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.
Video
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 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, sandwiches, and wraps.