If you’re looking for a fresh, flavor-packed dinner that feels a little special but is easy enough for weeknight dinners, this baked chicken with cilantro lime sauce is it. It’s made with a handful of ingredients, pantry spices (including brown sugar for balance), and a creamy cilantro-lime sauce that adds tons of flavor to tender chicken. Serve it with couscous or rice, or even in a burrito bowl or sliced on top of a salad — it’s one of those chicken recipes you’ll make again and again.
Why You’ll Love This Recipe
- Bold flavor with simple ingredients – Sweet, smoky spices + fresh lime juice + fresh cilantro.
- Creamy texture without heaviness – The green sauce is bright and fresh, not overly rich.
- Perfect for meal prep – Great for burrito bowls, cilantro lime rice, or leftover chicken the next day.
- Dinner party worthy, weeknight easy – An easy chicken recipe that feels elevated.
- Versatile – Works with chicken thighs, bone-in thighs, or cilantro lime chicken breasts.
Ingredient Notes
- Chicken: You can substitute boneless skinless chicken thighs if preferred. Bone-in thighs will require a longer cooking time and should be baked until the internal temperature reaches 165°F with a meat thermometer.
- Brown Sugar: Brown sugar adds balance and helps create a lightly caramelized exterior. It enhances the bold flavor without making the dish sweet.
- Fresh Cilantro: Use fresh cilantro leaves and tender stems for the best flavor. Avoid wilted bunches—bright green cilantro makes all the difference in this cilantro-lime recipe.
- Lime: Fresh limes are key. You can add a little lime zest for extra flavor if desired.
- Greek Yogurt: Adds creamy texture while keeping the sauce lighter than traditional cooking sauces. Sour cream works well too. You can also use mayo for a dairy-free option.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- You can swap the chicken breast with chicken thighs. Boneless thighs bake similarly but may need 2–3 extra minutes. Bone-in thighs require a longer cooking time.
- For a cilantro lime marinade variation, blend the sauce without yogurt and use it as marinade ingredients in a zip-top bag. Marinate the chicken for 30 minutes to 4 hours. Discard remaining marinade before baking.
- You can also cook the chicken on the stove top if preferred. Sear the chicken in olive oil over medium-high heat for 5–7 minutes per side until cooked through.
- Add red pepper flakes or more jalapeño for more heat.
- Serve with white rice, brown rice, or couscous with roasted veggies or over cilantro-lime rice with black beans. These are some of our favorite ways to turn it into a full meal.
How to Make Baked Chicken With Cilantro Lime Sauce
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
If your chicken breasts are thick on one end, place them between two pieces of parchment paper or plastic wrap and gently pound to an even thickness (about ¾–1 inch thick). This helps them cook evenly and stay juicy.
In a small bowl, mix together the brown sugar, paprika, garlic powder, kosher salt, and black pepper.
Step 2: Pat the chicken dry, then rub the spice mixture evenly over all sides of the chicken breasts. Place them on the prepared baking sheet.
Bake for 18–25 minutes, depending on thickness, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing to keep it juicy.
Step 3: While the chicken bakes, prepare the sauce. In a blender or food processor, combine the cilantro, jalapeño, garlic, oil, lime juice, salt, pepper, and Greek yogurt (or mayo for dairy-free).
Blend until smooth and creamy. Taste and adjust salt or lime as needed. If you'd like a thinner sauce, add a tablespoon of water or extra lime juice.
Step 4: Slice the chicken and spoon the green sauce generously over the top. Serve with couscous or rice.
Baked Chicken With Cilantro Lime Sauce FAQs
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Store the cilantro lime sauce separately for best texture and flavor.
This recipe is gluten free and can be dairy free with the use of mayo in place of Greek yogurt.
Other Tasty Chicken Recipes
If you make this baked chicken with cilantro lime sauce recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Baked Chicken With Cilantro Lime Sauce
Ingredients
For the chicken:
- 1 ½ pounds boneless skinless chicken breast
- 2 tablespoons brown sugar
- 1 ½ teaspoons paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the cilantro lime sauce:
- 2 cups cilantro, packed
- 1 jalapeño, seeds removed
- 2 small garlic cloves
- 2 tablespoons olive oil or avocado oil
- 1 lime, juiced (about 2 tablespoons)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup Greek yogurt (mayo for dairy-free)
For serving:
- Couscous or rice
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
- If your chicken breasts are thick on one end, place them between two pieces of parchment paper or plastic wrap and gently pound to an even thickness (about ¾–1 inch thick). This helps them cook evenly and stay juicy.
- In a small bowl, mix together the brown sugar, paprika, garlic powder, kosher salt, and black pepper. Pat the chicken dry, drizzle with a little bit of olive or avocado oil. Rub the spice mixture evenly over all sides of the chicken breasts. Place them on the prepared baking sheet.
- Bake for 15–20 minutes, depending on thickness, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing to keep it juicy.
- While the chicken bakes, prepare the sauce. In a blender or food processor, combine the cilantro, jalapeño, garlic, oil, lime juice, salt, pepper, and Greek yogurt (or mayo for dairy-free).
- Blend until smooth and creamy. Taste and adjust salt or lime as needed. If you'd like a thinner sauce, add a tablespoon of water or extra lime juice.
- Slice the chicken and spoon the green sauce generously over the top. Serve with couscous or rice.
Notes
- Save time/prep ahead:
- Pound the chicken ahead of time. Bring the chicken to even thickness, then store it in the refrigerator (tightly wrapped in plastic wrap or in an airtight container) up to 24 hours before baking.
- Mix the spices for the chicken ahead of time.
- Make the sauce in advance. The cilantro lime sauce can be made up to 2–3 days ahead. Store in an airtight container and stir before serving. Add a splash of fresh lime juice if needed to brighten it back up.
- Double the recipe and use leftover chicken for meal prep, burrito bowls, on top of a salad, or tucked into wraps for easy lunches.
- This recipe is gluten free and can be dairy free with the use of mayo in place of Greek yogurt.
- The recipe can be found on My Fitness Pal by searching "BWB Baked Chicken With Cilantro Lime Sauce." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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