How Long to Broil Boneless Skinless Chicken Breast in the Oven? Perfect Results Every Time

When it comes to cooking, broiling chicken breasts is one of those things that seems easy but can be rather hard to get right. Before I found the best time, I had my fair share of dried-out chicken disasters. You’ve come to the right place if you want to know how long to broil those boneless, skinless chicken breasts so they come out juicy and delicious!

The Quick Answer: Broiling Time for Chicken Breast

For those who just want the direct answer without the details:

Boneless skinless chicken breasts typically need about 6-8 minutes per side under the broiler, depending on thickness and your specific oven. The internal temperature should reach 165°F (74°C) for safe consumption.

But there’s more to perfect broiled chicken than just the timing. Let’s dive deeper!

Factors That Affect Broiling Time

Several factors influence how long your chicken breast needs to cook

1. Chicken Breast Thickness

This is most likely the most important thing! Chicken breasts that are thicker need more time to cook all the way through:

• Standard thickness (about 1-inch): 6-8 minutes per side
• Thicker pieces (about 1.5-inch): 10-12 minutes per side
• Thin-sliced breasts: 4-5 minutes per side

If your chicken breasts are uneven, consider pounding them to a uniform thickness of about ½ inch. This ensures even cooking and prevents some parts from becoming overcooked while others remain undercooked.

2. Broiler Temperature

Most ovens have either a “high” or “low” broiler setting, typically around:

• High broiler: 500-550°F (260-290°C)
• Low broiler: 400-450°F (200-230°C)

If your broiler only has a high setting, you may need to position the rack farther from the heating element.

3. Rack Position

This is crucial for controlling heat intensity:

• Position the rack so your chicken is about 4-6 inches from the broiler element
• Closer = faster cooking but higher risk of burning
• Farther = slower cooking but more even results

Step-by-Step Guide to Perfectly Broiled Chicken Breast

Preparation Phase

1. Preheat your broiler for 5-10 minutes before cooking

2. Prepare the chicken:

   • Pat dry with paper towels (moisture is the enemy of good broiling!)
   • Season generously with salt, pepper, and your favorite spices
   • Lightly brush with olive oil to prevent sticking and help seasonings adhere

3. Prepare your pan:

   • Line your broiler pan with aluminum foil for easy cleanup
   • Spray with cooking spray to prevent sticking

Broiling Process

1. Place the prepared chicken breasts on the broiler pan
2. Position the pan under the preheated broiler
3. Broil for 6-8 minutes on the first side (watch carefully to prevent burning)
4. Flip the chicken breasts using tongs
5. Broil for another 6-8 minutes on the second side
6. Check the internal temperature – it should reach 165°F (74°C)

The Resting Phase (Don’t Skip This!)

After broiling, remove the chicken from the oven and let it rest for 5-10 minutes before slicing. This step is super important! It allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful chicken breast. Cover the chicken loosely with foil during this resting period.

Common Broiling Mistakes to Avoid

I’ve made all these mistakes myself, so learn from my experiences!

1. Not preheating the broiler – This leads to uneven cooking and longer cook times
2. Overcooking – Results in dry, tough chicken nobody wants to eat
3. Undercooking – Can lead to food safety issues (chicken needs to reach 165°F)
4. Skipping the meat thermometer – The most reliable way to check doneness
5. Not letting the chicken rest – Results in all those flavorful juices running out
6. Forgetting to watch the chicken – Broilers can char food quickly if not monitored

FAQs About Broiling Chicken Breast

How can I prevent my chicken breast from drying out?

The key is not to cook it too long! Use a meat thermometer to keep a close eye on the internal temperature. Marinating helps keep the moisture in, and a quick sear locks in the juices. Don’t forget the resting period!.

My broiler has only one setting (high). How do I adjust?

You should move the oven rack farther away from the broiler element (about 8 inches) if yours only has a high setting. This reduces heat intensity and prevents burning. Monitor closely and reduce cooking time slightly.

What if my chicken is browning too quickly but still raw inside?

If this happens, immediately move the oven rack further from the broiler element. If that’s not possible, tent the chicken loosely with aluminum foil to deflect some heat. You might need to reduce the broiler temperature if possible, or even turn it off for a few minutes to let the inside cook before resuming.

Can I broil frozen chicken breast?

It’s not recommended! Broiling frozen chicken breast typically results in an unevenly cooked product with a burnt exterior and raw center. For best results, chicken should be completely thawed before broiling.

What’s the best marinade for broiled chicken?

Almost any marinade works, but avoid those with high sugar content as they can burn easily under the broiler. Acidic marinades (lemon juice, vinegar) help tenderize the chicken, while oil-based marinades help keep it moist. My favorite is a simple mix of olive oil, lemon juice, garlic, and herbs.

Recipe Ideas for Broiled Chicken Breast

Once you’ve mastered the basic technique, try these flavor variations:

1. Garlic and Herb Chicken

Season with minced garlic and fresh herbs like thyme and rosemary before broiling.

2. BBQ Style

Brush with your favorite BBQ sauce during the last 2 minutes of cooking (adding it earlier can cause burning).

3. Italian-Style

Season with Italian herbs like basil, oregano, and a sprinkle of Parmesan cheese.

Final Thoughts

Broiling is one of my favorite ways to cook chicken breast because it’s quick, creates a delicious outer crust, and keeps the inside juicy when done correctly. The key is getting that timing right – about 6-8 minutes per side for standard thickness breasts – and making sure you hit that 165°F internal temperature.

Remember that every oven is a bit different, so you might need to adjust times slightly. Once you’ve done it a few times, you’ll develop a feel for exactly how your broiler performs.

Do you have any favorite seasonings or techniques for broiled chicken? I’d love to hear about them in the comments!

Happy cooking!