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Lime Chicken with Salsa Verde Sour Cream Recipe

Lime Chicken with Salsa Verde Sour Cream Recipe

Whenever I'm in a crunch, this recipe comes to the rescue. The verde sauce gives classic baked chicken a big pick-me-up. My friends keep asking to share it with them. —Ellen Fowler, Seattle, Washington
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 3/4 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken thighs (about 1 pound)
  • 1/3 cup reduced-fat sour cream
  • 2 tablespoons salsa verde
  • 2 tablespoons minced fresh cilantro, divided
  • 1 medium lime


  • 1. Preheat broiler. Mix seasonings; sprinkle over chicken. Place chicken on a broiler pan. Broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°.
  • 2. Meanwhile, in a small bowl, mix sour cream, salsa and 1 tablespoon cilantro. Cut lime in half. Squeeze juice from one lime half into sour cream mixture; stir to combine. Cut remaining lime half into four wedges. Serve chicken with sauce and lime wedges. Sprinkle with remaining cilantro. Yield: 4 servings.

Nutritional Facts

1 chicken thigh with 1-1/2 tablespoons sour cream: 199 calories, 10g fat (3g saturated fat), 82mg cholesterol, 267mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Reviews for Lime Chicken with Salsa Verde Sour Cream

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lmmanda User ID: 1101093 227840
Reviewed Jun. 12, 2015

"I really liked how quick and easy this meal was to put together. The sour cream sauce was all right as written so I added about twice the salsa and a dash of salt, and I liked it much better. The lime juice over the top of the chicken was a must! I served it with rice and tortillas."

hbaseley User ID: 3311639 225429
Reviewed Apr. 26, 2015 Edited Mar. 24, 2016

"This was a hit in our house! Great flavor and super easy to make."

kmarqui User ID: 3651843 131792
Reviewed Jul. 10, 2014

"Made this last night, WOW! This was so tasty and the chicken moist. The sour cream/salsa was so easy and rich tasting with the chicken. I just did a few things different such as putting the chicken in a zip lock gallon bag adding the spices and 1-2 Tbsp of Red Mill Gluten free all purpose flour. I browned the chicken in an oven proof skillet. Then I added a can of Rotel plus a 1/2 can of water. I then baked the chicken in a 350 degree oven for about 40-45 minutes. I will have this dish in constant dinner rotation."

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