But chicken in the grill pan is my new favorite method! I gave you a sneak peak on this fabulous salad!
A simple rub of salt, pepper and fresh rosemary are all you need to create a flavorful chicken breast that is as good on a salad as it is on it’s own!
My secret? Cooking the breasts under the weight of a cast iron pan. The cast iron pan has the same function as the bricks in “brick chicken” but it is something I actually have in my kitchen…unlike bricks…those belong outside. Just sayin’.
Perfectly cooked chicken in 12 minutes? Now that is something worth getting excited about!
This Foolproof Grilled Rosemary Chicken is fast, easy and consistent! Moist, juicy chicken breasts in just under 12 minutes!
½ teaspoon kosher salt
½ teaspoon freshly cracked pepper
1 ½ tablespoons fresh rosemary, chopped
2 skinless, boneless chicken breasts
Preheat your grill pan (or grill) over medium heat until it is searing hot.
While your pan preheats, chop your rosemary and combine with salt and pepper in a little bowl. Rinse and pat your chicken breasts dry and rub the rosemary mix on both sides. Set aside until your pan is finished heating.
When it is searing hot, brush olive oil over the grates with a heat proof grill brush.
Immediately place both chicken breasts in the grill pan towards the center but not touching. Place a 10” cast iron skillet on top of the chicken. You should cover the bottom of your skillet with aluminum foil for easy cleanup and zero cross contamination. Cook on first side for 5 minutes.
Remove skillet and swap out the foil, flip chicken and place skillet back on top of the chicken. Cook for an additional 4-6 minutes. For medium sized breasts I usually cook it a total of 8 minutes. Be sure to test with an instant read thermometer or, if you cook chicken frequently, you can probably press on it and know when it’s done.
Remove from skillet, tent loosely with foil, and let rest 10 minutes before cutting.