Griddled chicken breast

Ingredients

• 2 (600 g)chicken breasts
• 2 tablespoonsvegetable oil
• 2 teaspoonschicken stock cube, crumbled
• 1½ teaspoonssalt
• ½ teaspoongarlic powder
• ½ teaspoonpaprika
• ¼ teaspoonground black pepper

Instructions

1. 1

   Prepare the chicken

   Trim any excess fat from the chicken breasts and cut each one in half. Gently flatten each piece with a meat mallet or another heavy kitchen utensil until the pieces are an even thickness.

2. 2

   Season the chicken

   Put the chicken in a dish or large bowl. Add the oil, crumbled stock cube, salt, garlic powder, paprika and black pepper, then mix until the pieces are evenly seasoned.

3. 3

   Griddle the chicken

   Heat a large frying pan over a medium-high heat. Add the chicken and cook for 5 minutes on each side.

What is griddled chicken breast?

Griddled chicken breast is a straightforward dish of seasoned chicken cooked on a hot, flat cooking surface or in a frying pan. This American-style version uses pantry seasonings and cooks in just a few minutes per side.

Even pieces are the key to making it work: flattening the chicken helps it cook at a similar pace throughout, while the oil and spices coat the surface for a savoury, lightly coloured finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 194 calories, 24g protein, 1g carbs, 10g fat.

The chicken supplies most of the protein, while the oil contributes most of the fat. The small amount of carbohydrate comes from the seasonings; pair a portion with salad or vegetables, and add potatoes or rice if you want a more filling meal.

Why flatten the chicken?

Even thickness: flatten each piece gently so the thinner edges do not dry out before the centre is cooked. Aim for pieces that are alike in thickness rather than pressing them paper-thin.

Gentle handling: a meat mallet is useful, but a heavy kitchen utensil can do the job too. Use light, even taps to avoid tearing the meat.

Seasoning and oil

Stock cube: crumbling it into the oil helps spread its savoury flavour over the chicken. Mix thoroughly so the seasoning is distributed across the pieces.

Paprika and garlic: these add warmth and savoury flavour without making the dish hot. The oil helps the seasonings cling to the chicken as it cooks.

Getting the pan right

Heat first: let the large pan come up to a medium-high heat before adding the chicken. A properly heated pan helps the surface cook promptly rather than sitting in a cool pan.

Room to cook: arrange the pieces in a single layer if possible. If they do not fit comfortably, cook them in batches so the pan stays hot.

How to check doneness

Even thickness makes the five-minute-per-side timing easier to follow, but the exact cooking time can vary with the size of the pieces and the pan. Check the thickest part before serving; a food thermometer should read 75°C.

Once cooked, the chicken should be opaque throughout, with no raw-looking centre. Avoid cutting into every piece while it is still cooking, as that lets juices escape.

What to serve with it

Salad: crisp leaves and fresh vegetables make a light, simple accompaniment to the seasoned chicken.

Potatoes or rice: serve it with mashed potatoes, chips or rice when you want a more substantial plate. These sides also work well with any juices left in the pan.

Recipe notes & tips

• Trim excess fat before cutting the breasts in half.
• Flatten the pieces gently and aim for a consistent thickness.
• Mix the seasonings well so the stock cube is spread evenly.
• Heat the pan before adding the chicken.
• Cook in batches if the pieces would otherwise crowd the pan.
• Check the thickest piece for doneness before serving.

Variations

• Add lemon: squeeze fresh lemon over the cooked chicken for a bright finish.
• Use smoked paprika: swap it for the paprika listed for a smokier flavour.
• Add herbs: mix dried oregano into the seasoning for an herby note.
• Serve in wraps: slice the cooked chicken and tuck it into wraps with salad.
• Make it spicy: add a pinch of chilli powder to the seasoning.

Common mistakes to avoid

• Uneven pieces: flatten the chicken to a consistent thickness so it cooks more evenly.
• Ripping the meat: use gentle taps rather than striking the chicken hard with the mallet.
• Cold pan: allow the pan to heat before adding the chicken.
• Crowding the pan: cook in batches if the pieces cannot sit in a single layer.
• Guessing doneness: check the thickest part, using a thermometer to confirm 75°C.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot throughout, either in a frying pan or in the microwave.

Frequently asked questions