Pan-Seared Chicken Breast with Cilantro Lime Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breasts served alongside fluffy cilantro lime rice, brightened with fresh lime and herbs for a simple, popular dinner. This mexican-inspired chicken (gluten free) ready in about 35 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 2 Mexican cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, combine the rice with 2 cups water and 1 minced small garlic clove. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until rice is tender and water absorbed. Remove from heat and let sit covered for 5 minutes.
  2. Step 2: While the rice cooks, pat dry 2 boneless skinless chicken breasts (6 oz each). Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F, with juices running clear.
  4. Step 4: Fluff the cooked rice with a fork. Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro until well combined.
  5. Step 5: Serve each chicken breast over a bed of cilantro lime rice, spooning any pan juices over the top for extra flavor.

Frequently asked questions

How long does Pan-Seared Chicken Breast with Cilantro Lime Rice take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Breast with Cilantro Lime Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken Breast with Cilantro Lime Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Breast with Cilantro Lime Rice for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken Breast with Cilantro Lime Rice gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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