Chicken Breast Plate Recipe
5-ounce broiled, boneless chicken breast with light seasoning.
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Ingredients
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Chicken
Method
Chicken
- 1
Prep
If chicken breast is thicker than about 1 inch, butterfly or gently pound to an even thickness of roughly 1/2–3/4 inch so it cooks evenly. Pat the 5-ounce breast dry with paper towels.
- 2
Season
In a small bowl combine olive oil, Kosher salt, black pepper, garlic powder, and paprika. Brush or rub this mixture evenly over both sides of the chicken. If using, drizzle the teaspoon of lemon juice over the top and rub it in.
- 3
Preheat broiler
Place an oven rack about 6 inches (15 cm) below the broiler element and preheat the broiler to high. Lightly oil a broiler pan or line a rimmed baking sheet with foil and set a wire rack on it; lightly oil the rack so the chicken doesn't stick.
- 4
Broil
Place the seasoned chicken on the prepared rack and slide into the oven. Broil for 4–6 minutes on the first side until the surface is golden and starting to brown. Flip and broil an additional 3–5 minutes on the second side, until the internal temperature reaches 165°F (74°C) when checked at the thickest part with an instant-read thermometer. Exact time depends on thickness; thinner breasts will be done closer to the shorter end.
- 5
Rest and serve
Remove the chicken from the broiler and let rest on a cutting board or plate for 3–5 minutes to allow juices to redistribute. Slice or serve whole. Taste and adjust with a light pinch of additional salt or a squeeze of lemon if desired.