If you’re looking for a fast, foolproof way to cook chicken breasts that don’t turn out dry, this broiled chicken breast recipe is a keeper. It’s juicy, flavorful, and done in under 25 minutes with just a few pantry staples.
Broiling gives the chicken a golden, slightly crisp exterior while keeping the inside tender and moist—perfect for busy weeknights, quick meal prep, or slicing into salads.
Why You’ll Love This Recipe
- Quick-cooking: Just 3–5 minutes per side under the broiler.
- Only 6 ingredients: All easy to find or already in your kitchen.
- Naturally low-carb & keto-friendly: No breading or extra steps needed.
- Versatile: Serve with your favorite side, toss in a salad, or layer into wraps.
Ingredients You’ll Need
- Chicken Breasts: Boneless and skinless. Look for ones around 8 oz each so they cook evenly.
- Olive Oil Spray: Helps coat the chicken lightly and evenly. Avocado oil spray also works.
- Kosher Salt & Black Pepper: Basic seasoning to enhance the natural flavor.
- Garlic Powder: Adds a nice savory base.
- Smoked Paprika: For depth and subtle smokiness.
- Optional – Cayenne Pepper: Just ¼ teaspoon if you want a kick of heat.
Tip: Avoid dried herbs like oregano or thyme for this method — they can burn under a broiler.
How to Make Broiled Chicken Breast
Slice
Start by slicing each chicken breast horizontally into two thinner, even pieces. This helps them cook faster and more evenly under the broiler.
Prep
Place the sliced chicken on a foil-lined, rimmed baking sheet. Spray lightly with oil. Sprinkle on your seasonings, then give them another quick spray of oil. This top layer helps prevent the spices from burning.
Broil
Broil on high for 3–5 minutes per side, until the internal temperature reaches 165°F. Keep a close eye — broilers can vary!
Rest & Serve
Let the chicken rest for 5 minutes after cooking so the juices settle. Then slice and serve with your favorite sides!
Helpful Tips for Success
- Use a meat thermometer: It’s the best way to know exactly when your chicken is done without cutting into it early.
- Don’t skip the slicing step: Whole chicken breasts take longer and can easily overcook on the outside before the center is done.
- Resting time is key: It locks in moisture and keeps the chicken juicy.
- Double the batch: This recipe is great for weekly meal prep or lunch leftovers.
Serving Suggestions
Broiled chicken is a blank canvas, so you can pair it with just about anything. Some of my go-to side dishes include:
- Creamy cucumber salad or classic coleslaw
- Fresh tomato salad with olive oil and herbs
- Steamed or microwaved broccoli
- Sauteed spinach or zucchini noodles
- Roasted spaghetti squash or mashed cauliflower
Or keep it super simple with a bagged salad and a drizzle of dressing!
Storage Tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Best cold: Instead of reheating (which can dry it out), slice the cold chicken for salads, wraps, or lettuce cups.
Final Thoughts
This broiled chicken breast is a go-to for a reason: it’s quick, reliable, and full of flavor without a lot of fuss. Once you get the hang of slicing and broiling, it’s the kind of recipe you’ll come back to again and again — especially on busy nights when time and energy are short.
Juicy Broiled Chicken Breast
If you’re looking for a fast, foolproof way to cook chicken breasts that don’t turn out dry, this broiled chicken breast recipe is a keeper.
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
- ¼ teaspoon black pepper (divided)
- ½ teaspoon garlic powder (divided)
- ½ teaspoon smoked paprika (divided)
Instructions
- Position your oven rack about 4 inches below the broiler and preheat the broiler to high (500°F). Line a rimmed baking sheet with foil and lightly grease it.
- Pat the chicken breasts dry using paper towels. Slice each breast horizontally into two even pieces.
- Arrange the chicken on the prepared baking sheet. Spray lightly with oil, sprinkle half of the seasonings, and then spray again to keep the spices from burning.
- Broil the chicken for about 3 minutes on one side. Flip, season the other side with the remaining spices, and spray again with oil.
- Broil for another 3 to 5 minutes, depending on the thickness of the chicken and the heat of your broiler. The internal temperature should reach 165°F.
- Let the chicken rest for 5 minutes before slicing or serving.
Notes
- Using a spray works better than drizzling with oil, especially since it helps coat the spices after seasoning.
- For a spicy kick, add ¼ teaspoon of cayenne pepper.
- Resting the chicken for a few minutes before cutting is key to keeping it juicy. If you slice it too soon, the juices will run out and the meat will turn dry.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 263Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 102mgSodium 1462mgCarbohydrates 1gFiber 0gSugar 0gProtein 37g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.