Pan Grilled Chicken
Juicy, flavorful, and incredibly simple to prepare, Pan Grilled Chicken is the perfect go-to recipe for busy weeknights or weekend gatherings. Featuring tender boneless, skinless chicken breasts marinated in a zesty blend of olive oil, freshly squeezed lemon juice, garlic, and aromatic spices like paprika and oregano, this dish offers a burst of bold Mediterranean-inspired flavors. Cooked to perfection in a hot skillet or grill pan to achieve a beautifully golden sear, every bite is moist and packed with savory goodness. Ready in just 25 minutes, this versatile recipe pairs effortlessly with roasted vegetables, a fresh salad, or your favorite side dishes, making it a wholesome and satisfying meal. Perfect for those seeking easy chicken recipes, healthy dinner ideas, and quick cooking inspiration!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Freshly squeezed lemon juice
- 3 cloves Garlic cloves, minced
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Place the chicken breasts on a cutting board and cover them with plastic wrap. Using a meat mallet or rolling pin, pound the thicker parts of the chicken to create an even thickness of about 1/2 inch. This helps the chicken cook evenly.
In a small bowl, mix olive oil, lemon juice, minced garlic, paprika, dried oregano, salt, and black pepper to create a marinade.
Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
Heat a large skillet or grill pan over medium-high heat. Once hot, lightly grease the pan with a drizzle of olive oil.
Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the hot pan.
Cook the chicken for 4-5 minutes on one side without moving it to achieve a nice sear. Flip the chicken and cook for another 4-5 minutes on the other side, or until the internal temperature reaches 165°F (74°C).
Once cooked, remove the chicken from the pan and let it rest on a plate for 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
Serve the pan-grilled chicken warm, garnished with freshly chopped parsley if desired. Pair with your favorite sides, such as roasted vegetables or a crisp salad.
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2881 mg | 125% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.0 g | ||
| Protein | 217.0 g | 434% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1936 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
