Garlic Lime Chicken

Garlic Lime Chicken

4.72 from 7 votes
Course Main Dish
Cuisine Keto, Low-Carb, Paleo
Servings 4 Servings


  • 1/2 teaspoon salt
  • 1/2 teaspoon Pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon thyme
  • 4 boneless skinless chicken breast halves
  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons olive oil
  • 3 tablespoons lime juice
  • 1/3 cup low sodium chicken broth


  • In a small bowl, combine the first 7 ingredients.
  • Sprinkle mixture on both sides of chicken breast halves.
  • In a skillet, heat butter and olive oil together over medium-high heat.
  • Saute chicken until golden brown, about 5 minutes on each side.
  • Remove from skillet and keep warm.
  • Add lime juice and chicken broth to the skillet, whisking up all of the browned bits from the bottom of the pan.
  • Cook until the sauce has reduced slightly.
  • Return chicken to the skillet to thoroughly coat with the sauce; serve.


Nutritional Information: Per Serving: 343 Calories; 11g Fat; 55g Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol; 612mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat. LC
SERVING SUGGESTION: Steamed green beans and Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” until tender; drain; salt and pepper to taste and fluff with a fork).
SERVING SUGGESTION: Serve brown rice instead of Cauli-rice. KOSHER: Use all oil instead of butter and oil.
Variations of Garlic Lime Chicken:
Tex Mex Top with cilantro, avocado, tomato, and red onion. Serve with black beans, whole wheat tortillas, and a large salad.
Capers Verison Use 4 tablespoons lemon juice instead of lime juice. Top with capers and parsley.
Tried this recipe?Let us know how it was!

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14 Responses

  1. 5 stars
    Thank you so much for reposting this recipe! This is my family’s favorite and we eat it 3-4 times per week. No changes or adjustments needed, it is perfect just the way it is!

  2. 5 stars
    My sister introduced me to this recipe. She, a friend, and I cook together on GoogleMeet on Sunday evenings and then we sit down “together” to eat even though we are in Idaho, Texas, and Wyoming. I’m just learning how to cook and the recipe was simple, even for me. My sister sent the spice mixture to me in the mail. She makes it in quantity and keeps it in an old spice jar that she labels for this recipe. It was delicious! It gave me more confidence in the kitchen. I can’t wait to try it on my own, next.

  3. 5 stars
    An oldie but goodie. This recipe’s page in my paper book tells quite the story! After a while, I did finally memorize it. This is one meal (along with the Cajun Chicken) that I know will leave no leftovers at all.

    1. You can but it could dry out. I’d make with boneless skinless chicken thighs instead if you’re going to make hours ahead of time–less likely to dry out. 🙂

  4. I only have regular chicken broth. How much would you cut the salt in the spice mixture to compensate? Thanks.

    1. Hi Olive, Leanne recommends cutting the salt in the recipe to 1/4 teaspoon if using regular chicken broth. Be sure to let us know how you like the recipes – it’s definitely a fan favorite!

  5. Have been making this and sharing it since 2004. It works with shrimp and soy curls. Chicken broth and veggie broth. Easy. Mix the spices ahead of time makes it even simpler. Great recipe.

  6. 5 stars
    Thank you. Leanne, for posting this recipe! We are in the middle of moving and my Saving Dinner books are no where to be found (probably in storage). Love you and your recipes!

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