Pan-Seared Chicken with Cilantro Lime Rice
Juicy pan-seared chicken breasts served over a zesty cilantro lime rice, making a fresh and vibrant meal. This mexican-inspired chicken ready in about 35 minutes pairs olive oil, garlic powder, ground cumin 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.
Ingredients
- 2 pieces (6 oz each) boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 1 cup long grain white rice
- 2 cups water
- 1 tsp lime zest
- 2 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro leaves
- 1 tbsp unsalted butter
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each). Season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp ground cumin.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until the internal temperature reaches 165°F and the outside is golden brown. Remove from skillet and tent with foil.
- Step 3: While chicken cooks, rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water to a boil. Add rice and 1/2 tsp salt, reduce heat to low, cover, and simmer for 18 minutes until water is absorbed.
- Step 4: Remove rice from heat and stir in 1 tbsp unsalted butter, 1 tsp lime zest, 2 tbsp fresh lime juice, and 1/4 cup chopped fresh cilantro. Fluff rice gently with a fork.
- Step 5: Serve the pan-seared chicken breasts atop the cilantro lime rice while both are warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken 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 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 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 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.
What goes well with Pan-Seared Chicken with Cilantro Lime Rice?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
