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Zesty Lemon Lime Cilantro Cast Iron Chicken Recipe

Zesty Lemon Lime Cilantro Cast Iron Chicken

Juicy chicken breasts are marinated in fresh lemon, lime, garlic, cilantro, and cumin, then seared in a cast-iron skillet until golden and fully cooked. Serve with pan juices, extra herbs, and citrus wedges.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 4 breasts Boneless, skinless chicken breasts, about 6 ounces each
  • 2 tablespoons Olive oil, divided
  • 2 tablespoons Fresh lemon juice
  • 2 tablespoons Fresh lime juice
  • 1 teaspoon Finely grated lemon zest
  • 1 teaspoon Finely grated lime zest
  • 1/4 cup Fresh cilantro, finely chopped
  • 4 cloves Garlic, minced
  • 1 teaspoon Ground cumin
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Crushed red-pepper flakes, optional
Pan Sauce and Serving
  • 1/2 cup Chicken broth or water, optional
  • as needed Lime or lemon wedges
  • as needed Additional fresh cilantro

Method
 

Step-by-Step
  1. If the chicken breasts are thick, slice them horizontally into cutlets or pound them to an even thickness of about 1/2 to 3/4 inch.
  2. Whisk together 1 tablespoon olive oil, lemon juice, lime juice, both citrus zests, chopped cilantro, garlic, cumin, salt, black pepper, and optional red-pepper flakes.
  3. Add the chicken to the marinade and coat thoroughly. Cover and refrigerate for 30 minutes to 2 hours; discard the used marinade afterward.
  4. Remove the chicken from the marinade and lightly pat it dry. Heat a 10- or 12-inch cast-iron skillet over medium-high heat, then add the remaining 1 tablespoon olive oil.
  5. Sear the chicken for about 4 to 6 minutes on the first side and 3 to 5 minutes on the second side, adjusting the timing for thickness.
  6. Reduce the heat to medium-low. If the chicken is browned but not fully cooked, add the broth or water, cover loosely, and continue cooking until the thickest part reaches 165°F (74°C).
  7. Remove the chicken from the skillet and let it rest for 5 minutes. Spoon the pan juices over the chicken, then garnish with cilantro and citrus wedges.

Notes

Dry the marinated chicken before searing so it browns instead of steams. Avoid marinating longer than about 4 hours because the citrus can soften the outside of the chicken. Refrigerate leftovers promptly and reheat gently.