Ella Walter
Grilled chicken is a versatile dish that can be used in a variety of recipes, including salads, burritos, pasta, and sandwiches. It is also a great addition to a healthy diet as it is low in calories and high in protein. While grilled chicken is typically cooked on an outdoor grill, it can also be prepared on a stovetop using a grill pan or cast iron pan. This article will provide a step-by-step guide on how to grill chicken in a pan, covering topics such as preparing the chicken, seasoning, cooking techniques, and serving suggestions. By following these simple instructions, you'll be able to create delicious, tender, and juicy grilled chicken in the comfort of your own kitchen.
| Characteristics | Values |
|---|---|
| Pan | Cast iron skillet with grill marks, stainless or non-stick pan |
| Chicken | Boneless, skinless chicken breasts |
| Seasoning | Blackened seasoning, kosher salt, freshly cracked black pepper, garlic powder, oregano, basil |
| Oil | Butter, olive oil, avocado oil, coconut oil, canola oil |
| Temperature | Medium-high heat, 375-450°F |
| Cooking Time | 7 minutes each side, 10-14 minutes total |
| Internal Temperature | 165°F |
| Resting Time | 5 minutes |
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What You'll Learn
Choosing the right pan
Cast iron pans, especially those with ridges, are popular for grilling chicken as they produce attractive grill marks and can be used on the stovetop or in the oven. If your cast iron pan doesn't have ridges, don't worry—you can still achieve delicious grilled chicken.
When selecting a pan, consider its durability. A heavy-duty grill pan will help you achieve tender, juicy grilled chicken. If you're using a cast iron pan, make sure it's well-seasoned to prevent the chicken from sticking.
Additionally, ensure your pan is oven-safe if you plan to finish cooking the chicken in the oven. This technique is handy if you want to brown the chicken on both sides and finish it off in the oven.
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Preparing the chicken
Firstly, it is important to choose the right type of chicken. Boneless, skinless chicken breasts are a popular choice for grilling in a pan. They are lean, protein-rich, and cook evenly. If you prefer to use chicken with bones, you can opt for bone-in chicken pieces, but adjust the cooking time accordingly as they may take longer to cook.
Next, you can enhance the flavour and texture of the chicken by brining it. Brining is a simple process of soaking the chicken in a solution of water and salt for 30 minutes to an hour. This technique helps the chicken absorb and retain moisture, resulting in juicier and more tender meat. After brining, remember to pat the chicken dry with a paper towel before proceeding to the next step.
Now, it's time to season the chicken. You can use a variety of seasonings, but it's recommended to keep it simple when grilling chicken for salads or other light dishes. A basic combination of kosher salt and freshly cracked black pepper can highlight the chicken's natural flavour without overwhelming the dish. You can also experiment with other seasonings like garlic powder, oregano, basil, or your favourite spice blends. Create a dry rub by combining your chosen seasonings in a small bowl, then generously apply the rub to both sides of the chicken breasts.
Before cooking, it is essential to tenderise the chicken, especially if you want to ensure even cooking and juicy results. Place the chicken on a cutting board lined with plastic wrap or use a resealable plastic bag. Use a meat mallet or a heavy object like a rolling pin to pound the chicken to an even thickness, preferably about half an inch thick.
Your chicken is now prepared and ready for the grilling pan! Remember to heat your pan to the appropriate temperature and follow the cooking instructions carefully for the best results.
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Adding seasoning
You can get creative and experiment with different spices and blends, but if you're looking for a simple option, you can stick to a few essentials that will deliver a perfectly balanced flavour. For example, a combination of kosher salt, freshly cracked black pepper, and garlic powder can add a nice savoury note without being too overpowering. You can also try adding some oregano, basil, or other herbs for a more complex flavour profile.
Once you've prepared your seasoning, it's time to apply it to the chicken. Place your chicken breasts on a flat surface and pat them dry with a paper towel. Then, distribute the seasoning evenly on both sides of the chicken breasts, making sure to coat them thoroughly.
If you want to take your seasoning game up a notch, you can try brining your chicken before adding the dry rub. Brining helps enhance the flavour and texture of the chicken by making it more tender and juicy. To brine, simply submerge the chicken breasts in a solution of water and salt for 30 minutes to an hour. The salt dissolves muscle proteins, allowing the meat to absorb and retain more water.
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Cooking the chicken
Grilled chicken is a versatile dish that can be served with anything, from salads to sandwiches and pasta. It is also a healthy option, being low in calories and high in protein.
To grill chicken in a pan, you will need a heavy-duty grill pan, preferably a cast iron pan with ridges, though a regular skillet will also work. You will also need boneless, skinless chicken breasts, butter or oil for cooking, and seasoning.
First, prepare the seasoning by combining your chosen spices in a small bowl. Pat the chicken breasts dry with a paper towel, then rub them with oil and season generously on both sides. If you want to ensure your chicken breasts are tender, you can pound them to an even thickness using a meat tenderizer or rolling pin.
Next, heat your pan to high heat for 2-3 minutes, then lower the heat to medium-high. Add butter or oil to the pan, ensuring the entire surface is coated. Place the chicken breasts in the pan and cook for 5-7 minutes without moving them, until the undersides develop dark grill marks. Flip the chicken breasts and cook the other side for another 5-7 minutes. The cooking time will depend on the thickness of the chicken breasts and the desired level of doneness. For a golden-brown crust, use a higher temperature to sear the meat and trap the juices inside.
Finally, remove the chicken breasts from the pan and let them rest for at least 5 minutes before slicing or serving. You can also finish the chicken breasts in the oven by placing the grill pan in a preheated oven to cook further.
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Resting and serving
Resting your grilled chicken is essential for a juicy and flavorful final product. During the cooking process, heat causes the juices within the chicken to move toward the center. Allowing the chicken to rest and giving time for these juices to redistribute prevents them from escaping when you slice into the meat. Resting also helps to maintain moisture, enhance flavor, and balance the temperature throughout the meat.
To rest your grilled chicken, first, take the chicken off the grill and turn off the heat. Then, loosely tent the chicken with aluminum foil to keep it warm. Allow the chicken to rest for 5 to 10 minutes before slicing, with thicker cuts like breasts or legs benefiting from a longer resting period. Thicker pieces of chicken retain more heat, which means a longer redistribution of juices. As a general rule of thumb, anything you grill should rest for half of the time it was cooked. For example, if you grilled a chicken breast for 7 minutes, it should rest for 3-4 minutes.
After resting, the chicken is ready to be sliced and served. You can sprinkle lemon or lime over the chicken before serving, which is entirely optional.
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Frequently asked questions
Boneless, skinless chicken breasts are a popular choice, but you can also use chicken thighs.
You will need a heavy-duty grill pan or cast-iron skillet. A meat thermometer is also useful but not essential.
Pound the chicken breasts to an even thickness of around 1 inch. Then, season both sides of the chicken with a dry seasoning mix or salt, pepper, and garlic powder.
Heat your pan to a medium-high heat and add a thin coating of oil. Cook the chicken for 4-6 minutes on each side, until it reaches an internal temperature of 165°F.
To achieve a BBQ flavour, you can marinate the chicken in a rub and oil mixture for at least 15 minutes before cooking. Alternatively, paint the chicken with barbecue sauce before searing it so that the sugars in the sauce caramelize.
