I’m headed to the National Cornbread Festival in South Pittsburg, Tennessee today! Follow me on Instagram to see my photos from the festival (click here).
Gorgeous and flavorful, these marinated chicken breasts were actually cooked on the stovetop rather than the grill, making supper come together without all of the running around and waiting that the grill often entails. I pair these with a light side and some iced tea and have the perfect supper for this time of year.
Today, I’m going to show you how you can use a cast iron grill pan to make gorgeous chicken like this on your stovetop, too.
To make this chicken you’ll need boneless skinless chicken breasts, a bottle of your favorite salad dressing/marinade, and a cast iron grill pan.
I’m using TLish dressing and marinade. I’m slightly obsessed with these. Okay, moderately to highly obsessed. You can get them at Publix and all of the flavors I have tried are amazing. You want a vinaigrette type dressing for this. Look for one that specifically says vinaigrette or marinade on it and you’re good. Any of the TLish flavors work great as marinades.
This is a cast iron grill pan made by Lodge. You can learn more about them and buy one for about $20 (and free shipping if you have Amazon Prime) by clicking here. If you don’t have Amazon Prime, you can click here and sign up for a 30 day free trial and still get this big old heavy iron skillet with free shipping.
If you have a glass stovetop or smooth stovetop surface you need to know that I do, too, and I am using this pan. Why? It’s flat on the bottom so it will work just fine. Whenever I see a cast iron skillet or pan that is the first thing I look for, if it’s flat all on the bottom, I know I’m good. You want there to be a good contact all across the skillet with the stovetop itself for even heating and you don’t want anything protruding from the skillet or pot that could scratch your stove. I’ve been using cast iron on my glass cooktop for over seven years. I also use a very large All American Pressure Canner on mine, as well, as the manufacturer’s manual said I could pressure can as long as the bottom of my canner was flat and smooth, as with the cast iron.
Place your chicken breasts in a zipper seal bag and pour in your dressing. I reserve a little bit for dipping later so there is always just a tad left in my bottle, which I put in the fridge. Let this marinade as long as you can, preferably a few hours or overnight.
BEFORE I put the chicken in my grill pan, I grease it a bit. Some people use vegetable oil but I prefer to just take a paper towel, swipe a little crisco on it, and rub my pan where the chicken is going to be. Then, place this over medium high heat until the entire skillet is good and hot before even thinking about adding your chicken.
Place your chicken in the hot skillet, just the chicken, not the extra marinade in the bag, and let it cook until it the chicken has grill marks on one side and naturally releases. If you go to pick your chicken up and it is sticking, it isn’t ready to be flipped yet. This is going to take anywhere from 5-10 minutes, depending on the level of your heat – your stove and my stove have never met so I don’t expect they are too synchronized.
Look how purty!
This is what my chicken looked like after the first side had sizzled and seared for about ten minutes. Now I’m going to cook it about ten minutes more. If you have thick chicken breasts like I did in this photo, you may want to turn the temperature down just a little bit and let it cook a few minutes beyond that. I usually pick the thickest piece and stick a knife in the center before I remove them from the pan to ensure that they are done.
And that’s it! Gorgeous, juicy, flavorful marinated chicken cooked in a grill pan.
Simple as can be!
To wash my pan, I let it cool a bit and give it a quick hand washing, then smear a bit more crisco on it and place it in a 350 oven for about ten minutes. After that, I just turn my oven off and let the pan sit in there until I need my oven again, then I open it, see my pan, and return it to the cabinet.
- Boneless Skinless Chicken Breasts (2-6)
- 1 bottle salad dressing/marinade of your choice* (I'm using TLish)
- Cast Iron Grill Pan
- Place chicken breasts in a large zipper seal bag, pour dressing over. Seal and place in the refrigerate for several hours or overnight.
- Brush inside of skillet with vegetable oil or smear with solid vegetable shortening. Place over medium high heat until skillet is very hot.
- Add chicken and let sit, undisturbed, until chicken releases from the pan and has the level of grill marks you desire, about ten minutes. Flip chicken and repeat until fully cooked.
- Check to make sure chicken is cooked through and no longer pink in the center. Serve and enjoy!
Getting a little deep with today’s quote: