This juicy broiled chicken is ready in under 30 minutes and is made with just six ingredients - a perfect weeknight dinner that pairs with any side.
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.
- Avocado oil spray: You can substitute olive oil, which is more flavorful. However, avocado oil is more suitable for high-heat cooking.
- 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. Pat the pieces dry with paper towels.
Place the chicken pieces on a foil-lined, rimmed baking sheet. Coat them with oil and spices.
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!
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
- Some dried herbs (like oregano or thyme) may char or become bitter under a hot broiler, so I don't recommend them in this recipe.
- 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 reason for drying the chicken with paper towels is so the seasonings stick better and to avoid steaming the chicken in its own juices instead of broiling it.
- The 5-minute rest allows the juices to settle and redistribute so the chicken is juicy.
- Instead of a baking sheet, you can broil the chicken in a well-seasoned cast-iron skillet, as shown in the photo below.
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. This extra coat of oil protects the spices from burning.
Check with an instant-read thermometer inserted sideways into the middle of the thickest part. Its internal temperature should reach 165°F.
Yes. Make sure the chicken pieces are not overlapping. If you can't fit them all in the pan, broil in batches.
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
- Sauteed spinach
- Broccoli salad, as shown in the photo below:
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. The cooled leftovers can also be frozen in freezer bags for up to three months.
Reheated chicken can taste off because its fats oxidize and its proteins change when cooled and reheated. You can reheat it very gently in the microwave, covered, at 50% power. But I usually prefer to serve it cold.
The image below shows a typical plate of leftover broiled chicken, served with veggies, pickled red onions, and grainy Dijon mustard. I also like to use the cold leftovers in salads (like this Cobb salad), lettuce sandwiches, or in a sandwich made with almond flour bread.
Recipe Card
Juicy Broiled Chicken Breast
Video
Ingredients
- Avocado oil spray
- 2 boneless skinless chicken breasts - 8 ounces each
- ¼ teaspoon sea salt - divided
- 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.Avocado oil spray
- Pat the chicken breasts dry with paper towels. Slice each of them horizontally into two even pieces.2 boneless skinless chicken breasts
- Place the chicken pieces on the prepared baking sheet. Spray them with oil, season them with half the seasonings (salt, pepper, garlic powder, and smoked paprika), and then spray them with more oil to protect the spices from burning.¼ teaspoon sea salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon smoked paprika
- 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 in the thickest part should reach 165°F.
- Let the chicken rest for 5 minutes before serving.
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- A spray works better than drizzling the chicken with oil because I like to coat it with extra oil after I season it.
- It's important to let the chicken rest for 5 minutes before you serve it. If you slice it too soon, the 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.
- 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 reheated chicken can taste off, so I use them in salads, sandwiches, and wraps. If you'd like to reheat them, do it very gently.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Raul R says
A lot of ingredients but boy was it good.
Vered DeLeeuw says
Thank you, Raul! I'm so glad it turned out well for you. I actually think of this as a pretty minimalist recipe, but I'm happy you found the seasoning blend worth the effort.