Cilantro Lime Chicken Thighs Skillet
Filling and flavorful, this Cilantro Lime Chicken Thighs skillet is ideal for spring and summer! Juicy, tender chicken and lots of healthy veggies for a satisfying dish that's easy to prep.
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Pair mouthwatering cilantro lime chicken with sautéed veggies for the ultimate all-in-one meal! The whole family will love this simple chicken dish that's packed with refreshing flavors.
Why This Recipe Works
Ready in only 30 minutes, this cilantro lime chicken recipe is ideal for quick and tasty weeknight dinners. Tender chicken thighs come together with fresh cilantro and perfectly cooked veggies for an all-star meal without excess cooking time.
Any cilantro lover will be a fan of the herbal flavor paired with the bold and zesty chili and paprika.
If you can't get enough of the cilantro lime flavor combo, try my Crispy Shrimp Tacos with Cilantro Lime Slaw, this Cilantro Lime Rice, or remove the corn from this dish and make a batch of Grilled Corn with Cilantro Lime Butter!
Ingredients Needed
- Corn: You'll need about 4 cups of cooked corn, which comes to about 4 cooked cobs.
- Seasonings: Aside from salt and black pepper, I add smoked paprika and chili powder to my chicken to give it a pop of savory and bold flavor.
- Olive Oil
- Boneless Skinless Chicken Thighs: You can use chicken breasts instead, but thighs will give you an especially tender and flavorful meal.
- Zucchini
- Cherry Tomatoes
- Garlic: I prefer to use fresh
- Fresh Cilantro: Using nice fresh herbs will give this dish its signature bright flavors.
How to Make these Cilantro Lime Chicken Thighs
- Step 1: Cut all of the corn off the cobs.
- Step 2: In a mixing bowl, combine the salt, pepper, paprika, and chili.
- Step 3: Toss the boneless thighs in a large bowl with the spice blend and olive oil.
- Step 4: Heat remaining oil over medium-high heat in a large skillet. Cook chicken for 4-5 minutes on both sides, then set aside.
- Step 5: In the same hot pan, melt butter and cook the zucchini and cherry tomatoes.
- Step 6: Mix in corn, minced garlic, and fresh cilantro and saute for about 3 minutes, or until fragrant. Return the chicken to the skillet and squeeze fresh lime juice over top.
Recipe Tips
- Feel free to boil the corn, or use my microwave method to get corn cooked quickly.
- You can also use frozen corn if that's easier. Thaw it under some cool water and dry it off a bit before mixing into the rest of the chicken skillet.
- If you prefer white meat, use boneless, skinless chicken breast instead. They might cook a little quicker ,so keep an eye on them.
- To ensure your chicken is fully cooked, use a meat thermometer to check for an internal temperature of at least 165 degrees F.
- For more flavor, add some garlic powder and red pepper flakes to the seasoning blend and serve with lime wedges. Some fresh lime zest will also add an extra pop of citrus!
- Keep your chicken thighs warm while you saute the veggies by keeping them tented under some aluminum foil. Allowing the chicken to sit before serving will also lead to more juicy and tender chicken as the juices distribute evenly.
- If you have leftovers, transfer to an airtight container and store in the fridge for 3 to 4 days. You can also freeze your leftovers for a month or so.
- Reheat in the microwave or return to a skillet over medium heat. Allow frozen leftovers to thaw in the fridge before reheating.
Recipe FAQ's
No, I just toss my chicken thighs with some olive oil and seasonings and throw them right in the skillet! If you want extra flavor, you can use the oil and spices to make a marinade and marinate the chicken for a couple of hours or overnight, but it's not necessary for a flavorful dish.
Be sure you're not overcrowding your skillet. Work in batches if the chicken thighs overlap to ensure that they get nice and golden brown on the outside but stay tender and juicy inside.
More Chicken Thigh Recipes
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Cilantro Lime Chicken Skillet
Ingredients
- 4 ears corn husked and cooked about 4 cups corn
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil divided
- 2 pounds boneless skinless chicken thighs about 5-6 thighs
- 1 small zucchini cut into 1/4 inch slices and then cut in half
- 1 1/2 cups cherry tomatoes cut in half
- 2 cloves garlic minced
- 1/4 cup cilantro chopped
Instructions
- Cut the corn off of the cob and place into a bowl.
- Mix the chili powder, smoked paprika, salt and pepper together in a small bowl until combined.
- Place the chicken thighs into a large bowl and add 1 tablespoon of the olive oil sprinkle the spices over the thighs and mix until fully coated.
- Heat a large skillet on medium-high heat and add the remaining 2 tablespoons of olive oil. Place the chicken thighs into the skillet and cook 4-5 minutes. Flip the thighs and cook another 4-5 minutes or until the chicken reaches 165 degrees. Remove to a plate, tent with aluminium foil to keep warm, and set aside.
- Add the butter into the skillet along with the zucchini and tomatoes, cook for 2-3 minutes or until desired softness.
- Add in the corn, garlic and cilantro and saute another 2-3 minutes.
- Place the chicken on to of the veggies squeeze lime juice on top and serve!
Notes
- You can boil your corn on the cob or use my microwave method here .
- Frozen corn can also be used if you prefer. I recommend thawing it under cold water first.
- Chicken breasts can also be used instead of chicken thighs.
