Poultry Essentials: Pan Grilled Chicken Breast

Andy Anderson !


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.


☆☆☆☆☆ 0 votes

5 Min
15 Min
Stove Top



  • 2 Tbsp
    grapeseed oil
  • 1 Tbsp
    sweet butter, unsalted
  • 1 medium
    chicken breast, boneless, skinless
  • 1/2 medium
    red bell pepper, seeded, and cut into strips
  • 1/4 medium
    yellow onion, cut into half-moon slices
  • 1 medium
    carrot, cut into rounds
  • ·
    salt, kosher variety, to taste
  • ·
    white pepper, freshly ground, to taste

  • 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


  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.
  14. Serve while still nice and hot, with some crusty bread. Enjoy.
  15. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Pan Grilled Chicken Breast

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Soy Free Low Carb
Other Tag: Quick & Easy

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