Cuban Chicken Breast aka Pollo a la Plancha with Homemade Sazon

Cuban Chicken Breast aka Pollo a la Plancha is an incredibly flavorful dish that you can make with any chicken cut you prefer. An easy and authentic recipe with little prep time. I also provide two ways to cook this delicious chicken depending on your preference and time available. Naturally gluten free and keto-friendly.

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We make this chicken at least once every week in our house. Usually, several times a week. It’s comfort food.

My authentic Cuban recipes are simple to make, and you can prep a big batch of marinade at once. So these are perfect for meal planning, and to marinate ahead for later (which we do with this chicken every chance we get).

Especially for those busy days and nights. And then you realize there’s marinated chicken ready to go in the fridge, and all is right with the world again.

Why You’ll Love This Recipe

Pollo a la Plancha brings big flavor with very little effort, which makes it easy to fall in love with.

Bright citrus taste: Lime and garlic keep the chicken fresh and lively.

Juicy texture: Thin chicken breasts cook fast and stay moist.

Simple spices: Homemade sazon adds depth without overpowering.

Weeknight friendly: Everything comes together quickly.

Versatile serving: Works with rice, salad, or sandwiches.

Clean flavors: No heavy sauces or frying involved.

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Ingredients

For the Chicken:

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 2 limes
• 3 cloves garlic minced
• Salt as needed

Homemade Sazon:

• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ¼ teaspoon ground coriander
• ¼ teaspoon black pepper

For Cooking and Serving:

• Extra olive oil for the pan
• Fresh cilantro or parsley chopped
• Lime wedges
• Sauteed Onions optional

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Step by Step Instructions

1. Make the Homemade Sazon

Start by adding cumin, paprika, garlic powder, onion powder, oregano, coriander, and black pepper to a small bowl. Stir until evenly mixed. This spice blend forms the heart of the dish and gives the chicken that classic Cuban taste.

2. Prepare the Chicken

Place chicken breasts between two sheets of parchment or plastic wrap. Pound gently until even in thickness. This step helps the chicken cook evenly and keeps it juicy.

3. Season and Marinate

Add chicken to a large bowl. Drizzle with olive oil and lime juice, then add minced garlic, salt, and the homemade sazon. Rub everything into the chicken until well coated. Let it rest for at least twenty minutes so the flavors sink in.

4. Heat the Pan

Place a heavy skillet over medium high heat and add a thin layer of olive oil. Let the pan heat until the oil shimmers. A hot pan helps create that beautiful golden crust.

5. Cook the Chicken

Lay the chicken breasts in the pan in a single layer. Cook for about four to five minutes per side until golden and fully cooked through. Avoid moving the chicken too early so it develops proper color.

6. Rest and Finish

Transfer the chicken to a plate and let it rest for a few minutes. Squeeze fresh lime over the top and sprinkle chopped herbs before serving.

Tips and Variations

• For extra citrus flavor, add a splash of orange juice to the marinade.
• Slice the chicken thin after cooking for sandwiches or wraps.
• Use chicken thighs if you prefer richer meat.
• Add sliced onions to the pan for a classic Cuban touch.
• Cook on a grill pan for deeper char flavor.

Serving Suggestions

Pollo a la Plancha pairs beautifully with white rice and black beans. A simple tomato and avocado salad adds freshness and color. Fried plantains bring sweetness that balances the spices.

When I serve this for family dinners, I like placing everything on the table at once. Warm rice, sliced chicken, lime wedges, and herbs let everyone build their plate just how they like it.

Frequently Asked Questions

Can I make the sazon ahead of time?

Yes. Store it in an airtight jar for several weeks.

Does this recipe taste spicy?

No. The spices stay warm and savory rather than hot.

Can I bake the chicken instead?

Yes. Bake at 400°F until cooked through, then broil briefly for color.

How long does it keep?

Store leftovers in the fridge for up to three days.

Can I freeze the cooked chicken?

Yes. Freeze in airtight containers for up to two months.

Final Thoughts

Cuban Chicken Breast aka Pollo a la Plancha proves that simple seasoning can deliver huge flavor. The juicy chicken, fresh citrus, and homemade sazon create a meal that feels both light and satisfying.

I love how this recipe fits any day of the week. It works for quick lunches, relaxed dinners, and meal prep alike. Once you make it, it easily becomes a kitchen favorite.