Chicken Thighs in Lime Butter, Garlic and White Wine Sauce

Get ready to elevate your dinner game with this delightful recipe for Chicken Thighs in Lime Butter, Garlic, and White Wine Sauce. Bursting with bright flavors and cooked to juicy perfection, this dish is sure to become a favorite at your table. Tender chicken breasts are seared to golden perfection, then bathed in a luscious sauce infused with tangy lime, rich butter, aromatic garlic, and fragrant white wine.

Served over a bed of perfectly cooked pasta, each bite is a harmonious blend of savory and citrusy goodness. Whether you’re looking to impress dinner guests or simply craving a restaurant-quality meal at home, these chicken thighs are guaranteed to satisfy your taste buds and leave you craving more.

So, roll up your sleeves, gather your ingredients, and get ready to embark on a culinary adventure that’s as delicious as it is easy to make.

How to make Chicken Thighs in Lime Butter, Garlic and White Wine Sauce

Ingredients:

8 ounces egg noodles or pasta of choice

4 small boneless, skinless chicken thighs *

Salt and pepper

Cooking spray or olive oil

1/4 cup (57g) butter salted or unsalted is fine

2 large garlic cloves pressed or minced

1 cup low-sodium chicken broth

1 cup dry white wine *

2 tablespoons to 1/4 cup fresh lime juice *

Minced parsley optional for garnish

Instructions:

Pasta:

Bring a medium pot of generously salted water to a boil and cook pasta according to package instructions.

Drain and set aside.

Chicken and Pan Sauce

Step 1:

While your pasta water boils, generously salt and pepper both sides of your chicken breasts.

Heat a large skillet over medium-high heat and lightly grease with cooking spray or a drizzle of olive oil.

Step 2:

Add chicken thighs to the pan and cook until the first side is well-browned, 2 to 3 minutes.

Flip and repeat with the second side.

Remove skillet from heat and transfer chicken to a plate.

Step 3:

Give the skillet a minute to cool down slightly and then return it to the burner and heat over medium heat.

Add butter and once butter has melted, add garlic.

Cook, stirring occasionally, until garlic is golden and aromatic, 30 seconds to 1 minute.

Be careful not to allow the garlic to burn.

Step 4:

Immediately stir in chicken broth, white wine, and lime juice and bring to a low simmer.

Return chicken thighs to the pan and simmer, flipping once, until an instant-read thermometer inserted into the center of the chicken thighs reads 165°F, about 3 to 5 minutes per side.

Step 5:

Transfer chicken thighs to a cutting board and allow them to rest for 5 minutes before slicing into strips.

Add salt and pepper to the pan sauce to taste.

Serve sliced chicken thighs over cooked pasta and spoon pan sauce over the top.

Garnish with chopped parsley if desired and enjoy!

Notes:

Chicken Thighs vs. Chicken Breasts: While the recipe calls for chicken thighs, chicken breasts can also be used for this dish. Thighs offer a juicier and more flavorful option, but breasts are leaner. Adjust cooking times accordingly if using breasts.

Seasoning Chicken: Properly seasoning the chicken breasts with salt and pepper before cooking ensures they are flavorful throughout.

Browning Chicken: Browning the chicken breasts adds flavor and texture to the dish. Ensure the skillet is hot enough before adding the chicken to achieve a golden-brown crust.

Garlic Infusion: Cooking the garlic until golden and aromatic releases its flavor and enhances the overall taste of the dish. Be careful not to burn the garlic, as it can turn bitter.

Creating the Pan Sauce: Deglazing the skillet with chicken broth, white wine, and lime juice creates a flavorful sauce. Adjust the amount of lime juice based on personal preference for acidity.

Simmering the Chicken: Simmering the chicken in the sauce ensures it cooks evenly and absorbs the flavors. Use an instant-read thermometer to check for doneness.

Resting Chicken: Allowing the cooked chicken to rest before slicing ensures it remains juicy. This step also allows the juices to redistribute evenly throughout the meat.

Adjusting Seasoning: Taste the pan sauce before serving and adjust the seasoning with salt and pepper as needed to suit your taste preferences.

Garnish: The optional garnish of minced parsley adds a pop of color and freshness to the dish, enhancing its presentation.

Nutrition Information:

Frequently Asked Questions:

Can I use other types of pasta for this recipe?

Yes, feel free to use your pasta of choice.

Egg noodles work well, but you can substitute with any pasta variety you prefer.

Can I substitute chicken thighs for the chicken breasts?

Yes, chicken thighs can be used instead of chicken breasts if you prefer.

Adjust the cooking time accordingly to ensure they are fully cooked.

Is it okay to use salted butter instead of unsalted butter?

Yes, you can use salted butter if that’s what you have on hand.

Just be mindful of the additional salt content, especially when seasoning the dish.

Can I omit the white wine from the sauce?

If you prefer not to use white wine, you can substitute it with additional chicken broth.

However, the wine adds flavor complexity to the dish.

How much lime juice should I use for the sauce?

The amount of lime juice can vary depending on your taste preference.

Start with 2 tablespoons and adjust to your liking.

You can always add more if you want a stronger lime flavor.

Can I make this recipe ahead of time?

While it’s best to enjoy this dish fresh, you can prepare the components ahead of time and assemble just before serving.

Reheat the chicken and sauce gently on the stove or in the microwave.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove or in the microwave until warmed through before serving.

Can I freeze this dish?

It’s not recommended to freeze dishes with creamy or butter-based sauces as they can separate upon thawing.

However, you can freeze the cooked chicken without the sauce and pasta, then make the sauce fresh when ready to serve.

Can I use dried parsley instead of fresh parsley for garnish?

Yes, dried parsley can be used as a substitute for fresh parsley.

Just sprinkle it over the dish before serving for a pop of color and flavor.

Can I adjust the seasoning of the sauce to my taste?

Absolutely! Taste the sauce before serving and adjust the salt, pepper, and acidity (from lime juice) to suit your preferences.

Cooking is all about making it your own!