Chili Lime Chicken, this recipe was born out of necessity and turned into something amazingggg. I had some chicken breast to use up, but I didn’t want another boring chicken dinner. Little did I know, it would become one of our family's favorite weeknight meals! The combination of sweet, spicy, and tangy flavors is simply irresistible.
This had such amazing flavor even my 14 year old was obsessed with it!
All you need on hand is cream, red pepper, shallots and limes and of course chicken.
The pan sauce is the star of the show. It's a simple blend of paprika, cajun seasoning, cream, sweet red pepper and other pantry staples that infuse the chicken with a burst of flavor.
I used the Juicy Chicken 101 method it’s so hands off and produces great results.
That’s where you cook on one side 5 minutes, flip it, and place into a hot oven for 10 minutes, then let it rest 10 minutes.
Put it on some rice with some broccolini… that sauce is to die for!! Make sure you squeeze the lime over it, it is so delish!
The end result is juicy, tender chicken with a slightly crispy exterior and a delicious chili-lime pan sauce. Serve it with your favorite sides like rice, quinoa, or roasted vegetables for a complete and satisfying meal.
Chili Lime Chicken Recipe:
1.25ish LBS Chicken Breast
2-3 T (ish) Avocado oil
1 T Cajun Seasoning (I use Slap ya mama!)
1 1/2 t Oregano
1 t Smoked Paprika
1 t Garlic Powder
1 t Onion Powder
Pan Sauce: 1 sweet red pepper - finely diced
1 shallot - finely diced
3 cloves of garlic - pressed
1 t Smoked Paprika
1 t Cajun Seasoning (I use Slap ya mama!)
3/4 C Water
1 t Better than bouillon
2/3 C Heavy Cream
1 lime - cut in half
To Serve:
Basmati rice
Broccolini
Instructions:
Preheat the oven to 350.
Prepare the chicken: Combine seasonings and oil into a bowl, mix well. Add chicken tossing to completely coat.
Cook the chicken: Heat a skillet + oil over medium heat. Add chicken and cook for 5 minutes on one side without touching, flip it and immediately place in hot oven for 10-15 minutes. Allow to rest for 10 minutes. (while it's in the oven begin making the sauce).
Make the pan sauce: Heat oil in a skillet, sauté pepper and shallots for 3-5 minutes until fragrant, add garlic and cook one more minute (don't let it burn!). Add in water and bouillon and seasonings and allow to cook for 3 minutes. Add heavy cream and bring to a simmer. Give it a taste to see if it needs additional salt or seasonings. I add fresh cracked pepper at this stage.
Transfer cooked chicken to the pan sauce and allow the flavors to marry for a few minutes. I also add in my halved lime. (don't squeeze it yet, or the cream may curdle).
Place broccolini and chicken over a bed of rice and enjoy!! NOW SQUEEZE THAT LIME OVER EVERYTHING!
Enjoy this flavorful and easy-to-make chili lime chicken!
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