20-Minute Baked Cilantro Lime Chicken Breasts – 💚 Super juicy, EASY, tender chicken that’s ready in 20 minutes and made on ONE sheet pan! Bursting with robust Mexican-inspired lime cilantro flavors that will make this an automatic family FAVORITE!
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I have many recipes for lime cilantro chicken, including this Grilled Lime Cilantro Chicken. I was running short on time when I made this and didn’t have time to marinate chicken to grill it so decided to make this baked version of lime cilantro chicken.
It’s a spinoff of my recent Perfect 20-Minute Baked Chicken Breasts recipe, which you all went crazy for, so I decided to take that idea and run with it and created this Mexican-inspired flavor profile.
The lime cilantro flavor really shines through along with plenty of chile powder and cumin for extra depth of flavor.
The chicken is tender, juicy, moist, easy, ready in a half hour from start to finish, and best of all, made on one sheet pan. Cleanup is as easy as tossing away a sheet of foil.
Ingredients for This Recipe
For the baked chicken and homemade spice rub, you only need a few common ingredients:
- Boneless skinless chicken breasts
- Olive oil
- Brown sugar
- Chili powder
- Cumin
- Paprika
- Garlic powder
- Cayenne pepper, optional but recommended
- Lime juice
- Fresh cilantro
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Bake Cilantro Lime Chicken Breasts
- Simply add the chicken breasts to a baking sheet and pound them to a uniform thickness.
- Drizzle the chicken with olive oil, seasonly generously with salt and pepper, and then add a dry rub to both sides.
- Bake the chicken.
- After baking the chicken, squeeze plenty of fresh lime juice over it and garnish with cilantro, the more the merrier for me.
Tip for the Juiciest Baked Chicken
I strongly recommend you let the chicken rest for 5 to 10 minutes; it seals in the juices. Nothing worse than slicing into a nicely cooked steak and watching the juice run everywhere and the same principle carries over here! Cover it with a sheet of foil if you want to keep it warmer.
Recipe FAQs
A rolling pin, a meat tenderizing tool, or a heavy skillet will all suffice. You don’t need to pound it overly thin, just make sure it’s of uniform thickness.
The reason for pounding is that chicken breasts are thicker in the middle and thinner on the edges and if you don’t pound them, the edges will become dry and can burn before the center is cooked through. Additionally, the pounding helps to tenderize the protein.
Yes! The baked cilantro lime chicken breasts freeze great. You can also add the olive oil and spices, then freeze the raw chicken breasts; that and bake them off later.
Yep! If you’d rather make this recipe on the stovetop or if you have a grill you can fire up, I suggest following the instructions in my Skillet Cilantro Lime Chicken Recipe or my Grilled Cilantro Lime Chicken Recipe.
I have a Grilled Cilantro Lime Chicken Recipe recipe that I suggest following for perfect results!
Ideas for Repurposing Leftovers
This cilantro lime chicken recipe makes 3 pounds of chicken. Yes, that’s quite a bit but it’s great to keep this leftover chicken in your fridge to throw over salads in the upcoming days.
Since it’s already got plenty of Mexican-inspired flavor, it would be great in tacos, burritos, chilaquiles, or just on its own with a side of roasted veggies, you name it.
Storage Instructions
Leftover baked chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Wonderful recipe!! I was only cooking for my husband and myself so I just used 2 chicken breasts and half the amount of the other ingredients. I put the chicken breasts in a ziploc bag and used my rolling pin to even out the thickness. That was quick and easy too. I made the Skillet Zucchini, Corn, and peppers to go with it. I did add corn and black beans to the side dish and it was very yummy too! My husband said it was a “phenomenal meal” so that made my day! Thank you!
Kay Hugghins
What to Serve with Cilantro Lime Chicken
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20-Minute Baked Lime Cilantro Chicken Breasts
Ingredients
- 3 pounds boneless skinless chicken breasts, 4 extra-large breasts or 6 average
- 3 to 4 tablespoons olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- ¼ cup light brown sugar, packed
- 2 to 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 to 2 teaspoons paprika or smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper, optional and to taste
- freshly squeezed lime juice, to taste
- 2 to 3 tablespoons fresh cilantro finely minced, for garnishing; or to taste
Instructions
- Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below)) for easier cleanup.
- Place the chicken on the baking sheet, and pound to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn’t need to be pounded ‘thin’, but it needs to be of pounded to a uniform thickness so it all cooks through at the same time.
- Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.
- To a small bowl, add the remaining ingredients (except the lime juice and cilantro), stir to combine, and evenly spoon the dry rub over the chicken on both sides. I add a bit more to the side that’s facing up than the side that’s on the bottom in contact with the baking sheet.
- Bake for about 20 minutes, or until chicken is cooked through (165F) and done.
- Evenly drizzle the chicken with fresh lime juice and evenly garnish with fresh cilantro. Allow the chicken to rest for 5 to 10 minutes before slicing into it (cover with foil if desired to keep it warmer). Resting the chicken really helps lock in the juices and moisture so don’t skip this step.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Mexican-Inspired Chicken Recipes:
ALL OF MY EASY CHICKEN RECIPES!
Slow Cooker Chicken Carnitas — These EASY and flavorful chicken carnitas are seasoned with Mexican spices, citrus juices, chipotle peppers in adobo and slow-cooked to PERFECTION!
Grilled Salsa Verde Chicken with Pepper Jack — The EASIEST salsa verde marinade keeps this chicken so juicy and tender!! Melted pepper Jack cheese on top takes an already awesome piece of chicken and makes it that much BETTER!!
25-Minute Sheet Pan Chicken Fajitas — EASY, ready in no time, tastes AUTHENTIC, and made on ONE sheet pan to keep things simple – especially on busy nights!! Who needs a Mexican restaurant when you can make fajitas this GOOD and healthier at home!
Salsa Verde Chicken Enchiladas — EASY juicy enchiladas with so much flavor from the salsa verde and TONS of melted CHEESE!! Ready in 30 minutes, are made with just a handful of ingredients, and will be an instant family favorite!
Salsa Verde Chicken Chilaquiles — An EASY comfort food recipe with just FOUR main ingredients and ready in 30 minutes!! Green chilaquiles are made with layers of corn tostadas and juicy chicken smothered in salsa verde and melted pepper Jack cheese!
Loaded Chicken Taco Salad — Fast, EASY, fresh and fabulous! All your favorite taco flavors in one big kickin’ salad that everyone will LOVE! Juicy taco seasoned chicken, tomatoes, corn, black beans, shredded cheese, and more with homemade creamy lime cilantro dressing to top it all!
Originally posted July 6, 2020 and reposted April 19, 2024 with updated text.
This was a huge hit with my family! It’s the perfect amount of spice and sweet. I will make this again.
Thanks for the 5 star review, Kate, and I’m so glad this was a huge hit with your family and that the flavors were just right!
Ridiculous!! Easy and tasted amazing! I think my family is going to love it but if they don’t, i don’t care! More for me! Definitely going to double the recipe next time so i can freeze some for salads!!
Thanks for the 5 star review, Lisa, and I am glad that this was easy AND amazing! Glad to hear a double batch is in your future so you can freeze some for salads!
THIS LOOKS LIKE A GREAT MEAL! MY QUESTION–DOES IT SPLATTER ALL OVER THE OVEN?
I BAKED CHICKEN AT 450 DEGREES WHILE BACK AND IT MADE A REAL MESS. HOPE NOT THIS LOOKS SO GOOD.
THANKS
In my experience no this does not splatter all over your oven. I suggest lining your baking pan with heavy duty foil and making a little bit of a ‘lip’ or a perimeter that extends a bit above the sides of the pan with the foil if you’re concerned. But there’s really nothing all that much to splatter in this recipe.
i like your recipes
This is excellent! I used bone-in skin-on chicken thighs because that is what I had. I did marinate my ingredients a few hours since I had the time. My whole family loved this. If someone is hesitant to add the brown sugar- don’t be. It doesn’t come across as sweetness so much as another dimension of flavor balanced by the spices. I served this with cilantro rice. This will be made often in our house. So easy and delicious.
This is excellent! I used bone-in skin-on chicken thighs because that is what I had. I did marinate my ingredients a few hours since I had the time. My whole family loved this. If someone is hesitant to add the brown sugar- don’t be. It doesn’t come across as sweetness so much as another dimension of flavor balanced by the spices. I served this with cilantro rice. This will be made often in our house. So easy and delicious.
Thanks for the 5 star review and I am glad the whole family loved this! I agree, the brown sugar does not make it sweet, but rather another layer of flavor. This is one of my personal favorite chicken recipes on my site!
Wonderful recipe!! I was only cooking for my husband and myself so I just used 2 chicken breasts and half the amount of the other ingredients. I put the chicken breasts in a ziploc bag and used my rolling pin to even out the thickness. That was quick and easy too. I made the Skillet Zucchini, Corn, and peppers to go with it. I did add corn and black beans to the side dish and it was very yummy too!
My husband said it was a “phenomenal meal” so that made my day! Thank you!
Wonderful recipe!! I was only cooking for my husband and myself so I just used 2 chicken breasts and half the amount of the other ingredients. I put the chicken breasts in a ziploc bag and used my rolling pin to even out the thickness. That was quick and easy too. I made the Skillet Zucchini, Corn, and peppers to go with it. I did add corn and black beans to the side dish and it was very yummy too!
My husband said it was a “phenomenal meal” so that made my day! Thank you!
Thanks for the 5 star review and I am glad it came out wonderfully for you!
great
great
I did these tonight and they were an absolute hit.
Great recipe that I can double or triple for a large fiesta or tailgate.
I did these tonight and they were an absolute hit.
Great recipe that I can double or triple for a large fiesta or tailgate.
Thanks for the 5 star review and glad they were an absolute hit!
These are simple and fast to prepare and everyone enjoyed them!
These are simple and fast to prepare and everyone enjoyed them!
Glad to hear that!
That looks yum!