Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

poultry essentials: pan grilled chicken breast

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

Here is a perfect single-pan dish that makes a perfect dinner for one, or as many as you please. For this recipe, the ingredient list is proportioned for one person. It is easy/peasy to assemble, tastes excellent, and cleanup is a snap. What could go wrong? So, you ready… Let’s get into the kitchen.

yield 1 serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For poultry essentials: pan grilled chicken breast

  • PLAN/PURCHASE
  • 2 Tbsp
    grapeseed oil
  • 1 Tbsp
    sweet butter, unsalted
  • 1 md
    chicken breast, boneless, skinless
  • 1/2 md
    red bell pepper, seeded, and cut into strips
  • 1/4 md
    yellow onion, cut into half-moon slices
  • 1 md
    carrot, cut into rounds
  • salt, kosher variety, to taste
  • white pepper, freshly ground, to taste
  • OPTIONAL ITEMS
  • 1 pinch
    cayenne pepper, or to taste
  • additional spices, your choice
  • fresh parsley, chopped, for garnish

How To Make poultry essentials: pan grilled chicken breast

  • 1
    PREP/PREPARE
  • 2
    Essential Equipment: A cast-iron grill pan works great for this recipe (that is what I am using). If you do not have one you could use a regular cast-iron skillet. If you do not have a regular cast-iron skillet, a regular skillet will work, but do not use a non-stick skillet. A non-stick skillet will not give you the browning that gives this dish its flavor.
  • 3
    To brine, or not to brine. That is the question: For example, if you are braising the chicken in a slowly-simmering sauce, then brining is not necessary. However, with chicken in a hot skillet, it can make a big, tasty difference. So, if you have a bit of time, place the chicken breast into about a quart of water with 2 tablespoons of salt, and maybe a teaspoon of sugar, and place into the fridge for about 1 or 2 hours, no longer.
  • 4
    Gather your Ingredients (mise en place).
  • 5
    Sprinkle a generous amount of salt, and white pepper to both sides of the chicken.
  • 6
    Place the butter and oil into a skillet over medium-high heat.
  • 7
    When the butter has melted, add the chicken, and veggies to the hot skillet, and sprinkle the veggies with a bit of salt.
  • 8
    As the dish cooks, toss the veggies with a pair of tongs, but leave the chicken alone for, about 5 - 6 minutes.
  • 9
    Flip the chicken and continue to toss the veggies, until they soften, and begin to color, about an addition 5 – 7 minutes.
  • 10
    Chef’s Note: Because the pan is hot, remember to keep those veggies active, so they do not burn.
  • 11
    Optional Item: To make a quick pan sauce, remove the veggies and chicken from the skillet, and keep warm. Add a bit of chicken stock and wine to deglaze the pan, and then add about two tablespoons of sweet butter, unsalted. Stir until reduced and slightly thickened. Yummy.
  • 12
    Chef’s Note: Do a final tasting for seasoning.
  • 13
    PLATE/PRESENT
  • So yummy
    14
    Serve while still nice and hot, with some crusty bread. Enjoy.
  • 15
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Poultry Essentials: Pan Grilled Chicken Breast:

ADVERTISEMENT