Lime-Infused Chicken Breast with Creamy Herb Butter Sauce
This delectable recipe features skinless chicken breasts bathed in a rich and zesty lime-infused butter sauce, creating a perfect harmony of flavors. The bright acidity of the lime combined with the creaminess of butter and fresh herbs transforms a simple chicken dish into an elegant meal. Ideal for impressing guests or enjoying a special family dinner, this recipe is not only easy to prepare but also showcases your culinary skill. Serve it with a side of roasted vegetables or a fresh salad for a complete and satisfying meal.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
skinless chicken breasts
3 (halved, about 2 pounds)
kosher salt
1/2 teaspoon
fresh ground black pepper
1/2 teaspoon
vegetable oil
1/3 cup
lime
1 (juice only)
unsalted butter
1/2 cup
minced fresh chives
1 teaspoon (fresh)
dried dill weed
1/2 teaspoon
Instructions
1
Season the chicken breasts generously with salt and fresh ground black pepper on both sides.
2
In a large skillet, heat the vegetable oil over medium heat until hot but not smoking.
3
Carefully place the seasoned chicken breasts in the skillet and cook until they are lightly browned, about 3 minutes on each side.
4
Once browned, reduce the heat to low, cover the skillet, and let the chicken cook for an additional 10 minutes or until the chicken is cooked through and fork-tender.
5
Remove the chicken from the skillet and transfer it to a warm serving platter, covering it loosely to retain heat.
6
Carefully drain the excess oil from the skillet, leaving behind any flavorful bits.
7
Add the fresh lime juice to the skillet and cook over low heat, stirring occasionally, until the juice begins to bubble, approximately 1 minute.
8
Gradually add the unsalted butter, one tablespoon at a time, stirring continuously until the butter melts, becomes opaque, and forms a thickened sauce.
9
Remove the skillet from heat and stir in the minced fresh chives and dried dill weed, ensuring an even distribution.
10
Spoon the luscious lime butter sauce generously over the warm chicken breasts on the serving platter.
11
For an eye-catching presentation, garnish the dish with quartered lime slices and a sprinkle of fresh parsley, then serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein used in this recipe is skinless chicken breasts.
How many chicken breasts are required?
You will need 3 chicken breasts, halved, which equals about 2 pounds.
How should the chicken be seasoned?
Season the chicken breasts generously with kosher salt and fresh ground black pepper on both sides.
What type of oil is used for cooking?
Vegetable oil is used to sear the chicken in a large skillet.
How long do I brown the chicken?
Cook the chicken for about 3 minutes on each side until lightly browned.
What is the heat setting for searing the chicken?
Heat the vegetable oil over medium heat until hot but not smoking.
How long does the chicken cook after browning?
After reducing the heat to low and covering the skillet, let it cook for an additional 10 minutes.
How can I tell when the chicken is finished cooking?
The chicken should be cooked through and fork-tender.
What should I do with the chicken once it is cooked?
Transfer it to a warm serving platter and cover it loosely to retain heat.
Do I keep all the oil in the skillet for the sauce?
No, carefully drain the excess oil but leave behind any flavorful bits.
What is the first step in making the sauce?
Add fresh lime juice to the skillet and cook over low heat for approximately 1 minute.
How much lime juice is needed?
The recipe calls for the juice of one lime.
How is the butter added to the sauce?
Gradually add the unsalted butter one tablespoon at a time, stirring continuously.
What type of butter should I use?
The recipe specifies using 1/2 cup of unsalted butter.
What is the desired consistency of the butter sauce?
The butter should melt and become opaque, forming a thickened sauce.
Which fresh herb is mixed into the sauce?
Minced fresh chives are stirred into the sauce after it is removed from the heat.
Which dried herb is used?
The recipe uses 1/2 teaspoon of dried dill weed.
When do I add the herbs to the sauce?
Add the chives and dried dill weed after removing the skillet from the heat.
How is the sauce served?
Spoon the lime butter sauce generously over the warm chicken breasts.
What are the garnish recommendations?
Garnish with quartered lime slices and a sprinkle of fresh parsley.
What are some suggested side dishes?
Serve with a side of roasted vegetables or a fresh salad.
How many ingredients are in this recipe?
There are 8 main ingredients used in this dish.
Is this recipe suitable for guests?
Yes, it is described as an elegant meal ideal for impressing guests.
How difficult is this recipe to prepare?
The recipe is described as easy to prepare and quick to make.
Should the skillet be covered while cooking the chicken?
Yes, cover the skillet after browning and reducing the heat to low.
What is the flavor profile of the sauce?
It is a rich, zesty, and creamy sauce with bright acidity from the lime and fresh herbs.
Can I use salt other than kosher salt?
While the recipe suggests kosher salt, you can use other types of salt adjusted to taste.
How much chive is required?
The recipe requires 1 teaspoon of minced fresh chives.
Why should I drain the excess oil?
Draining the oil allows the sauce to be based on the lime juice and butter rather than being greasy.
When should the dish be served?
It should be served immediately after garnishing for the best experience.