Broiled Chicken

A cooked chicken breast garnished with herbs is served on a white plate alongside roasted zucchini pieces, with a fork resting on the plate.

This broiled chicken recipe delivers juicy chicken with lightly charred edges using a simple oven method. A few pantry seasonings and direct heat create a flavorful meal without needing an outdoor grill.

Course Main Course, Main Dishes

Cuisine American, International

Keyword baking sheet, broil, broil chicken, broiler, chicken breast, chicken recipe, chicken thighs, cook, cook chicken, cooking time, grill, grilled chicken, heating element, juicy, marinade, marinate, seasoning, thigh

Prep Time 10

Cook Time 25

Servings Portions

Calories 346kcal

Author Zuzana Paar

Equipment

Ingredients

3 Large Chicken Breasts
2 Tablespoons Olive Oil
3 teaspoons Garlic minced
1 teaspoon Salt
½ teaspoon Black Pepper
¼ teaspoon Cayenne
Fresh Parsley for garnish
Dill for garnish

US Customary - Metric

Instructions

Set the oven to broil, line the tray, grease the surface, and position the rack close to the heat.
Pat the chicken dry, slice lengthwise, and coat both sides with olive oil.
Mix the garlic, salt, pepper, and cayenne, then rub evenly over the chicken.
Broil for 10 minutes, flip, cook another 10 minutes, then flip again and finish for 5 minutes before resting and serving.

Notes

A meat thermometer removes all the guesswork. The chicken should reach 165°Fahrenheit at the thickest point before you pull it, regardless of how many minutes have passed on the clock.
If your broiler runs unevenly, rotate the tray partway through cooking so one side doesn't char faster than the other.
A squeeze of fresh lemon juice over the finished chicken brightens the flavor without changing anything in the seasoning blend.
Marinating the chicken briefly in olive oil and a little lemon juice before broiling adds extra depth if you have the time, though the recipe works well without it.

Nutrition