Amazing 1-Pan Chili Cilantro Lime Chicken Flavor

Chili Cilantro Lime Chicken Sheet Pan Dinner is about to become your go-to meal, I promise! I’m Anna, and as a total food lover, I live for sharing simple, flavorful chicken recipes designed to make your everyday cooking easier and, honestly, way more joyful.

I’ve spent years figuring out exactly what busy home cooks need—recipes that taste like you spent hours fussing but come together in under an hour. This combination of bright citrus, a little bit of spice, and perfectly tender chicken alongside crispy potatoes? It’s pure weeknight magic.

What I bring to the table (pun intended!) is real experience making reliable meals that actually work when you’re tired. You can trust this recipe to deliver fantastic flavor every single time because I’ve tested the timing and the blend of those spices until it was absolutely perfect. Get ready for a dinner that smells amazing while it bakes!

Assembling Your Chili Cilantro Lime Chicken Ingredients

Okay, let’s get organized! The beauty of this sheet pan dinner is that almost everything goes into one marinade, which saves you tons of dishes later. We’re scaling this recipe perfectly for four hungry people, so you get great portions without a mountain of leftovers (unless you want them, of course!).

When you look at the list, notice we use fresh cilantro stems and leaves in the marinade—don’t throw those stems away! They hold so much flavor. The exact measurements are key here to get that perfect balance of heat and zing. Grab your food processor or blender; we’re making a bright green sauce!

Here’s everything you need laid out before you start mixing:

Item	Amount	Prep Notes
Olive Oil	2 tablespoons	For the marinade base
Mayonnaise	2 tablespoons	Yes, mayo! It helps the marinade stick and brown beautifully.
Lime Juice	2 tablespoons	Must be fresh squeezed!
Garlic	1 tablespoon	Minced finely
Chili Powder	1 teaspoon
Ground Cumin	1 teaspoon
Sea Salt & Black Pepper	1 teaspoon each
Cayenne Pepper	1/2 teaspoon	Adjust based on your heat preference!
Fresh Cilantro	1/2 cup packed	Leaves and tender stems
Boneless Skinless Chicken Breasts	1 1/2 pounds	Cut into 1-inch pieces
Baby Potatoes	1 pound	Quartered
Broccoli	1 head	Cut into small florets
Cherry Tomatoes	1 cup	Halved right before adding to the pan

Marinade Components for Perfect Chili Cilantro Lime Chicken

This marinade is where the magic happens, seriously. We need the olive oil and that little bit of mayonnaise—trust me on the mayo, it emulsifies everything and helps cling to the chicken! Then we hit it with the acid from the fresh lime juice and all our dry spices: chili powder, cumin, salt, pepper, and that tiny kick of cayenne. The star, though, is that generous half cup of packed fresh cilantro. Blend it all up until it’s a smooth, vibrant green sauce. That’s what coats everything so beautifully in the oven.

Protein and Vegetable Selection for Your Sheet Pan Dinner

For the protein, we’re using 1 1/2 pounds of boneless, skinless chicken breasts cut into uniform 1-inch chunks. Keeping the pieces the same size is important so they cook evenly with the veggies! For the potatoes, grab those little baby ones and quarter them up; they crisp up nicely this way. Broccoli florets should be small enough to cook through in the same time as the chicken. We save the cherry tomatoes for the very end so they don’t turn into mush, which is a vital part of keeping this meal fresh tasting!

Mastering the Chili Cilantro Lime Chicken Marinade

This is the part where we stop just cooking and start building flavor! Since everything cooks on one pan, the marinade has to do all the heavy lifting, and boy, does it deliver. We are taking those bright, acidic, earthy, and spicy elements and binding them together into one gorgeous, clingy sauce. It’s so much better than just sprinkling spices on top!

We need a food processor or a blender for this step. If you don’t have one, you can certainly mince the garlic and cilantro super fine and whisk everything really well, but blending guarantees that perfect texture, which is what we’re aiming for.

Creating the Smooth Chili Cilantro Lime Chicken Coating

Toss everything that goes into the sauce—the oil, the mayo, the lime juice, the garlic, the chili powder, cumin, salt, pepper, cayenne, and all that fresh cilantro—right into your blender jar. Pulse it a few times first, then let it run until it is completely smooth. You want no big chunks of cilantro hanging around; we want a vibrant, emulsified coating. When you pour this over your chicken and veggies, it should look creamy and evenly distributed. That smooth texture ensures every single piece gets the same incredible chili cilantro lime punch!

Step-by-Step Instructions for Chili Cilantro Lime Chicken

Now that our bright, zesty marinade is ready, it’s time to get this dinner assembled and into the oven. Remember, we are aiming for maximum flavor with minimum cleanup, which is why this sheet pan recipe is my absolute favorite for busy nights. First things first: get that oven heating up to 375°F. And please, line your large rimmed sheet pan with parchment paper. It makes cleanup a breeze and helps the potatoes crisp up!

We’re going to use that big mixing bowl we used earlier to coat everything. We want every piece of chicken, every potato wedge, and every broccoli floret swimming in that green goodness.

Preparing the Chicken and Vegetables for Roasting

Take your 1-inch chicken pieces, the quartered potatoes, and the broccoli florets and toss them all together in your bowl. Now, pour that entire blended marinade right over the top. You need to get in there with your hands or a sturdy spatula and toss, toss, toss! Make sure everything is completely coated—you shouldn’t see any dry spots on the potatoes or chicken. That marinade is your flavor insurance!

Once everything looks wonderfully seasoned, spread it all out onto your prepared sheet pan. This is crucial: lay it out in a single layer. If you pile things on top of each other, the chicken and veggies will steam instead of roast, and we want that nice caramelization! Give them some space to breathe.

The Initial Roast and Mid-Cook Toss for Chili Cilantro Lime Chicken

Slide that pan into your preheated 375°F oven for an initial roasting time of about 35 to 40 minutes total. But you can’t just walk away! About halfway through—maybe around the 20-minute mark—pull the pan out. Give everything a good toss so the potatoes on the bottom get some heat exposure. This ensures even cooking. Keep an eye on the chicken; you are looking for that safe internal temperature of 165°F. Use your thermometer! That’s the only way to know for sure that your chicken is perfectly cooked and safe to eat.

Final Addition of Tomatoes and Finishing Touches

Once the potatoes are tender and the chicken registers 165°F, it’s time for the tomatoes. Add your halved cherry tomatoes during the final 5 minutes of baking. We only want to warm them slightly so they burst with juice when you eat them, not turn them into sad little shriveled balls. Pull the whole pan out when they are done. Sprinkle generously with that last bit of fresh chopped cilantro just before serving. If you decided to use the optional ranch drizzle, now is the time to lightly zigzag it over the top. Dinner is served!

Tips for the Best Chili Cilantro Lime Chicken Results

Getting a sheet pan dinner right means nailing a few timing details. Since we have chicken, potatoes, and broccoli all sharing space, we have to be smart about how we cook them so nothing ends up raw or dried out. My experience has taught me that paying attention to the largest pieces and the protein is the key to success here. Don’t just rely on the color of the chicken!

The biggest flavor booster, besides the marinade itself, is ensuring your pan isn’t overcrowded. If you have a really large amount of food, use two pans instead of piling it high on one. Crowding is the enemy of crispiness, and we want that nice roasted texture!

Achieving Tender Chicken with Chili Cilantro Lime Chicken

Look, I know it’s tempting to just cut into the biggest piece of chicken and see if it looks done, but please don’t! That’s how we end up with dry chicken or, worse, undercooked spots. The absolute best tip I can give you for perfectly tender and safe meat is to invest in an instant-read meat thermometer. Stick it into the thickest piece of chicken after the initial 30 minutes of roasting.

You are aiming squarely for 165°F. If you pull it out right at that temperature, the carryover cooking while it rests on the pan will keep it tender and juicy without letting it dry out. Trust the thermometer over your eyes!

Serving Suggestions for Your Sheet Pan Dinner

This Chili Cilantro Lime Chicken is perfectly balanced on its own, but sometimes you want a little something extra on the side, right? Since everything is already cooked on one pan, keep the sides simple! I love serving this right over a bed of fluffy white rice to soak up any extra marinade juices.

If you want to add more fresh crunch, a simple side salad made with crisp romaine and maybe a squeeze of extra lime juice works wonderfully. If you’re feeling adventurous, a dollop of plain Greek yogurt mixed with a tiny bit of extra lime zest is a fantastic, cooling counterpoint to the chili spice. It’s ready to go!

Storage and Reheating Instructions for Leftover Chili Cilantro Lime Chicken

Don’t you just love having leftovers from a great sheet pan meal? This Chili Cilantro Lime Chicken reheats beautifully, but you have to store it correctly to keep that chicken tender and the potatoes from getting too soft. The key here is quick cooling and airtight containers. Never leave cooked food sitting out for more than two hours; that’s my biggest food safety rule!

When you store it, try to keep the tomatoes separate if you can, as they release the most moisture when cooling down. If you mix everything together, just make sure the container is sealed tightly. I always plan for four servings, but if you end up with extras, here’s how I handle them:

Storage Method	Container Type	Duration
Refrigeration	Airtight container	3 to 4 days
Freezing	Freezer-safe bag or container	Up to 2 months

For reheating, the microwave works fast, but it can sometimes make the chicken tough. If you have time, I highly recommend spreading the leftovers back out onto a clean sheet pan—yes, more dishes, but worth it!—and heating them at 350°F for about 10 minutes until everything is warmed through and the potatoes get a little crisp again. If you use the microwave, use short bursts and stir halfway through!

Frequently Asked Questions About Chili Cilantro Lime Chicken

I always get so many questions when I share a simple sheet pan dinner because everyone wants to know how to make it work for their schedule and pantry! This recipe is really flexible, but a few swaps might need slight timing adjustments. Here are the things folks ask me most often about making this Chili Cilantro Lime Chicken.

Can I use chicken thighs instead of breasts in this Chili Cilantro Lime Chicken recipe?

Oh yes, you absolutely can use boneless, skinless chicken thighs! They are actually harder to overcook than breasts, which is a huge plus. Since thighs are generally a bit denser and fattier, you might need to add about 5 to 10 minutes to the total roasting time, or until your thermometer reads 165°F. Keep checking the potatoes, too, as they might be done before the thighs!

What if I do not have fresh cilantro for the marinade?

I much prefer fresh cilantro because it blends into that smooth sauce so nicely, but life happens! If you only have dried cilantro, you’ll need way less because the flavor is much more concentrated. For the 1/2 cup of fresh cilantro required, substitute about 1 1/2 to 2 teaspoons of dried cilantro. Make sure you add the dried herb in with the other spices before blending so it has a chance to rehydrate a bit in the moisture of the marinade.

How can I make this Chili Cilantro Lime Chicken spicier?

If you love heat and want to ramp up the spice level beyond the 1/2 teaspoon of cayenne I suggested, you have a couple of easy options. You can double the cayenne pepper—that’s the simplest way! Or, if you happen to have a chipotle pepper in adobo sauce handy, toss one whole pepper right into the blender with the marinade ingredients. That adds a fantastic smoky heat that complements the chili powder so well. Just be careful not to add too much at once!

Nutritional Estimates for Chili Cilantro Lime Chicken

I always try to keep track of what we’re eating, especially when I’m trying to keep things light for a weeknight dinner. Since this recipe is packed with lean protein and fresh vegetables, it’s a fantastic choice! These estimates are based on 4 servings and don’t include that optional ranch drizzle, so keep that in mind if you’re counting calories strictly.

It’s great to see a meal like this come together so quickly while still being satisfying. Here’s a quick rundown of the expected macros per serving based on the ingredients we used:

Nutrient	Amount Per Serving
Calories	390
Fat	16g
Carbohydrates	22g
Protein	36g

You’re getting a huge hit of protein from that chicken, which keeps everyone feeling full until the next meal. And honestly, the carbs are mostly coming from those healthy potatoes and the vegetables, which is exactly what I want on my plate!

If you enjoy seeing these simple, flavorful recipes, you can find more inspiration on my Pinterest page!

Print