Juicy, succulent broiled chicken breast is so easy to make. Ready in 20 minutes, it’s the ultimate weeknight dinner!
I’m always on the lookout for easy dinner recipes, and this tasty chicken recipe did not disappoint. It’s ridiculously easy to make, takes 20 minutes from start to finish, and the chicken comes out wonderfully juicy and flavorful. I think it’s even better than my truly juicy baked chicken breast!
Just as important, leftovers are very tasty too – I really like to use them in salads. So I make extra to ensure I have plenty of leftovers for lunches.
The ingredients you’ll need
You’ll only need a few simple ingredients to make broiled chicken breast. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Boneless skinless chicken breasts: Try to pick ones that are not too big. 8 oz is a good size.
Olive oil spray: It’s easier than olive oil because I like to spray the chicken with oil after I season it. If you’re concerned about olive oil’s smoke point, you can use avocado oil instead
Kosher salt and black pepper: If using fine salt instead of kosher salt, use less of it, or the chicken could end up too salty.
Spices: Garlic powder and smoked paprika. Make sure your spices are fresh! A stale spice can ruin a recipe. Speaking from experience…
How to make broiled chicken breast
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Prepare your equipment. Position an oven rack 4 inches below the heating element and preheat your broiler. Line a large rimmed baking sheet with foil and spray the foil with oil.
Slice the chicken breasts. Slice each of them horizontally into two even pieces, as shown in the video below. Or better yet, do as I say and not as I do, and rest your hand on top of the chicken as you slice it so that you don’t slice towards your hand, which is unsafe and a very bad habit of mine. 😳
Season them. Place the chicken pieces on the baking sheet. Spray them with oil, season with the seasonings, then spray with more oil.
Broil. Broil them 3 minutes on the first side. Flip them and season the second side and spray it with more oil. Broil the second side for 3-5 more minutes, depending on how thick they are and on how hot is your broiler. Their internal temperature should reach 165°F.
Rest. Let the chicken rest 5 minutes before you serve it. If you slice it too soon, the yummy juices will escape and it will be dry.
Can I use different seasonings?
You can use onion powder or regular paprika (although I do like the smoky flavor of smoked paprika). I don’t recommend using dried herbs such as oregano or thyme, because they tend to burn under the broiler.
Can I skip slicing the chicken breasts?
Not really. 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.
How to serve broiled chicken breast?
It’s so versatile, you can practically 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 such as tomato salad, cucumber salad, or microwave broccoli.
What to do with the leftovers?
You can keep them in the fridge, in an airtight container, for 3-4 days. I prefer not to reheat them, as this tends to dry out the chicken. So I use them in salads (such as this chicken cobb salad), in lettuce sandwiches, or in a sandwich made with almond flour bread.
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Broiled Chicken Breast
INGREDIENTS
- Olive oil spray
- 2 boneless skinless chicken breasts, 8 oz each
- 1/2 teaspoon Diamond Crystal kosher salt divided
- 1/4 teaspoon black pepper divided
- 1/2 teaspoon garlic powder divided
- 1/2 teaspoon smoked paprika divided
INSTRUCTIONS
- Position an oven rack 4 inched below the heating element and preheat your broiler. Line a large broiler-safe rimmed baking sheet with foil and spray the foil with oil.
- Dry the chicken breasts with paper towels.
- Slice each of them horizontally into two even pieces.*
- Place the chicken pieces on the prepared baking sheet. Spray them with oil, season with half the seasonings, then spray with more oil.**
- Broil them 3 minutes on the first side. Flip them, season the second side with the remaining seasonings, and spray it with more oil.
- Broil the second side for 3-5 more minutes, depending on how thick the chicken pieces are and on how hot your broiler is. Their internal temperature should reach 165°F.
- Let them rest 5 minutes before you serve them.
WATCH THE VIDEO:
NOTES
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.