Grill Pan Chicken Breasts Recipe

Chicken breasts are marinated then grilled in a cast iron pan and finished in the oven. The leftovers are even better than the original meal!

Chicken is a staple in our house, and I love making a batch of this lean protein. It can be served with anything from a salad, rice dish or potatoes. 

It’s also great for meal prep that can be used in salads or sandwiches later in the week. I love the prominent marks that my cast iron grill pan gives the chicken.

I’m not sure what I would do without this great kitchen tool.

How is this chicken cooked?

The chicken is marinated overnight then grilled in a cast iron pan for 5 minutes on each side.

I like to finish it in the oven on a baking sheet to guarantee even cooking.

The baking pan is lined with parchment paper so that there is very easy clean up. Who wants to scrub a dirty pan, right?

You can use any marinade you’d like in this recipe. My family’s favorite is a teriyaki marinade however I often use this Asian marinade that is great on salmon too.  

My grocery store has lots of great bottled marinades, so feel free to use your favorite. There is no shame in using a store-bought marinade and getting dinner on the table fast.

Italian salad dressing works well too.

What should I serve with Grill Pan Chicken Breasts?   

Chicken is a great meal that goes with a variety of side dishes. I like to serve a vegetable and some sort of potato with it.

My husband loves mashed potatoes while my son prefers French fries.  If you are eating light, a salad works well too.

This chicken is versatile and so are the dishes you can serve with it.

I like to have leftover chicken because it’s great to make Chicken Vegetable Soup or a Creamy Dill Chicken Salad the next day.

I hope you love this recipe as much as I do because it is a staple in my kitchen!