Broiled Chicken Breast

Seasoning Rub

• # 2 teaspoons paprika
• # 1 tablespoon dried oregano (or Italian Seasoning)
• # 1/2 teaspoon garlic powder
• # 1/2 teaspoon salt
• # 14 teaspoon of pepper
• Preheat oven at 425°F.
• Pat chicken breasts dry with paper towels. You can place them in a zip-top bag, or on two sheets of parchment or plastic paper. Then use a meat mallet to pound the chicken breasts.
• Put the chicken breasts into a baking dish. Use the olive oil to rub both sides of the chicken.
• Mix the seasoning rub ingredients together in a small bowl.
• Apply the seasoning rub to both the breasts and the back of the chicken.
• Bake chicken breasts according to their size: bake 5-6 ounce breasts for 13-16 minutes, bake 8 ounce breasts for 16-19 minutes, bake 11-12 ounce breasts for 22-26 minutes. Insert an instant-read thermometer in the thickest portion of chicken to check that it has reached 165°F.
• Remove the pan from the oven and let the chicken rest for 5 minutes before slicing and serving.

Get The Right Internal Temperature

Use an instant-read meat thermometer to ensure that your chicken is not cooked too long.

• An instant read thermometer is the absolute best way to know when your chicken breast is done. It will make sure you do not overcook your chicken, fish, and other meats. I even use it to tell when my banana bread is done (195 degrees F)!
• Be sure to insert the meat thermometer at the thickest part of the chicken.
• Per the FDA, chicken breast is considered safe to eat at 165 degrees F.
• Because chicken will heat up as it sits, I always remove my meat between 155 and 160 degrees F.

Bake chicken @ 375o

There is a lot of controversy on the internet about the perfect oven temperature for baked chicken breasts. 400oF? 350oF? 425oF?

If you use a lower temperature you might end up with tougher chicken breast and if you use anything hotter, you might end up with a drier chicken breast with a more well done outside.

The most scientific way to know that your chicken breast is done cooking is by using a meat thermometer. The thermometer should be inserted half way into your breasts. It should measure at least 165oF to be safe to eat.

No meat thermometer? The chicken breast should have a white color, and be firm to your touch. It is best to cut through the fattest part of your breasts and press down with your finger.

Faqs And Tips About Broiled Chicken Breast

No. No. To brown the meat, it is possible to dry the meat by rubbing the pan dry.

You should marinate chicken for at least one hour, but not longer than 24 hours.

I think it’s best to broil chicken breast because it cooks the chicken quickly and it allows the chicken to brown more creating a more intense, flavorful chicken breast.

Broil chicken breasts for approximately 10 minutes, 5 minutes each side. The above is for a 1 inch thick chicken breast. However, the thickness of every piece will vary.

How to Season Chicken Breast

There are several different pre-packaged seasoning blend options out there, such as taco and Cajun seasoning. You can also make your own.

This is my favourite homemade seasoning: simply mix 4 teaspoons of paprika with 2 teaspoons of garlic powder and 1 tablespoon of brown sugar. (Skip this if you’re on a keto diet, or substitute dried herbs like oregano, thyme, or Italian seasoning) 2 tsp onion powder, 1/2 tsp ground cumin and 14 tsp black pepper. Add 1/2 teaspoon chili powder or cayenne to your favorite spicy foods.

Of course, you may also use any dry rub of your choice, about 3 tbsp for 4 breasts.

Whatever seasoning you choose, make sure to brush oil on the breasts and then season them well. Press the seasoning on with your hands to get it to stick on the breasts.

Frequently Asked Questions

Yes, this brine also tastes delicious with boneless, skinless chicken thighs. These will cook for 15-20 minutes at 425°F. For more information, see this post on Baked Chicken Thighs.

Frozen chicken breasts should not be baked in an oven. The chicken could burn if it is left too long. This Air Fryer Chicken Breast is a good alternative, as frozen chicken breasts can be placed into an air fryer.

Although the microwave is safe for thawing chicken breasts, it should not be used to cook chicken breasts in the microwave. The outsides will be overcooked and the interior of the chicken will be rubbery. If you have a microwave that also functions as an oven, you can try baking your chicken breast in the microwave at 425 degrees F(or 400 degrees if using convection) for 12 to 20 minutes , depending upon the size of your breasts.

See this Baked Bone-In Chicken Breast for a recipe.

Chicken cutlets, which are chicken breasts that have been sliced in half horizontally to create two thinner pieces, bake more quickly than regular chicken breasts. Start checking them at the 8-minute mark.

It doesn’t matter if you are an experienced or novice cook; panfrying chicken breasts is as simple as baking it. See this Pan Fried Chicken Breast for a recipe. If you’re very anxious, you can start by baking. The pan doesn’t have to be at a specific temperature.

Baking Time at Different Oven Temperatures

Don’t worry! Here is a chart with general guidelines for times and temperatures (5 oz to 12 oz breasts):

• 350F – 12-30 Minutes
• 375degF – 11-27 minutes
• 400degF for 10-26 Minutes
• 425degF for 10-25 minutes
• 450degF 9-24 Minutes

Remember not all chicken breasts are the same. When you buy a package of chicken breast from the grocery store, it usually comes with a variety of chicken breast sizes. You can estimate their sizes and then separate them. Then weigh each of them. Bake the ones with similar weight/size to obtain even results! This is the best way to know how long to cook your chicken breast.

Mixture of Chicken Seasonings

• # 1/4 teaspoon fresh ground pepper
• # 1/2 teaspoon sweet or smoked paprika
• # 1/8 teaspoon cayenne pepper
• # 1 teaspoon Garlic powder
• # 1/2 teaspoon onion powder
• # 1/2 teaspoon dried thyme
• # 1/2 teaspoon dried basil
• # 1/2 teaspoon dried rosemary
• # 14 teaspoon chopped parsley
• # fresh chopped parsley, for garnish
• Preheat oven at 425F
• Place chicken breasts in a large bowl and set aside.
• Combine lukewarm water with salt in a large bowl or measuring cup. Stir and then pour the mixture over the chicken breasts. Put aside for between 20 and 30 minutes. Cover the bowl with plastic wrap and let it cool in the refrigerator for up to 2 hours.
• While you wait, make the Chicken Seasoning Blend.
• Combine salt, fresh ground pepper, paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried basil, dried rosemary, and dried parsley in a small bowl; using a fork, stir around the seasonings until thoroughly incorporated. Set aside.
• Pour out the salt water and rinse each chicken breasts under cold water; pat dry with paper towels.
• Place the chicken breasts in a baking dish and rub the olive oil all over each chicken breast.
• Season chicken breasts with seasoning mix on both sides. The entire seasoning mix doesn’t need to be used. You can use just as much or as little as you want.
• Place in the oven for between 22 and 25 minutes or until your internal temperature reaches 160F. Thinner breasts will need less time, thicker breasts might need a little more time in the oven. At the 20-minute mark, check for doneness.
• Broil your chicken on the highest setting for 4 minutes, then broil until crispy and golden.
• Remove from oven and transfer chicken breasts to a serving plate.
• Let chicken rest for 10 minutes before cutting.
• Garnish with fresh chopped parsley and serve.

The Juiciest Oven Baked Chicken Breast Right Here!

There have been many ways to make a tender, juicy chicken breast. I’ve tried them all over the years. Disappointed every single time and having to chew though mouthful of dry chicken, dipping each forkful in mayonnaise just to get through it. This is a heartbreaking experience if you are as passionate about food as me.

Our recipe is easy and quick. No weird steps, no wrapping, tenting, brining or marinating needed. All you need is a flavorful seasoning to rub all over the chicken. Then let your oven take care of all the rest.

Here’s how you make amazing baked chicken breasts that keep all their natural juices.

This recipe is great because the pan juices are mixed through the seasonings to add a bit more flavor to the dish.

Ways To Flavor Baked Chicken Breast

You can flavor roasted chicken with different herbs. Sprinkle some dried herbs like basil, oregano and Italian seasoning on your roasted chicken. Fresh herbs such as fresh rosemary, thyme, cilantro, and tarragon also work well.

Spices can be added to the dish. Try all-seasoning salt, poultry seasoning, lemon pepper, garlic powder, cumin, paprika, red pepper flakes, curry powder and/or cayenne pepper just to name a few.

Or go a step further and try spinach stuffed chicken breast by butterflying it (cut down one side of the chicken to create a pocket without cutting all the way through) and stuffing with mozzarella, sun-dried tomatoes, and fresh basil.

To make baked chicken breast even more unique, try my simple Keto Breaded Chicken Breasts.

• Pyrex Clear Baking Dish
• OXO 12-inch Kitchen Tongs
• Digital Meat Thermometer – Quickly Read Digital Meat Thermometer
• Foil and parchment papers

For another simple chicken recipe, learn how to bake moist BBQ chicken legs or check out all my chicken dinner ideas.

These recipes are great for leftovers.

Why I Love This Lemon Rosemary Chicken

Chicken for dinner is something I’ve never been a big fan of. It’s just so hard to cook a good chicken breast, but this simple lemon rosemary chicken marinade really livens up a boring chicken breast.

This dish is full of flavor, with a zippy, lemony lime balanced by earthy and herbaceous rosemary. It can be baked to perfection in an oven.

You won’t believe how easy it is to braise chicken.

Serve this with some microwave steamed broccoli and easy garlic rice. Or, learn how to cook frozen peas and serve them with some dairy free mashed potatoes.

Most Frequently Asked Questions

Not really. If you try to broil a whole chicken breast, you risk charring the outside while the inside is not fully cooked. It’s not difficult to slice the chicken pieces horizontally, and the result – evenly cooked chicken – is well worth it.

While both are great methods, I prefer broiling. Broiling is faster and the proportion of spices to meat in the cut chicken breasts is much better than baking whole birds.

Assuming you slice the breast in half into two thinner parts, it should take 6-8 minutes (3 minutes on the first side, then 3-5 more minutes on the second side) when broiling on high (500degF). At 165°F, the chicken should be cooked.

Additional Single-Serving Chicken Breast Recipes

These chicken recipes require 1 breast of boneless and skinless chicken.

Pro Tip: Consider keeping chicken pieces in the freezer so you can easily pull one out, defrost it, and cook it when ready. Look for chicken breasts (or thighs) and purchase them when they’re on sale. Then, immediately divide, individually wrap and freeze pieces for later use. For best quality, the USDA suggests that chicken breasts be frozen no more than nine months.

Please rate this recipe or other One Dish Kitchen recipes and let me know what you think.

We’re happy to share any photos you have taken with @onedishkitchen on Instagram.

• rimmed baking sheet

• rimmed baking sheet

How to Cook Chicken Breasts in the Oven

• Brush – with olive oil or neutral vegetable oil with a high smoke point.
• Rub – with a blend of seasonings such as taco or Cajun seasoning. Make your own seasonings at home. Check out the recipe notes.
• Bake / Roast – Preferably at 425°F (212°C). This will seal in the moisture and create a golden crust on the chicken breasts.
• Let the chicken sit for at least 3 to 5 minutes before you slice it. It will retain the moisture.

To cook the perfect chicken breast in the oven is a combination of high temperature and cooking time.

• For approximately 20 minutes, heat the oven at 425°F (220°C). Choose breasts that are similar in weight to bake at the same time. PIC. 1
• Meanwhile, place a plastic wrap on top of the breasts and pound them with a mallet to ensure they will have an even thickness. Brine them in salty water for at least 15 minutes if you have time to do so; otherwise, skip this step.
• To make the seasoning stick, oil the breasts and rub it all on. PICS. PICS.
• Use a little olive oil to grease a baking tray. You can also line it with foil, then grease. Place the breasts in the pan and transfer to the preheated oven.
• Bake the chicken breasts for 10 to 25 minutes, depending on the size of the chicken breasts: 5 oz (10 to 13 minutes), 7 oz (14 to 18 minutes), 10 oz (19 to 24 minutes) and 12 oz (22 to 25 minutes). Make sure to flip each breast halfway through their cooking time. When they are 160°F (71°C), take them out. PIC. 4
• Let them rest for 3-5 minutes before serving. They will reach a temperature of 165°F (74°C) during this period. Be sure to trim against the grain

TIP: You can also glaze chicken breasts if you wish! For this purpose, heat 2-3 garlic cloves and 2-3 tbsp butter in a medium saucepan for 1 minute. Stir in 1/4 cup honey, and cook it for about 1-2 minutes. Then glaze the breasts with the mixture.

Oven Baked Chicken Breasts

I am still on the hunt for juicy, delicious baked chicken breasts recipes. It’s hard to believe that I will ever stop looking for simple ways of making baked chicken. However, I might have been influenced by this Juicy Oven Baked Chicken breasts recipe.

It’s not like I was stupid, but brining breasts of chicken in salt water for twenty minutes produces delicious and succulent chicken. That was something I didn’t know. Seriously. How simple can that be? Why didn’t you know this? !

Instead of marinating chicken breasts for 20 to 30 minutes, you just brine them in salted water. That’s it. Goodbye.

Scouts honor, with this trick, you will never again eat another piece of dry, bland chicken breast. If brining doesn’t appeal to you, my Easy Baked Chicken Breasts recipe will make it easy! They are juicy and packed with flavor.

Looking for a quick stove top chicken? Grab my recipe for Juicy Stove Top Chicken Breasts.

What Time Do Chicken Breasts Take to Cook?

They will caramelize crisply on the edges and remain juicy inside when cooked at high heat. Once the chicken is golden and caramelised, it’s cooked! Allow it to rest for 5 minutes so that all the natural juices can circulate through the meat.

Why This Recipe Works

Easy chicken recipes have always been the solutions when I didn’t have a clue as to what to make for dinner.

It is so easy to overcook chicken. So many times, when we want to cook chicken we default to baking it or cooking it on a grill. Broiling chicken, especially chicken breasts, cooks quickly, and the meat is tender and deliciously juicy inside. This is one method that I recommend.

How Healthy Is Baked Chicken?

Baking chicken provides a good source of protein and is low in calories. It also has very little saturated fat. Below is the nutritional breakdown.

Moist Baked Chicken Breast

You can bake chicken in many different ways, however, the key thing to remember is not to overcook. Otherwise, your chicken will be dry and tough. While dark meat is the most moist, it can also be tender if you use bones.

You can bake moist chicken breasts in the oven if you follow these simple tips. It is important to understand the basic principles of oven-baked chicken breast recipes. For more information on baking chicken breasts, read this article.

Flavor Chicken

We suggest using around 1/2 cup of marinade per 1 – 1.5 lbs. of chicken breasts.

You can use anywhere between 1-3 tablespoons dry rub per lb. Use chicken breasts. Pay attention to the salt content of your dry rub. Too much salt is never good.

What Time Does It Take To Bake Chicken Breasts at 350oF?

Bake a 8-ounce chicken breast for 35 to 38 minutes at 350°F.

Many baked chicken breast recipes recommend baking at this temp, but I find it’s much easier to overcook. This will make cooking faster and take about 20-23 minutes.

How Long Does It Take To Broil 2 Chicken Breasts?

How long do you think it will take to broil a chicken breast? Broiling a chicken breast after it has been cut in half, and then divided into two smaller portions (500°F), should take between 6-8 minutes. The first broiling time is for the skin, while the second takes about 3-5 minutes. The interior temperature of the chicken should reach 165 degrees Fahrenheit.

Serving Suggestions

You can serve this main dish with almost any side dish.

It’s a simple recipe so I prefer to serve it with quick and easy side dishes like tomato salad, cucumber salad or microwave broccoli.

Baked Teriyaki Chicken

Say hello to the most Baked Teriyaki Chicken! The chicken breasts are marinated with our homemade Teriyaki sauce and baked. Finally, the chicken is shredded before being served. Serve it with:

How Long Does It Take To Bake A Chicken Breast At 400?

It will vary depending on how thick or small the breast is.

What Is Broiled Chicken?

Broiling requires cooking food at a measured distance below direct, dry heat. A broiler pan Bed Bath & Beyond is used when broiling chicken (and other foods), so food surface (not rack) is a defined distance from heat source. Use a ruler to measure cold oven distance. For chicken, make sure the meat sits about 5 to 6 inches below the broiler.

Heavenly Broiled Chicken Breast

Broiled breast is so underestimated. If you don’t have access to a grill, you can make pan-fried or baked chicken breasts. That’s unfortunate as it produces a much superior chicken breast. They come out beautifully caramelized outside, almost grilled-like, juicy inside, crusted with roasted garlic and herbs. All that comes without all the pan-frying extra fat. It’s celestial! Broiling is now my favorite indoor chicken breast cooking process. Like my slow baked chicken breast, broiled chicken breast wins for the following reasons:

Broiled Chicken Breast

Much flavorier. The charring and caramelization from broiling reminds of grilling. You’ll get nothing from baking. The recipe below is for three chicken breasts, cut in half lengthwise. I like broiling, half-cut breasts because they cook faster and evener. Complete breasts often tend to dry out further to the surface before cooking throughout. The recipe’s number of chicken breasts isn’t accidental. When broiling chicken breasts, make sure they are all placed directly under the heating element, or they will not caramelize. Instead, you’ll finish with a fried breast. In most ovens broiler heating elements range between 11′′-12′′ side-by-side and front-by-back. Six half-breasts are the most directly below.
Possibly four big breasts. Another explanation why fewer breasts are better. I tried to broil simultaneously 8 chicken breasts (16 half-breasts). I hoped to get the same results as small batches, but the results were very disappointing. And the breasts of the extra large tray I used did not caramelize. It was easy to guess why – the tray had enough water in it, and heavily steamed the oven. Too many chicken breasts and overcrowding caused too much fluid to pool at the bottom of the tray, creating a steam room within the oven. Don’t mistake that. Do some batches instead. It won’t take much longer.

How to make broiled chicken breast

Jump to Recipe Card Juicy, chicken breast is so easy to make. Ready in 20 minutes, the perfect weekend meal! I’m always looking for simple dinner recipes, and that sweet chicken recipe wasn’t disappointing. It’s ridiculously easy to produce, takes 20 minutes from start to finish, and the chicken comes out beautifully juicy and sweet. I think it’s even better than my very juicy chicken breast. Just as importantly, the leftovers are really tasty too – I like to use them in salads. But I make extra to ensure I have plenty of lunch leftovers.

Broiled Chicken Breasts With Lemon Butter Sauce

It’s quick! Scroll down to the card for specific instructions. Here’s the basic steps: Prepare equipment. Place an oven rack 4 inches below the heater and preheat your broiler. Line a broad rimmed foil baking sheet and oil the foil. Chicken breasts slice. Slice each horizontally into two bits, as seen in the video below. Or better yet, do as I say and not as I do, and put your hand on top of the chicken as you slice it so you don’t slice toward your hand, which is mine’s dangerous and bad habit. [Season them].
Put chicken pieces on the sheet. Spray with oil, season with seasonings, then spray more oil. Broil. Broil. Broil them first side for 3 minutes. Flip them, season the second side with more oil. Broil the second hand, depending on how dense they are and how heavy your broiler is. Their temperature should exceed 165°F. Rest, rest. Rest the chicken 5 minutes before serving. If you slice it too fast, the juices will escape and dry.

Brussels sprouts

Diana Rattray 10 ratings These fantastic chicken breasts are perfectly broiled in the oven and then served with the sweet lemon and butter sauce. The chicken makes a light, simple meal to incorporate into any meal plan or diet. Serve chicken with rice quinoa, baked or mashed potatoes, or noodles. Or, if you adopt a keto or low-carb diet, serve cauliflower rice or mashed cauliflower chicken. Attach a side salad or green vegetable for a daily meal.

green beans

and English peas are excellent options.

It Only Takes 3 Easy Steps to Broil Chicken to Perfection

Can you breastfeed chicken? Most probably! It’s just the latest spin you’ve been waiting for at your regular chicken dinner. We’ll show you how to broil chicken with tips on how long to broil chicken and some of our favorite broiled chicken recipes. Nothing worse than cutting dry, stringy meat into your chicken meal. Good news for you, it’s a quick and easy way to make sure your chicken comes out perfectly moist and tender.
Sure, there are several other ways to cook chicken like baking or roasting, but broiling your poultry takes far less time. Follow our instructions below to learn how to broil chicken for one of the most delicious dishes you’ll ever eat. You’ll even learn how to broil chicken breasts, thighs, drumsticks, and even kabobs, so you can use this form of cooking with practically every chicken recipe.

How to make broiled chicken breast

Chicken breast is a staple protein I often add to my salads, pasta, tacos or eat alone with vegetables. It’s inexpensive and flexible. It’s nutritious, balanced, filling, and satisfying. My favorite chicken-toped salads. I use broiling chicken meat when I don’t have time or feel like putting all the effort into grilling chicken breast. This approach is as similar as you can to grilling without lighting the grill. The chicken breast is wonderfully caramelized and charred like grilling. Baking will never produce comparable results. And you don’t have all the fat, like frying pan.

How Long Does It Take To Broil Chicken Breast?

Do not use dried herbs because they burn under high broiler pressure. My favorites, dill and parsley. Just a touch deepens the taste and adds freshness to the chicken. Garlic compliments a delicate and mild overall flavor of chicken meat. This recipe includes 3 breasts split in half width-wise. Thus, chicken cutlets have a uniform thickness of about 1/2 inch and cook more without drying out edges. Place chicken right under the radiating heat for the best guaranteed results when broiling. Otherwise they won’t caramelize into ultimate golden perfection.
Usually six half breasts suit the best under the heating element. You can broil chicken meat in lots as cooking time is much shorter than baking, around 10 minutes. This flawless broiling technique will yield succulent, tasty chicken breasts in a short time. The oven scent is just taunting, and the toughest part is waiting for the chicken to be cooked! Enjoy it!

Broiled Chicken with Balsamic Salad

I always cook this dish if I want something good, but don’t want to waste much time cooking. Because making broiled chicken breast is pretty easy. Just about 13 minutes – 5 minutes to prepare and 8 minutes to broil. Perfect, isn’t it?

Tender Broiled Chicken Breast

This chicken is fabulous! So moist, so juicy, so worthwhile! No barbecue, no stovetop mess! Only a broiler and a foil-lined pan! I expect to make this big batch and park it in the week’s fridge. The kids love noshing on it, and adding salads is just fine. The image below wasn’t made with chipotle or paprika, but I’ll add some for even more flavor and colour!

The secret?! BRINE & BROIL.

I just wanted to get down how to make tender chicken. Obviously, eating good chicken breast is a perfect way to get into your protein, and when done properly, it’s delicious! I actually found out my latest chicken recipe while I’m not grilling it.

You will need:

I still baked my chicken, and when I tried to sear it, I never got it as moist as I wanted. This was fantastic!!! You’ll need:

Chicken breasts (preferably not thin cut).

Salt (iodized table salt is fine here).

preheat your oven to BROIL 450′.

Your favorite rub – this time I used Kinders BBQ… But you could use any flavor you like! Instructions:

Slice up

If you don’t have one, press the chicken breast in its thickest portion to try to balance out the height around the breast. Brine the chicken – simply place the chicken breasts in a bowl, cover with warm water, and pour in the bowl about 1/4-1/2 cup table salt. Use a spoon to spread salt and let the chicken sit for 30 minutes. The longer the better, so if you have 15 no big deal.

dice up

or leave whole and ENJOY!

Remove chicken from water and lie on a cutting board or plate easily washed. Use an olive oil mister or simply drizzle on each breast’s front and back and use your hands to cover the chicken. Sprinkle your rub/seasoning on chicken breasts and cover as thick as you want. Place your chicken breasts in a foil-lined baking dish and place in the oven. Set a 17-minute timer. You want the chicken to be around 180′ in the thickest portion, so check the temperature with a meat thermometer at 17 minutes and hold in the oven until 180′ check every minute or two after the 17 minute mark. When you remove the chicken from the oven, cover the entire baking dish in a piece of tin foil and sit for 10 minutes. If you don’t have any foil, just make sure you don’t cut it for 10 minutes as this helps the chicken to keep in the moisture, but it’s not completely necessary. @22@

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