Pan-Seared Chicken with Cilantro-Lime Rice

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared to golden perfection served with fragrant cilantro-lime rice for a vibrant, fresh meal. This Mexican-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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 4 Mexican cuisine 400 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
3 minced garlic cloves
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 cup long grain white rice
2 cups water
1/2 cup chopped fresh cilantro
2 tbsp lime juice
1 tsp lime zest
1 tbsp butter

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp ground cumin. Heat 2 tbsp olive oil in a large skillet over medium-high heat and add chicken breasts; cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
Step 2: While chicken cooks, rinse 1 cup long grain white rice under cold water until clear. In a medium saucepan, combine the rinsed rice with 2 cups water and 1 tsp salt. Bring to a boil over high heat, reduce to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender.
Step 3: Remove rice from heat and stir in 1 tbsp butter, 1/2 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp lime zest. Fluff gently with a fork to combine and serve alongside the seared chicken breasts.