Grilled Chicken Breast

When I’m planning a week of cooking, grilled chicken breast is one of the first things I make. Having a container of cooked chicken in the refrigerator saves time and makes it easy to build meals without having to start from scratch each day.

I rarely think of this recipe as the main event. Instead, it’s an ingredient that works its way into all kinds of dishes. I’ll slice it over salads, tuck it into sandwiches and wraps, dice it for homemade pizzas, serve it alongside vegetables, or simply add a few pieces to breakfast when I want a little extra protein.

The seasoning is intentionally simple. Garlic, herbs, smoked paprika, and olive oil give the chicken plenty of flavor while keeping it neutral enough to complement whatever you’re pairing it with later. A hot grill creates caramelized edges and light char marks while locking in the juices.
It’s one of those recipes that’s less about a single meal and more about making the rest of the week’s cooking easier.

INGREDIENT DETAILS

Chicken Breasts
Halving the chicken breasts creates thinner cutlets that cook more evenly and stay juicy.

Garlic Powder
Adds savory flavor that distributes evenly across the chicken.

Onion Powder
Provides a mild sweetness and depth without adding extra moisture.

Dried Thyme
Contributes an earthy, slightly floral flavor.

Dried Oregano
Adds a subtle herbal note that pairs well with grilled chicken.

Chili Flakes
Give the seasoning blend a gentle warmth without making it spicy.

Smoked Paprika
Adds smoky flavor and helps create a rich golden colour as the chicken grills.

Olive Oil
Helps the seasoning adhere to the chicken while promoting even browning.

Salt
Enhances the flavor of both the chicken and the seasoning blend.

Additional Olive Oil
Used to grease the grill and help prevent sticking.

INGREDIENT ALTERNATIVES
Chicken Breasts:
Boneless, skinless chicken thighs can be substituted with a slightly longer cooking time.

Smoked Paprika:
Sweet paprika can be used if preferred.

Olive Oil:
Avocado oil or another neutral cooking oil works well.

Dried Thyme:
Italian seasoning can be substituted.

No substitute needed for the remaining ingredients.

If you enjoyed this recipe you may also enjoy my recipe for Deli-Style Roast Chicken Breast

Print Recipe

Grilled Chicken Breast

Author: 3bcc10 Courses: Main Course Recipe Keys: Corn Free Dairy Free Egg Free Gluten Free Nut Free Soy Free

Difficulty: Intermediate Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 8

Description

These grilled chicken breasts are seasoned with a simple blend of herbs and spices, then cooked until tender and juicy. They're ideal for preparing ahead, making it easy to add cooked protein to meals throughout the week.

Ingredients

Servings

• 4 medium-small boneless, skinless chicken breasts, halved horizontally

• 1 tsp garlic powder

• ¹⁄₂ tsp onion powder

• ¹⁄₂ tsp dried thyme

• ¹⁄₂ tsp dried oregano

• ¹⁄₄ tsp chili flakes

• 1 tsp smoked paprika

• 2 tbsp olive oil

• 1 tsp salt

For the Grill

• Olive oil, for greasing

Instructions

1. Pat the chicken breasts dry with paper towels. If they're particularly thick, slice them horizontally to create thinner cutlets for quicker, more even cooking.
2. In a small bowl, combine the garlic powder, onion powder, thyme, oregano, chili flakes, smoked paprika, and salt. Sprinkle the seasoning over the chicken, drizzle with the olive oil, and massage everything into the meat until each piece is evenly coated.
3. Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to develop.
4. When you're ready to cook, preheat a stovetop grill pan over medium-high to high heat until it's very hot. Lightly grease the grill with a little olive oil. A properly heated grill helps prevent the chicken from sticking and creates defined grill marks.
5. Place the chicken on the hot grill without overcrowding the pan. Cook for 5–7 minutes on the first side without moving it. Once the chicken releases easily and has dark golden grill marks, flip and cook for another 4–6 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
6. Transfer the chicken to a plate and let it rest for 5 minutes before slicing. Resting allows the juices to redistribute, keeping the chicken moist and tender.
7. Slice or dice as needed for salads, sandwiches, wraps, pizzas, grain bowls, pasta dishes, or serve whole alongside your favorite sides.

Note

Avoid moving the chicken too early; it will naturally release from the grill once properly seared.

Cooking time will vary depending on the thickness of the chicken. Always check for an internal temperature of 165°F (74°C).

Store cooked chicken in an airtight container in the refrigerator for up to 4 days.

Freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.

This recipe is excellent for meal prep and can be sliced, diced, or shredded for a variety of dishes throughout the week.

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