Honey Lime Garlic Chicken
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Incredibly flavorful Honey Lime Garlic Chicken is pan-seared for a crispy outside and baked for a juicy, tender center. One pan, ready in 30 minutes, you can’t go wrong with this easy dinner recipe!
Want more recipes to try? Look no further than my Baked Honey Cilantro Lime Salmon in Foil, Honey Garlic Chicken Thighs, and Chipotle Glazed Pork Chops with Peach Salsa.
This chicken dish has quickly become one of my all-time favorite dinner recipes. It is easy, simple, and comes together in about 30 minutes. On top of all that, it involves four of my most beloved ingredients of all time. Any recipe that brings together honey, butter, lime, and garlic in perfect harmony catches a ride straight to the top of my must-make list.
I can’t get enough of one-pan dishes these days. Like this One Pan Brown Sugar Pork & Apples, so good! If you haven’t gotten your hands on an oven-safe skillet, you have got to make it happen. Being able to sear your meat on the stove, whip up the sauce in the same pan, and then transfer the whole thing straight into the oven is nothing short of magic.
Should I use chicken thighs or chicken breasts for this Honey Lime Garlic Chicken recipe?
Entirely up to you! This recipe is very versatile, you can use boneless chicken breasts, boneless chicken thighs, or even bone-in chicken thighs with skin on or off. You’ll need four chicken breasts or up to eight chicken thighs, depending on the size.
Do I need a cast-iron skillet for this recipe?
Not necessarily. Using a cast-iron skillet allows you to brown your chicken on the stove, as well as whip up the sauce/glaze for the chicken in the same pan, then transfer all of it straight into the oven without needing to dirty another dish. If you don’t have an oven-safe skillet yet, you can use any regular stove pan to brown the chicken and make the sauce, then simply transfer it into a casserole/baking dish before you put it in the oven.
Nothing like a delicious meal in 30 minutes or less! After this, you’ve gotta try One Pan Garlic Herb Chicken and Asparagus, Best Baked Chicken Thighs, Three Cheese Stuffed Balsamic Chicken, Honey Garlic Chicken Thighs, and Skillet Chicken in Creamy Sun Dried Tomato Sauce.
Honey Lime Garlic Chicken
Ingredients
- 4 boneless skinless chicken breasts , OR 6 large chicken thighs (bone-in or boneless)
- salt and pepper to taste
- 4 tablespoons butter, divided
- 3 tablespoons honey
- 1 tablespoon minced garlic
- juice of 1 lime, about 2 tablespoons
- chopped cilantro
Instructions
- Preheat oven to 375 degrees and season chicken with salt and pepper to taste.
- In a large skillet over medium heat melt 2 tablespoons butter, add honey and juice from 1/2 of a lime, stir and bring to a boil. Add chicken and cook for 2-3 minutes on each side until browned. Transfer chicken to a plate.
- Add remaining 2 tablespoons butter, garlic, and remaining lime juice to the pan and stir until melted bubbling. Transfer chicken back to the pan and spoon sauce from the pan over each piece of chicken.
- Transfer skillet to oven and bake for 15-20 minutes until cooked through. Add lime slices and chopped cilantro for garnish and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So Easy to make and clean up. I added half a jalapeno for a little extra zip. Delicious!
I bet the addition of fresh jalapeño was delicious! Sounds right up my alley 🙂
Oh my gosh… this dish was so delicious & easy to make. The HONEY, lime & GARLIC, AMAZING!! had on hand the LIQUID liMe juice was still DELICIOUS.
Great job, Cherie! Glad to hear that you enjoyed this recipe so much!
Can coconut oil be used instead of butter, in a pinch? I’m currently out of butter so I’m going to try this. I’ve made this dish twice before (with butter) and it is absolutely top notch delish!
Hi Kris! I haven’t made this recipe with coconut oil before so I can’t say for sure. I’d love to hear the outcome though!
so so so delicious. i kept the skin on and although it did not get crispy, the skin was yummy. i have no experience with cooking skin, tiffany, so if you have any tips that would be much appreciated! i will definitely make this again! it was cheap to make as well so if any of y’all are a college student or just on a budget, this is your go to meal! P.S. I LOVE YOUR WEBSITE AND YOUR ABUNDANCE AMOUNT OF RECIPES. YOU ARE SUCH A TALENTED RECIPE DEVELOPER AND I HAVE ONLY BEEN COOKING YOUR RECIPES AS OF LATELY! THANK YOU SO MUCH FOR ALL YOU DO, GIRL!
You are the absolute sweetest- your compliment has made my entire day!! Things like that keep me going over here 🙂 Super excited to hear that you enjoyed this recipe as well, Gwen!
Im thinking skin onwould be a better choice..
Sure! Go for it 🙂
Is this freezable?
I haven’t frozen this one myself, but I’m sure it could work!
can olive oil or avocado oil be used instead of butteR?
I’m sure it could! It may alter the flavor a bit- but will probably turn out fine!
Do you cover when baking?
You don’t need to for this recipe!
Looks totally fantastic. I found the print button – on my meal schedule for this week!!
I hope that you absolutely love it this recipe!
This is a great recipe. Next time, I’ll follow it more exactly. I ran out of butter, so used margarine and a little olive oil. Also, my husband doesn’t like cilantro, so I used parsley instead. Don’t do that! it nearly ruined the dish; I had to remove all the parsley as it seriously clashed with the other flavors. i doubled the sauce recipe because i had four huge chicken breasts. That really was unnecessary and I ended up with a lot of leftover sauce. the chicken turned out so juicy and tender. Take my advice and make it exactly as stated in the recipe. It was very juicy and tender. Flavors were great, and will be much better next time when I use butter instead of the margarine! I’ll bet it would be great made with lemon too.
Hi Jamie! Thanks for your awesome feedback!! I am glad to hear that you were able to make those modifications and still enjoy the dish! 🙂 Thanks for stopping by!