Boneless Broiled Chicken Breast Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If any breasts are unevenly thick, place them between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness about 3/4 inch (2 cm). This ensures even cooking.

Make marinade

In a medium bowl whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, smoked paprika, dried oregano, kosher salt, and black pepper until combined.

Marinate

Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, turning to coat all pieces. Seal or cover and refrigerate for at least 20 minutes and up to 2 hours. (If short on time, 20–30 minutes still imparts flavor.) Remove chicken from fridge 15 minutes before broiling to let come toward room temperature.

Preheat broiler

Position an oven rack 6–8 inches (15–20 cm) from the broiler element. Preheat the broiler on high for 5–10 minutes. Line a rimmed broiler-safe baking sheet with foil for easy cleanup and lightly oil or spray the foil.

Arrange chicken

Remove chicken from marinade, letting excess drip off. Arrange the breasts in a single layer on the prepared baking sheet with some space between them. Reserve any leftover marinade for brushing only if you bring it to a full boil for at least 1 minute (see safety note).

Broil first side

Place the baking sheet under the preheated broiler. Broil the chicken for 5–6 minutes, watching closely to avoid burning. The top should develop light golden browning.

Flip and finish

Using tongs, flip each breast and brush the cooked side with 1/2 tablespoon melted butter if using. Continue broiling for another 4–6 minutes, until the thickest part of the chicken reaches 165°F (74°C) on an instant-read thermometer. Total broiling time will depend on breast thickness (thin breasts may be done in 8–10 minutes total; thicker may take up to 12–14 minutes).

Rest

Remove the chicken from the oven and loosely tent with foil. Let rest 5 minutes. Resting allows juices to redistribute and ensures juicy meat.

Optional glaze: If you reserved the marinade, bring it to a rolling boil in a small saucepan for 1–2 minutes to kill bacteria, then reduce heat and simmer 1 minute until slightly thickened. Brush a thin layer over the chicken after flipping or during the last minute of broiling.

Brush and garnish: Brush the rested chicken with remaining 1/2 tablespoon melted butter if desired. Sprinkle chopped parsley over the breasts and serve with lemon wedges for squeezing over the chicken.

Serve: Slice the breasts across the grain or serve whole. Pair with steamed vegetables, a salad, or rice. Leftovers keep in an airtight container in the refrigerator for up to 3 days.