Try this easy, moist chicken dish with a mild lime flavor and a hint of sweetness.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Combine the flour, salt and paprika in a large plastic bag. Sprinkle lime juice over the chicken thighs, then place them in the bag. Shake pieces around until completely coated.

  • Heat the oil in a large skillet over medium-high heat. Add chicken and cook just until browned on each side. Transfer to a baking dish. Mix together the brown sugar and lime zest; sprinkle over the chicken. Pour the chicken broth and white wine into the pan. Sprinkle mint over the top.

  • Bake uncovered for 45 minutes in the preheated oven. Chicken should be cooked through and juices will run clear.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

261 calories; 16.5 g total fat; 43 mg cholesterol; 623 mg sodium. 12.1 g carbohydrates; 12.6 g protein; Full Nutrition

Reviews (251)

Read More Reviews
353 Ratings
  • 5 star values: 225
  • 4 star values: 81
  • 3 star values: 29
  • 2 star values: 10
  • 1 star values: 8
Rating: 5 stars
I used red pepper instead of paprika simply because I didn't have it. I also didn't have the wine or mint but it was still PERFECT. It was spicy sweet and citrus all at the same time. My husband even said it was worth the wait, which is REALLY good. Definitely my new favorite chicken!!! Today I again tried this recipe but with pork chops, STILL AWESOME!! Read More
Rating: 5 stars
I love this recipe the way it was written and my five stars are for that! (If you don't like recipe changes just stop reading now.) However should you go to make one evening and find yourself without any limes try these tweaks: 1 tangerine (or clementine etc.) zested and juiced 1 T jerk seasoning (instead of paprika) 2 T white sugar (instead of brown) 1T red pepper flakes (instead of mint) You'll still get the delicious crunch and citrus zing but with a hint of heat. Read More
Rating: 5 stars
I followed the recipe until the mint. I added cilantro instead. It is awesome! I really like the flavors sweet smoky lemony. Really good! Read More
Rating: 5 stars
this was great. i had thinner chicken breasts so i baked only for 25 minutes instead of 45 and they came out incredibly tender. i threw some broccoli and orange peppers in with the broth and wine too. The orange/yellow peppers really gave it an authentic taste and look. definitely adding my arsenal of recipes. Read More
Rating: 4 stars
It was very good. I made a couple of changes though I replaced the lime with lemon and i put a little more chicken broth and more brown sugar than it called for other than that it was GREAT! A Read More
Rating: 3 stars
Would not make again - mint makes it interesting but in a distracting way. Would make the KEY WEST chicken on the website over this. Read More
Rating: 5 stars
I was not expecting much from this dish but I was very pleased with how it turned out! The sweetness was nice and cut through by the lime and the breading and baking techniques kept the chicken moist. I served this with steamed vegetables and rice and it was an easy weeknight meal. Read More
Rating: 5 stars
My Family loved this. The chicken thighs were so tender and flavorful. I followed the instructions perfectly and they were wonderful! Read More
Rating: 5 stars
Made this pretty much as described though I only had an orange and used that instead! Also put a tiny bit of ginger into the flour/paprika mix (which I made with gluten-free flour being celiac). It was still just fantastic; threw some sliced orange bell pepper into the skillet before popping it into the oven. Delicious and my husband especially liked it. Read More