A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.

  • Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

220 calories; 10.7 g total fat; 84 mg cholesterol; 555 mg sodium. 2.4 g carbohydrates; 27.7 g protein; Full Nutrition

Reviews (2377)

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3548 Ratings
  • 5 star values: 2359
  • 4 star values: 946
  • 3 star values: 184
  • 2 star values: 40
  • 1 star values: 19
Rating: 5 stars
This is almost identical to a recipe that I love. The only difference is that in my recipe you add 1/3 of a cup of chicken broth with the lemon juice to the pan drippings. This helps to add the needed liquid for the sauce. This is a fast delicious recipe that the whole family likes. Read More
Rating: 5 stars
My wife loved this take on a delicious dish. Mince onion garlic and jalepeno add the dry ingredients called for in this dish to form a wet paste. Rub generous amounts under the skin. Outer skin is salted rubbed with some mixture. Broil in oven until skin gets nice and crispy (5-7 min) switch oven to bake 350 until done (approx 40 min). About half way through squeeze lime juice on chicken. Read More
Rating: 3 stars
I will make this easy recipe again but with some changes. I loved the spice mixture but it wasn't enough to adequately cover/rub four breasts so I had make another batch. Also way way WAY too much garlic powder at the end. It overpowered the other flavors especially the lime. I will reduce the amount of garlic powder and double the other ingredients in the future. Read More
Rating: 5 stars
This recipe is five stars as written but to spice it up I doubled the spice mixture increased the cayenne pepper to 1/2 tsp. Right before finishing the "sauce" I added 1/2 cup of chicken broth per another reviewers suggetion a "turn" of margarita mix a splash of tequila 1.5 tbs of honey and let bubble for two plus minutes. Perfect mix of sweet and spice!!! Read More
Rating: 5 stars
Love the spicy little kick this chicken has to offer. I did have to double the butter and lime juice in order to have enough sauce to spoon over the top. I also pounded the brests thinner to avoid that "too chickeny" taste. This is a keeper! Read More
Rating: 4 stars
This was good but needed some help. First of all do cut chicken breasts into pieces & pound thin. Second don't double the lime juice unless you want it sour. Use 3 TBLSP first (juice of one small lime) and then taste-test the sauce then adjust as needed. The sauce also could benefit from a little chicken broth added when you put in the lime juice. Read More
Rating: 5 stars
This recipe just replaced my old Lime Chicken recipe. It was wonderful! So simple and easy too. I fixed the marinade in the morning bumped up the heat-factor a little used fresh cilantro from my garden (made all the difference) and threw it in a bag along with the juice of a couple limes. I marinated it all afternoon and then threw it on the grill. While grilling I coated it with coarse ground pepper and squeezed fresh lime juice on each side. Definitly a keeper! My husband was disappointed he was travelling the next day and couldn't take the leftovers for lunch. Instead I sliced up the cold chicken and served it on a salad. MMMMMMmmmmmm-good! Thanks for the recipe! Read More
Rating: 5 stars
OMG! What can I add to everything that has been said before? I couldn't wait to get on here to review this recipe! Fabulous combination of flavors and just enough spice to get you going. It tasted like a restaurant meal. I didn't change the ingredients at all -- simply doubled the spice rub because I wanted a more intense flavor. I made only the slightest change to the directions - using a foolproof technique I learned with pork chops. I put the spice rub on the chicken about three hours before cooking. Then 30 minutes before cooking I took the chicken out of the fridge and let it "rest." After browning I removed the chicken deglazed the pan with the lime juice returned the breasts for a few minutes then covered the pan turned off the heat and let everything "rest" again for about 10 minutes. The two "resting periods" make pork chops (and chicken breasts) come out both well cooked and very moist and delicious. This is a keeper and I can't wait to make it again!!! Read More
Rating: 2 stars
I'm scratching my head over the glowing reviews. To my palate garlic powder tastes nothing at all like garlic! To me the flavor is plain nasty. I can't understand why anyone would use a fake-tasting product when the real thing is both inexpensive and readily available. If you want to make this dish worlds better mash 3-4 garlic cloves to a paste. Apply to the chicken with the spices. For the sauce mash another clove or two of garlic (or to taste) and replace that awful powder. Infinitely superior fresh and tasty. Try it this way - you won't believe the difference! Read More