Best Chicken Breasts With Lime Dill Butter Sauce Recipes

CHICKEN IN LIME BUTTER

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until a thermometer reaches 170°; drain. Remove and keep warm. , Add butter and lime juice to the skillet; cook and stir until butter is melted. Stir in dill and chives. Drizzle over chicken.

CHICKEN BREASTS WITH LIME SAUCE

Steps:

• Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
• Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
• Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

BAKED LEMON-DILL CHICKEN BREASTS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Set chicken breasts into a shallow casserole dish and brush 1 tablespoon honey onto each breast.
• Zest 1 lemon, then cut in half. Slice remaining lemons. Squeeze juice from 1 lemon over the tops of the chicken breasts and sprinkle with lemon zest. Combine dill, oregano, basil, garlic powder, salt, and pepper in a small bowl and sprinkle spices on top of the chicken. Cover chicken breasts with lemon slices and set 1 tablespoon butter on each piece of chicken breast.
• Bake until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GARLIC LIME CHICKEN BREASTS

Steps:

• Whisk together lime juice, oil, garlic, salt, and pepper in a large bowl.
• Add chicken, turning to coat. Marinate chicken, covered and refrigerated, turning once or twice, for at least 2 hours and up to 8 hours.
• Put a rack in the upper third of the oven and preheat to 400 degrees.
• Remove chicken from marinade (discard marinade) and arrange skin side up, without crowding, in a shallow baking dish.
• Season with salt and pepper. Roast until just cooked through, 25 to 30 minutes.
• If chicken has a skin, turn oven to broil. Broil chicken about 2 inches from the heat until skin is crisp, about 2 minutes.
• Serve with lime wedges.

GRILLED CHICKEN BREASTS WITH LIME AND DILL

Steps:

• Combine all marinade ingredients in heavy ziplock bag and mix.
• Add chicken breasts, seal; turn bag to coat.
• Let stand at room temperature for 15 minutes.
• Cover grill with foil.
• Place breats on foil and cook on grill at low heat setting.
• Cook for 20-30 minutes depending on size of breasts.
• Meanwhile melt the butter.
• Baste the breasts with butter when done.
• Can serve with buttered noodles.

CHICKEN WITH LIME BUTTER

Steps:

• Season chicken with salt and pepper.
• Heat oil in large skillet over medium heat.
• Add chicken.
• Cook until lightly browned, about 3 minutes on each side.
• Reduce heat to low.
• Cover and cook for 10 minutes or until fork can be inserted into chicken easily.
• Remove chicken to serving platter. Keep warm.
• Drain oil from skillet.
• Add lime juice.
• Cook over low heat until juice begins to bubble, about 1 minute.
• Add butter, 1 tablespoon at a time, stirring until butter becomes opaque and forms a thickened sauce.
• Remove from heat.
• Stir in chives and dill.
• Spoon sauce over chicken.
• Serve immediately.
• Garnish with quartered lime slices and parsley.