The 2-Ingredient Chicken I Make Almost Once a Week

As someone who develops recipes and cooks for a living, when it comes time to make my own dinner, I find it really helpful to have a few recipes up my sleeve that I can make from memory with just a few ingredients—especially after a long workday in the kitchen. My Italian dressing chicken is at the top of that list, and this cilantro-lime chicken is a bright, refreshing twist on that classic. 

Even though I love simple recipes, I’m not willing to compromise on flavor. If a recipe is only going to have two ingredients, then it needs to be good enough for everyone in the family to ask for seconds. This cilantro-lime chicken hits the spot every time. 

Four chicken breasts marinate in cilantro-lime salad dressing for about 15 minutes. Then, you bake them in the oven so the dressing can caramelize and seal in all that citrus flavor. The dressing in the bottom of the pan mixes with the juices from the chicken for a creamy, tangy sauce to pour over the chicken before serving. 

The Best Cilantro-Lime Dressing To Use

Most grocers carry two or three brands of cilantro-lime dressing, and whichever one is available will work just fine. My favorite is Briannas Creamy Cilantro Lime because the creamy texture coats the chicken so well, and the hint of spice is perfect for my liking. 

After the chicken is cooked, I love to squeeze a lime wedge over the top for an extra burst of citrus and sprinkle a few cilantro leaves, too. 

What Chicken to Use

I love making this recipe with boneless, skinless chicken breasts because they cook quickly and there are no bones to deal with, but I occasionally make it with drumsticks or bone-in thighs, too. While chicken is fully cooked at 165°F, dark meat like drumsticks and thighs need to reach at least 175°F to be their most tender. Always check the internal temperature of your chicken with an instant-read thermometer for safety and best results. 

How To Make My 2-Ingredient Cilantro-Lime Chicken

To make four servings, you’ll need:

• 4 boneless, skinless chicken breasts (about 3 pounds)
• 1/2 cup store-bought cilantro-lime dressing (I like Briannas)
• Chopped fresh cilantro, optional
• Lime wedges, optional

Add the chicken breasts to a 9×13-inch baking dish. Pour the cilantro-lime dressing over the chicken and use tongs to toss until all the pieces are fully coated. Cover the dish and place it in the refrigerator to marinate for at least 15 minutes and up to 3 hours. (I don’t recommend marinating longer than 3 hours, as this can make the chicken mushy.)

Remove the baking dish from the fridge and preheat the oven to 425°F. Uncover and transfer the baking dish to the oven and bake until the chicken is spotty golden brown and caramelized and the thickest part of each breast reads 165°F with an instant-read thermometer, about 30 minutes. 

Remove from the oven and allow the chicken to rest for 5 minutes. Sprinkle with the cilantro and serve with the lime wedges, if desired, along with a spoonful of the pan sauce, and enjoy. Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. 

Serving Suggestions

My absolute favorite way to eat this chicken is in a taco bowl. I love to pile rice (try some coconut lime rice to double down on the cilantro-lime flavors!), lettuce, black beans, tomatoes, salsa, and jalapeños into a bowl and top it with the cilantro-lime chicken. It also works great in tacos or as a main course with Spanish rice and a side salad.