If you’ve read this blog any length of time you have likely picked up on my love of a good sauce. And if it’s a bit spicy? All the better. Spicy Garlic Lime Chicken is the perfect balance of flavors and you can easily adjust the heat to suit your family’s spice preference.
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Spicy Garlic Lime Chicken
Years ago I bought a cookbook that The FlyLady promoted on her website. The recipes are simple and healthy. They are also arranged by season and include shopping lists. I definitely recommend it:
Saving Dinner by Leanne Ely
My favorite recipe in the book is the Garlic Lime Chicken on pg. 57. It’s delicious as originally written but I’ve added a little tweak – a splash of heavy cream just before serving. This makes a lovely, silky-textured sauce that is absolutely divine drizzled over steamed rice or homemade mashed potatoes.
I’ve added “spicy” to the original name as a heads-up to those with a low tolerance for spicy foods. My son and I LOVE spicy foods while my husband has a lower threshold. Even so, he loves this recipe “as is”. However, you can easily adjust the level simply by decreasing the amount of cayenne pepper. If you aren’t sure or are serving this to kids, consider using just 1/8 teaspoon to start. You can always add a bit of spicy Creole seasoning at the table.
Don’t be put off by the number of ingredients. The spice mixture is what MAKES this dish. If you like the recipe, next time you make it I recommend mixing up a big batch of the spices while you have all the bottles out. Put the mixture in a shaker bottle and this will save time when making this in the future.
Spicy Garlic Lime Chicken
Loaded with flavor, this recipe is sure to become a family favorite.
Ingredients
- 1 tsp. salt
- 3/4 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1/4 tsp. paprika
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. thyme
- 6 boneless, skinless chicken breast halves
- 2 tbsp. butter
- 2 tbsp. olive oil
- 4 tbsp. lime juice
- 1/2 cup chicken broth
- 1/4 cup heavy whipping cream
Instructions
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Combine first seven ingredients and sprinkle on both sides of chicken breasts. You can do this on a dinner plate or in a repurposed spice bottle with shaker top.
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Heat butter and oil together in a skillet over medium-high heat. Sauté chicken until golden brown and cooked through (about 5 minute per side).
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Remove chicken. Add lime juice and chicken broth to skillet and cook until sauce is slightly reduced, being sure to scrape up all the tasty browned bits on the bottom of the pan.
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Add chicken back to pan to coat well and bring back to temperature. Stir in heavy cream and cook another minute or so before serving.
I served it here with steamed rice and fresh broccoli. It’s also delicious with mashed potatoes. Be sure to drizzle some of the sauce over whichever you choose!
You may also enjoy…
Chicken in Caramelized Onion and Apricot Cream Sauce
Chicken and Waffles With Maple Whiskey Cream Gravy
Mediterranean Style Chicken and Veggies Sheet Pan Dinner
That looks and sounds really good! I’ll have to try it, but probably scale back on the cayenne as my stomach can’t handle too much spice as I’m getting older. Sounds like a great comfort food meal with the mashed potatoes and broccoli. Will be pinning – thanks!
I hope you enjoy it as much as we do. Try just a pinch of Cayenne or if you have Creole seasoning use that and skip the salt. I seem to still do okay with spicy foods but too much fat or gluten late at night often gives me heartburn and reflux. Getting old sucks sometimes – ha!