Broiled chicken breast is so underrated. If you don’t have access to a grill, a natural inclination is to make pan-fried or baked chicken breasts. That’s unfortunate as broiling produces a far superior chicken breast. They come out beautifully caramelized on the outside, almost grilled-like, juicy on the inside, crusted with pieces of roasted garlic and herbs. All of that comes without all the extra fat that comes with pan-frying. It’s heavenly! Broiling is now my favorite method for cooking chicken breast indoors by far.
As much as I like my slow baked chicken breast, broiled chicken breast wins for the following reasons:
- Much faster cooking time. We are talking 10 minutes vs 60 minutes.
- Much more flavorful. The charring and caramelization you get from broiling is reminiscent of grilling. You’ll get none of that from baking.
The recipe below is for three average size chicken breasts, cut in half lengthwise. I like broiling breasts cut in half because they cook faster and much more evenly. Full breasts also tend to dry out more toward the surface before they cook through all the way.
The number of chicken breasts in the recipe is not accidental. When broiling chicken breasts, you want to make sure that all of them are positioned directly under the heating element, otherwise they won’t caramelize. You’ll end up with a baked breast instead.
In most ovens broiler heating elements span about 11″-12″ side to side and front to back. Six half-breasts is the most you can fit directly under it. Probably four for large breasts.
There is another reason why fewer breasts is better. I once tried to broil 8 chicken breasts (16 half-breasts) at the same time. I hoped to get the same results as I did with small batches but the results were quite disappointing. Even the breasts in the center of the extra large tray I used did not caramelize.
It was easy to guess why – the tray had a fair amount of water in it and the oven was heavily steamed. Too many chicken breasts and overcrowding resulted in too much liquid accumulating at the bottom of the tray, which created a steam room inside the oven. Don’t make that mistake. Do a couple of batches instead. It won’t take that much longer to do.
Heavenly Broiled Chicken Breast Recipe
Ingredients
- 3 chicken breasts (boneless and skinless)
- 5 garlic cloves (minced)
- 3 tsp olive oil
- Salt (to taste)
- Black pepper (to taste)
- Cayenne pepper (to taste)
- Finely chopped fresh herbs to taste (my favorite is fresh dill) (see note)
Instructions
- Position the top rack about 3"-4" from the heating element. Set the oven to broil and let it preheat on high.
- Line a baking tray with foil.
- Carefully slice the chicken breasts in half lengthwise. Spread on the baking tray. Rub each piece with a tiny amount of olive oil, about 1/2 teaspoon per half-breast, then sprinkle salt, pepper, cayenne, herbs and minced garlic. Pat to make sure the seasonings stick.
- Broil the breasts for about 3-5 minutes per side, until nicely browned and the internal temperature reads 165F. The broiling time will vary depending on the oven and the power of the heating element, proximity to the heating element, etc. Pay close attention to the chicken at all times as it will only need minutes to cook.
Lee
I made this recipe last night ~ chicken was moist ~ flavor was delicious ~ used rosemary as fresh dill was not available ~ disappointed it didn’t carmalize ~ but am using an electric oven ~ normally i cook on a gas stove ~ wish i had seen the comment of keeping oven door ajar ~ i will try that next time!
victor
Enjoy!
Skip Sayre
Simple recipe easy to do. The chicken was moist and flavorful. So many less calories than frying was a plus.
TuPoa
keep the oven door cracked to allow steam to escape. Old ovens used to have this in the instructions. move closer to heat source and crack the door, it should have a natural stop at about 2 inches open, this is what it is designed for.
Terri
Excellent. My husband enjoyed the chicken. Tasty yum. Thanks for posting
Penny
The perfect recipe for me. I made it once, and the chicken was delicious—moist and tender. I’m 75 and cook for one. Fast, easy, healthy, adaptable portion size, and great leftovers for salads, sandwiches, added protein in pastas, quesadillas, or casseroles. Wonderful!
Jodii
Can I use chicken tenderloins instead?
victor
Yes, those will work.
Joyce t
Do it taste like garlic ?
victor
Joyce, it has a mild garlic flavor but is not strong and pungent. Garlic pungency and strong smell go away once exposed to heat.
Marcella R Mora
Fantastic recipe, loved it. Thank you for sharing.
victor
You are welcome!
Philip Harris
I just tried your recipe. I happened to have some fresh parsley handy so I used that instead of the dill. Very delicious, but I couldn’t get them to char or caramelized. I’m using an electric stove, so I think that may have something to do with it. Thanks!
victor
Philip, try cooking closer to the heating element. Fresh herbs contain a lot of water which will be released during cooking, which can certainly affect browning.
Sarah Rudolph
Great recipe! For 2 people I made 4 chicken breasts so we could have leftovers (I pounded them flat rather than splitting with a knife). Just as yummy served cold with salad the next day ❤
Stella
I am lost with the garlic.
Do you roast the garlic with the chicken breast or minced the garlic with the oil and put it on the chicken?
I read reviews but nobody touched on this.
Thank you!
victor
lol… reduce to taste. Tastes differ, there is no single perfect recipe to satisfy every taste bud.
Also depends on the garlic I suppose… my cloves are fairly small…
RachieTartz
I used fresh rosemary when I made this and a tiny bit of adobo seasoning and it turns out amazing every time! Works well as the main dish or added to a salad! Now a regular rotation recipe I use! Thank you!
victor
You are very welcome.
Marsha
Will this recipe work in a toaster oven?
victor
Sorry, I don’t have a toaster oven so can’t comment on that.
Susan Brandt
Thanks for keeping your story/information short and sweet. Too many are too long and so ad filled I refuse to wade through it all. Yours is refreshingly simple and easy to read
Susan
victor
You are very welcome.
Dee Mndz
I loved this recipe and broiling option because we are strapped for time most nights. I am far from a cook and am really thankful for your experience and heart to share because it has blessed me sooo much! I was scared about eating fresh garlic minced and having to decide how much salt, especially cayenne pepper etc to add but I was able to recall what other recipes usually use and it all worked out. Our chicken resulted in a super tasty & moist piece of chicken with a great kick, I didn’t even really notice me biting into minced garlic. Wonderful recipe. I will be printing and adding to my monthly meal rotation.
Heather
I dont normally enjoy reading the ‘story’ part of recipes, but yours was very helpful and not over drawn out. This recipe was exactly what I was looking for.
Thank you!
victor
You are very welcome.
John K
We made our first batch! It was great!
victor
Glad to hear it. Enjoy!
Ginny
Delish. Highly recommend. It’s almost too easy!
Shelly
What if I have a broiler drawer instead of a broiler at top of oven? Do I cook chicken the same way as listed?
victor
Sorry, I can’t help you here as I’ve never used a broiler drawer. I hear they are very similar but I wouldn’t know if and what modification to the recipe you will need to make.
Pam
For those concerned about oil splatter in the oven, place a piece of parchment paper on top of your foil. I cook bacon in my oven like this exclusively after purchasing numerous contraptions for oven cooking bacon, Splatter is basically none.
Shannon
Parchment paper is only safe up to 400 degrees. It will catch fire under a boiler.
Melody
Did you mean slice to make chicken fingers? Or butterfly the chicken? I butterflied, and I think it was too thin. And any tips on how to keep the oil from spitting all over the oven? lol, It’s kind of a mess now. But I will try again! I was trying to make it bland, so I just used some Dill and just a dash of Rosemary/Garlic. They were all dried, but seemed to work well.
victor
No, butterfly is correct. Mine never splatter oil. Perhaps move them down one position. You can also reduce oil to 1 tsp, it should help.
Michelle
Thanks for the recipe, it turned out great. I had leftover fresh dill from making tzatziki sauce and the flavor of the chicken went together nicely with other Greek sides I had made. I very lightly sprinkled dried oregano on the chicken once it was cooked and pulled from the oven for added Greek flavor, other than that, no changes to the recipe.
Douglas
I had some monster breasts so I butterflied mine. I think instructions said to cut in half long ways which would make chicken fingers or strips (I think thats what he ment)….I marinated mine in Italian salad dressing and cooked 5 minutes on each side. Directly after pulling them out I lightly sprinkle lemon pepper and Lawry’s season salt on the serving side. Make sure before putting them in oven that its not overloaded with the dressing as it wont caramelize..in fact I give mine a little shack off while holding with my tongs before placement on the pan. Turned out perfectly caramelized on the outside and juicy on the inside…cut with a fork like you should be able to eat chicken. Broiling is the $#!+
Anna
I wanted to thank you for this excellent recipe!! Delicious and so easy to make.
Angie
What a quick, easy, and extremely delicious life saver! Thank you!!!
Jessica Yannacone
what level should the broiler be on and the broiler is underneath the oven right?
victor
I broil on high, but the broiled should be at the top.
Ken
Broiling is cooking food directly BELOW the heat source, essentially the inverse of grilling. My oven has a single cooking chamber with two elements: one on bottom for baking, and one on top for broiling. There’s a flame and electric element on the ceiling of the chamber and I set the rack near the top so the chicken sits about 4-6” beneath the flame, and unlike baking, the broiler is basically fully on (500°F) or off, and the food is cooked to doneness based on time and distance from the heat source. It sounds like you have the drawer type broiler, with a single element on the bottom of the main oven chamber and a smaller drawer beneath it. The concept is basically the same, albeit a bit more difficult since you probably can’t watch it cook. Since a broiler places an open flame within inches of the food, it can go from undercooked to burnt in a minute or so, so check it often. If the outside of the chicken looks done but the internal temperature isn’t quite high enough, you put it in the main oven at a standard baking temp to finish the inside gently without charring the outside too much more.
Hope this helps, broiling produces fantastic restaurant-quality results in under 10 minutes with minimal intervention once you figure out the right cook time and placement settings for your oven!
Heather Molloy
Is there anything wrong with mixing the salt, pepper, garlic, etc with the oil and brushing it all on like that?
victor
No, you can do it that way if that’s how you like doing it.
Bret
Do you apply the garlic and herbs to BOTH sides. Thanks!
victor
Yes, both sides. Enjoy!
Sam
Delicious! Super fast and tasty. I am so happy and I am a novice cooker so you can definitely do this if you’re just beginning!
K
Thanks for the recipe!
One question, though. Never tried broiling before, but wouldn’t olive oil break down and start to smoke due to high temperature? Or is the cooking process quick enough so that it never reaches its smoke point?
victor
I’ve never had a problem like that and, honestly, I don’t know why it works the way it does. You may be right, the cooking time is quite short.
Penny
When you heat oil oil in a pan, it is in direct contact with the heat source. With only olive oil in a pan over high heat, it will quickly reach smoke point. In the broiler, there is always air space between the food and the element. The food with the oil on it are exposed to the heat at the same time. The heat passes through a thin coating of oil and is absorbed into the food. I think this is why the olive oil doesn’t reach smoke point.
Ray Fountain
Fantastic
Karen
Turned out amazing. Thanks for the recipe.
T
Incredible! I was expecting it to be good, but it turned out amazing. I can’t have a grill in my little apartment, so this helped me get that nice grilled flavor from my indoor kitchen. Thank you!
Korin
Not even a little George Foreman plug-in grill for paninis and $#!+? That’s super sad if your peeps are THAT strict.
My take: white/lean chicken or turkey is ALWAYS too dry. I followed two recipes, one about brining, this one about broiling. It was more tender than I expected, which is good as I had a sore mouth and needed soft foods for 3 days. Brining is pretty good, I’ve done it for years not realizing that was the term, but BROILING is what takes the cake here. My chicken has never been as tender as it was last week (Dec 2020). I can’t wait to have my broiled chicken topped by mushrooms, onions and garlic with a side of glass noodles. Maybe even shrimp. Applebee’s could write down some tips lol.
Kathie
I’ve never cared for chicken breasts because they were always dry and tasteless. The broiled breasts I cooked tonight following your instructions were spectacular! I sprinkled on some mozzarella and let them sit for a couple of minutes until it melted. Then I topped them with some diced tomatoes & garlic that I had heated for a few minutes and sprinkled fresh basil chiffonade on top. My husband was very impressed and they were delicious! Thank you! I love your mulligatawny soup recipe too. I’m making it for Christmas Eve.
victor
Happy to hear that, Kathie. Your variation sounds delicious. Ah, the mulligatawny soup… so good. May I suggest that you also try my Pho soup? It requires hours of simmering but so worth it. I made it twice in the last week alone, my family loves it and keeps asking for more. The last two times I made it with beef shanks (bone and meat). Ask the butcher to cut the shank crosswise into 1.5″ pieces. Two pieces will have enough meat for 4-5 servings. The meat is so tender and so delicious.
arlene t murphy
I consider myself a pretty knowledgeable and decent cook, but I have never made BONELESS chicken breasts this moist and delicious. I couldn’t believe how easy and quick it was to cook them. The only downside is if you need to make more for a larger party , you will have to cook in batches (?). They are amazing.Paired with buttery mash potatoes and a salad it is one of my favorite meals.
Radhika
Thanks so much for this method & tip to limit no. of pieces to match heating elements above. I’ve used my oven’s broil feature before but only on low. Using high broil gave fantastic and fast results for Tandoori Chicken breasts (yogurt-based marinade with a bit of mustard oil) esp. with your sage advice to preheat on HIGH broil for 20 mins. All your recipes are easy to follow and have many useful tips. Kudos! 😀
victor
You are very welcome and thanks for the kind words, Radhika.
Shuna’
Could I make this with chicken breast tenders? If so, what would the adjustments be to the recipe if any?
victor
Will be very similar. Just watch the cooking time. Tenders being smaller may take less time to cook.
Mel
I’m not the most proficient cook. I read recipe. I cook. Lol
We don’t not use garlic. Just garlic powder. Could I just substitute that and not lose anything when it comes to taste/moistness?
Thanks for helping a newbie 🙂
victor
No problem. Yes, you can use garlic powder. You may want to apply the seasoning and let the chicken rest for a few minutes to make the garlic powder get moist to make it less prone to burning under the broiler. That should help.
Steve Dancs
Simply amazing!
I can’t believe that I haven’t tried broiled chicken breast until today. I probably won’t cook them any other way again! Super juicy, tender, under 10 minutes to cook, and virtually no mess!!!
Unbelievable! Thanks so much for the recipe🙏🏻
victor
You are very welcome, Steve. Thank you for your feedback. Be sure to check out my other recipes, I am sure you will find quite a few more that will surprise you.
Jay
I dont think I’ll make chicken breasts any other way going forward. Quick, super moist and easy. Thanks for sharing this.
Christopher
I’m new to broiling and hope you can help with a few questions…
1. Should I use a broiling pan for this recipe, and if not, how do i keep chicken from getting soggy in their own juices?
2. Should I leave the oven door slightly ajar when broiling or completely closed?
Thank you!
victor
Hi Christopher, those are excellent questions. You are right, the chicken will release water during cooking and may get soggy. The key here is to not over-crowd it. If you leave enough space between the pieces all (or most) the liquids will evaporate quickly. You can also broil on a cooling rack on top of a baking sheet. More cleaning later though. Keep all the pieces under the heating element.
As to whether to keep the door open or not, if you do, the heating element will be on most of the time. This may cause the meat to brown too quickly. I like to pre-heat the oven then cook with the door closed. If the chicken doesn’t brown quickly enough I open the door and wait for the desired browning. Keep a close eye on the chicken, it will brown very quickly when the heating element is on.
Susie
I just made this with my fettuccini Alfredo. Excellent.
Flory
gonna try this… hope I get it right. wish me luck.
victor
Good luck! I am sure it’s going to turn out great.
Robert LaBelle
Too soon we grow old – too late we learn to cook chicken..
Growing up, my mom always cooked chicken breasts (bone in) and I never paid any attention to how she did it. I just knew (by that wonderful smell) that the heaven of delicious white chicken meat and mashed potatoes and gravy would be on the table soon and I remember being anxious to sit down and feast. Mom didn’t go for fancy recipes, she just made things that almost always tasted great. I recall a Betty Crocker cook book but that’s all. Sadly when mom died, her wonderful meals died too.
Now all these years later I find myself wanting to taste her great turkey and chicken and pot roast and have failed over and over in looking for recipes that seem like they might be similar to her style of cooking. So much so that I have given up all hope. But this broiled chicken recipe looks like it might be close to her style so, I’m gonna give it a try. Thank you…maybe mom’s chicken is within my grasp?
victor
I sure hope so, Robert. Thank you for your story and the kind words. I love simple and delicious cooking, please check out my other chicken recipes. You may find more that you like.
Ash
What temp do you set your broiler to?
victor
High.
suzi c
omg the recipe sent from heaven!! absolutely perfect! I love in Florida and I was planning on grilling tonight, but alas, rainy season and of course right during dinner time. I wad in a pickle but found this recipe online. after reading the phenomenal reviews, I knew it was for me. and boy oh boy did all the men in my house love it! my boys asked for me to pack one in their lunches and my husband had seconds! Yippy are a wife – saver!!! Thank you
victor
You are very welcome. This chicken tastes similar to grilled chicken and packs a lot of flavor. I am not surprised that your boys love it, my girls love it too.
Karen
Hi Victor. Re: Heavenly Broiled Chicken Breast recipe – I don’t mean to sound ignorant, but I’m confused how to cut the chicken breast. When you say lengthwise, are you cutting the chicken breast in half through the middle, leaving 2 thinner cutlets that are the same size as original; or do you mean to cut downward from the top to bottom leaving 2 thick cutlets that are half the size?
Thanks so much!
victor
No problem at all… it’s the former – you cut through the middle leaving two thin cutlets of the original size.
Skip
Thanks for asking this question Karen. I was wondering the same thing and was happy to find the answer in the questions section.
Planter
To avoid further confusion, because this really got to me as well, you cut it as if you were butterflying the breast, but go all the way to two pieces.
Sharon
I cannot het over what an easy solution to dinner this turned out to be. Thanks for dinner!
Kimberly
Could this be done if I cut the chicken into chunks rather than halved breasts? Do you know what the cooking time would change to?
Thanks
victor
That’s an interesting question. You see, the beauty of thinly cut breast meat is that it cooks fast over high heat. Thick chunks will take longer to cook through so broiling time and the distance to the heating element will need to be adjusted. By how much? I can’t say as I’ve never bothered to test that. You should also recognize that when cutting the breast lengthwise, you cut along the grain, when cutting into chunks, it will be across the grain, which will result in much greater water loss during cooking. I actually don’t like cooking chicken breasts cut into pieces for exactly that reason.
Stephen
I made this last night and it was delicious. The chicken was crispy and browned on the outside and juicy on the inside. Thanks for the recipe. I did set off the smoke alarm part of the learning curve. It didn’t burn just made some smoke. The taste- awesome!
victor
Hi Stephen, glad to hear that you liked my recipe. Thanks for the feedback.
Richard
Great info. But, is it high or low broil? Many times its one breast for me. Thanks
victor
Thanks. It’s always high for broiling for me… low doesn’t do much and I only use it in some specific situations…
Chelsey
This was a hit. My new favorite way to make chicken this winter when it’s too cold to grill. So much flavor, and not dry at all!
Erin
I made this tonight and it was amazing! Super easy too. Definitely like/re-tweet/follow if we were on Twitter here!!
Linda
I can not believe, in all the years I have been cooking, I have never broiled chicken??? Why not!!! What the heck is wrong with me!! Lol. I am most definately going to try this RIGHT NOW!
victor
LOL, I thought the same thing to myself one day. The weather was nasty and I did not want to use my grill, so I decided to give my broiler a try. Could not believe how good my chicken tasted. Now I use the broiler all the time, not just for chicken. I’ve posted here about broiled salmon and I will soon post about broiled pork chops. All are amazing.
Howard
Okay… so… this recipe is DYNAMITE! Literally 😛 “Cayenne to taste” is kind of a loaded gun man. I know you use it sparingly, so I went 2tsp Kosher Salt, 1tsp Coarse Ground Pepper, 1/4tsp Cayenne with the garlic. My family likes a kick, but that ratio was the Bruce Lee of broiled chicken! LOL All the garlic was incredible and it seemed I got the S & P ratio right, but the Cayenne was just to the point of YIKES 😛 I’m thinkin’ an 1/8tsp next time, but it was DELICIOUS!!!
victor
Hi Howard, thanks for stopping by and for your feedback. Much appreciated. Glad to hear that you liked my recipe. I add about 1/8 to 1/4 tsp, I think that’s how my family likes it. I don’t measure, I just sprinkle a little that’s all. If someone complains I just sprinkle a little less next time, LOL.
Beverly
Oh my!!!! DELICIOUS!!!! I used Greek seasoning & after I mashed my potatoes (lots of butter:) I put them on the pan after removing chicken breast, they soaked up the juice. I am stuffed Mmmm mmm Thank you so much!
victor
Thank you for your feedback, Beverly. Glad you liked the recipe. I like your Greek seasoning idea, will try it too.
Allison
Made this recipe for dinner tonight and the whole family loved this chicken. Sooo flavorful. Almost like grilled. A definite keeper.
victor
Glad to hear that you liked my recipe.