Juicy Broiled Chicken Breast: The Ultimate Guide to Oven Broiling

Have you ever found yourself staring at chicken breasts in your fridge wondering how to make them quickly without drying them out? I’ve been there too many times! That’s why I’m sharing my favorite method for creating juicy, flavorful chicken breasts with minimal effort – broiling them in the oven.

Broiling is one of those cooking techniques that’s often overlooked but deserves way more attention. It’s super quick, creates a beautiful golden exterior, and when done right keeps the chicken incredibly moist inside. Plus, you don’t need fancy equipment or ingredients!

What Exactly Is Broiling?

Before we dive into the how-to let’s understand what broiling actually is. Unlike baking, which uses indirect heat to cook food throughout, broiling relies on direct intense heat from the top element of your oven. It’s basically like an upside-down grill!

This method cooks food quickly and creates a nice char or browning on the outside while keeping the inside tender. It’s perfect for chicken breasts because they cook fast and won’t dry out when prepared properly.

Essential Equipment You’ll Need

Nothing complicated here! You probably already have everything you need:

• Oven with broiler setting (most ovens have this)
• Baking sheet with rim (to catch any drippings)
• Wire rack that fits inside the baking sheet (for even cooking)
• Meat thermometer (seriously important for perfect chicken)
• Tongs for flipping
• Small bowl for mixing seasonings
• Paper towels

Ingredients for Perfect Broiled Chicken Breasts

For basic broiled chicken breasts that’ll knock your socks off, you’ll need:

• 2 boneless, skinless chicken breasts (about 6-8 oz each)
• 1 tablespoon olive oil
• 1¼ teaspoon kosher salt
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning

These ingredients create a versatile, flavorful chicken that works with practically any meal. Feel free to switch up the seasonings based on what cuisines you’re in the mood for!

Step-by-Step Guide to Broiling Chicken Breast

1. Prepare Your Chicken

First things first, take your chicken out of the fridge about 15-20 minutes before cooking. This helps it cook more evenly. Then:

• Pat the chicken breasts completely dry with paper towels (this is crucial for getting good browning)
• Place the breasts between plastic wrap or in a zip-top bag
• Gently pound them to an even thickness of about ½ inch using a meat mallet (or a heavy pan if you don’t have one)
• Rub both sides lightly with olive oil

The pounding step is super important and one I used to skip. Trust me, it makes a HUGE difference in how evenly your chicken cooks!

2. Season Generously

In a small bowl, mix together your kosher salt, paprika, black pepper, garlic powder, onion powder, and Italian seasoning. Sprinkle this mixture evenly over both sides of your chicken breasts. Don’t be shy – really get that seasoning on there!

3. Preheat Your Broiler

Set your oven to broil. Most ovens have HIGH and LOW broil settings – we want to use HIGH for chicken breast. Let it preheat for about 5-10 minutes.

While the broiler is heating up, position your oven rack about 5-6 inches from the heating element. This distance is key – too close and your chicken will burn before cooking through, too far and you won’t get that nice browning.

4. Prepare Your Baking Sheet

Lightly grease the wire rack and place it inside your rimmed baking sheet. The rack helps air circulate around the chicken for even cooking and lets any fat drip away.

5. Broil the Chicken

Place your seasoned chicken breasts on the prepared rack. Slide the baking sheet into the oven under the broiler.

For medium-sized chicken breasts (about 6-8 oz each) that have been pounded to ½ inch thickness, broil for approximately:

• 6-8 minutes on the first side
• 6-8 minutes on the second side

But remember, these times are just guidelines! The actual time depends on your oven and the thickness of your chicken. This is where your meat thermometer becomes your best friend.

6. Check the Temperature

The ONLY way to know if your chicken is perfectly cooked is by using a meat thermometer. Insert it into the thickest part of the breast – you’re looking for an internal temperature of 165°F (74°C).

If your chicken isn’t quite there yet, continue broiling in 1-2 minute increments until it reaches the safe temperature.

7. Rest Before Serving

This step is non-negotiable! Remove the chicken from the oven and let it rest for about 5 minutes before slicing. This allows the juices to redistribute throughout the meat instead of running out when you cut into it.

Common Problems & Easy Fixes

My chicken is burning on the outside but raw inside!

This is a classic broiling issue. If you notice the chicken browning too quickly:

• Move the oven rack down a level to increase the distance from the heating element
• Switch from HIGH to LOW broil setting
• You can also cover parts of the chicken loosely with foil to prevent further browning

My chicken is dry and tough

If your broiled chicken consistently turns out dry:

• You’re probably cooking it too long – invest in that meat thermometer!
• Don’t skip the pounding step – uneven thickness leads to overcooking
• Make sure you’re letting the chicken rest before cutting into it
• Consider brining your chicken before cooking for extra juiciness

Variations to Try

Once you’ve mastered basic broiled chicken breast, try these variations:

Marinades Instead of Dry Rubs

Marinate your chicken for 30 minutes to 24 hours before broiling. Just remember to pat it dry before putting it under the broiler to prevent steaming. Some great options:

• Lemon-herb: Lemon juice, olive oil, garlic, herbs
• Balsamic: Balsamic vinegar, olive oil, honey, mustard
• Yogurt-based: Greek yogurt, lemon juice, garlic, spices

Different Seasoning Blends

The basic recipe uses Italian-inspired seasonings, but you can switch it up with:

• Cajun seasoning
• Jerk seasoning
• Simple salt and pepper
• Taco seasoning
• Lemon pepper

What to Serve with Broiled Chicken Breast

I love how versatile broiled chicken breast is! Here are some of my favorite pairings:

• On top of a big salad with veggies and vinaigrette
• Sliced and tucked into pasta with veggies and sauce
• With roasted vegetables and a grain like rice or quinoa
• In wraps or sandwiches for lunch
• Diced and added to soup

Make-Ahead and Storage Tips

Broiled chicken breast is perfect for meal prep! Here’s how to store it:

Refrigerator: Store in an airtight container for up to 4 days. I like to slice or dice some of it in advance so it’s ready to toss into salads or wraps.

Freezer: Wrap cooled chicken breasts individually in plastic wrap, then place in freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: To prevent drying out when reheating:

• Microwave: Use 30-second intervals at 70% power, covering the chicken with a damp paper towel
• Oven: Wrap in foil and warm at 350°F until heated through

FAQs About Broiling Chicken

Should I use HIGH or LOW broil setting?

For chicken breasts, I typically recommend starting with the LOW setting, especially if you’re new to broiling. If your chicken isn’t browning enough, you can switch to HIGH, but watch it carefully! If you’re using the HIGH setting, position the rack a bit further from the heating element (about 6 inches away).

Do I need to flip the chicken while broiling?

Absolutely yes! Flipping ensures even cooking and browning on both sides. Use tongs to carefully flip the chicken halfway through the cooking time.

Can I broil frozen chicken breasts?

I don’t recommend it. Frozen chicken will cook unevenly under the broiler, likely burning on the outside while remaining raw inside. Always thaw chicken completely before broiling.

How do I know when the chicken is done without a thermometer?

While a thermometer is really the most reliable method, if you don’t have one, you can cut into the thickest part of the breast – the meat should be opaque and white throughout with no pink areas. The juices should run clear. But seriously, thermometers are inexpensive and take all the guesswork out!

Final Thoughts

Broiling chicken breasts is one of my favorite weeknight cooking methods because it’s fast, reliable, and gives amazing results. Once you get the hang of the technique, you’ll find yourself turning to it again and again for quick, healthy meals.

The key points to remember are:

• Pound the chicken to even thickness
• Position the rack at the right distance from the heating element
• Keep an eye on it – broiling happens fast!
• Use a meat thermometer for perfect doneness
• Let it rest before cutting

Give this method a try next time you’re stuck in a chicken dinner rut – I think you’ll be surprised at how such a simple technique can transform your meals!

Do you have any favorite seasoning combinations for broiled chicken? I’d love to hear about them in the comments!