Chicken with Lime Butter Recipe - Allrecipes.com
Chicken with Lime Butter Recipe
  • READY IN 30 mins

Chicken with Lime Butter

Recipe by  

"This chicken is so easy, and very tasty too."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    25 mins
  • READY IN

    30 mins

Directions

  1. Heat oil in a large heavy skillet over medium high heat. Season chicken breasts with salt and pepper. Cook until lightly browned, about 3 minutes on each side. Cover, and reduce heat to low. Cook until no longer pink, and juices run clear, about 10 minutes. Remove chicken from pan, and keep warm.
  2. Drain excess oil from pan. Stir in lime juice, and cook over low heat until it begins to bubble. Stir in butter, 1 tablespoon at a time. Continue stirring until butter becomes opaque, and sauce thickens. Remove from heat, and stir in dill weed. Spoon sauce over chicken, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 07, 2005

I have had this recipe for years, but have modified it slightly in much the same way as other reviewers. I cut the chicken breasts into smaller pieces, use half a stick of butter, use about a tablespoon of fresh dill and some chopped fresh chives or scallions, and I add just a little flour to thicken the sauce. This goes great with Uncle Ben's original wild rice and corn. I love this because it is so easy to make that I can prep and cook while still keeping an eye on the kids!

 
Most Helpful Critical Review
Nov 08, 2005

This was a good, very quick, basic dish...but I did change it up a little. I cooked 2 chicken breasts as instructed and when I went to make the sauce, I added 2 cloves of garlic which worked really well with the lime. I also added the zest of about half the lime. It's important to note that while I only used 2 chicken breasts, I made the full amount of sauce, and it was perfect. As suggested by other reviewers, I did not use a 1/2 cup of butter but rather about 3-4 tbsp. The lime zest was not necessary as DH and I found that the lime flavour was just too intense and the lime juice is quite enough. A good recipe, but I would definitely add the garlic!

 

80 Ratings

Mar 25, 2003

This dish was yummy but the 1st time I made it, I thought there was way too much butter in it. The butter almost overpowered the lime flavor. Next time I used only half the amount called for and it was just as good or better. This sauce is also really good on cooked carrots.

 
Jun 16, 2003

I used less butter, more lime juice and it still worked great! Yummy!

 
Oct 20, 2005

Yum! We loved this! I did change it a bit - cut the chicken breast halves into quarters, cooked them in just a little butter in a nonstick skillet (no vegetable oil). Used 3 tbsp butter for the sauce, not half a cup, and used ground ginger instead of dill weed. Served with rice and fresh asparagus. The chicken was moist and the sauce was perfect! I'll definitely make this again.

 
Jul 14, 2005

Wow. I'm a pretty novice cook and a snobby foodie, I've *never* been able to successfully cook chicken. With this recipe's simple directions, the chicken came out tender and juicy. After cooking I put the chicken on a plate and put it in the microwave to keep warm. I used the juice of 1 small-ish lemon and about 3-4 pats of butter for 3 chicken breasts. I loved the tartness, but I'm not partial to dill so I may substitue with something else (someone's suggestion of cilantro sounds delicious!)

 
Jan 30, 2003

My family thought this was great. I used less butter that suggested, and it was still good.

 
Jul 14, 2010

Tasty! Personally, I feel like this lime butter would be better on a milder fish like Tilapia or even a Sea Bass filet, but overall it was pretty good!

 

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Nutrition

  • Calories
  • 349 kcal
  • 17%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 27.5 g
  • 55%
  • Sodium
  • 186 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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