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!
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
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.
- 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.
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.
Broil the chicken until cooked through, for 3-5 minutes per side. Let the chicken rest for 5 minutes before serving. Look how juicy it is once you slice it!
Easy and delicious. Tasty fresh out of the broiler and also as cold leftovers. Thank you!
Zach
Read more comments
Easy and delicious. Tasty fresh out of the broiler and also as cold leftovers. Thank you!Recipe Tips
- I don't recommend using dried herbs such as oregano or thyme because they can burn under a 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 toward your hand.
- The 5-minute rest allows the juices to settle and redistribute so the chicken is juicy.
Recipe FAQs
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.
A spray works better than drizzling the chicken with oil because I like to coat it with extra oil after I season it.
Check with an instant-read thermometer inserted sideways into the middle. Its internal temperature should reach 165°F.
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:
Recipe Card
Juicy Broiled Chicken Breast
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.
- 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 them with half the seasonings, and then spray them with more oil to protect the spices from burning.
- 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.
- 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.
- Let the chicken rest for 5 minutes before serving.
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
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Disclaimers
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.
Robert G Sproule says
Thanks for your healthy recipes. Do you ever publish skillet, or air fryer recipes?
With Thanks Rob
Vered DeLeeuw says
Hi Rob,
For skillet recipes, please use the search function to search for "skillet."
I don't own an air fryer. 🙂
Annette says
Taste good I make it all the time!
Vered DeLeeuw says
I'm so glad you like this recipe, Annette! Thanks for the comment.
Annette Washington says
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.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Annette! Thank you for taking the time to write a comment.
Zach says
Easy and delicious. Tasty fresh out of the broiler and also as cold leftovers. Thank you!
Vered DeLeeuw says
You're very welcome, Zach!