Looking to elevate your weeknight chicken dish? This Grilled Chicken Breast on the Stove brings out rich, aromatic flavors with a simple preparation that’s perfect for any day of the week. Use a grill pan with raised ridges for the brown lines to appear, or just use a regular skillet (not thick or cast iron).
I add Nigella seeds for that extra earthy flavor, but using them is up to you.
Why Grill Chicken Breast on the Stove?
Grilled Chicken breast offers a juicy chicken breast while being quick and easy to prepare. The unique combination of spices makes it a crowd-pleaser every time.
Perfect for Any Meal
Whether you’re making grilled chicken breast for lunch, dinner, or a hearty snack, this grilled chicken is versatile and satisfying. Its balance of flavors works beautifully for both casual family dinners and a more elegant meal.
Ingredients and What They Do
- 2 chicken breasts – The main protein, providing lean and tender meat for a filling meal.
- Raw black nigella seeds – Adds a unique, slightly peppery and herbal flavor that sets this dish apart. Optional
- Neutral oil – Used to coat the chicken, ensuring it grills evenly and stays juicy.
- Kosher salt – Enhances the flavor of the chicken and other spices.
- Granulated black pepper – Optional, but adds a touch of heat and depth to the seasoning.
- Ras el Hanout or cumin powder, cinnamon (a pinch), dry ginger 1/4 tsp, dry 1/2 teaspoon turmeric, cardamom 1/4 teaspoon
- Ras el Hanout (Optional) is a North African spice blend, and there isn’t one single fixed recipe. Most mixtures usually include:
- Cumin
- Coriander
- Cinnamon
- Ginger
- Turmeric
- Black pepper
- Paprika
- Cardamom
- Cloves
- Nutmeg
- Allspice
- Sometimes includes:
- White pepper
- Cayenne or chili
- Anise or fennel
- Fenugreek
- Rose petals (for aroma)
Instructions Overview
Start by preheating the griddle for 10 minutes on high heat. Slice the chicken breasts into thin, even cutlets for quick grilling. We don’t oil the griddle/grill. That’s my secret. Instead, we mix the chicken with oil, salt, and pepper, then place 2 cutlets on the griddle with the smooth side facing down.
On a high heat, grill the first side for about 2 minutes until the edges turn white and opaque, then flip and cook for another 1-2 minutes until fully cooked.
Pairing Suggestions
This stove-grilled chicken is perfect with a side of a simple fresh salad. For something a little more indulgent, pair it with mashed potatoes or a creamy tartar or aioli dip.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a pan over low heat to keep the chicken moist.
Helpful Tips
- Uniform Slicing: If you prefer thicker cutlets, you can slice each chicken breast into 1/2″ pieces, which will yield 6 cutlets instead of 12. In this case, you’ll need to adjust your cooking time: about 2-3 minutes on the first side and 1 minutes on the other side. Adjust the time for the second batch as you go along, after you get to know how long it takes.
- Avoid Overcooking: To prevent dry, chewy cutlets, don’t leave them on the griddle too long. The goal is to have a tender, juicy interior. They do not end up crispy on the outside.
- 4 – 5 minutes on the first side (the smoother side first) and 3 to 4 minutes on the flip side (which has some strands you can see). We want the most luscious side with brown lines to be on the smooth this.
- Don’t Press Down: Avoid pressing down on the chicken with a fork while grilling. While it may create darker grill marks, it can also force out the juices, resulting in drier chicken.
- Let the Spice Build up: It’s not necessary to clear away any burnt spices or bits on the griddle between batches. These charred bits actually contribute to the deep, flavorful color and juicy appearance of the cutlets.
- Optionally Use a Meat Thermometer: For perfect doneness, check the internal temperature of the chicken—it should reach 165°F (74°C) to ensure it’s safe to eat while remaining moist.
- Serve or rest: You can serve them straight out off the grill/griddle or let them rest for a couple of minutes after grilling. This helps the juices redistribute and keeps the meat tender and flavorful.
Health Benefits of Nigella Seeds – Optional
Nigella seeds, often referred to as “black cumin,” are known for their numerous health benefits. Rich in antioxidants, they support immunity, help with digestion, and may even reduce inflammation.
Nigella seeds – health benefits
Let’s Chat!
Feel free to ask a question or share your thoughts in the Comments section below. We’d love to hear how you made this dish your own!
Grilled Chicken Breast Stove top
The easiest ever Grilled Chicken Breasts on Stove (with optional Nigella Seeds) on a thick non-stick skillet or griddle with raised ridges.
Minimalistic spices. Really easy to make.
Ingredients
- 2 chicken breasts, sliced into 12 (6" long x 1/3" thick) chicken breast cutlets
- 1 tablespoon raw black Nigella seeds
- Ras el Hnaout or 1/2 teaspoon of: cumin powder, cardamom, ginger, and a pinch of turmeric and a pinch of cinnamon.
- 1/3 cup canola oil (or other oil)
- 1/3 teaspoon kosher salt
- 1/2 teaspoon granulated black pepper (amount is optional)
- My secret to creating clear brown lines when using a griddle pan with ridges:
- Brush all over the ridges with natural date syrup. It works every time.
Instructions
- Pre-heat griddle 10 minutes on a large burner set to a high heat.
- Slice chicken breasts into cutlets.
- Mix chicken and oil with spices.
- Brush date syrup on ridges. It's fine if the syrup reaches the lower part of the griddle and not just the ridges.
- Place 2 cutlets at a time, directly above the burner, with the smooth side facing down.
- You know when to flip them over when the edges are cooked (white) and not pink, while the area facing up is still uncooked / pinkish.
- Griddle 4 to 5 minutes on the first side, until a lot of the cutlet is a white-opaque color around the edges and the top of the cutlet is white around the edges on top.
- Flip over with the tip of a regular fork or metal tongs. Griddle another 3 to 4 minutes, depending on the thickness of the cutlet.
Notes
- You can choose to slice each breast half into 1/2" pieces in thickness. You would end up with 6 cutlets, and not 12. It would, then, take around 2-1/2 minutes on the first side and 2 on the other side.
- Unless you want crispy, chewy, dry cutlets, make sure not to leave them in too long, so they are griddled on the outside, yet tender on the inside.
- As a precaution to ensure tenderness, do not press down with a fork on the cutlets to make the dark brown lines darker.
- It's not necessary to clear away burnt spice on griddle before adding the next 2 cutlets. They contribute to the dark, juicy appearance.
Nutrition Information
Yield
3Serving Size
4Amount Per Serving Calories 262Total Fat 28gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 25gCholesterol 10mgSodium 147mgCarbohydrates 0gFiber 0gSugar 0gProtein 4g
Nutrition values are estimated.