Cilantro Lime Chicken and Rice Skillet

Chloe

Nurturing taste buds (and souls) with every recipe.

After a long week, when dinner time rolls around, the last thing I want is a complicated, multi-step recipe that leaves me with a mountain of dishes. That’s why this Cilantro Lime Chicken and Rice Skillet has become a true weeknight hero in our household. From the moment the aroma of sautéed onions and garlic fills the kitchen to the first zesty bite, this dish is a guaranteed crowd-pleaser. Even my pickiest eater, who usually shies away from anything green, eagerly devours the vibrant cilantro-lime rice. It’s a one-pan wonder that’s bursting with flavor, incredibly easy to make, and leaves everyone feeling satisfied and happy. Seriously, if you’re looking for a simple yet delicious meal that will become a family favorite, look no further than this skillet sensation.

Ingredients

Chicken Breast: 1.5 pounds, boneless, skinless chicken breasts, cut into bite-sized pieces. Provides the protein base of the dish.
Long-Grain Rice: 1 cup, uncooked. Forms the hearty and fluffy rice component of the skillet.
Chicken Broth: 2 cups. Liquid for cooking the rice and adding savory depth.
Onion: 1 medium, chopped. Aromatic base for building flavor in the skillet.
Bell Pepper: 1, any color, chopped. Adds sweetness, color, and texture to the dish.
Garlic: 3 cloves, minced. Essential aromatic that enhances the overall flavor profile.
Fresh Cilantro: 1 cup, chopped. Key flavor component, providing freshness and herbaceousness.
Lime: 2 limes. Zest and juice for the signature tangy and bright flavor.
Olive Oil: 2 tablespoons. For sautéing vegetables and chicken.
Cumin: 1 teaspoon. Warm, earthy spice that complements the cilantro and lime.
Chili Powder: 1 teaspoon. Adds a mild warmth and depth of flavor.
Salt: 1 teaspoon, or to taste. Enhances all the flavors in the dish.
Black Pepper: 0.5 teaspoon, or to taste. Adds a subtle spice and complexity.
Optional Garnishes: Lime wedges, extra cilantro, avocado slices. For serving and enhancing presentation.

Instructions

Prepare the Ingredients: Begin by prepping all your vegetables. Chop the onion and bell pepper into uniform pieces. Mince the garlic cloves finely. Cut the chicken breasts into bite-sized pieces, about 1-inch cubes, ensuring they will cook evenly in the skillet. Measure out your uncooked long-grain rice, chicken broth, and spices. Wash and chop the fresh cilantro, and zest and juice the limes. Having all your ingredients prepped and ready to go will make the cooking process smooth and efficient, especially on a busy weeknight. This step is crucial for a quick and seamless cooking experience, allowing you to focus on each stage without rushing to prepare ingredients mid-recipe.
Sauté Aromatics: Place a large skillet (preferably oven-safe if you plan to broil at the end, otherwise any large skillet will work) over medium heat. Add the olive oil and let it heat up for a minute until it shimmers. Add the chopped onion and bell pepper to the skillet and sauté for about 5-7 minutes, or until the onions become translucent and softened, and the bell peppers are slightly tender. Stir occasionally to prevent sticking and ensure even cooking. Sautéing these vegetables first releases their natural sweetness and creates a flavorful base for the entire dish. Don’t rush this step; allowing the onions and peppers to soften properly contributes significantly to the overall taste.
Add Garlic and Spices: Once the onions and peppers are softened, add the minced garlic, cumin, and chili powder to the skillet. Cook for another minute, stirring constantly, until the garlic becomes fragrant and the spices are toasted. Be careful not to burn the garlic, as it can become bitter. Cooking the spices in the oil at this stage helps to bloom their flavors, releasing their aromatic oils and intensifying their taste. This step is essential for infusing the dish with the warm and earthy notes of cumin and chili powder, which are key to the recipe’s flavor profile.
Brown the Chicken: Increase the heat slightly to medium-high. Add the cubed chicken to the skillet. Season the chicken with salt and pepper. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is browned on all sides. It’s important to brown the chicken but not cook it completely through at this stage, as it will continue to cook with the rice. Browning the chicken adds depth of flavor and texture to the dish. Make sure not to overcrowd the skillet; if necessary, brown the chicken in batches to ensure proper browning and prevent steaming.
Add Rice and Broth: Pour the uncooked long-grain rice into the skillet, stirring to combine it with the chicken and vegetables. Cook for about a minute, stirring constantly, to lightly toast the rice. Toasting the rice slightly enhances its nutty flavor and helps it absorb the broth better, resulting in fluffier rice. Pour in the chicken broth and bring the mixture to a boil. Make sure to scrape up any browned bits from the bottom of the skillet, as these add extra flavor to the dish.
Simmer and Cook: Once the mixture is boiling, reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 20-25 minutes, or until the rice is cooked through and has absorbed most of the liquid, and the chicken is cooked through. Avoid lifting the lid during the simmering process, as this releases steam and can prolong the cooking time. The steam trapped under the lid is crucial for cooking the rice evenly and thoroughly. Check for doneness by gently fluffing the rice with a fork and ensuring there is no liquid remaining at the bottom of the skillet. The chicken should be cooked to an internal temperature of 165°F (74°C).
Stir in Cilantro and Lime: Remove the skillet from the heat and carefully remove the lid. Stir in the fresh chopped cilantro and the zest and juice of both limes. The lime juice and zest add a bright, zesty flavor that perfectly complements the savory chicken and rice. The fresh cilantro provides a burst of herbaceous freshness that elevates the dish. Taste and adjust seasoning with salt and pepper if needed. This final step of adding cilantro and lime is crucial for achieving the signature Cilantro Lime Chicken and Rice flavor.
Rest and Serve: Let the skillet rest, covered, for 5-10 minutes before serving. This resting period allows the flavors to meld together and the rice to finish steaming, resulting in a more cohesive and flavorful dish. Fluff the rice with a fork before serving. Garnish with extra cilantro, lime wedges, or avocado slices, if desired. Serve hot and enjoy your delicious and easy Cilantro Lime Chicken and Rice Skillet!

Nutrition Facts

Serving Size: Approximately 1.5 cups
Servings Per Recipe: 6
Calories Per Serving: Approximately 450 kcal
Protein: 35g

Please note: Nutrition facts are estimates and can vary based on specific ingredients and portion sizes. For accurate nutritional information, use a nutrition calculator and input the exact brands and amounts of ingredients used.

Preparation Time

Prep Time: 20 minutes. This includes chopping vegetables, cutting chicken, zesting and juicing limes, and measuring spices. Efficient prep work makes the cooking process much faster and smoother.
Cook Time: 30 minutes. This includes sautéing vegetables, browning chicken, simmering rice and chicken. The majority of the cook time is hands-off simmering, allowing you to multitask.
Total Time: 50 minutes. From start to finish, this recipe is ready in under an hour, making it perfect for a weeknight meal.

How to Serve

This versatile Cilantro Lime Chicken and Rice Skillet can be served in numerous delicious ways. Here are a few ideas to elevate your meal and cater to different tastes:

As a Complete Meal: Serve it straight from the skillet as a hearty and satisfying one-pan meal. It’s perfectly balanced with protein, carbohydrates, and vegetables, making it a complete and nutritious dinner option.
With Black Beans and Corn: Stir in a can of rinsed and drained black beans and a cup of frozen or canned corn during the last 5 minutes of cooking for added texture, fiber, and Southwestern flair. This addition enhances the nutritional value and adds a delightful sweetness to the dish.
In Burrito Bowls: Spoon the Cilantro Lime Chicken and Rice into bowls and top with your favorite burrito bowl fixings such as:
- Salsa: Adds freshness and a spicy kick. Choose your favorite level of heat, from mild to hot.
- Guacamole or Avocado: Creamy and rich, guacamole or sliced avocado provides healthy fats and a smooth texture.
- Sour Cream or Greek Yogurt: Adds tanginess and coolness, balancing the flavors.
- Shredded Lettuce: Provides a crisp and refreshing element.
- Pico de Gallo: Fresh and vibrant, pico de gallo adds a burst of flavor and texture.
- Shredded Cheese: Monterey Jack, cheddar, or a Mexican blend cheese melts beautifully over the warm rice and chicken.
As Filling for Tacos or Burritos: Use the Cilantro Lime Chicken and Rice as a flavorful filling for soft or hard tacos or large burritos. Warm tortillas and fill them with the mixture, then add your favorite toppings like salsa, cheese, and sour cream.
Alongside a Salad: Serve the skillet with a refreshing side salad to add extra vegetables and lightness to the meal. A simple green salad with a vinaigrette dressing or a Southwestern-style salad with black beans and corn would be excellent choices.
With Plantain Chips: For a fun and crunchy side, serve with plantain chips. The slight sweetness of the plantain chips pairs wonderfully with the savory and zesty flavors of the skillet.

Additional Tips for the Best Cilantro Lime Chicken and Rice Skillet

Use Fresh Lime Juice and Zest: Freshly squeezed lime juice and lime zest are crucial for the authentic cilantro lime flavor. Bottled lime juice often lacks the bright and vibrant taste of fresh limes. Zest the limes before juicing them to maximize the citrusy flavor.
Don’t Overcook the Chicken: Chicken breast can become dry if overcooked. Cook it until it’s just cooked through and no longer pink. It will continue to cook slightly as it rests, so err on the side of slightly undercooked rather than overcooked for the most tender results.
Rinse the Rice (Optional but Recommended): Rinsing the rice before cooking removes excess starch, which can lead to stickier rice. While not strictly necessary for this recipe, rinsing can result in fluffier and more separate grains of rice. Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear.
Toast the Rice Briefly: Toasting the rice in the skillet with the vegetables and spices for a minute before adding the broth enhances its nutty flavor and helps prevent it from becoming mushy. This simple step adds a layer of complexity to the dish.
Use Good Quality Chicken Broth: The flavor of the chicken broth significantly impacts the overall taste of the dish. Use a good quality chicken broth or stock for the best flavor. Low-sodium broth is recommended to control the salt level.
Adjust Spices to Your Preference: Feel free to adjust the amount of cumin and chili powder to suit your taste. If you prefer a spicier dish, add a pinch of cayenne pepper or a dash of hot sauce. For a milder flavor, reduce the chili powder slightly.
Make it Vegetarian/Vegan: To make this dish vegetarian or vegan, substitute the chicken with chickpeas, black beans, or firm tofu. If using tofu, press it to remove excess water and then cube and pan-fry it until golden brown before adding it to the skillet. Use vegetable broth instead of chicken broth.
Make it Ahead and Reheat: This Cilantro Lime Chicken and Rice Skillet is excellent for meal prep or making ahead of time. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium-low heat with a splash of broth or water to prevent drying out, or microwave in portions.

FAQ Section

Q1: Can I use brown rice instead of white rice?
A: Yes, you can use brown rice, but you will need to adjust the cooking time and liquid amount. Brown rice takes longer to cook than white rice. You will likely need to increase the cooking time to about 40-45 minutes and add an extra 1/2 to 1 cup of chicken broth. Ensure the brown rice is fully cooked and tender before serving.

Q2: Can I add other vegetables to this skillet?
A: Absolutely! This recipe is very versatile. You can add other vegetables like corn, peas, zucchini, carrots, or spinach. Heartier vegetables like carrots and zucchini should be added with the onions and peppers to soften. Spinach and peas can be stirred in during the last few minutes of cooking, similar to the cilantro.

Q3: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use boneless, skinless chicken thighs. Chicken thighs are more flavorful and tend to stay moister than chicken breasts. Cook time should be similar, but ensure the chicken thighs are cooked through to an internal temperature of 165°F (74°C).

Q4: How do I prevent the rice from sticking to the bottom of the skillet?
A: Using a good quality non-stick skillet helps. Also, ensuring there is enough liquid (chicken broth) and keeping the heat at a low simmer after boiling is crucial. Avoid lifting the lid too often during simmering. If you notice the rice sticking, you can add a tablespoon or two of extra broth.

Q5: Can I freeze leftovers of this skillet?
A: Yes, leftovers can be frozen for up to 2-3 months in an airtight container. However, the texture of the rice might change slightly upon thawing, becoming a bit softer. To minimize texture changes, cool the skillet completely before freezing and thaw it overnight in the refrigerator before reheating.

Q6: What if I don’t have fresh cilantro? Can I use dried cilantro?
A: Fresh cilantro is highly recommended for the best flavor. Dried cilantro has a much weaker flavor and won’t provide the same fresh, herbaceous notes. If you absolutely must substitute, use about 1 teaspoon of dried cilantro, but the flavor will be significantly different. Consider using fresh parsley as a milder alternative if you can’t find cilantro.

Q7: Can I make this spicier?
A: Yes, to make it spicier, you can add a pinch of cayenne pepper, a dash of hot sauce, or a finely chopped jalapeño pepper along with the onions and bell peppers. You can also garnish with sliced jalapeños or a drizzle of sriracha when serving.

Q8: What is the best type of skillet to use for this recipe?
A: A large (12-inch) skillet with a lid is ideal. A non-stick skillet makes cleanup easier and helps prevent the rice from sticking. A cast-iron skillet or a stainless steel skillet will also work well. If you plan to broil the skillet at the end (optional for browning the top), ensure your skillet is oven-safe.

This Cilantro Lime Chicken and Rice Skillet is more than just a recipe; it’s a flavorful and convenient solution for busy weeknights, a crowd-pleasing dish for gatherings, and a versatile base for endless culinary creations. Its vibrant flavors and ease of preparation make it a recipe you’ll return to again and again, bringing a taste of sunshine to your table every time.