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Home » Chicken Recipes » Broiled Chicken Breast

Broiled Chicken Breast

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 3, 2025
8 Comments
5 from 31 votes

Jump to Recipe Review Recipe

This incredibly juicy broiled chicken breast pairs well with a variety of side dishes. It's ready in 25 minutes and made with just six ingredients - the ultimate weeknight dinner!

Four pieces of broiled chicken are served on a white plate.

This broiled chicken recipe is a dinner staple in my house. My family loves its juiciness, and I love how easy it is to make. High-heat broiling makes it even better and juicier than another staple - baked chicken breast. Just as important, the leftovers are delicious- I like shredding them and adding them to salads.

Ingredients and Variations

The ingredients needed to broil chicken.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

  • Boneless, skinless chicken breasts: Try to pick ones that are not too big. 8 ounces is a good size.
  • Olive oil spray: You can substitute avocado oil. A spray works better than drizzling the chicken with oil because I like to coat it with extra oil after I season it.
  • To season: Kosher salt, black pepper, garlic powder, and smoked paprika. If you enjoy spicy food, add ¼ teaspoon of cayenne pepper.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Slice each chicken breast horizontally into two even pieces.

Slicing the raw chicken breasts.

Place the chicken pieces on a foil-lined, rimmed baking sheet. Spray them with oil, season them, and then spray them with more oil. The extra oil protects the spices from burning.

The chicken pieces are in the pan, oiled and seasoned.

Broil the chicken pieces until cooked through, for 3-5 minutes per side. Their internal temperature should reach 165°F. Let the chicken rest for 5 minutes before serving. Look how juicy it is once you slice it!

Sliced broiled chicken on a plate, showing how juicy it is.

5 stars rating. Easy and delicious. Tasty fresh out of the broiler and also as cold leftovers. Thank you!
Zach 
Read more comments

Recipe Tips

  1. I don't recommend using dried herbs such as oregano or thyme because they can burn under a hot broiler.
  2. Slicing the chicken is important. If you try to broil a whole chicken breast, you risk charring the outside while the inside is not fully cooked. It's not difficult to slice the chicken pieces horizontally, and the result - evenly cooked chicken - is well worth it.
  3. When you slice the chicken pieces, make sure to rest your hand on top of the chicken as you slice it so that you don't slice toward your hand.
  4. The 5-minute rest allows the juices to settle and redistribute so the chicken is juicy.
  5. Storage: You can keep the leftovers in an airtight container in the fridge for 3-4 days. I prefer not to reheat them, as this tends to dry out the chicken. So, I use them in salads (like this chicken cobb salad), lettuce sandwiches, or in a sandwich made with almond flour bread.

Serving Suggestions

Broiled chicken breast is incredibly versatile! You can serve it with any side dish you like. Since it's such an easy recipe, I like to keep the entire meal easy by serving it alongside simple and quick side dishes like any of the following:

  • Tomato salad
  • Creamy cucumber salad
  • Homemade coleslaw
  • Microwave broccoli
  • Microwave spaghetti squash
  • Zucchini noodles
  • Sauteed spinach

Recipe Card

Broiled chicken is served on a white plate with a garnish of parsley.
5 from 31 votes
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Juicy Broiled Chicken Breast

This incredibly juicy broiled chicken breast is ready in less than 30 minutes. It pairs well with a variety of side dishes.
Prep Time10 minutes mins
Cook Time10 minutes mins
Rest time5 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 311kcal
Author: Vered DeLeeuw
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Video

Ingredients

  • Olive oil spray
  • 2 boneless skinless chicken breasts - 8 ounces each
  • ½ teaspoon Diamond Crystal kosher salt - divided; or ¼ teaspoon of any other salt, including Morton kosher salt
  • ¼ teaspoon black pepper - divided
  • ½ teaspoon garlic powder - divided
  • ½ teaspoon smoked paprika - divided

Instructions

  • Position an oven rack 4 inches below the heating element and preheat your broiler on high (500°F). Line a large, broiler-safe, rimmed baking sheet with foil and lightly grease the foil.
    A baking sheet lined with foil.
  • Dry the chicken breasts with paper towels. Slice each of them horizontally into two even pieces.
    Slicing the raw chicken breasts.
  • Place the chicken pieces on the prepared baking sheet. Spray them with oil, season them with half the seasonings, and then spray them with more oil to protect the spices from burning.
    The chicken pieces are in the pan, oiled and seasoned.
  • Broil the chicken breasts for 3 minutes on the first side. Flip them, season the second side with the remaining seasonings, and spray it with more oil.
    Flipping the chicken.
  • Broil the second side for 3-5 more minutes, depending on how thick the chicken pieces are and how hot your broiler is. Their internal temperature should reach 165°F.
    The chicken is ready in the pan.
  • Let the chicken rest for 5 minutes before serving.
    Sliced broiled chicken on a plate, showing how juicy it is.

Notes

  • A spray works better than drizzling the chicken with oil because I like to coat it with extra oil after I season it.
  • If you enjoy spicy food, add ¼ teaspoon of cayenne pepper.
  • It's important to let the chicken rest for 5 minutes before you serve it. If you slice it too soon, the yummy juices will escape, and it will be dry.
  • I don't recommend using dried herbs such as oregano or thyme in this recipe because they tend to burn under the hot broiler.
  • When you slice the chicken pieces, make sure to rest your hand on top of the chicken as you slice it so that you don't slice towards your hand. As you can see in the video above, I don't always do that - a bad habit that I'm trying to shake!
  • Slicing the chicken breasts is important. If you try to broil a whole chicken breast, you risk charring the outside while the inside is not fully cooked. It's not difficult to slice the chicken pieces horizontally, and the result - evenly cooked chicken - is well worth it.
  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. I prefer not to reheat them, as this tends to dry out the chicken. So I use them in salads, sandwiches, and wraps. 

Nutrition per Serving

Serving: 1 chicken breast | Calories: 311 kcal | Carbohydrates: 1 g | Protein: 52 g | Fat: 10 g | Saturated Fat: 2 g | Sodium: 426 mg

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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Comments

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    Recipe Rating




  1. Robert G Sproule says

    January 29, 2025 at 9:03 pm

    Thanks for your healthy recipes. Do you ever publish skillet, or air fryer recipes?
    With Thanks Rob

    Reply
    • Vered DeLeeuw says

      January 30, 2025 at 8:11 am

      Hi Rob,
      For skillet recipes, please use the search function to search for "skillet."
      I don't own an air fryer. 🙂

  2. Annette says

    August 16, 2024 at 3:12 pm

    5 stars
    Taste good I make it all the time!

    Reply
    • Vered DeLeeuw says

      August 16, 2024 at 4:47 pm

      I'm so glad you like this recipe, Annette! Thanks for the comment.

  3. Annette Washington says

    July 31, 2024 at 11:57 am

    5 stars
    thank you, I never knew how to cook chicken breast, had all the ingredients in the pantry so didn't have to rush out to buy, I'm so happy.

    Reply
    • Vered DeLeeuw says

      July 31, 2024 at 1:21 pm

      I'm so glad you enjoyed this recipe, Annette! Thank you for taking the time to write a comment.

  4. Zach says

    November 23, 2023 at 7:32 am

    5 stars
    Easy and delicious. Tasty fresh out of the broiler and also as cold leftovers. Thank you!

    Reply
    • Vered DeLeeuw says

      November 23, 2023 at 7:40 am

      You're very welcome, Zach!

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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