Garlic Chicken with Lime

    20 minutes

    Chicken, butter, garlic and lime - what isn't there to love about this wonderfully simple recipe? You can use less garlic if you prefer.

    255 people made this

    Serves: 4 

    • 1 cup (125g) plain flour
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 6 skinless, boneless chicken breast fillets - cut into strips
    • 250g butter
    • 2 medium heads garlic, diced
    • 1 lime, halved
    • lemon pepper to taste

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Mix flour, salt and pepper together in a resealable plastic bag. Add chicken, seal bag and shake to coat. Set aside.
    2. Melt butter in a large frypan over medium heat. Add garlic and saute 3 to 4 minutes until it starts to change colour. Saute coated chicken strips with butter and garlic for 10 to 15 minutes until cooked through and juices run clear.
    3. Squeeze lime over chicken and sprinkle with lemon pepper. Serve hot.

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    Reviews in English (186)


    Delicious! I only used 1T butter because of the cholesterol. The rest was olive oil. Didn't know if I was supposed to really use 2 'heads' of garlic, which seemed like a bit much, or 2 'cloves' so I used 5 cloves and we thought it was just right. Didn't have lemon pepper so I used 1/2 lemon and fresh ground pepper. Used Turkey breast strips. It was eaten up so quickly I'm surprised someone didn't get a fork in their hand! I know everyone will be wanting this again and soon. Thanks! It was so easy!  -  29 Apr 2003  (Review from Allrecipes USA and Canada)


    Very good, not to mention quick and easy. I didn't even bother flouring the chicken, I just cooked it in the butter, garlic and lime juice. I do recommend cutting the chicken into strips, though, so that all the chicken absorbs the flavors. I also put some of the sauce on top of steamed broccoli - excellent. My husband loved it.  -  14 Apr 2003  (Review from Allrecipes USA and Canada)


    This chicken recipe is wonderful!!! The leftover juices in the pan work wonderfully over rice. And if I can make it, you know it's easy to prepare!  -  13 Nov 2001  (Review from Allrecipes USA and Canada)