Broiled Chicken Breast Recipe
Recipe information
Make Broiled Chicken Breast in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Chicken & Marinade
Finishing & Serving
Chicken & Marinade
1. Pound/Trim
Pat the chicken breasts dry with paper towels. If any breasts are very thick (over about 1 inch at the thickest point), place each between two pieces of plastic wrap or in a resealable bag and gently pound with a meat mallet or rolling pin to an even thickness of about 3/4 to 1 inch. Trim any excess fat. Dry again so the marinade adheres.
2. Make Marinade
In a medium bowl combine 3 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tbs Dijon mustard, 1 tsp dried oregano, 1 tsp paprika, 1.5 tsp kosher salt and 3/4 tsp freshly ground black pepper. Whisk until smooth and emulsified.
3. Marinate Chicken
Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated. Marinate in the refrigerator for at least 20 minutes and up to 2 hours. (If short on time, 20–30 minutes still improves flavor; avoid more than 4 hours for very lean breasts so texture doesn't change.)
4. Prepare Broiler
Position an oven rack 6–8 inches from the broiler element (top third of the oven). Preheat the broiler on high for at least 5 minutes. Line a rimmed baking sheet with foil for easy cleanup and place a wire rack on the baking sheet if you have one; the rack allows air to circulate and promotes even browning. Lightly brush the rack or foil with a little oil to prevent sticking.
5. Bring to Room Temp
Remove the chicken from the refrigerator 10–15 minutes before broiling so it comes close to room temperature; this helps it cook evenly under the broiler.
Broiling & Finishing
6. Arrange and Broil
Place the marinated chicken breasts on the prepared rack or directly on the foil, spaced at least 1/2 inch apart. Brush any remaining marinade lightly over the tops. Slide the pan under the preheated broiler. Broil for 5–6 minutes without moving to develop a golden-brown crust. Carefully flip each breast using tongs and broil the second side for another 4–6 minutes. Total cook time will depend on thickness; cook until an instant-read thermometer inserted into the thickest part reads 160°F (71°C).
7. Carryover and Finish
Remove the chicken from the oven when it reaches 160°F. Tent loosely with foil and let rest 5–6 minutes; carryover cooking will raise the internal temperature to the safe 165°F (74°C) while juices redistribute.
8. Optional Butter Finish
If using, brush each breast with 1 tbs melted unsalted butter immediately after removing from the oven to add shine and richness.
9. Serve
Slice the chicken against the grain or serve whole. Sprinkle with 2 tbs chopped fresh parsley and serve with lemon wedges for squeezing over the top.
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