Super Moist Cilantro Lime Chicken
Cilantro - you either love it or hate it - and we love it!
This recipe was a Mediterranean play on a classic cilantro lime chicken and it did not disappoint!
It took a little time, but was super easy and turned out so moist and yummy. The original recipe called for thighs, but then we switched it up and used bone-in skin-on breasts to go for a lower fat option. You don't have to eat the skin, but I do recommend leaving it on while cooking so the chicken gets nice and tender.
6 chicken breasts bone-in, skin-on
1-2 Tbsp EVOO
6 garlic cloves, roughly chopped
1 cup dry white wine
Juice of 2 limes
2 cups low sodium chicken broth
1 bunch cilantro stems removed, chopped
1 ½ tsp seasoned salt
1 tsp smoked paprika
1 Tbsp garlic powder
½ tsp ground nutmeg
Preheat oven to 375 degrees F.
In a small bowl, mix spices. Pat chicken dry and season each breast on both sides with spice mix. Be sure to season underneath skin as well. Let chicken sit at room temperature for about 15 minutes.
To brown chicken, heat 1-2 tablespoons of EVOO in a cast iron (or oven safe) skillet with a lid. Brown chicken deeply on both sides in heated oil. Remove from skillet and set aside.
Lower heat and deglaze skillet with wine. Reduce and then add broth. Bring liquid to a simmer then add lime juice and garlic.
Return chicken to skillet and toss in cilantro (hold some back if you want to garnish at the end). Simmer on high for about 5 minutes.
Cover skillet with lid and transfer to heated oven for 30-45 minutes or until chicken is fully cooked through.
Remove from oven and sit for 5 minutes before serving. Garnish with more cilantro.
Compliments to @themediterraneandish for the recipe inspo!