Description
This Cilantro Lime Chicken and Rice recipe is a flavorful and easy skillet dinner perfect for a wholesome weeknight meal. Tender chicken thighs are marinated in a zesty blend of lime juice, spices, and olive oil, then seared to perfection. The chicken is served over fluffy, fragrant white rice cooked with garlic, butter, and fresh cilantro, delivering a vibrant Mexican-inspired dish that’s both satisfying and gluten-free.
Ingredients
Scale
Chicken Marinade
- 1 ½ lbs boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 2 limes
- 1 tablespoon lime zest
Rice and Other Ingredients
- 1 cup long grain white rice
- 2 ¼ cups chicken broth
- 1 tablespoon butter
- ½ cup chopped fresh cilantro
- 2 cloves garlic, minced
- Lime wedges for serving
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, lime juice, lime zest, cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper to create a flavorful marinade. Add the chicken thighs and toss to evenly coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- Sear the Chicken: Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs and sear for 4–5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside to keep warm.
- Sauté Garlic and Toast Rice: In the same skillet, reduce heat to medium and melt butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the rice and cook for 1–2 minutes, allowing the rice to lightly toast and absorb the butter and garlic flavors.
- Cook the Rice: Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover the skillet and let the rice simmer for 15–18 minutes, until tender and all the liquid has been absorbed.
- Finish the Dish: Remove the skillet from heat and fluff the rice with a fork. Stir in the chopped fresh cilantro for a burst of fresh flavor. Return the cooked chicken thighs to the skillet to warm through for a few minutes.
- Serve: Plate the cilantro lime chicken and rice, and garnish with lime wedges to squeeze on top for extra brightness. Enjoy warm.
Notes
- You can substitute chicken breasts for thighs, but thighs tend to remain juicier and more flavorful.
- Add diced jalapeños to the marinade for a spicy kick.
- For an even deeper lime flavor, add some lime zest to the rice while cooking.
- Leftover chicken and rice can be refrigerated and reheated gently for up to 3 days.
- Prep Time: 10 minutes (plus 30 minutes to 4 hours marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
