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Marinated Grill Pan Chicken

Author: Christy Jordan


  • 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!


*I use salad dressings that are oil and or vinegar based and avoid mayonnaise based ones such as ranch or thousand island.