Skillet Chicken with Chile and Lime

This is another skillet meal that is quite tasty. The lime adds a very bright taste to this dish while the butter gives the sauce a nice richness. Excellent served over rice. Black beans would make a nice side.

Skillet Chicken with Chile and Lime


  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 6 tablespoons unsalted butter
  • 1 jalapeño chile, seeded and chopped fine
  • 4 garlic cloves, minced
  • 1 can Ro-Tel tomatoes
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon grated lime zest from 2 limes
  • 2 tablespoons fresh lime juice from 2 limes
  • 1/4 cup finely chopped fresh cilantro leaves


  1. Pat chicken dry with paper towels and season with salt and pepper.
  2. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat.
  3. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
  4. Add jalapeño and garlic to skillet and cook until fragrant, about 30 seconds.
  5. Stir in tomatoes and broth and bring to boil.
  6. Return chicken and any accumulated juices to skillet.
  7. Simmer, covered, over medium heat until chicken is cooked through, about 10 minutes.
  8. Transfer chicken to serving platter and tent with foil.
  9. Simmer sauce, uncovered, until slightly thickened, about 5 minutes.
  10. Off heat, stir in remaining butter, lime zest and juice, and cilantro.
  11. Season with salt and pepper. Pour sauce over chicken. Serve.

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