Garlic Butter Lime Skillet Chicken Recipe: this sauteed chicken topped with a mouthwatering garlic butter sauce is full of flavor! With a hint of lime and served over a mixture of carrots and rice, this easy recipe is done and on the dinner table in 30 minutes!
Skillet 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 topped with a garlic butter sauce. Sounds really tasty, right? It definitely is and I have a feeling you're going to fall in love with this one.
ℹ️ Why This Recipe Works
- While this can be made in any skillet, it's best made in a cast iron skillet,
- Tender, moist, and extremely flavorful with every single bite,
- Perfect for meal prep and great for leftovers,
- and it's HEALTHY!
While I do make this for weeknight dinners, it's also amazing for special occasions. But it's not because it's hard to make or takes a lot of time or effort. It just tastes "fancy". And that is not a bad thing. 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
I use breasts for this recipe but you can also use boneless skinless thighs. Regardless what type of chicken you use, you're going to either slice it or cut it into bite size pieces. I make a sweet carrot rice that pairs really well with the chicken and garlic lime sauce.
I also use red pepper flakes in this skillet chicken. I'm not a big fan of "heat" and it's an optional ingredient, but it does add a hint of spice to the sauce for more of a chili lime sauce flavor.
There's 3 separate steps involved in making this skillet chicken. First, you'll make the carrot rice. Then, you'll pan sear the chicken in some flavorful herbs and spices. You'll finish up by making the butter garlic sauce.
📋 Step-by-Step Recipe Instructions for Making Skillet Chicken
Cooking 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 ½ cups of the stock in the pan. Bring the stock to a boil, cover, and then 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 breasts into bite-size pieces. Combine 2 Tablespoons of the olive oil, ground thyme, lime zest, salt, and pepper in a shallow dish and then add it to the skillet.
Add the chopped breasts to the skillet and saute with the sauce until the chicken is cooked all the way through. Transfer it to a plate and set aside.
How to Make Garlic Butter Sauce
Return the skillet to the stovetop and set to medium-high heat. Add the remaining Tablespoon of olive oil. Once it's heated, add the garlic, red pepper flakes, and coriander. Cook, stirring constantly, for about 1 minute. Lastly, add the lime juice, scallions, parsley, butter and the remaining ½ cup of 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 carrot rice among 4 serving bowls. Place the cooked skillet chicken onto the bed of rice in each bowl and then pour the garlic butter sauce over the pieces of meat. This is a really great sauce for chicken! Top with additional scallions. Serve immediately.
📋 Expert Tips and FAQs
- Cast Iron Skillet Chicken - You can make this recipe in any skillet, but I prefer making it in a cast iron skillet. Food just tastes better when made in cast iron!
- How do I Know When Sauteed Chicken is Done? - Breasts and thighs are considered fully cooked when it reaches an internal temperature of 165°F. If you don't want to stick a temperature gauge into the individual pieces, you can cut a piece in half to check and see if it's done. Ensure there is no pink and that the juices run clear.
- Sliced or Bite-Sized - You can either pan sear the breasts or chop them into bite-sized pieces. Personally, I like using raw tenders because it's so much easier to cut. This is one of my son's favorite recipes and he likes it when I chop the meat into bite-sized pieces. However, I like to slice a full 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 meat with the sauce, but I prefer to store the meat, rice, and sauce in separate containers.
- Can I Use White or Brown Rice Instead of Making Carrot Rice? - You definately can, but adding the carrots provides a "sweetness" flavor. When grating the carrots, leave the peelings on because they contain all the nutrients.
Skillet cooking is easy to do and so convenient! And this pan seared chicken breast paired with the garlic butter sauce recipe really takes an everyday meal to the next level!
🍽️ More Delicious Chicken Recipes to Try!
If you like this skillet chicken recipe, you'll really enjoy my this rich and savory creamy chicken curry dish! It's a one pan dinner made with tender breasts in a creamy curry sauce cooked on top of fresh asparagus. My Baked Chicken Capri is another one pan dinner that is topped with melted Provolone and ricotta cheese, mixed with oregano and tomatoes. It's ready and on the table in 30 minutes! And this Bacon Wrapped Veggie Stuffed Chicken is a delicious and juicy! Baked chicken wrapped in bacon and stuffed with spinach, artichokes, garlic and sun-dried tomatoes.
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Skillet Chicken with Garlic Butter Sauce
Ingredients
- 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
- ½ teaspoon red pepper flakes
- 1 teaspoon coriander, ground
- 1 bunch green onions, (scallions)
- ¼ cup parsley, fresh
- 2 Tablespoons butter,
- salt, to taste
- pepper, to taste
Instructions
- 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 ½ cups of the stock in the pan. Bring the stock to a boil, cover, and then 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.
- Chop the breasts into bite-size pieces. Combine 2 Tablespoons of the olive oil, ground thyme, lime zest, salt, and pepper in a shallow dish and then add it to the skillet.
- Add the chopped breasts to the skillet and saute with the sauce until the chicken is cooked all the way through. Transfer to a plate and set aside.
- Return the skillet to the stovetop and set to medium-high heat. Add the remaining Tablespoon of olive oil. Once it's heated, add the garlic, red pepper flakes, and coriander. Cook, stirring constantly, for about 1 minute. Lastly, add the lime juice, parsley, butter, scallions, and the remaining ½ cup of 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 carrot rice among 4 serving bowls. Place the cooked skillet chicken onto the bed of rice in each bowl and then pour the garlic butter sauce over the pieces of meat. Top with additional scallions. Serve immediately.
Notes
- Cast Iron Skillet Chicken - You can make this recipe in any skillet, but I prefer making it in a cast iron skillet. Food just tastes better when made in cast iron!
- How do I Know When Sauteed Chicken is Done? - Breasts are considered fully cooked when it reaches an internal temperature of 165°F. If you don't want to stick a temperature gauge into the individual pieces, you can cut a piece in half to check and see if it's done. Ensure there is no pink and that the juices run clear.
- Sliced or Bite-Sized Chicken - you can either pan sear the breasts whole or chop them into bite-sized pieces. Personally, I like using raw tenders because it's so much easier to cut. This is one of my son's favorite recipes and he likes it when I chop it into bite-sized pieces. However, I like to slice a full 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 meat with the sauce, but I prefer to store the chicken, rice, and sauce in separate containers.
- Can I Use White or Brown Rice Instead of Making Carrot Rice? - You definately can, but adding the carrots provides a "sweetness" flavor. When grating the carrots, leave the peelings on because they contain all the nutrients.
Rosemary McGuire
The 3 is prolly my fault. I'm not strong enough to pound the breasts to death & overcooked them. They are DRY DRY DRRY. I want to use them tonite. How can I moisten them to use w/potatoes?
Sara
This looks like a great weeknight meal. Everything about it looks tasty and filling. I have a ton of chicken and was in need of a few new options. Any other chicken breast suggestions for me?
Amanda Mason
You're going to love it! Yes - lots of of other chicken breast recipe ideas for you! Take a look at my section in my article called "more delicious chicken recipes to try".
Megan Ellam
Now this is my kind of cooking. I just swap out the rice for cauliflower rice for a lower carb alternative.
Amanda Mason
Exactly! Super versatile! Also delicious by itself!!
Rosemary McGuire
I wish I wouldn't be ignored & there were an answer on how to moisten dried chicken breast. If there is not can you just say so? Being ignored is so hurtful.
Amanda Mason
Hi Rosemary! I wasn't ignoring you...I just now saw this. So, you already cooked the chicken, right? If so and it's dry already, you can try some of the following methods to add moisture during the reheating process:
1. Place the dry chicken breasts in a shallow pan or dish. Then pour warm chicken broth or stock over the chicken, covering it partially.
Cover the chicken with foil and heat in the oven at 250°F until the chicken absorbs some moisture and is warmed through. Check and add more liquid if needed.
2. You can always add a gravy or a sauce. After you reheat the chicken based on my instructions above, cut the chicken up and then mix it with a sauce or gravy.
I hope that is helpful! Another quick tip when cooking chicken breasts....always use a digital meat thermometer and cook to internal temperature. As soon as the breast hits 165°F, remove it from the oven and serve. That will ensure you don't overcook the chicken in the future.