Recipe – Simple Pan Grilled Chicken Breasts

July 20, 2012

Recipe – Simple Pan Grilled Chicken Breasts

Serving size: 1-4 chicken breasts

1-4 boneless, skinless chicken breasts
¼ cup or less of diced onions, or desired amount of dried onions
¼ cup or less of minced garlic, or desired amount of garlic powder
A few sprinkles of paprika on each chicken breast
Salt and pepper to taste
1 cup of water
1-2 Tbsp. of vegetable oil (not needed if you have a non-stick or stainless steel pan)

Chicken broth (optional)
Add herbs and spices as you like based on the type of meal and your taste; I prefer cumin, turmeric, and cilantro

Combine the chicken, onions, garlic, paprika, salt, pepper, other spices/herbs, and oil in a large bowl and mix around until each chicken breast is coated in the seasonings. Place the chicken breasts and left over seasonings into a warm skillet. The skillet should be heated to medium heat. Cook the chicken on one side for 5-7 minutes, or until beginning to brown. Flip the chicken over to brown the other side for 5-7 minutes. Add a bit of chicken broth (enough to wet the bottom of the pan) if the pan becomes very dry and the seasonings begin to get stuck to the pan. If you don’t have broth, water will do. This helps to keep the meat from getting dry and keeps the seasonings from sticking to the pan. Be sure that chicken is cooked all the way through and is not pink in the middle. When pierced, the meat should not release any red fluid. Allow it to cool, and serve.

* The cooked chicken breasts can be kept in the refrigerator as a quick source of protein. They can be sliced to for use in salads throughout the week.

Leave a comment below, and let us know one way you like to use left over chicken.

You must be logged in to post a comment.