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Per serving
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- 1
Season the chicken
On a plate, mix the salt, pepper, cayenne, paprika, garlic powder, onion powder, and thyme. Pat the chicken breasts dry with paper towels, then rub the spice blend on both sides. Dry chicken = better crust.
- 2
Sear in the pan
Heat the butter and olive oil in a large skillet over medium heat. Add the chicken and cook uncovered about 5 minutes, then flip and cook another 5 minutes, until both sides are golden and a meat thermometer reads 165°F. Move the chicken to a plate.
- 3
Build the pan sauce
Pour the lime juice and chicken broth into the hot pan. Whisk up the browned bits from the bottom — that fond is most of the flavor. Let the sauce reduce slightly, about 3 to 4 minutes. Return the chicken to the pan, spoon the sauce over, and serve.
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Garlic Lime Chicken
Created by: MacroMeals
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 dried thyme
- 6 boneless skinless chicken breasts
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup lime juice
- 1/2 cup chicken broth
Instructions
- Season the chickenOn a plate, mix the salt, pepper, cayenne, paprika, garlic powder, onion powder, and thyme. Pat the chicken breasts dry with paper towels, then rub the spice blend on both sides. Dry chicken = better crust.
- Sear in the panHeat the butter and olive oil in a large skillet over medium heat. Add the chicken and cook uncovered about 5 minutes, then flip and cook another 5 minutes, until both sides are golden and a meat thermometer reads 165°F. Move the chicken to a plate.
- Build the pan saucePour the lime juice and chicken broth into the hot pan. Whisk up the browned bits from the bottom — that fond is most of the flavor. Let the sauce reduce slightly, about 3 to 4 minutes. Return the chicken to the pan, spoon the sauce over, and serve.