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–+ servings
Three seasoned and broiled chicken breasts garnished with chopped herbs and lemon slices on a dark baking tray.

Broiled Chicken Breast - The Fastest Way to Make Juicy Chicken

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
This broiled chicken breast recipe is what I reach for when I need to get dinner on the table quickly. The flavorful chicken cooks in minutes and stays incredibly juicy. Don't skip the squeeze of lemon at the end; it adds a wonderful flavor.

Ingredients

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
    Four raw chicken breasts rest on a wooden cutting board next to a chef’s knife, ready to be transformed into a savory broiled chicken dish.
  • 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
    Four seasoned raw chicken breasts arranged on a metal baking sheet, ready to become delicious broiled chicken.
  • Broil the chicken for 3-4 minutes per side, until light brown and cooked through.
    Four seasoned and cooked broiled chicken breasts are arranged in a row on a dark, slightly greasy baking sheet.
  • Squeeze the lemon over the chicken and sprinkle with a little minced parsley.
    1 lemon, Minced parsley
    Four seasoned and cooked broiled chicken breast fillets on a baking sheet, garnished with herbs, with a lemon slice in the bottom left corner.

Notes

Chicken: If your chicken breasts are small, use four and pound the thick side with the palm of your hand to flatten them slightly so they are even in thickness. You can also use boneless chicken thighs. I don't recommend using bone-in thighs or breasts as they will burn before they cook through. 
Paprika: I like the subtle flavor of sweet paprika in this recipe, but you can switch it up for hot paprika for a spicy kick or smoked paprika for some smoky flavor.
What to serve with broiled chicken: The sides I serve with broiled chicken go one of two ways, either more elaborate (since the main is so simple) or quick and easy (if I want dinner on the table stat). Sometimes I'll add some quick-cooking veggies such as broccoli, zucchini, sliced peppers, or asparagus to the sheet pan and let the broiler do its thing. Or I'll make something like my kale Caesar salad and top it with a broiled chicken breast. 
Serving: 1 = 2 think chicken fillets, Calories: 204kcal, Carbohydrates: 4g, Protein: 25g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 72mg, Sodium: 423mg, Potassium: 482mg, Fiber: 1g, Sugar: 1g, Vitamin A: 295IU, Vitamin C: 16mg, Calcium: 23mg, Iron: 1mg