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Grill Pan Chicken Breast

Juicy grill pan chicken breast with a nicely browned outside and distinct grill marks, made quickly on the stovetop. Serve it as-is or with the optional cilantro lime yogurt sauce.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 213kcal

Author: Davinah

Equipment

Cast Iron Grill Pan

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.

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