Garlic Butter Lime Skillet Chicken Recipe: sauteed skillet chicken topped with a mouthwatering garlic butter lime sauce is full of flavor! Served over carrot rice, this easy chicken recipe is done in 30 minutes and will become one of your favorite chicken recipes!
The Best Skillet Chicken Recipe
Easy chicken recipes go over really well at my house and this skillet chicken dish is another one I’m adding to my collection along with my Lemon Butter Chicken and Lemon Thyme Chicken with Garlic and Rosemary. We’re talking pan seared chicken served over a savory carrot rice topped with a butter garlic sauce. Tender, moist, and deliciousness in every single bite.
While I do sometimes make this chicken recipe for weeknight dinners, I tend to make it more on the weekends or for special occasions. But it’s not because this recipe is hard or takes a lot of time to make. It just tastes “fancy”. The coriander mixed with the sauteed garlic and lime takes the flavor meter to the max. I’m being serious when I say this skillet chicken recipe is restaurant quality!
Ingredients You’ll Need to Make this Recipe
- chicken breasts – use 4 boneless, skinless breasts so you can either slice the chicken at the end or cut into bite size pieces.
- extra-virgin olive oil – for sauteing the chicken
- carrots – provides a “sweetness” to the rice. You’ll grate the carrots, but leave the peelings on because they contain all the nutrients.
- white rice – long grain white rice or Basmati rice is the best to use for this dish.
- chicken stock – used as the base to make the carrot rice.
- dried thyme – seasoning used to saute the chicken breast.
- zest and juice of 2 limes – used to saute the chicken and make the sauce.
- butter – the base of the garlic lime sauce.
- garlic cloves – key ingredient used in making the butter garlic lime sauce.
- red pepper flakes – while this is an optional ingredient, it adds a hint of spice to the sauce for more of a chili lime sauce flavor.
- ground coriander – full of citrus and curry while both light and sweet. Pairs amazingly well with fresh lime juice.
- scallions – used to make the sauce.
- parsley – brightens the flavor of the sauce.
- salt and pepper – adds some flavor.
There’s 3 main steps in making this dish. First, you’ll make the carrot rice. Then, you’ll pan sear the chicken in some amazing herbs and spices. You’ll finish up by making the butter garlic lime sauce.
How to Cook Rice with Carrots
- Heat a large pan over medium-high heat.
- Add 1 Tablespoon of olive oil to the pan and when heated add the grated carrots and a little salt and pepper.
- Combine and cook for 1 minute.
- Next, add the rice and stir to coat.
- Pour 2 1/2 cups of the chicken stock in the pan. Bring the stock to a boil, cover, and reduce the heat to a simmer. Cook for 15 to 18 minutes, or until the rice is tender and the liquid has been absorbed. Set aside.
How to Make Pan Seared Chicken
- Chop the chicken breasts into bite-size pieces.
- Combine 2 Tablespoons of the olive oil, ground thyme, lime zest, salt, and pepper in a shallow dish.
- Add the chopped chicken breasts to the skillet and saute until cooked all the way through.
- Transfer the chicken to a plate and set aside.
How to Make Garlic Butter Sauce
- Return the skillet to the heat; add the remaining tablespoon of olive oil.
- Add the garlic, red pepper flakes, and coriander.
- Cook, stirring constantly, for about 1 minute.
- Lastly, add the lime juice, parsley, butter and the remaining 1/2 cup of chicken stock and continue to cook for about 3 minutes.
- As the sauce cooks, it will start to thicken.
- Continue to stir the sauce until it thickens, another 1-2 minutes on medium heat.
- Divide the rice among 4 serving bowls. Top each pile of carrot rice with the cooked chicken.
- Pour the garlic butter lime sauce over each chicken breasts and top with additional scallions. Serve immediately.
Tips For the Best Results
- How to Know When Sauteed Chicken is Done – chicken breast is considered fully cooked when it reaches 165 degrees Fahrenheit. If you don’t want to stick a temperature gauge into the individual pieces of chicken, you can cut a piece in half to check and see if it’s done. Ensure there is NO pink. Juices should run clear.
- Red Pepper Flakes – if you don’t like spicy food, you can leave out the red pepper flakes. I’m typically not a fan of spicy foods, but the red pepper flakes just add a little “kick”. But the sauce is still fabulous even if you choose to leave them out.
- Sliced or Bite-Sized Chicken – you can either pan sear the chicken breasts whole or chop them into bite-sized pieces. This is one of my son’s favorite recipes and he likes it when I chop up the chicken. However, I like to slice the full chicken breast and pour on the sauce.
- Storing of Leftovers – don’t store the sauce in the same contain as the rice. The rice will completely soak up the sauce. You can store any leftover chicken with the sauce, but I prefer to store the chicken, rice, and sauce in separate containers.
More Delicious Chicken Recipes to Try!
- Creamy Chicken Curry – made in one pan with tender chicken in a creamy curry sauce cooked on top of fresh asparagus. Topped with melted freshly grated cheese and served over basmati rice. A rich and saucy dinner!
- Baked Chicken Capri – topped with melted Provolone and ricotta cheese, mixed with oregano and tomatoes. The perfect Italian meal that will be on your table in 30 minutes.
- Bacon Wrapped Veggie Stuffed Chicken – Delicious, juicy baked chicken wrapped in bacon and stuffed with spinach, artichokes, garlic and sun-dried tomatoes.
- Baked Chicken with Dijon Lime Sauce – full of rich creamy flavor and pairs perfectly over rice or mashed potatoes.
- Chicken with Lemon Garlic Cream Sauce – double the garlic and bring on the flavor! The chicken is smothered in a rich and hearty sauce that leaves everyone wanting more.
Skillet Chicken with Garlic Butter Lime Sauce
- 4 Tablespoons olive oil, divided
- 4 chicken breasts, boneless and skinless
- 3 carrots, unpeeled and grated
- 1.5 cups long grain white rice
- 3 cups chicken stock, divided
- 1 teaspoon thyme, ground
- 2 limes, zest and juice
- 3 garlic cloves, chopped
- 1/2 teaspoon red pepper flakes
- 1 teaspoon coriander, ground
- 1 bunch green onions, (scallions)
- 1/4 cup parsley, fresh
- 2 Tablespoons butter,
- salt, to taste
- pepper, to taste
- Heat a medium pot with a tight-fitting lid over medium high heat. Add about 1 tablespoon of the extra virgin olive oil, once around the pan.
- Add the grated carrots and a little salt and pepper and cook, stirring for 1 minute.
- Add the rice and stir to coat in the oil and distribute the carrots.
- Add 2 1/2 cups of the chicken stock. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender.
- Preheat a large skillet over medium-high heat. While the pan is heating up, combine 2 tablespoons of the extra virgin olive oil, the thyme, lime zest, salt and pepper in a shallow dish.
- Add the chicken breasts to the skillet and cook until done all the way through.
- Transfer the chicken to a plate and cover it loosely with aluminum foil.
- Return the skillet to the heat; add the remaining tablespoon of olive oil.
- Add the garlic, red pepper flakes and coriander.
- Cook, stirring constantly, for about 1 minute. Add the lime juice and the remaining 1/2 cup of chicken stock and continue to cook for about 3 minutes. Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.
- o serve, slice the chicken on a slight angle. Divide the rice among 4 serving plates and top each pile of rice with slices of chicken breast.
- Pour some scallion-lime sauce over each chicken breasts.
- To make this more of a low carb meal, skip the rice or serve over a cauliflower rice.
Update Notes: This post was originally published in February 2014, but was re-published with updated step-by-step instructions, pictures, and tips in September 2019.