Easy Coriander Chicken with Lemon
If you’re looking for an easy way to transform basic chicken into a vibrant, flavorful entrée, this coriander chicken recipe is a winner! The simple combination of shallot, garlic, lemon, and fresh cilantro creates a bright and refreshing protein option in 30 minutes or less.
Coriander, an aromatic spice from the Mediterranean and Middle East, is renowned for its culinary versatility. Although coriander chicken tastes complex, it’s incredibly easy to make. Serve it with Riced Broccoli or Coconut Lime Rice, along with some crunchy Red Cabbage Slaw, for a quick and delicious weeknight dinner. For a lighter, low-carb option, try it with my Cilantro Lime Cauliflower Rice recipe.
🟡 This recipe is gluten-free, soy-free, and dairy-free.
Main Ingredients
- CHICKEN – Boneless, skinless breasts or tenders work best, but chicken thighs are also a great option.
- SHALLOT & GARLIC – Add savory flavor along with immune-boosting compounds.
- EXTRA VIRGIN OLIVE OIL – A source of healthy fats and polyphenols. You can substitute with avocado oil if you prefer.
- GROUND CORIANDER – Infuses the chicken with a bright, citrusy flavor.
- LEMON – You’ll use the juice and zest. To preserve the flavor, zest just before serving rather than ahead of time. Instead, add it to each dish right before serving. Lime works well here, too–experiment and see which you prefer!
- FRESH CILANTRO – Brings a level of freshness that complements the coriander chicken.
Prep Tips
Food Safety
Use a dishwasher-safe cutting board to cut the chicken breasts into bite-sized pieces before cooking. Smaller pieces cook faster and blend well with the shallot and garlic. If you prefer, you can also cook the chicken whole.
Best Cutting Board for Meat
My go-to cutting boards for raw meat are by Epicurean. Unlike plastic boards, they don’t release microplastics into your food, nor will they damage your knives like glass boards. (Not sponsored—just a fan!)
How to Make Coriander Chicken
- In a medium bowl, use gloved hands or kitchen tongs to toss the chicken pieces with ground coriander and salt until evenly coated.
- In a medium sauté pan over medium-low heat, warm the extra virgin olive oil. Add the shallot and cook, stirring frequently, until beginning to turn translucent–about 3 minutes.
- Stir in the garlic, and cook until fragrant, about 1 minute.
- Add the chicken and stir to combine. Cook over medium heat, stirring occasionally, until the chicken is firm, opaque and reaches an internal temperature of 165º F (use a meat thermometer), about 8-10 minutes.
- Remove from heat and immediately pour the lemon juice over the chicken to deglaze the pan. Use a wooden spoon to break up any caramelized bits (fond) stuck to the pan. If needed, add a bit more lemon juice to loosen it.
- Stir in the cilantro, then garnish with fresh lemon zest and a few spins of fresh cracked pepper to taste.
- Refrigerate leftovers in a glass container for up to 3 days.
FAQs
Not exactly. Coriander comes from the cilantro plant, but they have different flavors. Cilantro refers to the fresh stalks and leaves of the plant, while the seeds are called coriander.
Coriander may support digestion, promote heart health, and help lower blood sugar levels. It’s also rich in antioxidants and exhibits anti-inflammatory properties.
Coriander has a bright, citrusy flavor with an earthy undertone that prevents it from being too sharp. It has a delicious, fragrant aroma and is commonly used in curries, pairing well with lemon, lime, cilantro, and coconut.
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Coriander Chicken with Lemon
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6–7 servings 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Mediterranean
- Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb
Description
This zesty lemon coriander chicken recipe is bursting with flavor and comes together in less than 30 minutes. Serve it with Riced Broccoli or crunchy Red Cabbage Slaw and Coconut Lime Rice for a quick and easy weeknight dinner.
Ingredients
1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts or tenders, cut to 1” pieces
1 tablespoon ground coriander seeds
1/4 teaspoon fine salt
2 teaspoons extra virgin olive oil
1 large shallot, sliced
1 large garlic clove, finely chopped
3 tablespoons fresh lemon juice from 1 large lemon
1/4 cup fresh cilantro, chopped
Garnish:
Lemon zest
Fresh cracked pepper
Instructions
Prep the Chicken: In a medium bowl, use gloved hands or kitchen tongs to toss the chicken pieces with ground coriander and salt until evenly coated.
Sauté the Shallot: In a medium sauté pan over medium-low heat, warm the extra virgin olive oil. Add the shallot and cook, stirring frequently, until beginning to turn translucent–about 3 minutes.
Add Garlic: Stir in the garlic, and cook until fragrant, about 1 minute.
Cook the Chicken: Add the chicken and stir to combine. Cook over medium heat, stirring occasionally, until the chicken is firm, opaque and reaches an internal temperature of 165º F (use a meat thermometer), about 8-10 minutes.
Deglaze the Pan: Remove from heat and immediately pour the lemon juice over the chicken. Use a wooden spoon to break up any caramelized bits (fond) stuck to the pan. If needed, add a bit more lemon juice to loosen it.
Finish and Serve: Stir in the cilantro, then garnish with fresh lemon zest and a few spins of fresh cracked pepper to taste.
Storage: Refrigerate leftovers in a glass container for up to 3 days.
Notes
Use a dishwasher-safe cutting board to cut the chicken breasts into bite-sized pieces before cooking. Smaller pieces cook faster and blend well with the shallot and garlic. If you prefer, you can also cook the chicken whole.
To preserve the flavor, zest the lemon just before serving rather than ahead of time. Instead, add it to each dish right before serving.
I just updated this recipe to make it even tastier and simpler to follow. Let me know what you think!