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 quick way to get perfectly juicy chicken breasts with almost no effort, broiling is the way to go.
Ingredients
- Olive oil spray
- ¼ teaspoon black pepper (divided)
- ½ teaspoon garlic powder (divided)
- 2 boneless, skinless chicken breasts (8 ounces each)
- ½ teaspoon smoked paprika (divided)
- ½ teaspoon Diamond Crystal kosher salt (divided), or ¼ teaspoon of any other salt
Instructions
- Start by moving your oven rack so it’s about 4 inches below the broiler. Set the broiler to high, around 500°F. Line a rimmed baking sheet with foil and give it a light spray of oil to prevent sticking.
- Pat the chicken dry with paper towels. Take each chicken breast and carefully slice it in half horizontally so you end up with four thinner pieces.
- Lay the chicken pieces out on the prepared baking sheet. Give them a light spray of oil, sprinkle on half the seasoning mix, then spray again lightly—this helps keep the seasonings from burning under the broiler.
- Place the chicken under the broiler and cook for about 3 minutes on the first side. Flip the pieces, season the other side with the remaining spices, and give it one more light spray of oil.
- Broil the second side for another 3 to 5 minutes, depending on how thick the pieces are and how hot your broiler runs. You’re aiming for an internal temp of 165°F.
- Once they’re done, take the chicken out and let it rest for 5 minutes before serving. This step helps lock in the juices.
Notes
- Spraying the oil works better than drizzling because it gives you more control and keeps the seasoning in place while broiling.
- If you like heat, toss in a bit of cayenne with your spice mix.
- Don't skip the rest time—cutting into the chicken too soon will cause all the juices to run out.
- Avoid using dried herbs here since they tend to burn under direct heat.
- When slicing the chicken breasts, keep your hand flat on top and use a gentle sawing motion with your knife.
- Cutting the breasts in half is key. Whole chicken breasts are too thick and won’t cook evenly under the broiler.
- Leftovers stay good in the fridge for 3 to 4 days. I like to use them cold in wraps, salads, or sandwiches instead of reheating, which can dry them out.
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.