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Grill pan chicken breast is an easy stovetop method for making juicy chicken with a nicely browned outside and distinct grill marks. Using thinner pieces helps the chicken cook quickly and evenly without drying out.
This chicken breast grill pan recipe works well with garlic butter rice and sautéed green beans, or sliced for a taco-style bowl. If you’re cooking chicken in a flat skillet instead, use my cast iron skillet chicken breast method.
Ingredients Needed
For the Chicken
- Chicken breasts: I’m using about 2 chicken breasts. Slice or pound thicker pieces to an even thickness so they cook evenly on the grill pan.
- Seasoning: I use taco seasoning, but you can use another seasoning blend you enjoy.
- Olive oil: Helps prevent sticking and encourages browning.
For the Optional Cilantro Lime Yogurt Sauce
- Plain Greek yogurt: Makes the creamy base.
- Lime juice: Adds a bright, tangy flavor.
- Cilantro: Adds fresh herb flavor.
- Taco seasoning: Adds a little extra savory flavor.
- Sea salt and black pepper: Season to taste.
How to Make Grill Pan Chicken Breast
Prep and season the chicken
Slice or pound thicker chicken breasts so the pieces are fairly even in thickness. Season both sides so the chicken cooks through at about the same rate instead of leaving the thinner ends overdone.
Start with a hot grill pan
Preheat the cast iron grill pan over medium-high heat, then add the oil. The chicken should sizzle as soon as it touches the pan.
Let the grill marks develop
Add the chicken and leave it in place while the first side cooks. Once you see defined grill marks and the chicken releases easily from the ridges, it’s ready to flip.
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Flip and finish
Cook the second side until browned and the thickest part reaches 165°F. If the outside is getting dark before the center is ready, lower the heat slightly. Let the chicken rest for a few minutes before slicing.
Tips for Juicy Grill Pan Chicken Breast
- Watch the heat: Lower it slightly if the grill marks are getting too dark before the center is done.
- Cook by temperature: Chicken breast thickness varies, so use 165°F as the doneness checkpoint.
Other Ways to Season It
I use taco seasoning here, but you can change the flavor without changing the cooking method. Try my chicken dry rub, shawarma seasoning, rotisserie chicken seasoning, or BBQ seasoning. All of these blends already contain salt, so I’d cook the chicken without extra salt first, then taste and add more at the end only if needed.
Grill Pan vs. Regular Cast Iron Skillet
Both pans cook the chicken in about the same way and take about the same amount of time. The main difference is the finish: a grill pan has raised ridges that give the chicken distinct grill marks, while a regular cast iron skillet gives you an all-over sear.
If you prefer the flat-skillet finish, use my cast iron skillet chicken breast recipe instead.
What to Serve With Grill Pan Chicken
For a simple plated dinner, serve the chicken with garlic butter rice and sautéed green beans.
It also works especially well in a taco-style bowl. Start with cilantro lime rice, Spanish cauliflower rice, or cilantro lime cauliflower rice, then add the optional cilantro lime yogurt sauce, pico de gallo, and guacamole.
Storage
- Refrigerate: Keep leftover chicken in an airtight container for 3–4 days. Store the yogurt sauce separately.
- Reheat: Warm the chicken just until heated through so it doesn’t dry out.
- Freeze: Freeze the cooked chicken in an airtight container. Make the yogurt sauce fresh after thawing.
Grill Pan Chicken Breast
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Recommended Equipment
Ingredients
Grill Pan Chicken Breast
- 1 lb Chicken Breasts, about 2, boneless and skinless, sliced in half
- 1 tbsp Homemade Taco Seasoning, click for my recipe, or use one of the blends recommended in the notes
- ¼ tsp Natural Ancient Sea Salt, optional, use DRDAVINAHS to save, or more to taste after cooking
- 2 tbsp Olive Oil, or Avocado Oil
Cilantro Lime Greek Yogurt Sauce
- ½ cup Plain Greek yogurt, full fat, whole milk
- ¼ tsp Natural Ancient Sea Salt
- ¼ tsp Black Pepper
- 1 Lime, juiced
- ½ tsp Homemade Taco Seasoning, optional, or salt to taste
- 2 tbsp cilantro, chopped
Instructions
- Heat a cast iron grill pan over medium heat.
- Season both sides of the chicken with taco seasoning and sea salt.
- Add the olive oil to the hot grill pan, then add the chicken in a single layer.
- Cook for 4–5 minutes without moving the chicken. Flip and cook for another 4–5 minutes, or until the thickest part reaches 165°F.
- Transfer the chicken from the pan and let it rest for a few minutes before serving or slicing.
- If making the sauce, add the Greek yogurt, lime juice, cilantro, taco seasoning, and black pepper to a small bowl. Stir until combined, then taste and add salt only if needed.
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Recipe Notes
- Slice or pound thicker chicken breasts to an even thickness for consistent cooking.
- Swap the taco seasoning for another blend like my chicken dry rub, shawarma seasoning, rotisserie chicken seasoning, or BBQ seasoning. These blends already contain salt, so taste the cooked chicken before adding more.
- Cook the chicken until the thickest part reaches 165°F.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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