Name: Lime Pepper Chicken
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 pounds thin chicken cutlets (boneless chicken breast) (or pound breasts to ¼ inch); 1 tablespoon whole peppercorns, crushed (or 1½ teaspoons ground black pepper); 1½ teaspoons coarse pink salt (or to taste (sub: kosher salt)); 1 teaspoon chile piquin (or 1 teaspoon red pepper flakes); 1 teaspoon dried onion; 1 large lime, zest and juice; 2–3 tablespoons olive oil (split between marinade and cooking); 1 pound tomatillos, washed and roughly chopped; 3 pieces serrano peppers, chopped (adjust for heat); 2 pieces red Fresno peppers, chopped (optional — milder, fruity); 2 cloves garlic, sliced ((for blender salsa)); 1 handful cilantro with stems, roughly chopped ((for blender salsa)); ½ lime juice ((for blender salsa)); pinch oregano ((for blender salsa)); to taste salt ((for blender salsa)); ⅓ cup white onion, diced; 1 large jalapeño, diced (seeds removed for milder pico); 1 clove garlic, minced; 1 handful cilantro with stems, finely chopped; 1 large roasted poblano, peeled, seeded and diced; 1 large avocado, diced or mashed (tossed in juice of ½ lime, salt & pepper)

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Bright, peppery chicken cutlets finished with a tangy tomatillo-serrano salsa, fresh pico, roasted poblano and creamy avocado — this Lime Pepper Chicken with Tomatillo‑Serrano Salsa is a weeknight showstopper that tastes like a weekend special. It comes together fast, is full of bright citrus and chile flavors, and holds up well for tacos, bowls, or a simple plate. If you love pepper-forward chicken recipes, you might also enjoy this honey-pepper chicken panini pasta for another way to use peppery, juicy chicken.

Table of Contents hide

1 Why you’ll love this dish

2 How this recipe comes together

3 What you’ll need

4 Step-by-step instructions

5 Best ways to enjoy it

6 Storage and reheating tips

7 Pro chef tips

8 Flavor swaps

9 Common questions

10 Lime Pepper Chicken

Why you’ll love this dish

This recipe balances bright acidity (lime + tomatillo) with bold pepper heat and crunchy-fresh pico. It’s crisp and citrusy on top of tender, quick-cooked chicken — perfect when you want something lively but not fussy.

“A weeknight recipe that tastes like you spent hours: bright salsa, smoky poblano, and peppery chicken that everyone asks for seconds.”

Reasons to make it now:

Fast: 30–40 minutes start to finish if cutlets are thin.
Versatile: serve as tacos, over rice, or plated with a salad.
Flavor-forward: lime and crushed peppercorns give bright, layered seasoning.
Crowd-pleaser: adults love the heat; you can tone down serranos for kids.

How this recipe comes together

A quick overview so you know what to expect. First you marinate thin chicken cutlets in lime, pepper and oil for 10–30 minutes. While they chill you blitz a raw tomatillo-serrano salsa in the blender and make a quick pico de gallo. Roast the poblano, prep avocado, then sear the cutlets in a hot skillet until just done. Finish by spooning the salsa over the chicken and topping with pico, poblano and avocado. That’s it — simple layers of flavor built fast.

What you’ll need

1 tablespoon whole peppercorns, crushed OR 1½ teaspoons ground black pepper
1½ teaspoons coarse pink salt, or to taste (sub: kosher salt)
1 teaspoon chile piquin or 1 teaspoon red pepper flakes
1 teaspoon dried onion
Zest and juice of 1 large lime
2–3 tablespoons olive oil (split between marinade and cooking)
2 pounds thin chicken cutlets (boneless chicken breast) — or pound breasts to ¼ inch
1 pound tomatillos, washed and roughly chopped
3 serrano peppers, chopped (adjust for heat)
2 red Fresno peppers, chopped (optional — milder, fruity)
2 cloves garlic, sliced (for blender salsa)
Handful cilantro with stems, roughly chopped (for blender salsa)
Juice of ½ lime (for blender salsa)
Pinch oregano and salt to taste (for blender salsa)

For pico de gallo and toppings:

2 roma tomatoes, diced
1/3 cup white onion, diced
1 large jalapeño, diced, seeds removed for milder pico
1 clove garlic, minced
Small handful cilantro with stems, finely chopped
1 large roasted poblano, peeled, seeded and diced
1 large avocado, diced or mashed, tossed in juice of ½ lime, salt & pepper

Ingredient notes:

Use thin cutlets so cooking time is short; bone-in or thick breasts will need longer.
Tomatillos bring sharpness and body — canned green tomatoes are not a substitute.
Substitute serranos with jalapeños for a milder salsa.

Step-by-step instructions

Make the marinade: In a small bowl combine crushed peppercorns or ground pepper, salt, chile piquin, dried onion, lime zest and juice, and 1 tablespoon olive oil.
Marinate chicken: Rub the mixture into both sides of the cutlets. Cover and chill for 10–30 minutes (longer only if you want more lime penetration; 30 minutes is plenty).
Blitz salsa: In a blender add chopped tomatillos, serranos, Fresno peppers (if using), sliced garlic, cilantro, juice of ½ lime, a pinch of oregano and a pinch of salt. Pulse to your preferred texture; taste and adjust salt and lime.
Make pico de gallo: Combine diced roma tomatoes, white onion, jalapeño, minced garlic and chopped cilantro. Squeeze a little lime and add salt. Let sit at room temperature 10–15 minutes to marry flavors.
Roast poblano: Char the poblano over a gas flame or under the broiler until blackened. Place in a bowl, cover tightly to steam 10 minutes, then peel, seed and dice.
Prepare avocado: Dice or mash avocado and toss with juice of ½ lime and a pinch of salt; set aside.
Cook chicken: Heat a large skillet over medium-high heat and add remaining olive oil. When oil shimmers, add cutlets and sear 2–3 minutes per side until cooked through (internal temp 165°F / 74°C). Do not overcrowd the pan; work in batches if needed. Remove and let rest 3–5 minutes.
Assemble: Spoon tomatillo-serrano salsa over each cutlet. Top with pico, roasted poblano pieces, and avocado. Serve immediately with warm corn tortillas, rice, or cabbage.

Best ways to enjoy it

Serve these cutlets as tacos with warm corn tortillas, a squeeze of fresh lime and extra cilantro. For a plated option, pair with cilantro-lime rice and charred corn or a crunchy cabbage slaw. A cold Mexican lager or a citrusy white (Sauvignon Blanc) pairs nicely. For a lighter meal, serve over mixed greens with a drizzle of the tomatillo salsa as dressing.

Storage and reheating tips

Refrigerator: Store chicken and salsa separately in airtight containers. Cooked chicken keeps 3–4 days; tomatillo salsa 3–4 days. Pico is best used within 24–48 hours; avocado will brown quickly.
Freezing: Cooked chicken can be frozen 2–3 months, but the fresh salsas and avocado do not freeze well. Freeze chicken plain, then thaw overnight in fridge before reheating.
Reheating: Reheat cutlets gently in a 325°F oven for 10–12 minutes or in a skillet over medium-low just until warm to preserve juiciness. Avoid microwaving if you want to keep the crust crisp.
Food safety: Do not leave cooked food at room temperature more than 2 hours (1 hour if above 90°F). Cool to room temp quickly and refrigerate.

Pro chef tips

Pound or buy thin cutlets so you get a fast sear and consistent doneness.
Toast whole peppercorns briefly before crushing for a brighter, more aromatic pepper flavor.
Dry the chicken well after marinating on the surface so it sears instead of steams.
If you prefer smoke, grill the chicken and finish with the cold tomatillo salsa. For more seasoning ideas, read how salt and pepper can transform your meals.
Make the tomatillo salsa the day ahead — flavors mellow and meld in the fridge (bring to room temp before serving).

Flavor swaps

Make it milder: Replace serranos with jalapeños and skip chile piquin.
Use thighs: Boneless skinless thighs are juicier and more forgiving if you’re worried about overcooking. Sear a little longer.
Vegetarian version: Swap grilled portobello or thick slices of roasted cauliflower for chicken, and keep all salsas the same.
Smoky twist: Char the tomatillos and garlic on a grill before blending for extra depth.
Creamy sauce: Stir a spoonful of crema or Greek yogurt into the tomatillo salsa for a tangy, milky finish.

Common questions

Q: How long should I marinate the chicken?
A: 10–30 minutes is ideal for thin cutlets. Longer marinating (up to 2 hours) is okay but the lime can start to “cook” the surface and change texture.

Q: Can I grill instead of using a skillet?
A: Yes — grill over medium-high heat 3–4 minutes per side depending on thickness. Watch for flare-ups from the lime oil.

Q: Can I make the tomatillo salsa ahead of time?
A: Absolutely. It often tastes better after a few hours in the fridge. Store in an airtight container up to 3–4 days.

Q: What’s the best way to keep avocado from browning?
A: Toss diced avocado with lime juice and refrigerate in an airtight container. Press a piece of plastic wrap directly on the surface to reduce air contact.

Q: Is this spicy? How can I reduce heat for kids?
A: It has a noticeable kick from serranos and chile piquin. Reduce heat by using fewer serranos or swapping them for jalapeños, and omit chile piquin.

If you want recipe inspiration that leans even more into peppered chicken, check the introduction link for a complementary dish and try the seasoning tips above when you make this one.