These grilled chicken breasts can be dinner with a couple of healthy side items. They also make a great make-ahead food prep option to eat from all week.
When I make grilled chicken breasts for dinner, I always make extra. The leftovers make a great lunch salad like my grilled chicken salad with raspberries, walnuts and artichoke hearts.
I will also use extra leftover chicken breast to toss with pasta and my homemade lightened up pesto sauce. The possibilities are endless!
Case and point: grilled chicken breasts are a great food prep option to have in your bag of tricks. And you don’t need a fancy grill to make them!
In this recipe, I am using this grill pan. You can also use a cast iron skillet if you have one. I mean, would you ever guess this plate of yumminess never touched an actual grill?
I usually don’t measure when I make grilled chicken breasts, but I did measure for the sake of writing out this recipe for you guys. That being said, feel free to make it your own!
For example, I love to use fresh herbs and fresh garlic. But honestly some days I just need something quick. So I made this with dried herbs to keep things simple and easy.
I change up the herbs sometimes too! Rosemary and thyme are a great combination as well. And I have tons of both growing in my backyard.
Also, salt and pepper to your taste, but I do so pretty liberally. Chicken breast is pretty much a blank slate (bland by itself), so I salt and pepper generously.
Tools Used to Make Grilled Chicken on the Stovetop
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Grilled Chicken Breasts Recipe
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Today I am showing you how to make grilled chicken breasts on the stovetop with a grill pan. This has been one of the most popular recipes.
- 3 Raw boneless skinless chicken breasts
- Salt and pepper, to taste
- Dried oregano - about 1/8 teaspoon per chicken breast
- Dried basil - about 1/8 teaspoon per chicken breast
- Granulated Garlic - about 1/4 teaspoon per chicken breast
- Cooking spray or oil of your choice (high smoke point oil like avocado, coconut or even canola is best)
Preheat oven to 350 degrees F.
Add seasonings to both sides of the raw chicken breasts.
Spray indoor grill pan with cooking spray, and preheat on the stovetop over medium high heat for about one minute.
Place the chicken breasts on the hot grill pan.
Cook on the first side for about 4 minutes, and turn the chicken breasts over on the other side.
Cook on the second side for about two minutes, and then place the grill pan into the preheated oven. (Note: you can transfer to any other baking dish if you need to. For example, if your grill pan won't fit in your small oven)
Cook in the oven for about 20 minutes, until chicken is cooked all the way through.
Let the chicken rest for 5 minutes before serving.
Store leftovers in the refrigerator.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
If you are making the chicken itself as a meal, here are some serving suggestions! I love to pair mine with a baked sweet potato and broccoli. Alternatively, you could do rice and asparagus, etc. You really can’t go wrong.
You may enjoy my other healthy recipes! Check those out here.
Did you make this grilled chicken breast recipe? I would love to hear about it in the comments!