Broiling chicken breast can be a quick and easy way to prepare a tasty, healthy meal. However, in order to achieve the best results, it’s important to broil the chicken at the right temperature. Broiling at too low of a temperature may lead to undercooked chicken, while broiling at too high of a temperature can result in overcooked, dry meat. So what is the ideal temperature for broiling chicken breast? Let’s find out.
Why Temperature Matters When Broiling Chicken
When broiling, the heat source comes from above the food. This direct and intense heat quickly cooks the surface of the chicken Broiling at the proper temperature ensures that the exterior gets nicely browned while the interior cooks through gently and remains juicy
Chicken breast in particular can go from juicy and tender to dry and stringy rather quickly under high heat. Setting the right temperature prevents overcooking.
Recommended Temperature for Broiling Chicken Breast
The optimal temperature for broiling boneless, skinless chicken breasts is 450°F (230°C). This level of heat will give the chicken a nice char while allowing the inside to cook through without drying out.
Some ovens only go up to 500°F for broiling. In that case, setting the oven to the highest temperature is fine, but watch the chicken closely to avoid burning.
Benefits of Broiling Chicken Breast at 450°F
Broiling chicken breast at 450°F offers several advantages:
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Allows the outside of the chicken to properly brown and crisp up
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Enables even cooking so the interior cooks through without the exterior burning.
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Provides enough heat for the chicken to cook relatively quickly, in around 6-8 minutes per side.
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Results in a juicy interior rather than dried out meat.
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Imparts a light char for richer flavor.
So broiling at 450°F strikes the right balance for cooking chicken breast safely while maintaining moisture and texture.
Can You Broil Chicken Breast at Other Temperatures?
It’s possible to broil chicken breast at slightly different temperatures, but the results might not be as good. Here is a guide:
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400-425°F: Will cook the chicken through but may not brown the exterior enough. Cook time will be longer.
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475-500°F: Will brown the exterior faster but may overcook and dry out the chicken. Requires close monitoring.
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Under 400°F: Will likely result in undercooked chicken.
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Over 500°F: Will very likely burn the exterior before the interior cooks.
If you want the best results when broiling chicken breast, keep the temperature close to 450°F. Monitor thickness and adjust cook time as needed.
How to Tell When Chicken Breast is Fully Cooked
Using an instant-read thermometer is the most reliable way to check for doneness when broiling chicken breast. Insert the thermometer into the thickest part of the breast, avoiding touching any bones.
The safe minimum internal temperature for chicken is 165°F. The thermometer should read at least 165°F for your chicken to be fully cooked and safe to eat.
If you don’t have a thermometer, look for the chicken flesh to turn opaque and white with no traces of pink. Cut into a piece to check that the juices run clear rather than pink or red.
Tips for Juicy, Tender Broiled Chicken Breast
Follow these tips for the best results when broiling chicken breast at 450°F:
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Pat the chicken dry before broiling to help it brown nicely.
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Use a broiler pan and slotted rack to allow fat to drip away.
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Flip the breasts halfway through broiling to promote even cooking.
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Allow the chicken to rest 5 minutes before slicing for juicier meat.
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Avoid overcrowding the pan which can steam the chicken.
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Brush chicken with oil to prevent drying out and help browning.
So keep the oven set to 450°F and use a thermometer for perfect, juicy broiled chicken breast every time!
Things You’ll Need
- Cutting board
- Broiler tray
- Meat thermometer
- Chicken
- Seasonings or marinades
StepsPart
- 1 Defrost your chicken if it has been frozen. Moving the wrapped chicken from the freezer to the fridge 24 hours before you want to cook it is the best way to do this. You can defrost chicken in other ways that take less time if you are short on time.
- 2 Wash your chicken. Hold your chicken under cold running water. Do not use warm or hot water, as this can cause bacteria to grow. Advertisement .
- 3 Give your chicken some extra flavor. You can season your chicken in a huge variety of ways. Get creative and try new combinations of seasonings and marinades. If you’re following a recipe, now is the time to add the spices. Don’t forget salt and pepper! Oil and season your chicken. Rub cooking oil on the chicken, like olive oil, to make the outside crispier. To spice up your chicken, add thyme, oregano, lemon, garlic, or any other herb or seasoning you like. You can also buy a rub like Cajun or spicy chili rub and use that instead. Pour the oil and seasonings into a plastic bag that can be sealed to cover the chicken completely. Put the chicken inside, seal the bag, and shake. [1] Marinate your chicken. Put the marinade in a bowl and let the chicken soak in it for two to eight hours. Keep the chicken and marinade in the fridge while they soak. The best flavor will come from leaving it for eight hours or more. Brine your chicken. Brine adds extra salt to chicken and can be mixed with a lot of different spices. Add the seasonings you want to coarse salt mixed into warm water. Some people also add sugar to their brine. Soak the chicken in the brine for two to eight hours. While it’s that long, put it in the fridge. [2] .
- 4 Flatten the chicken. To get even cooking, make the chicken as flat as you can before broiling it. When you use a whole breast or bird, cut it into butterfly shapes. [3] Advertisement .
Part
Broiled Chicken Breast
FAQ
Is it better to broil chicken on high or low?
Broil the chicken on HIGH with the rack in the lowest position for 13-15 minutes per side. Then, place the sheet pan on the shelf in the upper-middle position for the last minute or until the skin is nice and crispy and golden brown. This will happen quickly, so oversee it to avoid burning the chicken.
Is it better to bake chicken at 350 or 400?
What temperature to boil chicken breast?
To cook chicken breasts without making them dry and tough, it’s best to poach, not boil, them at a lower temperature. Aim for a temperature between 130°F and 180°F (55°C and 80°C).
What temperature should a chicken breast be cooked to?
For juicy chicken breast, the ideal cooking temperature is typically around 165°F (74°C). Cooking chicken to this temperature ensures that any harmful bacteria are killed while still keeping the meat tender and moist. Using a meat thermometer will provide an accurate reading and help avoid overcooking.
How do you cook chicken breast in a broiler?
Broiling is a favorite method for cooking chicken due to its flavorful and juicy results. If your chicken breasts are on the larger side, split them in half for even cooking. I also suggest pounding them to an even thickness—about ½ inches—so they cook quickly and stay nice and juicy under the broiler.
How long do you Broil a chicken breast?
Broil for 6–8 minutes per side, or until the internal temperature reaches 165°F. Remove from the oven and let the chicken rest for 5 minutes before slicing. If using larger chicken breasts, consider slicing them in half horizontally for more even broiling.
How long do you cook chicken breast in the oven?
Baking chicken breast is one of the most straightforward methods, allowing for consistent heat distribution that produces juicy meat without the need for constant monitoring. Temperature: Preheat your oven to 375°F (190°C). Time: Bake the chicken breast for 20 to 30 minutes depending on the size and thickness of the breast.
Is broiling chicken breast a good idea?
Broiled chicken breast is so underrated. If you don’t have access to a grill, a natural inclination is to make pan-fried or baked chicken breasts. That’s unfortunate as broiling produces a far superior chicken breast.
How long do you broil chicken thighs?
Broil: Arrange the chicken skin-side up on the greased wire rack over a baking sheet. Broil for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C). Rest: Remove from the oven and let the chicken rest for 5 minutes before slicing. Boneless, skinless breasts or thighs are my go-to for broiling—they cook fast and stay juicy.