Easy Pan Grilled Chicken On Stove (Indoors)
This Easy Pan Grilled Chicken is a quick and delicious dinner option that’s packed with flavor and can be made in under 30 minutes!
Servings: 2 servings
Ingredients
- 1 tbsp olive oil
- 1 tbsp lemon juice (can substitute lime juice if desired)
- 1 tbsp fresh chopped cilantro
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp crushed red pepper flakes
- 2 tsp avocado oil (or substitute with olive oil)
- 1 tsp fresh chopped cilantro (for garnish)
Instructions
- Begin by flattening the boneless skinless chicken breast. Place it between two sheets of plastic wrap or parchment paper and gently pound it to an even thickness using a meat mallet or rolling pin.
- In a medium bowl, combine the olive oil, lemon juice, fresh chopped cilantro, salt, pepper, garlic powder, and crushed red pepper flakes. Whisk together until well blended. Add the chicken breast to the marinade, ensuring it is evenly coated. Allow it to marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
- Heat the skillet over medium-high heat and add the avocado oil (or olive oil if you prefer). Let the oil heat until shimmering, but not smoking.
- Carefully place the marinated chicken in the hot skillet. Allow it to cook for about 6-7 minutes on one side without moving it.
- Using tongs, flip the chicken breast over and reduce the heat to medium. Cook for an additional 6-7 minutes, or until the internal temperature reaches 165°F (75°C).
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Garnish with extra fresh chopped cilantro before slicing.
Equipment
- Skillet
- Meat Thermometer
- Tongs
- Knife and cutting board
- Measuring Spoons
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezing, wrap tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.
- Let chicken rest after cooking to retain moisture.