A Spoon Full of Lovin' · June 2026
Chicken with Lime Butter
Pan-sautéed chicken with a bright, silky lime butter sauce
This is one of those elegant recipes that looks like it came from a fine restaurant but comes together in under 30 minutes. The secret is the lime butter sauce — after sautéing the chicken, you deglaze the pan with fresh lime juice and whisk in butter until it forms a beautiful, silky sauce. The chives and dill add a lovely freshness. Spoon it generously over the chicken and enjoy!
Ingredients
- 6 chicken breasts, boned and skinned
- ½ tsp. salt
- ½ tsp. pepper
- ⅓ cup cooking oil
- Juice of 1 lime
- 8 tbls. butter
- ½ tsp. minced chives
- ½ tsp. dill weed
Instructions
Season the Chicken
Sprinkle chicken breasts on both sides with salt and pepper.
Sauté the Chicken
Place oil in a large frying pan and heat to medium temperature. Add chicken and sauté about 4 minutes, or until lightly browned.
Finish Cooking
Turn chicken, cover, and reduce heat to low. Cook 10 minutes, or until a fork can be inserted in the chicken with ease. Remove chicken and keep warm.
Make the Lime Butter Sauce
Drain off the oil and discard. In the same pan, add lime juice and cook over low heat until the juices begin to bubble. Add butter, stirring until the butter becomes opaque and forms a thickened sauce.
Finish & Serve
Stir in chives and dill weed. Spoon the sauce generously over the chicken and serve immediately.
Robin's Tips & Variations
- Keep the heat low when making the butter sauce — too much heat will break the sauce instead of emulsifying it.
- Use fresh lime juice for the brightest flavor.
- Keep the chicken warm in a low oven (200°F) while you make the sauce so it doesn't cool down.
- The sauce comes together quickly once the butter goes in — have it ready to stir continuously.
Made with love from Robin's Louisiana kitchen!
If you make this, I'd love to hear how it turned out. Drop me a note on the blog page. Happy cooking — with a spoon full of lovin'!