Pan Seared Cilantro Lime Chicken

A pan-seared cilantro lime chicken recipe with simple steps to ensure a perfectly cooked, moist and tender chicken that is great with a simple side or served atop a salad.

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When I first got married I was not the biggest fan of cooking chicken. Don’t get me wrong, I love eating chicken and I will take a Chick-Fil-A sandwich any day of the week, even on Sundays if it was possible. (I always crave Chick-Fil-A on Sundays, don’t you?)

However, whenever I would try to cook chicken it never tasted right. It would be bland and boring, completely dried out, or stringy and unappetizing.

Unfortunately for my taste-tester husband, he had to suffer through quite a few failed chicken recipes. Finally, we both decided that if chicken was to be on the dinner menu the chicken chef duties would be left to him. Thankfully for our frightened palates, he did a much better job cooking chicken.

Learning to Cook Chicken

Determined to vanquish the cooking-chicken beast, I searched through anything I could find looking for the best ways to cook chicken. After sometime, I found success cooking chicken in the pressure cooker, slow cooker and in the oven. I beamed with pride when I baked my first juicy, flavorful chicken dish that my husband and I both enjoyed.

Soon my confidence grew and I began experimenting with different spices, flavors and cooking methods. Then, I learned about pan-searing chicken and my culinary world was turned upside down!

Now here we are, almost seven years of being married, and millions of cooking-chicken experiences later (that’s definitely an exaggeration) and I can confidently say I know how to cook chicken that is not only edible but moist and delicious.

I asked my husband recently if he'd like to cook the chicken for dinner and he said, "Oh no, you're much better at cooking chicken than I am now." And he actually meant it!

Pan Seared Cilantro Lime Chicken

Today I have a recipe for pan-seared cilantro lime chicken breasts that is super easy and super tasty. I am sure you are much better at cooking chicken than I was seven years ago. Even if you are not, this recipe will ensure you have a great cilantro lime chicken to serve from your kitchen.

Preparing the Chicken

To begin, place each of the chicken breasts in a plastic bag or between two sheets of plastic wrap. With a meat mallet (or bottom of a heavy pan), pound the chicken until it is ¼-inch thick. This will ensure all the chicken breasts are the same thickness for faster and even cooking.

Next, create a cilantro, lime, garlic powder, olive oil, salt and pepper marinade. To strengthen the flavors, marinate the chicken in the refrigerator for at least 45 minutes or longer if possible.

Pan Searing

Add 1 tablespoon of olive oil to an oven-safe pan and heat on medium until the oil is nice and hot. I like to use a cast iron skillet (like the one you can find by clicking here) for pan searing.

Once the oil is hot, carefully take each chicken breast and let most of the juices from the marinade drain off before placing it in the hot pan to avoid too much splatter. I always have the lid of a pan ready for this step.

Also, on a tip from my sister-in-law, I recently purchased a Frywall that helps block splatter and keeps the chicken from steaming instead of searing (find it by clicking here).

Cook the chicken on each side for 4-5 minutes until there is a nice brown sear on both sides. For this step, it is very important that the oil is hot so that the chicken sears and doesn’t steam. The searing will seal the juices inside of the chicken, ensuring your chicken stays moist.

Finish in Oven

Transfer the pan to a 350°F oven for 15-25 minutes. I recommend using a cooking thermometer to determine if the chicken is cooked (between 165°-170°F). You can always cut into the chicken to see if its done, but that does let some of the juices trickle out. I like to use a digital cooking thermometer, like the one found here.

Remove from the oven and let the chicken rest for 5-10 minutes before cutting. This allows the chicken to finish cooking and it won’t loose any of its juices. I tent a sheet of aluminum foil over the chicken to keep it from getting cold while it rests.

The result is a tangy and tasty cilantro lime chicken that is golden-brown on the outside and moist and tender on the inside. You can serve it with some cauliflower rice or a nice salad, like I did, and enjoy!

Recipe

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