Key Lime Chicken

Pat chicken dry with paper towels and season generously with salt and black pepper on both sides.

Dice onion and mince garlic; measure lime juice and broth into a small bowl.

Heat olive oil in a large skillet over medium-high heat. Working in batches if needed, sear chicken until golden on both sides, about 3–4 minutes per side; transfer to a plate.

Reduce heat to medium; add diced onion to the pan and cook until soft, about 3 minutes. Stir in minced garlic and cook 1 minute until fragrant.

Pour in lime juice and chicken broth, scraping up any browned bits from the pan. Stir in honey if using.

Return chicken to the pan, nestling it into the liquid. Bring to a simmer, cover partially, and cook until chicken is cooked through (165 °F internal temperature), about 15–20 minutes for breasts, 20–25 for thighs.

Transfer chicken to a serving platter. Increase heat to medium-high and cook the sauce for 2–3 minutes, uncovered, to reduce and concentrate flavors; taste and adjust salt and pepper.

Serve chicken over cooked rice or starch alongside a grilled or sautéed vegetable. Spoon sauce over chicken and top with fresh cilantro or parsley.