Season the chicken with salt, pepper, chili powder, and cumin.
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5–6 minutes per side. Transfer to a plate.
Reduce heat to medium and sauté the garlic until fragrant.
Pour in the chicken broth and scrape up the browned bits from the pan.
Stir in the lime juice, lime zest, and smoked paprika, allowing the sauce to simmer briefly.
Return the chicken to the skillet and spoon the sauce over the top.
Simmer for 3–4 minutes until slightly reduced.
Finish with freshly chopped cilantro and serve with lime wedges if desired.
Notes & Wine Advice
Recipe Notes
For maximum flavor, allow the chicken to develop a deep golden crust before turning — this creates the foundation of the sauce. Always use freshly squeezed lime juice rather than bottled, as it provides a noticeably brighter finish. If you prefer a slightly thicker sauce, let it reduce an extra minute before returning the chicken to the pan.
Wine Tip
A chilled Sauvignon Blanc pairs beautifully with cilantro lime skillet chicken, as its crisp acidity mirrors the citrus while keeping the dish refreshing. If you enjoy something more aromatic, a dry Riesling offers lively fruit notes that complement the herbs without overpowering the garlic and lime.