Are you craving that delicious grilled chicken flavor but don’t have access to an outdoor grill? Don’t worry – I’ve got you covered! As someone who’s been making stove-top grilled chicken for years, I can tell you it’s totally possible to achieve those beautiful grill marks and juicy, flavorful chicken right in your kitchen. This indoor grilling method is perfect for apartment dwellers winter cooking or anyone who wants grilled chicken without the hassle of firing up the outdoor grill.
In this article I’ll walk you through everything you need to know about making amazing grilled chicken on your stove. Let’s dive in!
Why Stove-Top Grilled Chicken is Awesome
Before we get to the how-to part let me tell you why I’m obsessed with this cooking method
- It’s super convenient and available year-round
- Creates those beautiful grill marks just like outdoor grilling
- Results in juicy, tender chicken every time
- Can be made in under 30 minutes
- Perfect for meal prep or adding to other dishes
- Healthier than many other cooking methods
- No special equipment needed (except a grill pan)
Essential Equipment for Indoor Grilled Chicken
To make proper grilled chicken on your stove, you’ll need:
1. A Good Grill Pan – This is absolutely essential! A heavy-duty grill pan with ridges will give you those beautiful grill marks. Cast iron works best, but any grill pan will do. If you don’t have one with ridges, a regular cast iron skillet can work too.
2. Tongs – For flipping the chicken without piercing it (which would release juices).
3. Meat Thermometer – Not mandatory but highly recommended for perfect doneness every time.
Ingredients for Basic Stove-Top Grilled Chicken
For the simplest and most versatile grilled chicken, you’ll need:
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
For a more flavorful version, try this seasoning mix:
- 1 teaspoon dried basil (or cilantro/parsley)
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon brown or granulated sugar
- Salt and pepper to taste
- Optional: lemon or lime for serving
My Favorite Chicken Marinades
If you have a little extra time, try one of these quick marinades before grilling:
Southwestern Style:
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 2 tsp southwest seasoning
- 1/2 tsp black pepper
Mediterranean Style:
- 1 1/2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh chopped cilantro
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/8 tsp red pepper flakes
Step-by-Step: How to Grill Chicken on the Stove
Now for the main event! Here’s my fool-proof method for perfect stove-top grilled chicken:
Step 1: Prep the Chicken
First things first, you need to prep your chicken properly:
- Pat the chicken breasts dry with paper towels. This is super important for getting those nice grill marks!
- If the chicken breasts are very thick, butterfly them or pound them to an even thickness (about 1-2 inches). This ensures even cooking.
- For even juicier chicken, consider bringing the chicken to room temperature before cooking. I usually take mine out of the fridge about 45-60 minutes before cooking (don’t worry, it’s safe for this amount of time).
Step 2: Season or Marinate
You’ve got two options here:
Quick Method:
Simply season both sides of the chicken with salt, pepper, and any other seasonings you like.
Marinated Method (more flavor):
- Mix your marinade ingredients in a bowl.
- Add chicken and coat thoroughly.
- Let sit for at least 15 minutes, or up to a few hours in the refrigerator for maximum flavor.
Step 3: Heat Your Grill Pan
- Place your grill pan on the stove over medium-high heat.
- Let it heat up for 2-3 minutes until it’s really hot.
- Add about 1 tablespoon of oil (I prefer avocado oil because it has a high smoke point, but olive oil works too).
- Make sure the entire pan is coated with oil.
Step 4: Grill the Chicken
Now for the exciting part!
- Place the chicken breasts on the hot grill pan.
- Don’t move them for 5-6 minutes! This is key for getting those gorgeous grill marks.
- After 5-6 minutes, flip the chicken using tongs.
- Cook for another 5-6 minutes on the other side, or until the internal temperature reaches 165°F (use that meat thermometer!).
Step 5: Rest Before Serving
- Turn off the heat and let the chicken rest in the pan for at least 5 minutes. This is crucial for juicy chicken!
- Optionally, squeeze some fresh lemon or lime juice over the top.
- Slice and serve.
Common Problems & How to Fix Them
Even experienced cooks run into issues sometimes. Here are solutions to common problems:
Problem: Chicken sticks to the pan
Solution: Make sure your pan is hot enough before adding chicken, and use enough oil to coat the surface.
Problem: Chicken is dry
Solution: You probably overcooked it. Next time, use a meat thermometer and remove from heat when it reaches 165°F. Also, don’t skip the resting period!
Problem: No grill marks
Solution: Your pan wasn’t hot enough, or you moved the chicken too soon. Let the pan get really hot and don’t touch the chicken for at least 5 minutes.
Problem: Chicken is undercooked
Solution: If you’re working with thicker chicken breasts, they might need more time. If the outside is getting too dark before the inside is done, lower the heat slightly and cook longer.
Tips for the Juiciest Stove-Top Grilled Chicken
After years of making grilled chicken indoors, I’ve learned a few tricks:
- Quality matters – Use organic, free-range chicken when possible for better flavor and texture.
- Don’t overcook – This is the #1 reason for dry chicken. Use that thermometer!
- Let it rest – I can’t stress this enough. Those 5 minutes of resting make a huge difference.
- Consider brining – For extra juicy chicken, try a simple brine (salt water solution) for 30 minutes before cooking.
- Don’t move the chicken – Resist the urge to check or move the chicken while it’s cooking to get those perfect grill marks.
Delicious Ways to Use Your Grilled Chicken
Now that you’ve mastered stove-top grilled chicken, here are some yummy ways to use it:
- Slice it for wraps or sandwiches
- Top a fresh salad
- Add to pasta dishes
- Use in tacos or burritos
- Make chicken salad
- Add to grain bowls
- Serve with your favorite sides for a complete meal
Final Thoughts
Making grilled chicken on the stove is one of the most useful cooking skills you can master. It’s versatile, healthy, and delivers delicious results every time. With a good grill pan and these simple techniques, you’ll never need to fire up the outdoor grill when you’re craving that perfect grilled chicken.
Remember, the key steps are: proper preparation, high heat, don’t disturb while cooking, and always let it rest before cutting. Follow these guidelines, and you’ll be amazed at how easy it is to make restaurant-quality grilled chicken right on your stove!
Do you have any special tricks for making grilled chicken on the stove? I’d love to hear about them in the comments below!
Happy cooking!
This article was originally published on September 23, 2025, and has been updated with new information.
Set up your oven
After at least one hour or up to 24 hours of marinating, take your marinated chicken out of the fridge to bring its temperature up just a bit, for at least 20 minutes. Place your oven rack in the top third of the oven and then preheat it to the lowest broil setting. Line a large sheet pan with foil from edge to edge—this will allow for easy cleanup later! Place a wire rack on top of your lined sheet pan and spray with nonstick cooking spray or brush with oil. Remove chicken from the marinade, letting any excess marinade drip off before placing the chicken on your oiled wire rack.
Marinate your chicken in yogurt
First, start with a yogurt-based marinade. Hana’s recipe, similar to that of tandoori chicken recipes, calls for a plain yogurt, which acts as a gentle meat tenderizer that renders a ridiculously moist interior while the dairy’s natural sugars result in a crisp, almost caramelized exterior on the chicken.
For 1½ to 2 lb. of preferably boneless, skinless chicken thighs (but you can use wings, or even chicken breast in a pinch) start with ½ cup of plain or greek yogurt. From here, choose your own marinade adventure. You can throw in chili pastes (like gochujang, sambal oelek, or red curry paste) or even go minimal with a squeeze of lemon juice and freshly grated garlic.
How to cook chicken breast perfectly every time (stovetop recipe)
FAQ
How do you cook Grilled Chicken on a stovetop?
On the subject of chicken its pretty cut and dry. Season it with a few pinches of salt and pepper and then use a stovetop grill pan to cook it. Let it sit to lock in the juiciness and once you slice it, grab yourself a lime wedge or two and squeeze it all over the grilled chicken. This is such a kid friendly meal!
How long does a grilled chicken take to cook?
Once grilled, the chicken becomes both crisp and juicy thanks to the flatter shape, and it means the breasts and legs cook more evenly with less risk of the breast meat becoming dry and tough. ). Garten’s chicken takes about 12 to 15 minutes on either side to cook on the grill. If you’re roasting the chicken in the oven — which is
How do you cook chicken breast on a grill?
Starting with a cold pan or skillet, place the breasts skin-side down and turn burner heat to medium-high. Use a grill weight to make sure the breasts stay in contact with cooking surface and don’t curl up. Once the skin is brown and crisp, flip, cook other side for 2-3 minutes then pull. Allow to rest uncovered for 5 minutes before carving.
How do you grill chicken on the stove?
Add chicken to a bowl and add in olive oil, lemon juice, spices and fresh herbs. Add chicken to a preheated cast iron grill pan and cook 2-3 minutes each side (don’t overcook or they’ll get dried out!)
Do you put oil in the pan when grilling chicken?
Yes, you should put a light coat of oil on chicken before grilling to help seasonings stick, prevent sticking to the grill, and promote even cooking and browning. You can oil the chicken itself, the grill grates, or both for the best results.
How do you grill on the stove without a grill pan?
To grill on a stove without a grill pan, use a hot cast-iron skillet or griddle to achieve a sear, or use the oven’s broiler function for a top-down char. For smoky flavor, incorporate liquid smoke or smoked seasonings in your marinade. To create distinct grill marks, heat a metal skewer or the back of a metal spatula over the flame and press it onto the food.