Garlic Lime Glazed Chicken Skillet (Printable Version)
Seared chicken breasts in a tangy garlic-lime honey glaze, brightened with cilantro and lime wedges.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5 ounces each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
04 - 1/2 teaspoon smoked paprika
→ Glaze
05 - 2 tablespoons olive oil
06 - 4 cloves garlic, minced
07 - Zest of 1 lime
08 - Juice of 2 limes (about 1/4 cup)
09 - 2 tablespoons honey
10 - 1 tablespoon low-sodium soy sauce
11 - 1/4 teaspoon red pepper flakes (optional)
→ Garnish
12 - 2 tablespoons chopped fresh cilantro
13 - Lime wedges, for serving
# How to Make It:
01 - Pat chicken breasts dry and season both sides with salt, black pepper, and smoked paprika.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5 to 6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer chicken to a plate and cover loosely with foil.
03 - Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
04 - Add lime zest, lime juice, honey, soy sauce, and red pepper flakes. Simmer for 2 to 3 minutes, scraping up any browned bits, until the glaze thickens slightly.
05 - Return chicken to the skillet and turn to coat in the glaze. Simmer for an additional 2 to 3 minutes to reheat and absorb flavor.
06 - Sprinkle with chopped cilantro and serve with lime wedges.
# Expert Advice:
01 -
- The garlicky lime glaze turns simple chicken into an electrifying favorite, and it’s our kitchen’s antidote to dinner boredom.
- It cooks entirely in one skillet, so there’s barely a mess—letting you savor every bite without dreading cleanup.
02 -
- If you crowd the pan, the chicken steams instead of searing and you’ll miss that golden crust.
- Letting the glaze bubble for just a minute longer thickens it to a syrupy finish that clings perfectly.
03 -
- Don’t skip deglazing—those browned bits on the skillet bottom carry intense flavor you can’t get any other way.
- Grating the garlic with a microplane makes the glaze infuse faster and taste sweeter.