This Lime-Sauced Chicken is a quick, elegant weeknight dinner that balances bright citrus notes with the subtle sweetness of apple cider. The key to this dish is the velvety sauce, thickened with cornstarch and enriched with chicken bouillon, which clings beautifully to the seared chicken breasts. The addition of fresh lime zest and juice adds a refreshing pop of acidity that cuts through the richness of the meat. It’s a simple yet sophisticated meal that comes together in under 30 minutes, making it ideal for busy evenings. The combination of texturesâÂÂtender chicken, smooth sauce, and crisp lime garnishâÂÂcreates a satisfying dining experience. Serve over rice or with steamed vegetables for a complete, balanced meal that feels both comforting and special.
Lime-Sauced Chicken
Description
This Lime-Sauced Chicken is a quick, elegant weeknight dinner that balances bright citrus notes with the subtle sweetness of apple cider. The key to this dish is the velvety sauce, thickened with cornstarch and enriched with chicken bouillon, which clings beautifully to the seared chicken breasts. The addition of fresh lime zest and juice adds a refreshing pop of acidity that cuts through the richness of the meat. It&# 226;ÂÂs a simple yet sophisticated meal that comes together in under 30 minutes, making it ideal for busy evenings. The combination of texturesâÂÂtender chicken, smooth sauce, and crisp lime garnishâÂÂcreates a satisfying dining experience. Serve over rice or with steamed vegetables for a complete, balanced meal that feels both comforting and special.Ingredients
Directions
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Spray a large skillet with cooking spray and preheat over medium heat.
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Add boneless, skinless chicken breast halves to the skillet.
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Cook chicken for 8-10 minutes, turning occasionally, until browned on all sides and no longer pink inside.
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Remove chicken from the skillet and keep warm.
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Using a vegetable peeler, remove strips of zest from the lime, avoiding the white pith.
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Cut the lime zest into thin strips and set aside for garnish.
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Squeeze the lime to extract 1 tablespoon of fresh juice.
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In a small bowl, whisk together the lime juice, apple juice, cornstarch, and chicken bouillon granules until smooth.
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Pour the sauce mixture into the hot skillet with the chicken drippings.
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Cook and stir the sauce constantly until it thickens and begins to bubble.
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Continue to cook and stir for 2 more minutes to ensure the cornstarch flavor is cooked out.
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Cut the cooked chicken breasts into 1-inch diagonal slices.
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Spoon the hot sauce over the sliced chicken on serving plates.
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Garnish with the reserved lime zest strips.
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Serve immediately with the remaining sauce on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 13.3kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 3.6g2%
- Dietary Fiber 0.4g2%
- Sugars 0.1g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain the sauce's texture.
Substitutions: If fresh limes are unavailable, bottled lime juice can be used, but fresh zest is recommended for the best aroma. You can substitute apple cider with orange juice for a different citrus profile.
Tips: To prevent lumps in the sauce, ensure the cornstarch is fully dissolved in the cold liquid before adding it to the hot pan. Do not let the sauce boil vigorously after thickening, as this can cause it to break or become too thick.
Variations: Add diced bell peppers or onions to the skillet with the chicken for extra vegetables. For a spicy kick, add a pinch of red pepper flakes to the sauce.
