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Let’s talk about a true weeknight hero. This juicy broiled chicken breast is the kind of dinner that feels like a secret you’re excited to share.
It’s ready in under 30 minutes, uses just a handful of ingredients, and has this magical ability to pair with absolutely anything on your plate. The high heat of the broiler locks in juices, creating something even better and more succulent than your standard baked chicken.
In my house, it’s a total staple. My family raves about how tender it is, and I adore the sheer simplicity. Honestly, the leftovers are almost the best part. They’re perfect cold, shredded over a salad or tucked into a sandwich.
Why Broiling is Your New Best Friend
If you’ve never used your broiler for chicken before, you’re in for a treat. That direct, fierce heat from above works wonders. It gives the surface a beautiful hint of color and a slight crispness while sealing all the moisture inside.
It’s faster than baking, and the result is incredibly flavorful. You get that satisfying, cooked-just-right texture without hovering over a skillet. It’s a wonderfully hands-off method for such a fantastic result.
The key is a simple little trick: slicing the breast. This ensures everything cooks evenly, from edge to center. No more dreaded dry ends with a chilly middle!
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to something delicious. Here’s what you’ll need, and a little note on why each one matters.
- Boneless, Skinless Chicken Breasts (8 oz. each): Try to find breasts that aren’t gigantic. An 8-ounce size is ideal because it’s manageable to slice and cooks through quickly and evenly under the broiler.
- Avocado Oil Spray: This is my go-to for high-heat broiling because it has a high smoke point. It creates a light, even coating that helps the seasonings stick and protects them from burning. Olive oil works too, for a more robust flavor.
- Kosher Salt & Black Pepper: The essential foundation. They enhance the chicken’s natural flavor perfectly.
- Garlic Powder: It gives a mellow, rounded savoriness that penetrates the meat without the risk of burning that fresh garlic might have.
- Smoked Paprika: This is the flavor star. It adds a warm, subtle smokiness and a gorgeous color without any heat. For a spicy kick, you could add a tiny pinch of cayenne pepper alongside it.
How to make Broiled Chicken Breast?
The process is wonderfully straightforward. Just follow these steps, and you’ll have perfect chicken every single time.
Step 1 – Prep Your Broiler and Pan
First, move one of your oven racks so it sits about 4 inches below the heating element. Go ahead and preheat your broiler on its high setting.
Take a rimmed baking sheet—make sure it’s broiler-safe—and line it with aluminum foil. Give that foil a very quick, light spray with your oil. This setup makes cleanup an absolute breeze.
You’re creating your cooking station, and it takes just a minute.
Step 2 – Slice and Dry the Chicken
Now, pat your chicken breasts completely dry with some paper towels. This is a small but mighty step. Drying the surface helps the oil and spices cling to the chicken.
More importantly, it prevents steaming. You want the chicken to broil, not steam in its own surface moisture.
Next, carefully slice each breast horizontally into two even, thinner cutlets. Place your hand flat on top of the breast as you slice, for safety and control.
Step 3 – Season the First Side
Lay your chicken pieces on the prepared baking sheet. Give them a good, even spray with the avocado oil.
Sprinkle over half of your measured salt, pepper, garlic powder, and smoked paprika. Then, here’s the pro tip: spray the seasoned side with another light layer of oil.
This extra coat acts like a shield for those lovely spices, protecting them from the intense direct heat of the broiler.
Step 4 – Broil and Flip
Slide the pan into the oven, right under that preheated broiler. Let the chicken cook for about 3 minutes on this first side.
You’ll see the edges just starting to turn golden. Carefully pull the rack out, and use tongs to flip each piece over.
Season this new side with the remaining half of your spices, and again, finish with a final protective mist of oil.
Step 5 – Finish Broiling and Check
Broil the chicken for another 3 to 5 minutes on this second side. The exact time depends on your specific broiler’s power and the thickness of your cutlets.
The best way to know it’s done? Use an instant-read thermometer. Insert it sideways into the thickest part of a piece. You’re looking for it to read 165°F.
When it hits that temperature, you’re golden. Literally.
Step 6 – The Crucial Rest
This might be the hardest step, because it smells so good. But resist! Transfer the chicken to a clean plate or cutting board and let it sit, untouched, for a full 5 minutes.
This rest period allows the frantic, hot juices inside to settle and redistribute throughout the meat. If you cut in too soon, all that precious moisture will just run out onto the plate.
After five minutes, you’re free to slice, serve, and enjoy the juiciest chicken you’ve ever made.
The Art of Simple Sides
One of the greatest things about this recipe is its versatility. Since the chicken itself is so effortless, I love pairing it with sides that are just as simple and quick.
Think of fresh, vibrant salads that come together in minutes. A classic tomato salad with basil, or a creamy cucumber salad with dill. They provide a cool, crisp contrast to the warm, savory chicken.
For something green and easy, microwave-steamed broccoli or a quick sauté of spinach with a little garlic are perfect. A tangy homemade coleslaw or a broccoli salad with a bright vinaigrette also work beautifully. The goal is a balanced plate without spending all evening in the kitchen.
Tips
A few little insights can make your broiling experience even smoother. Here’s what I’ve learned from making this over and over.
- Skip the Dried Herbs: Tempting as it is, avoid adding dried herbs like oregano or thyme directly before broiling. The intense heat can cause them to char quickly and taste bitter.
- Why the Spray? Using an oil spray, rather than drizzling, gives you the most even, controlled coating. That double-layer of oil (before and after seasoning) is the secret to perfectly cooked spices.
- Pan Alternatives: If you have a well-seasoned cast-iron skillet, you can absolutely use it instead of a baking sheet. It heats beautifully and can go right under the broiler.
- Don’t Crowd: Make sure the chicken pieces aren’t overlapping on the pan. They need their space for the hot air to circulate. If you’re doubling the recipe, broil in batches for the best result.
- Safety First: When slicing the raw chicken horizontally, always keep your guiding hand flat on top of the breast, and slice parallel to the cutting board, away from your body.
Storing and Reinventing Leftovers
You can store leftover chicken in an airtight container in the refrigerator for 3 to 4 days. For longer storage, pop the cooled pieces into a freezer bag; they’ll keep for up to three months.
Now, reheating chicken can sometimes change its texture and flavor. If you must reheat, do it gently. Cover it and use your microwave at 50% power in short bursts.
But my strong preference? Enjoy it cold. The flavor is fantastic. Slice it over a big Cobb salad, flake it into a creamy chicken salad for lettuce wraps, or layer it on your favorite bread with mustard and pickled onions. It becomes a whole new, no-cook meal with zero effort.
Broiled Chicken Breast Recipe
Description
This juicy broiled chicken breast is ready in under 30 minutes and made with just six simple ingredients—perfect for a quick, flavorful weeknight dinner. High-heat broiling locks in moisture, delivering tender, juicy results every time. Leftovers are equally delicious cold in salads or sandwiches.
ingredients
Instructions
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Position an oven rack 4 inches below the heating element and preheat your broiler on high (500°F / 260°C). Line a large, rimmed baking sheet with foil and lightly grease it.
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Pat the chicken breasts dry with paper towels. Slice each horizontally into two even pieces.
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Place the chicken pieces on the prepared baking sheet. Spray them lightly with oil, then season one side with half of the salt, pepper, garlic powder, and smoked paprika. Spray again with oil to protect the spices from burning.
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Broil for 3 minutes on the first side until lightly browned.
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Flip the chicken pieces. Season the second side with the remaining spices and spray again with oil.
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Broil for another 3–5 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).
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Let the chicken rest for 5 minutes before serving to retain juices.
Nutrition Facts
Servings 2
Serving Size 1 chicken breast
- Amount Per Serving
- Calories 311kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Sodium 426mg18%
- Total Carbohydrate 1g1%
- Protein 52g104%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Don’t skip slicing the chicken: Whole breasts risk charring outside while staying raw inside.
- Avoid dried herbs like oregano or thyme: They burn easily under high heat.
- Resting is key: Letting the chicken rest ensures juiciness by allowing juices to redistribute.
- Leftovers tip: Store in an airtight container for 3–4 days. Best served cold in salads or wraps to avoid drying out during reheating.
Frequently Asked Questions
Can I broil whole chicken breasts without slicing them?
No. Slicing ensures even cooking—whole breasts will likely char on the outside before the inside reaches 165°F.
Why do you spray oil twice?
The second coat protects the seasonings from burning under the intense broiler heat while keeping the chicken moist.
What sides go well with broiled chicken?
Try it with tomato salad, creamy cucumber salad, or microwave broccoli for a complete, easy meal.