Juicy Broiled Chicken Breast

Name: Juicy Broiled Chicken Breast
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: Olive oil spray; 2 boneless skinless chicken breasts; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon smoked paprika

User Reviews

5.0

93 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
25 mins
Servings
2 servings
Calories
311 kcal
Course
Main Course
Cuisine
American

Juicy Broiled Chicken Breast

Winston Campbell

Report

This incredibly juicy broiled chicken breast is ready in less than 30 minutes. It pairs well with a variety of side dishes.

Share:

I Made This!

69 people made this

Print

18 people printed this

Save this

55 people saved this

Ingredients

Servings

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, including Morton kosher salt
¼ teaspoon black pepper divided
½ teaspoon garlic powder divided
½ teaspoon smoked paprika divided

Add to Shopping List

Instructions

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.

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 an airtight container in the fridge 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.