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This Skillet Cilantro Lime Chicken and Potatoes is an easy chicken and potatoes recipe that comes together in about 30 minutes!! Fresh, flavorful, and perfect for a healthy weeknight dinner, this one pan chicken dinner is a go-to for busy families and meal prep chicken lovers alike. If you want a quick, wholesome, and satisfying chicken dinner, this recipe will be on repeat!!!
For another bright and quick cilantro lime chicken dinner, try 15 Minute Skillet Cilantro Lime Chicken Tenderloins. It’s family friendly, fast, and perfect for hectic weeknights.
As a nutritionist, I love meals that feel indulgent while still being high protein, naturally gluten free, and made with real food ingredients. This cilantro lime chicken recipe delivers juicy chicken, tender potatoes, and a zesty cilantro lime sauce that everyone will love.
I love to add potatoes to weeknight dinners because they make everything feel more comforting and filling.
Why You Will Love This Recipe
- Ready in just 30 minutes
- One pan chicken dinner for easy cleanup
- Easy chicken and potatoes recipe perfect for busy weeknights
- High protein and naturally gluten free
- Packed with bold cilantro lime flavor
- Perfect for meal prep chicken or family friendly dinners
- Golden and tender potatoes with juicy, flavorful chicken
- Bright cilantro lime sauce brings every bite to life
How To Make Skillet Cilantro Lime Chicken and Potatoes
- Preheat your oven to 375 degrees. Marinate cubed chicken in a mixture of oil, lime juice and zest, vinegar, garlic, cilantro, and cumin. Reserve a few tablespoons of the marinade for finishing
- Heat an oven safe skillet over medium to medium high heat. Add oil, then cook diced potatoes and onion for 3-5 minutes. Stir in garlic and bell pepper, season with salt, and cook 2-3 more minutes
- Top the vegetables with the marinated chicken, stir gently, and transfer the skillet to the oven. Bake for 18-20 minutes or until the chicken is cooked through and the potatoes are tender
- Drizzle with the reserved marinade, season with salt and pepper, and serve hot
- Top with fresh tomatoes, avocado, extra cilantro, or onion for even more flavor
Tips For Success
- Cut potatoes into even pieces so they cook at the same rate
- Do not overcrowd the skillet to allow proper browning
- Use fresh lime juice for the brightest cilantro lime chicken flavor
- Let the chicken rest a few minutes before serving to keep it juicy
- Try Cilantro Lime Cauliflower Rice as a side for a lighter healthy weeknight dinner
Serving Suggestions
- Add sliced avocado or guacamole
- Serve with fresh tomato salsa
- Top with extra cilantro and lime wedges
- Pair with a simple green salad for a complete one pan chicken dinner
- Perfect for meal prep chicken, leftovers last up to four days in the fridge
You know what else I did to this meal? I added tomatoes and guacamole. What’s not to love???
Skillet Cilantro Lime Chicken and Potatoes
Ingredients
- 1.5 lbs chicken breast, cut into 1-2 inch cubes
- 1/3 cup avocado or olive oil, + 2 tbsp
- Juice of 2 limes
- 1 tsp lime zest
- 1 tbsp white vinegar
- 3 cloves minced garlic, divided
- 1/4 cup chopped fresh cilantro
- 1 tsp cumin
- 1/2 large white onion, diced (about 3/4 cup)
- 1 red or yellow bell pepper, diced
- 6 medium sized Yukon Gold Potatoes, diced (about 1.5lbs)
- 1 tsp Salt, plus more to taste
- Pepper to taste
Instructions
- Preheat oven to 375 degrees. Set aside your chicken in a large container or ziplock bag.
- Make your marinade: In a food processor or blender, combine oil, lime juice, zest, vinegar, 1 clove garlic, cilantro, and cumin. Blend until well combined. Pour marinade over chicken reserving about 2 tbsp of marinade to set aside.
- Heat a large skillet to medium- medium high heat. It’s best to use an oven proof skillet such as a cast iron. Once hot, add 2 tbsp oil. Toss in diced onion and potatoes. Saute for 3-5 minutes, then add garlic and bell pepper. Sprinkle with salt. Saute another 2-3 mins.
- Top with chicken and stir. Transfer to oven.
- Bake 18-20 minutes, or until chicken is cooked through and potatoes are done.
- Salt and pepper to taste, top with remaining 2 tbsp of marinade.
- Serve hot with additional toppings such as tomatoes, avocado, fresh cilantro or onion.
Would it be ok to use a cooked rotisserie chicken?
Yes!
The chicken came out great, but even after cooking on the stove before and then baking for extra time, the potatoes were still hard. Any suggestions?
This recipe is FANTASTIC!!
I served it alongside a mix of fresh greens (pea shoots, baby greens, arugula), with sliced avocado, fresh cilantro and the remaining marinade/dressing on top.
The marinade is amazing. My daughter asked if she can bring this as a salad to school tomorrow for lunch. I just hope there is enough left over for me too! I can’t wait to share this link with friends and to make it again! Thank you for this winner!
When adding the chicken, do you add the marinade it was in, also?
Yes!
It doesn’t say how long you marinade it…did I miss something??
No, sorry I should have been more clear. Just marinate as long as it takes to get the vegetables sautéed, about 10 mins.
This looks amazing! I just pinned… I can’t wait to try it. 🙂
Hope you love it!
Im also confused how Valerie rated it as a 5 star recipe when she didn’t even cook it yet.