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Grill Pan Chicken


As a vegetarian who doesn't eat chicken, cooking a dish that I'm not able to test for doneness is a challenge to say the least. Fortunately, I stumbled across this easy method that pleased the carnivore of the house.

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Rate this recipe 4.1/5 (16 Votes)


  • Raw boneless skinless chicken breasts
  • Salt and pepper, to taste
  • Dried oregano - about 1/8 teaspoon per chicken breast
  • Dried basil - about 1/8 teaspoon per chicken breast
  • Granulated Garlic - about 1/4 teaspoon per chicken breast
  • Cooking spray
  • Grill pan or cast iron skillet
  • (I used Tessamae's Green Goddess Dressing as a marinade instead of the above spices. i have a feeling you could spice it up with anything and it would be good.)


Servings 2
Preparation time 6mins
Cooking time 20mins
Adapted from


Step 1

Preheat oven to 350 degrees F.

Add seasonings to both sides of the raw chicken breasts.

Spray indoor grill pan with cooking spray, and preheat on the stovetop over medium high heat for about one minute.

Place the chicken breasts on the hot grill pan.

Cook on the first side for about 4 minutes, and turn the chicken breasts over on the other side.

Cook on the second side for about two minutes, and then place the grill pan into the preheated oven.

Cook in the oven for about 20 minutes, until chicken is cooked all the way through. (I accidentally left the second side of the chicken on for four minutes instead of two, so I doubled down and only cooked the chicken in the oven for 10 minutes instead of 20. Voila! C'est magnifique!)

Let the chicken rest for 5 minutes before serving.


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