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!
Grill Pan Chicken Breasts Recipe
Ingredients
- 3 large Chicken Breast about 2 pounds
- 1/2 cup Italian Dressing or your favorite Chicken Marinade
- 1 tablespoon Olive Oil
- 2 teaspoons Dried Parsley
Instructions
- In a large plastic bag, marinate chicken breasts with the marinade or dressing. Keep refrigerated for a minimum of 6 hours or overnight.
- Preheat the oven to 400°F.
- Heat olive oil in a cast iron grill pan over medium heat. Add chicken breasts and sear for about 5 minutes on each side or until the chicken has nice grill marks. Sprinkle with the dried parsley.
- Put the grill pan in the oven and cook the chicken for about 15 minutes or until juices run clear and it is no longer pink in the middle. Internal temperature of the chicken with an instant read thermometer should be at 165°F.
- Slice the chicken into half inch pieces before serving.