Skillet-Grilled Chicken

Skillet-Grilled Chicken
Servings: 4 Prep 10 mins Chill 4 hrs or overnight Cook 12 mins to 15 mins


  • 4 boneless, skinless chicken breast halves (about 2 pounds total)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small onion, finely chopped
  • 1 small package (5 grams) Sazon seasoning mix
  • 3 tablespoons corn oil
  • 1 cup cherry tomatoes, quartered

Make It

1. Season the chicken with 3/4 teaspoon of the salt and the black pepper.

2. Combine the onion, Sazon seasoning mix and corn oil in a shallow glass dish. Place the chicken in the dish; turn to coat the pieces evenly. Cover the dish with plastic wrap; refrigerate for at least 4 hours or overnight.

3. Heat a large heavy-bottomed nonstick skillet over medium-high heat. Place the chicken, meaty side down, in the hot skillet; cook for 5 minutes without turning over. Reduce the heat to medium-low; cook for another 3 minutes. Turn the chicken over; cook for 3 minutes or until the chicken is cooked through and the internal temperature registers 170 degrees F on an instant-read thermometer inserted in the center. Remove the chicken to a serving platter; keep warm.

4. Add the cherry tomatoes to the skillet; cook for 2 to 3 minutes or until softened. Season with the remaining salt.

5. To serve, spoon tomatoes over chicken breasts on a platter. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 356, Fat, total (g): 16, chol. (mg): 125, sat. fat (g): 3, carb. (g): 5, fiber (g): 1, pro. (g): 47, sodium (mg): 849, Percent Daily Values are based on a 2,000 calorie diet.