This stovetop grilled chicken gives you the flavor and appearance of outdoor grilling without leaving your kitchen. By using a hot grill pan, you can achieve beautiful char marks and a juicy interior on tender chicken breasts.
The whole process is straightforward and relatively quick. A simple, bright marinade adds a lot of flavor in just 15 minutes. It’s a versatile main course that’s ready in under 40 minutes, making it a great option for any weeknight dinner.
Why You’ll Love Stovetop Grilled Chicken
- Pounding the chicken to an even thickness is the secret to fast, even cooking. It prevents the thinner parts from drying out while the thicker parts cook through.
- A brief marinade in an acidic, oil-based mixture helps to tenderize the chicken and infuse it with flavor, keeping it moist during cooking.
- Using a hot grill pan over medium-high heat is essential. This high temperature sears the outside of the chicken quickly, creating characteristic grill marks and sealing in the juices.
Stovetop Grilled Chicken Ingredients
- Chicken Breast: Boneless, skinless breasts are ideal. You can also use boneless, skinless chicken thighs, but they may require a slightly longer cooking time.
- Lemon Juice: Freshly squeezed juice provides the best flavor. In a pinch, bottled lemon juice works, or you can substitute it with fresh lime juice.
- High-Smoke-Point Oil: Using an oil like avocado, grapeseed, or canola for the pan is important because of the medium-high heat. It prevents the oil from smoking and burning.
- Cilantro: If you’re not a fan of cilantro, you can easily substitute it with an equal amount of fresh flat-leaf parsley.
Exact quantities are in the recipe card below.
How to Make Stovetop Grilled Chicken
Step 1: Prepare and Marinate the Chicken
First, pound your chicken breasts to an even 1/2-inch thickness. This ensures they cook evenly. Whisk together the marinade ingredients in a bowl, then add the chicken and let it marinate for at least 15 minutes to absorb the flavors.
Step 2: Heat the Grill Pan
Set your grill pan over medium-high heat and let it get properly hot. This can take a few minutes. Once hot, brush the ridges with a little high-smoke-point oil to prevent sticking.
Step 3: Grill the Chicken
Place the marinated chicken on the hot pan and cook for about 5-6 minutes per side. Avoid moving the chicken as it cooks to get well-defined grill marks. The chicken is ready when the internal temperature reaches 165°F (74°C). Let it rest before slicing to keep it juicy.
Storage Tips for Stovetop Grilled Chicken
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. It is also great for meal prep. You can freeze the cooked chicken for up to 3 months. Reheat gently in the microwave or in a covered skillet with a splash of water until warmed through.
Expert Tips for Stovetop Grilled Chicken
- Food Safety: Always cook poultry to a safe internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
- Resting the chicken is a key step for juicy results. Do not skip it.
- If you don’t have a grill pan, a heavy cast-iron skillet will also work well. You won’t get the same distinct grill marks, but you will get a nice sear.
- For a deeper flavor, you can marinate the chicken in the refrigerator for up to 4 hours. If marinating for longer than 30 minutes, be sure to cover it and keep it chilled.
What to Serve with Stovetop Grilled Chicken?
This chicken is very versatile. Serve it sliced over a fresh green salad, with roasted vegetables, or alongside a scoop of rice or quinoa.
Stovetop Grilled Chicken Recipe FAQs
How do I know when the chicken is cooked without a thermometer?
While a thermometer is the most accurate way, you can check for doneness by cutting into the thickest part of the chicken. The juices should run clear, and the meat should be completely opaque with no pink.
Can I make this recipe without a grill pan?
Yes. A heavy-bottomed skillet, especially cast iron, is a good alternative. You won’t get the same grill marks, but you can still get a very good sear and a juicy result. Make sure the pan is hot before adding the chicken.
Can I use this marinade on other proteins?
Absolutely. This marinade works well with pork chops, shrimp, or firm fish like swordfish. Just be sure to adjust the cooking time based on the type and thickness of the protein.
Stovetop Grilled Chicken
Ingredients
- 4 boneless skinless chicken breasts, about 6 oz / 170g each
- 1/4 cup olive oil 60ml
- 1/4 cup fresh lemon juice 60ml
- 1/4 cup chopped fresh cilantro plus more for garnish, 15g
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp high-smoke-point oil for the pan, like avocado or canola oil
Instructions
- Place a chicken breast inside a zip-top bag or between two pieces of plastic wrap. Using a meat mallet or a heavy pan, pound the chicken to an even thickness of about 1/2 inch (1.25 cm). Repeat with the remaining breasts.
- In a medium bowl or shallow dish, whisk together the olive oil, lemon juice, chopped cilantro, garlic powder, salt, pepper, and red pepper flakes to create the marinade.
- Add the pounded chicken breasts to the marinade, turning to coat them completely. Let the chicken marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
- Place a grill pan over medium-high heat. Let it get hot for a few minutes. Brush the pan with the high-smoke-point oil.
- Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the hot grill pan.
- Cook for 5-6 minutes on the first side without moving it, until deep grill marks appear.
- Flip the chicken and cook for another 5-6 minutes on the other side. The chicken is done when it is opaque all the way through and a meat thermometer inserted into the thickest part registers 165°F (74°C).
- Transfer the chicken to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.
- Slice the chicken against the grain and serve, garnished with additional fresh cilantro if you like.
