Emilie Meyer
Grilled chicken breasts are a versatile dish that can be served hot or cold, on their own, in a salad, with pasta, in a sandwich, and more. However, they can be bland and dry if not prepared correctly. The key to getting it right is in the marinade and the cooking method. You can use a grill or a pan to grill chicken breasts, and a cast-iron skillet is recommended for the latter.
| Characteristics | Values |
|---|---|
| Cookware | Frying pan, skillet, grill pan |
| Chicken | Boneless, skinless, pounded to 1-inch thick |
| Marinade | Balsamic vinegar, olive oil, brown sugar, garlic, dried herbs, salt, pepper |
| Seasoning | Salt, pepper, garlic powder, steak seasoning, smoked paprika, sweet paprika |
| Oil | Olive oil, cooking oil, butter |
| Heat | Medium-high, medium-low |
| Cooking time | 4-5 minutes per side, 8-10 minutes total |
| Internal temperature | 165°F |
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What You'll Learn
Choosing the right pan
Material: Select a pan made from a material that distributes heat evenly, such as cast iron. Cast iron grill pans are excellent for achieving those coveted grill marks and work well for stovetop grilling.
Size: Opt for a large skillet or grill pan that provides ample space for the chicken breasts to cook without overcrowding. This ensures even cooking and allows for proper browning.
Non-stick coating: Consider using a non-stick pan to prevent the chicken from sticking and make cleanup easier. This is especially useful if you're not using much oil or grease in your recipe.
Thickness: Choose a pan with a thick base. Thicker pans tend to distribute heat more evenly, reducing the likelihood of hot spots that can burn your food. They also retain heat better, maintaining a more consistent temperature during cooking.
Lid: While not essential, a pan with a lid can be useful for controlling the moisture level during cooking. If you want to trap moisture and steam your chicken, a lid will come in handy.
Heat retention: Select a pan that retains heat well. This is particularly important if you're using a lower heat setting or want to sear your chicken effectively. Cast iron, as mentioned earlier, is an excellent choice for heat retention.
Remember, the right pan for grilling chicken breasts will vary depending on your specific needs and preferences. Consider the heat source, the number of chicken breasts you plan to cook at once, and whether you prioritize features like non-stick coating or even heat distribution.
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Preparing the chicken
Before cooking, pound the chicken breasts to a 1-inch thickness. This helps them cook more evenly. You can use a meat mallet or the bottom of a small saucepan to do this. Cover the meat with parchment paper or a zip-top bag before pounding to avoid mess.
You can also season the chicken breasts with salt, pepper, and garlic powder if you don't have time to prepare a marinade.
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Making the marinade
To make the marinade, you will need balsamic vinegar, olive oil, brown sugar, garlic, dried thyme, dried rosemary, salt, and pepper. The brown sugar helps with browning and gives you those beautiful char marks, while the Mediterranean combination of dried thyme and rosemary adds woody, citrusy, and minty flavors. If you don't have those specific herbs, you can experiment with other dried herbs like marjoram, oregano, or sage.
Combine the balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs in a bowl, and season generously with salt and pepper. You can also adjust the ingredient quantities to suit your taste. For example, if you like your chicken on the sweeter side, you can add more brown sugar.
Once you've made the marinade, it's time to add the chicken. Place the chicken breasts in the bowl with the marinade and turn to coat evenly. Cover the bowl and let the chicken marinate in the refrigerator for at least 20 minutes and up to 12 hours. For the best results, aim for 3 to 4 hours of marination time to ensure juicy and flavorful chicken.
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Cooking the chicken
Cooking chicken breast in a pan is a quick and easy way to prepare chicken that stays juicy and flavorful. The cooking time will vary depending on the thickness of the chicken breast, the heat used, and the cookware used.
First, prepare your chicken breast. It is recommended to pound the chicken breast to a thickness of about 1 inch. This helps the chicken cook more evenly. Cover the meat with parchment paper or place it in a zip-top bag before pounding with a meat mallet or the bottom of a small saucepan.
Next, season the chicken. A simple seasoning of salt, pepper, and garlic powder can be used, or you can get creative with a combination of steak seasoning, smoked paprika, and sweet paprika. Coat the chicken breasts liberally with your chosen seasoning on all sides.
Now, heat a large skillet to medium-high heat and add a thin coating of oil or cooking spray. Once the oil is hot, add the chicken breasts to the skillet. For a boneless chicken breast that is about one inch thick, cook for about 8 minutes per side over medium-low heat. If using thin-cut breasts, cook for 5 minutes without flipping, then cook for an additional 3 to 5 minutes on the second side. You can also sear both sides for 4 minutes each and then let the chicken continue to cook for 5 minutes to get a crispier texture.
To ensure the chicken is cooked through, use an instant-read meat thermometer to check that the internal temperature has reached 165°F. The chicken is safe to eat at 160°F, as it will continue to cook and reach 165°F after being removed from the heat. Let the chicken rest for at least 5 minutes before slicing and serving.
With these simple steps, you can enjoy delicious, juicy, and perfectly cooked chicken breast prepared in a pan.
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Resting and serving
Once your chicken breasts are cooked, it's time to let them rest. Transfer the chicken to a cutting board and let it sit for at least 5 minutes before slicing and serving. This allows the juices to redistribute, ensuring your chicken is juicy and tender.
While the chicken rests, you can prepare a sauce or glaze to pour over it. For example, you could scrape up any browned bits from the skillet, add some water, and boil until you have a thick and glossy sauce. You can then turn off the heat, add the chicken, and turn it to coat.
If you're using a marinade, you can also use this time to baste the chicken with it. Simply scoop out some of the marinade before you start cooking and set it aside. After resting, brush the marinade over the chicken before slicing and serving.
Finally, when it comes to serving, grilled chicken breasts are a versatile dish that can be enjoyed in many ways. You can slice or chop the chicken and add it to salads, sandwiches, bowls, pasta dishes, or quesadillas. It's a great protein to have on hand for quick and easy meals throughout the week.
So, whether you're enjoying your grilled chicken breast as a main course or using it as an ingredient in another dish, it's sure to be a delicious and satisfying meal.
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