Grilled Italian Chicken Breast Recipe
Simple and easy to make chicken breasts marinated in an Italian Season blend and then cooked to perfection over a grill pan for a total of 12 minutes. Tender, juicy, and so good.
Prep Time10 minutes mins
Cook Time12 minutes mins
marinate1 hour hr
Total Time1 hour hr 22 minutes mins
Course: Gluten-Free, Main Course
Cuisine: Italian
Diet: Gluten Free, Low Fat
Servings: 4
- ¼ cup olive oil + 2 tbsp
- ¼ cup red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 boneless skinless chicken breasts
- Chopped parsley, to garnish
- Lemon wedges, to garnish
In a medium glass bowl, combine the ingredients for marination; 1/4 cup olive oil, red wine vinegar, lemon juice, garlic, oregano, basil, red pepper flakes, salt, and pepper. Mix it well until well combined.
Add the chicken breasts to the marination and allow the chicken to marinate for at least 1 hour or overnight.
Heat a large skillet (preferably a grill pan) on medium heat, and add the remaining two tablespoons of olive oil.
Once the oil is heated, add the chicken breasts and cook for 5-6 minutes. Flip to the other side and cook for an additional 5 minutes until the chicken is cooked through.
Transfer the cooked chicken to a plate and serve the chicken with some veggies on the side.
- serving size: one chicken breast
- can be cooked indoors on a grill pan, or on an outdoor grill.
- olive oil can be substituted for avocado oil.
- you may skip the marination time if you are pressed for time.
- the chicken breast can be substituted with boneless and skinless chicken thighs.
Calories: 256kcal | Carbohydrates: 1g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 428mg | Potassium: 452mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg