 3 tablespoons fresh cilantro finely minced for garnishing; or to taste

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

  • The brown sugar in the rub can cause it to be prone to burning. However, about the same time that could possibly happen, the chicken will be done, so I don't worry too much. It's the part that is going to be running off on the pan that could get a bit dark, not what's on the chicken itself.
  • Lining your pan with foil is highly recommended in case there are a lot of juices and runoff that gets dark and sticky, it's one less thing to clean up.
  • Storage: Chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
  • Adapted from Perfect 20-Minute Oven-Baked Chicken Breasts.

Nutrition Information

Serving 1 Calories 378kcal (19%) Carbohydrates 9g (3%) Protein 53g (106%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 10g Cholesterol 145mg (48%) Sodium 289mg (12%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 8Serving

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.