Fast and flavorful go hand in hand, and this broiled chicken breast recipe is proof! This is my go-to for my busiest nights, and it’s a reminder that taking the shortcut doesn’t mean compromising on taste. Let me show you how it’s done.
The oil helps keep the chicken irresistibly tender, locking in the juices, so it’s cooked perfectly every time!
This broiled chicken recipe came to be one night when chores were stacking up, and dinner needed to happen, fast. I didn’t have time to marinade anything or wait for the grill to heat up, but I still wanted something my family would enjoy eating. So, I figured I had baked chicken plenty of times, but I hadn’t tried broiling it before. My oven’s broiler temperature is 550 degrees Fahrenheit, so I figured that high heat would cook it through quickly. To be honest, I was afraid the spices or chicken would burn. But even though the broil temp is so high, neither burned, and the chicken stayed juicy. Now, it’s become my favorite method for making dinner that’s both delicious and fast.
Usually, I add lemon as an optional ingredient, but it really brightens the chicken up, so I don’t recommend skipping it
Key ingredients you’ll need
You don’t need much at all to make broiled chicken breast:
- Chicken: Boneless, skinless chicken breasts. This recipe works with thighs, too, just note that cooking time may vary. If your chicken is frozen, you’ll want it to be fully thawed before you start this recipe.
- Other ingredients: Italian seasoning , garlic powder, salt, black pepper, and sweet paprika make up the spices. Lemon and parsley finish it off.
Store and reheat
- Store : Once cooled to room temperature, store it in a covered container in the fridge for up to 4 days. You can either reheat it or use it in other meals for lunch – it’s excellent in salads, in wraps or sandwiches, or in a grain bowl.
- Freeze : Store in a freezer-safe bag or container for up to 3 months.
- Reheating: I like to reheat it in the oven at 350 degrees Fahrenheit until warmed through.
Broiled Chicken Breast – The Fastest Way to Make Juicy Chicken
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Ingredients
- ▢ 2 large boneless, skinless chicken breasts (see notes)
- ▢ 2 tablespoons olive oil
- ▢ 2 teaspoons sweet paprika
- ▢ 1 teaspoon Italian seasoning
- ▢ 1 teaspoon garlic powder
- ▢ ½ teaspoon EACH: salt and pepper
- ▢ 1 lemon
- ▢ Minced parsley (to serve)
Instructions
- Place an oven rack 3-4 inches from the heat and preheat to broil. If the chicken breasts are large – see notes – slice them in half. Place them on a cutting board, put your hand on top of one to hold it steady, and then use your knife to cut them in half so you have two thin pieces. 2 large boneless, skinless chicken breasts
- Place the chicken cutlets on a rimmed baking sheet, rub with olive oil, then sprinkle the paprika, Italian seasoning, garlic powder, salt, and pepper evenly over both sides of the chicken. 2 tablespoons olive oil, 2 teaspoons sweet paprika, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon EACH: salt and pepper
- Broil the chicken for 3-4 minutes per side, until light brown and cooked through.
- Squeeze the lemon over the chicken and sprinkle with a little minced parsley. 1 lemon, Minced parsley
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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5 golden rules for the best broiled chicken
- Size : Thinner pieces of chicken will help them cook evenly without burning, while maintaining the juicy inside. Slice them in half, sideways, as needed.
- Oil : Don’t skip the oil! It helps the spices to stick, so they form a delicate crust, all while keeping the chicken juicy.
- Watch the clock: Depending on the thickness of your chicken and temperature of your broil, cooking time may vary. 3-4 minutes on either side usually does the trick. If you are unsure of your broiler temp, just watch it closely to see when it’s done.
- Check the temp: If you’re not sure if the chicken is ready, use an instant-read thermometer. It’ll be ready when the internal temperature is 165 degrees Fahrenheit.
- Let it rest: Once it comes out of the oven, letting it rest for 5 minutes helps the juices redistribute, so your chicken stays tender.
More easy chicken breast recipes
For more inspiration, check out all of my chicken recipes !
Oven Baked Chicken Breast Recipe – Always Juicy!
Baked BBQ Chicken Breast (4 ingredient recipe!)
Best Grilled Chicken Breast
Fajita Stuffed Chicken Breast
Broiled Chicken Breast - The Fastest Way to Make Juicy Chicken
Ingredients
- 2 large boneless, skinless chicken breasts , see notes
- 2 tablespoons olive oil
- 2 teaspoons sweet paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon EACH: salt and pepper
- 1 lemon
- Minced parsley , to serve
Instructions
- Place an oven rack 3-4 inches from the heat and preheat to broil. If the chicken breasts are large - see notes - slice them in half. Place them on a cutting board, put your hand on top of one to hold it steady, and then use your knife to cut them in half so you have two thin pieces. 2 large boneless, skinless chicken breasts
- Place the chicken cutlets on a rimmed baking sheet, rub with olive oil, then sprinkle the paprika, Italian seasoning, garlic powder, salt, and pepper evenly over both sides of the chicken. 2 tablespoons olive oil, 2 teaspoons sweet paprika, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon EACH: salt and pepper
- Broil the chicken for 3-4 minutes per side, until light brown and cooked through.
- Squeeze the lemon over the chicken and sprinkle with a little minced parsley. 1 lemon, Minced parsley
