Chicken Breasts with Lime Sauce
Thin, breaded chicken breasts topped with a flavorful lime-butter sauce. Pounding the breasts doesn't take long and the resulting tender chicken is worth it.
Thin, breaded chicken breasts topped with a flavorful lime-butter sauce. Pounding the breasts doesn't take long and the resulting tender chicken is worth it.
This is the original contributor of the recipe (although my handle has changed). I had not used this recipe in years and decided to see if it was still here. I have to say I was rather shocked at the amount of butter myself! I took a reviewer's suggestion and substituted chicken broth for half of it, and that was great. Maybe you could even do 3/4 broth. My kids love this kind of chicken and its easy to leave the sauce off for picky ones. Enjoy!Read More
This was good, but not what I expected. The sauce is basically just butter with some dill and a tiny bit of lime juice. The recipe says (after removing cooked chicken to a platter) to drain grease from the skillet---there is none left! Two tablespoons of olive oil get soaked up pretty quickly by the breaded chicken! The lime juice sizzles and almost immediately evaporates (in the form of steam) before you can add the butter. So you end up with dill flavored butter--not a bad thing, but not quite what I was hoping for.Read More
This is the original contributor of the recipe (although my handle has changed). I had not used this recipe in years and decided to see if it was still here. I have to say I was rather shocked at the amount of butter myself! I took a reviewer's suggestion and substituted chicken broth for half of it, and that was great. Maybe you could even do 3/4 broth. My kids love this kind of chicken and its easy to leave the sauce off for picky ones. Enjoy!
I made this last night--it was a huge hit at my house. The sauce is excellent--tangy, zesty, summery, and creamy--it's a refreshing change! Because the breasts are breaded, they soak up the savory flavor. *Hint*: I substituted italian-seasoned/garlic bread crumbs and two stalkes of freshly chopped green onions for the plain bread crumbs and chives, which tasted scrumptious! This dish also reheats great!
Delicious, but greasy. After frying the chicken in oil, and then adding a butter sauce this dish was too greasy. However, it tasted great! Next time I'm going to try grilling my chicken and then pouring the sauce over to cut out some of the grease. Yum!
I would give this 5 stars the way I made it. After reading all the reviews, I changed things up a bit. I cooked the chicken as according to the recipe, although I seasoned with pepper before breading. For the sauce: first, I deglazed the pan (there were burnt parts of the breading, and NOTHING to drain), and got that clean. Then, I added about 1/3 cup chicken broth and 3 tablespoons of butter, got that boiling and reduced it a bit. Then added 2 tablespoons of lime juice (not from a lime), then chives, and the dill. Prior to making the sauce, I mixed some flour with some water, made about a tablespoon's worth of the flour paste to thicken the sauce. I added that last, and let it all boil for like a minute. Then, I put the chicken back in and served. Nice thick TASTY sauce. Not too limey. The dill flavor came out nicely. It all blended SO well. YUM! Will definitely make again.
We loved this: Even the kids ate everything. My teen-aged daughter loves chicken piccata and she said she liked this even more. Very easy to prepare. The one change I made was to forego breading and just pounded the breasts. Used bottled lime juice as I didn't have any fresh ones.
This was good, but not what I expected. The sauce is basically just butter with some dill and a tiny bit of lime juice. The recipe says (after removing cooked chicken to a platter) to drain grease from the skillet---there is none left! Two tablespoons of olive oil get soaked up pretty quickly by the breaded chicken! The lime juice sizzles and almost immediately evaporates (in the form of steam) before you can add the butter. So you end up with dill flavored butter--not a bad thing, but not quite what I was hoping for.
the chicken was excellent, but i've gotta go with queenmab on the sauce - way way WAY too much butter! it overpowered everything, including the lime - which isn't easy to do! i subbed saltine cracker crumbs for the bread crumbs - just the right amount of salt built in! will make again, but will play with sauce - i think i'll knock back the butter to two tablespoons and add 3 tblsp of honey to soften the lime. not bad but needs work.
I made this last night for my husband who is not real fond of chicken. Well, he absolutely LOVED this recipe. I had several key limes so used three of them and oh was it good!! I too am watching my weight but I will not change this recipe - I would suggest you use a little more lime juice. I served it with spicy yellow rice and my husband loved that too. It is definitely a keeper and he wants it again next week!
WOW! WHAT A REFRESHING DISH. I prepared our dinner updated for 6 with 4 guests with side dishes of Balsamic Rice. An Orange Mixed Greens salad with Olive Oil and a ginger vinegar salad dressing Chicken Breast was a winner, our guests proclaimed.Grandma Jewel
This recipe came to me as the recipe of the day, and I made it for my boyfriend and my roomate and they both loved it. In fact, the following week they asked me to make it again, and I did because I loved it too. This recipe is quick and easy and tastes great with a ceasar salad and some couscous served on the side!
My family loves this recipe! Instead of using Chicken Breasts I used Chicken tenders. It worked very well. Made it kind of like chicken strips.
First time I made this, I fried the chicken in the olive oil. We found it too greasy. The next time I made this recipe, I followed the recipe completely except I baked the chicken in the oven for about 10 minutes @ 350. After the chicken was cooked, I melted the butter, but only 3 tbsp & squeezed the lime and then drizzled it over the cooked chicken breasts. As a final touch, I sprinkled the herbs on the chicken. Much better and not nearly as greasy. Very tasty and the lime flavour was wonderful.
This was absolutely delicious, but I did change a few things. First I used full boneless breasts and baked them (instead of frying) at 400 degrees for 20 minutes I sprayed the tops with PAM Olive Oil to brown the tops. Secondly, I used 1/2 of the lime juice and (like many others) used only used 3 tbsp. of butter in the sauce. It was great. I paired the dish with couscous cooked in lime juice (1 lime) and chicken stock. I mixed in honey (2 tbsp) and fresh mint from the garden. My 9 year old said it was "crazy good".
Excellent, tho’ I didn’t follow the recipe precisely. Hubs and I try to watch carbs where we can, so I coated the chicken breasts in almond flour rather than bread crumbs. (I’m relatively new to this but it’s delicious!) Not called for in the recipe, but I seasoned the chicken as well as the flour well, with salt, pepper and garlic powder. Lemon juice was more compatible than lime with what I was serving with the chicken, and I deglazed the pan with some white wine in addition to the juice. Reduce that to just a couple/few tablespoons (for 2 servings), then over low heat swirl in the butter (little by little or your sauce will break) for a luxurious sauce. Couldn’t ask for a lovelier, more inviting presentation or a more delicious entrée.
WOW...Refreshing and tasty dish!!! I love the lime in this. I've don't think I've ever had the combination of chicken and lime in a dish..didn't know what I was missing. I did scale the recipe down to 2 servings (to try out) and doubled the sauce. Will make this again!
This recipe was wonderful! My husband always loves when I try something different. We both loved the citrus taste. I cooked the chicken breasts partially in a skillet until brown, then transfered to the oven to cook for 20-25 minutes on 250 degrees. In a separate pan, I sauteed mushrooms, onions and a pepper. After they were brown, I began the lime sauce. Just before serving, I transfered mushrooms, onions and peppers to sauce and served over chicken. Absolutely Wonderful!! Thanks for a GREAT Meal!!!!
For those of you who love the flavor of cilantro, subtitute 1 1/2 teaspoons chopped fresh cilantro for the dried dill. Yum! Definitely reduce the butter ;-) I used panko crumbs instead of bread crumbs. Another yum! Thanks for the recipe idea, SMLUCY!
I exchanged some of the butter for chicken broth, and the result wasn't so good. I also turned down the heat before I added the lime juice so as not to have it evaporate, but it still didn't have much flavor. This recipe was ok to be honest, but I had really high hopes for it.
Just made this tonight and it was wonderful! I love lime and was so happy to find a recipe for chicken with lime that didn't include garlic or curry! I didn't have any chives, fresh or otherwise, so I used cilantro and I cut the butter in half and tripled the lime juice! Marvelous! I'll be adding this as one of my "regular" menus
For flavor I suppose this gets 3 stars, but this is not chicken with lime sauce. This is chicken with lime butter. Not sure why a person would go to the trouble of fixing the chicken in healthy olive oil, and then pour a large amount of greasy, high fat, butter over it. Lime and a few herbs added to butter, do not a sauce make.
I thought this was very flavorful. But I agree that frying it, and then pouring a butter sauce on it, is by far too much grease. I even halfed the butter, and used chicken stock for the rest. I think next time I will brown the chicken in the pan for a few, but finish baking it. Then top with sauce. My husband thought it was very good. If you do fry, I suggest serving this a light side, such as a baked potato, or a salad. I ended up doing a creamy orzo dish, and thought it was too much. Try this chicken though, can be well adapted to your taste, and is a great addition to the recipe box!
This is a great recipe. It was flavourful AND easy. I served mine w/ quinoa on the side and they went together nicely. I'm reducing the butter next time but only so I can look my weight loss coach in the eye. Thank you.
This recipe turned out great. I used lemon instead of lime because that's all I had. That substitution worked just fine. I agree w/ other reviewers who say it's greasy. Next time I will bake my chicken at 425 for about 25 minutes, and then use the sauce over it. I used 3 tablespoons of butter and it was great.
The chicken was good, I baked mine at 425 for 25 minutes. I dipped my chicken in olive oil and lime juice and added some lime zest to the bread crumbs. I did not care for the lime sauce but my husband and daughter liked it.
My husband loved this. I didn't have the fresh chives or dried dill weed so I just put in some Herbs de Provence and he said it was the best chicken ever and we eat chicken a lot!
Wow, what a great sauce. Use less butter and/or more lime juice. I think I'm going to try it on baked fish. Thank you so much for this recipe. UPDATE:Used this sauce with baked fish...so incredible. Still using less better for health reasons.
This was very very delicious. i will most certainly make it again. Pounding the chicken was the way to go. They flattened out so much, since i was just making this for two i was able to cut them in half and have enough for lunch the next day. You have earned 5 stars!!
This recipe turned out really good. I used cornbread crumbs and served it over rice with some fresh veggies on the side.
I didn't change anything and it was fabulous
This was delicious! I used crushed Ritz crackers in lieu of bread crumbs and waaaaay less butter (actually, margarine) than called for, and it came out perfect! Just tangy enough--a nice, light citrus flavor. Mmmm!
Awesome! Family loved it! I seasoned bread crumbs with salt & pepper and added about 1 tsp honey to the sauce (it was too bitter for my liking), but other than that it was fabulous! Served it with brown rice and veggie mix. Definitely not a recipe that you'd want to serve with a heavy side dish. Although it's definitely high in fat, it's also amazing in flavour. I'll be coming back to this one!
We thought the dish was excellent. Some reviewers cautioned that it was too greasy, but we didn't think that at all. After cooking the chicken, I poured out all the oil as suggested. The lime juice, which I doubled, immediately started boiling, so I continued on with the recipe as written. Instead of pounding the chicken, I used a needling device. The resulting chicken was tender enough to cut with a fork. Served with Company Couscous also on this site.
We really liked this and didn't find it greasy. We added more chives and appreciated the nice subtle hint of lime.
I love this recipe! Definitely one of my fave and will now be one of the regulars at home. My kids couldn't stop raving about it and was even boasting to their dad that he missed a really great lunch! I have to agree with one of the reviewer that you have to watch the heat. The outside of the chicken might look brown, crisp and all ready but inside it might still be undercook. I had some parts of the chicken breast that are thin so that's cooked through and through. While, the thick parts, I cooked in the oven for another 3-5 minutes (350 F). Came out juicy and really beautiful. The sauce, you'll have to go by taste. If it's big on the sour side, then add some salt. The greasy part might also be true because I only used 3 tbsp butter and it's already more than enough. If you're not happy with just the lime sauce, you can have gravy with this chicken. The star of this recipe is the chix so just be creative if you're bored by the original sauce. For me, I think it's simple, tasty, and pretty. For a mother like me, recipes like this make life soooooo easy, so it's a five star for me.
Quite good, if a bit fattier than it needs to be. I used less butter and added a little plain yogurt - that was still tasty.
Very tasty and easy to make. I also add seasoning like garlic salt and black pepper to the breadcrumbs to add more flavour.
I thought this was good, I did make a change, I baked the chicken for about 30 minutes at 350 instead of frying..I did coat the pan with Pam.. then just made the sauce on the stove turned out great and saved a few calories...
Fast, easy and delicious. The lime juice gives a slight tang that makes this recipe really special. It is going into my Family Favorites file!
My family enjoyed this meal. I liked the lime in the sauce, but it was too buttery for me. Next time I might just spritz the chicken with some lime juice. My mother loved the sauce.
What an awesome flavor. The chicken is easy to prepare and the sauce comes together quickly and flawlessly. I doubled the sauce as I like to serve chicken with rice and we love to have enough to pour. Only change I made was the 1/2 the butter (a little less) and use chicken stock for the rest of the juice.
Absolutely delicious!! Pounding out the breasts made them so tender. The only thing I'll change next time is reduce the butter--couldn't taste the lime juice enough, but a nice easy and yummy supper-the family all loved it.
AMAZING! The best chicken breast I have ever had. I am not that fond of chicken breast but this was so moist and tender and the lime sauce was the perfect touch. All the others are going in the trasH. This is the new favorite. I did add a little flour to the sauce to make it a little thicker but either way I'm sure is good.
The sauce is scrumptious! I dipped my chicken in flour, then egg, then breadcrumbs, browned it in the olive oil then trasferred it to a cookie sheet & baked it in the oven on 350 for 20 min. I used 2 limes, 1/2 the amount of butter & some chicken broth when making the sauce, as suggested by others. I will definately make this dish again! Thanks!
YUM! We loved this dish. My husband really enjoyed it and had to resist a second big helping. I used Ritz cracker crumbs like someone before me. thanks for that idea since I didn't have any bread crumbs either. I served it with angel hair pasta and asparagus and it made a great meal! Thanks for this great recipe.
After I had pounded the chicken breasts, my husband called to say he would be late, so I marinated them in add'l lime juice until he got home. We love lime and we loved this recipe! Even before the dishes were washed, husband wanted to know when we could have this again.
Wonderful! Took the suggestion to make the sauce with 1/2cup chicken broth and 2tbsp of butter. Used onions instead of chives and the sauce was amazing! Will make more sauce next time...it ran out before the chicken did. Thank you!
Very good. Also used this recipe for talapia. Thanks
This recipe was delicious. I made it for my husband and daughter and son-in-law and they all raved about how good it tasted. Needless to say it was completely gone. I did use half the butter and the sauce was light and tasty. I recommend it highly.
Unfortunately, we lost 7 chicken breast on this recipe as nobody would finish eating it :( I was initially intrigued by the lime idea but worried about the butter. This is essentially chicken with flavored butter on it; not very good at all.
My family loved this recipe. I made it last week and it was requested again tonight. I cut the butter in half and added a couple of tablespoons of honey - made the glaze a little sweeter and it coated the chicken better as well. Great tip on letting the chicken sit on a cooling rack for 10 minutes before frying! That seems to make a big difference.
I loved it, but I did make some changes. I used chicken tenders and pounded them a bit. I used Italian bread crumbs to cover the chicken. I used the juice of 2 limes. Only 2 TBSP butter and no chives or dill but used 1/2c. wine and 1/2 c. chicken broth and onion in strips. I am going to post a custom version, but I loved it. I think I will double the liquid next time to make more sauce.
This was awesome! Even my husband loved it and he is a very picky eater. I used chicken cutlets and Adobo Lemon Pepper seasoning. Since I did not have eggs on hand I poured a little zesty italian salad dressing over the chicken before coating it with the bread crumbs. The lime butter sauce was delicious and the chicken was nice and crispy yet tender. This will be a family favorite for sure.
This is excellent. I did use all fresh herbs and more than one lime but other than that, I didn't change anything. My husband loved it and it will definitely be a do-over.
12-28-11: This is close to a '5'. Letting the chicken dry on a rack for 10 minutes after breading worked very well.
Very delicious! I used bottled lime juice because that's what I had on hand.It was great!!! Thanks Suzan !
This recipe is perfect as is. My husband and 17-year-old son would eat it every day if they could. Wonderful flavor! The key is heating the lime first, because I forgot once and put the butter in first - it was not as flavorful.
I got this recipe in the recipe for the day email and thought it sounded pretty good. Not a big fan of Dill weed but together with the Lime and butter it really complimented each other. I let the butter carmelize a bit and used green onion instead of chives. The whole family loved it and my daughter said she could never eat chicken any other way..LOL I will definately be making this again. PS: If you drain the chicken onto a papertowel while making the sauce it won't be greasy.
Loved this. Will make again. We are gluten free in our house. So I used a gluten free mix of "bread" crumbs. Because it was corn based, the chicken has a sort of cornmeal type outside. This worked for us, but when I make this again, I will exclude the breading/breadcrumb aspect and just pan fry the chicken breasts plain.
Excellent flavor. I have a few changes...cut butter to 2 TBLS and added a heaping TBLS of instant bullion plus 1/2 cup of water (maybe more) and lime juice. then I thickened with a little cornstarch for a perfect sauce. Definiately an easy and impressive dish for a "company coming" dinner
I give this a FIVE STAR!! It is very good and refreshing.. before I started making it I read a lot of the reviews and the main thing was about the sauce and too much butter AKA there was a butter taste.. So what I did was added more lime untill i found it to be more of a lime taste then a butter. Not only did I do that I also squeezed a bit of lime over the chicken once it was done so that the lime could really sink into the bread crumbs. It was a family hit!!
Just ok. I will not be making this again.
Very tasty. I graded the a little bit of the lime to give it that extra zesty citrus flavor and it was awesome. The family liked it and we are adding it to our rotation. Easy to make. I just sliced the chicken breasts in half instead of pounding them, works just fine that way. Doesn't make a lot of sauce but it worked out.
Loved this recipe. I have made it twice. I mix in a little panko with regular bread crumbs for more crispyness. The first time making it I made a single chicken breast and cooked the chicken in the lime sauce for a few minutes because the chicken wasn't quite done and I actually liked it that way better, it gave it more lime flavor. The second time making it I wished there was more lime flavor and less butter.
This has a lot of potential but for our tastes, the lime/dill combo didn't work nor did it produce enough sauce to be nicely drizzled over all 4 breasts. If I make again, I'll swap out the lime for lemon and use fresh dill. Could easily be made with cilantro and mexican beer (without dill) for a more Mexican twist.
We really enjoyed this recipe. I did take hints from previous reviewers and: - I pounded the breast till they were a cm thick. - Used crushed crackers as the crumb. In this case half rye and half salted seasame crackers. - I added seasoning to the crumb, in my case onion powder and caynne powder. - I used chicken stock in the sauce. I also added chopped chili peppers to the sauce along with some soy, lime pepper and a little cornflour. This is on the repeat list.
not easy to make quickly, and wasn't very good
This is one of my fav recipes. I cook it at least twice a month. I fry my chicken just till golden brown then put in a oven dish. Make the lime sauce and pour it on top. I cover the chicken with tinfoil and put in the oven till cooked through. So yummy!
I liked the recipe a lot as did my husband.
I can only say this was just okay. My hubby and I both did not thing it to be very good. Thanks though for the recipe.
Very flavorful! I used only 4 tablespoons of butter and left everything else the same.
Very good dish a little on the greasy side, be sure to cook chicken at least 15 minutes until fully cooked. Then add your sauce over the top. Recipe is not very clear.
Really enjoyed this recipe! It was easy and I had all of the ingredients on hand. Instead of bread crumbs, I used almond meal to make it more paleo friendly. I also doubled the lime juice and used only 3 T. butter. I added the chicken stock, as others suggested too. Delicious! Mybwhole family liked it! Thanks for sharing it!
This was absolutely DELICIOUS! My very picky boyfriend ate until he was about to burst. I used the recipe for the lime sauce (minus the butter and sub some chicken broth) to marinate the flattened chicken in. Really made everything explode with flavor.
Good. Add capers. Similar to picatta but with a twist.
Please remember to pound out the chicken and roll it for thin pieces. Without doing this, your chicken would not be cooked in 3-5 minutes as suggested. The lime butter sauce is a nice taste :) *I was out of chives, but will make it again with it!
I used the broth instead of butter as suggested by the author. The chicken tasted very "limey". I am still working on modifying this recipe.
Family loved this.
This is the most amazing chicken dish I've ever tasted! My mom always begs me to make it for the family! It's now a family-wide favorite dish! Thank you so much!
We really liked this one a lot...the only reason I didn't give 5 stars is I did change up the sauce a bit. I didn't use quite as much butter and added a little chicken broth and thickened it some. But the presentation was gorgeous...I loved the green of the chives and the dill. It was really easy to make this and admittedly I didn't want to cook....
Liked this a lot. I seasoned the bread crumbs with a little salt & pepper and garlic powder, and substituted 3 tbsps of chicken broth for 1/2 of the butter (as suggested by others). I also used 2 tbsp bottled lime juice instead of the fresh lime and dry chives as I didn't have fresh. Very yummy.
This recipe turn out very good. I did make a couple changes though. I used only 1 tablespoon of butter and substituted the rest for chicken broth which in turn made the sauce more watery than intended. The flavor was still good though. Maybe next time I will try to thicken it a bit with corn starch. I didn't have any chives so I omitted those. I could barely taste the dill so next time I will add a little more.
my husband loved this change from boring old seasoned chicken breast.
This is one of the best chicken recipes I have ever tried, and it is all thanks to the sauce, yum! I used Italian bread crumbs and served with asparagus. My husband said I could make this one anytime, thanks!
Totally fantastically finger-licking delicious, but agree with others--less butter! I didn't have chives or dill weed so I chopped up cilantro and 1 large mint leaf... my 3 year old kid who isn't fond of chicken any more gobbled it up and asked for seconds.
DELICIOUS! Very easy recipe and quite delicious. I didn't have a mallet-type meat tenderizer to pound the breasts thinner so I just used more olive oil and cooked them in the pan longer. I pulled the chicken out & squeezed the lime juice right into the pan, added the rest of the sauce ingredients and voile! I used dried chives and it turned out great anyways. Served this with Black Bean Cous-Cous Salad (from this site) and the cilantro & lime in that salad was VERY complimentary to this chicken. My dad stopped by for a visit, had a taste & asked for the recipe, he loved it too! This will be a staple recipe of mine.
i used only 2 tablespoons of butter, 2 limes, dill and chicken stock to make the sauce. I also lightly dusted the chicken with seasoned flour and quickly browned it in 2 tablespoons of oil. I returned the chicken to the pan after the sauce was done to finish off the cooking. The flour also helped to thicken the sauce. My husband really liked it. My 2 year old did not. i think it will taste even better tomorrow after the flavors meld together. Tastes even better the next day. The sauce mellows out. My 2 yr old loved it the next day when the lime flavor wasn't as strong.
Turned out great. My revisions: Instead of butter, I used olive oil, mixed with with some lime juice, chopped cilantro, chopped green onions/chives. Placed that on top of the chicken before serving. My BF loved it, he said he like the seasoning, and couldn't believe it was healthy!
So simple, so tasty, so fast!!
Amazing recipe. I used tree limes instead of one because i just didnt think one lime would be enough! Three limes wasnt over kill. The dill weed was just perfect. I also used whole chicken breast and pounded them, which made a massive chicken breast but good to go. Easy prep, easy cook, and easy clean up. Will definitely do this again!
This turned out ok - I actually liked it more than I thought I would, but I think the sauce left a little to be desired. I used egg whites and soft, fresh bread crumbs, one tbsp oil, and replaced the dill with more chives. The sauce was a little too greasy, but it tasted ok. I might use this as a stepping stone, maybe add some wine next time. I think this recipe definitely has potential.
Twas a little bit oily and a tad bland for my taste Roger enjoyed this dish. Must have been very hungry
This is a great recipe under 30 minutes to prep and cook if you want a fast dinner. There wasn't a lot of flavor to the sauce. I did use 2 limes instead of 1 to override all the butter. Overall, it was good but not great.
I made extra sauce and used the chicken broth as suggested. We enjoyed this recipe. Made it with basmati brown rice and broccoli.
I made this and did not change the recipe at all. I think the chicken could have used some salt and pepper. I would make this again but would tweak it to make it a bit more lively.
SO fast and by far the easiest recipe. Delicious!
I thought this was very good, and my boyfriend thought it was EXCELLENT. I have been asked to "add it to the rotation." I substituted chicken broth for some of the butter, as suggested. And I used panko bread crumbs and added salt, parsley, cumin, and pepper.
Just watch out that the temperature of the pan is not too hot when adding the lime because it can evaporate. I would use more lime and add some pepper but it was a great lite summery type of dish. I also used panko instead of regular bread crumbs.
Instead of pounding the chicken breasts out and frying them, I breaded and baked them, using seasoned bread crumbs. I melted the butter, added lime juice, dill, and chives and poured over the top of the chicken after it came out of the oven. Delicious!
Loves the sauce!!!!!