Lime coriander chicken

A closer look

Why this combination works

Lime gives the sauce its bright edge, balanced by honey and a little butter. Coriander adds freshness at the end, while garlic makes the base savoury. This is a useful choice when you want something light-tasting to spoon over rice.

What you need for lime coriander chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Garlic. Fresh garlic supplies a savoury aroma that spreads through the sauce. Chop or grate it as directed and cook it briefly; dark brown garlic can taste bitter.
• Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
• Honey. Honey balances acidity, heat or salt with a rounded sweetness. It also helps a reduced sauce coat the chicken; keep it moving in the pan to avoid scorching.
• Lime juice. Lime juice cuts through richness and sweet or salty flavours with fresh acidity. Adding it as directed keeps the finished sauce bright; taste before adding extra.
• Butter. Butter rounds out sharper flavours and gives the sauce a glossy, rich finish. Keep the heat gentle once it is added so the sauce stays smooth rather than greasy.
• Coriander. Fresh coriander gives a lively herbal finish. Add it near the end so its aroma stays distinct rather than disappearing into the cooked sauce.
• Lime wedges (optional). Optional lime wedges let everyone add more acidity at the table. They are a finishing choice rather than a replacement for the measured lime juice in the sauce.

How to make lime coriander chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Stir garlic for 30 seconds. Add stock and honey and simmer for 3 minutes. Lower the heat and stir in lime juice and butter. Reserve coriander for serving.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Finish with the coriander. Rest for 3 minutes off the heat, then serve with rice and charred sweetcorn. Add lime wedges if using.