Juicy, succulent broiled chicken breast is so easy to make, and you can serve it with a variety of side dishes.

Ready in 20 minutes and made with just six ingredients, it’s the ultimate weeknight dinner!

You are watching: How To Broil A Chicken Breast

Broiled chicken breast served on a white plate.

I’m always on the lookout for easy dinner recipes, and this tasty chicken recipe did not disappoint. It’s ridiculously easy to make, takes 20 minutes from start to finish, and the chicken comes out wonderfully juicy and flavorful. I think it’s even better than my truly juicy baked chicken breast!

Just as important, leftovers are very tasty too – I really like to use them in salads. So I make extra to ensure I have plenty of leftovers for lunches.

Jump to:

  • Ingredients
  • Instructions
  • Frequently asked questions
  • Variations and substiutions
  • Serving suggestions
  • Storing leftovers
  • Related recipes
  • Recipe card

Ingredients

You’ll only need a few simple ingredients to make broiled chicken breast. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

Boneless skinless chicken breasts: Try to pick ones that are not too big. 8 oz is a good size.

Olive oil spray: It’s easier than olive oil because I like to spray the chicken with oil after I season it. If you’d rather use an oil with a higher smoke point, you can use avocado oil instead

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Kosher salt and black pepper: If using fine salt instead of kosher salt, use less of it, or the chicken could end up too salty.

Spices: I like to use garlic powder and smoked paprika. It’s always a good idea to ensure that any spices you use are fresh.

Instructions

Broiling chicken breast is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Prepare your equipment. Position an oven rack 4 inches below the heating element and preheat your broiler. Line a large rimmed baking sheet with foil and grease the foil.

Slice the chicken breasts. Slice each of them horizontally into two even pieces, as shown in the video below. Or better yet, do as I say and not as I do, and rest your hand on top of the chicken as you slice it so that you don’t slice towards your hand, which is unsafe and a very bad habit of mine. 😳

Season them. Place the chicken pieces on the baking sheet. Spray them with oil, season them with the seasonings, then spray them with more oil.

Broil. Broil the chicken pieces for 3 minutes on the first side. Flip them and season the second side and spray it with more oil. Broil the second side for 3-5 more minutes, depending on how thick they are and on how hot your broiler is. Their internal temperature should reach 165°F.

Rest. 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.

A photo collage showing the steps for broiling chicken breast.

Frequently asked questions

Variations and substiutions

Refer: What To Put On Flatbread | Coral's Blog – Food Blog – Cooking Guide

If you’d like to try different spices, you can use onion powder or regular paprika (although I do like the smoky flavor of smoked paprika). Dried mustard is also good.

I don’t recommend using dried herbs such as oregano or thyme in this recipe, because they tend to burn under the broiler.

Serving suggestions

This main dish is so versatile, you can practically 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 such as tomato salad, cucumber salad, or microwave broccoli.

Storing leftovers

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 (such as this chicken cobb salad), in lettuce sandwiches, or in a sandwich made with almond flour bread.

Broiled chicken breast served on a white plate.

Related recipes

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Recipe card

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