How To Make The Easiest Cheesy Broiler Chicken Ever

How To Make The Easiest Cheesy Broiler Chicken Ever

Hey guys! Today i’ll be showing you all one of my extremely quick and easy preparations for creating some juicy and low carb boneless skinless chicken breast.

For nearly all diets (except vegan or vegetarian of course) chicken breast is a major staple. Chicken breast is probably one of the best things for any diet. Paleo, low carb, ketogenic, gluten-free, Weight Watchers, Jenny Craig. You name it, chicken breast is probably in there somewhere (except maybe vegan or vegetarian.)

Chicken breast has extremely low to pretty much no carbs or fat (if the skin is off). It is relatively low calorie, and it has a whopping 50-60 grams of protein per breast! That’s like two full protein shakes.

Unfortunately, the big problem with most chicken breast recipes, or a belief that most people have (from experience), is that chicken breast usually tends to be dry, flavorless, and all-in-all not anyone’s favorite meal. This is of course different with some salad or something thrown in the mix, but what i’m talking about is just the chicken breast.


Well today i’m going to show you one of my tips and tricks to making some juicy and flavorful chicken breast.

The key?

Broil it! Most people probably don’t use the broiler of their oven too much. Usually it’s reserved for finishing something off to add a bit of a crust to it or something, but today i’ll be showing you my got to way of using the broiler to cook the chicken the entire time!

This is probably going to be one of the easiest recipes ever, but it will taste great!


First get your chicken breast. I usually buy a huge bag of boneless skinless chicken from my local wholesale store (Costco usually), which is way cheaper than buying it at the store when it’s already defrosted. Get your chicken defrosted (if it’s frozen). I’ll usually throw some breasts in a Ziploc bag and let it defrost in the fridge overnight or let it run under some cold water until it’s defrosted.


Next get some kind of pan or baking tray and line it with foil. Then spray it with Pam or some other non-stick cooking spray.


Put the chicken breasts on the tray and season with whatever seasoning you like. (I used some Weber’s Kick’n Chicken and Roasted Garlic and Herb seasoning).

Now this may be odd, but spray your cooking oil onto the chicken. I don’t know why it works but it does!

Flip and repeat on the unseasoned side of the chicken (season and spray).


Get your top rack to be about 6-8 inches from the heating element so that your chicken is only about 6 inches from the element.


Now turn the broiler on to its highest setting and leave the door open a crack. This may be weird to you, but with most broilers once the internal temperature reaches the set temperature the heating element shuts off. The point here is to use the heating element to cook the chicken and not just the heat from the oven itself (which is how you bake things).

Essentially it’s applying direct heat to the meat and not just heating up the temperature of the air around it (kind of like a grill). The application of such a high amount of heat on the chicken breast essentially sears the outside and locks the juices inside the breast, leaving you with some juicy chicken!

Cooking times vary depending on the thickness of the breast, but with my oven (broiler set at 500 degrees F) the breast usually takes about 10 minutes per side. I’ll usually use an instant read thermometer at around the 8 minute mark after I’ve flipped it to check. When it’s around 160° F, take it out. The breast will continue to cook those last 5 degrees to bring it up to the recommended USDA guidelines of 165 ° F.


As an optional little thing to jazz it up some, I’ll usually put a piece of cheese on top and broil it as well. This will give you some juicy, cheesy, delicious chicken!


Once you’ve taken the chicken out, let it rest for about 5 to 10 minutes before cutting into it to let the meat rest and the juice redistribute.

There you go. Some quick easy, juicy, cheesy, broiled chicken!


If you enjoyed this post, please share it, like it, and all those other things. Also, if you’ve got any questions, comments, or concerns, or just want to say hi, please leave a comment below and I’ll get back to you ASAP. Thanks!


Chicken Breast

Weber’s Seasoning (Kick’n Chicken or Roasted Garlic and Herb)

Optional: Pepper Jack Cheese


  1. Defrost chicken.
  2. Line tray with aluminum foil and spray with cooking oil (Pam).
  3. Sprinkle seasoning on to both sides of the chicken and spray the chicken with some oil.
  4. Set broiler rack to about 6 inches from the heating element.
  5. Turn broiler on to its highest setting and crack the oven door open.
  6. Broil on each side for about 10 minutes and take it out when it reaches 160°F.
  7. Optional: Lay a slice of cheese on the chicken and broil for a few minutes until it’s melted.
  8. Let the chicken rest for about 5 to 10 minutes.
  9. Eat and enjoy!

Nutrition Info: Per Chicken Breast


If you enjoyed this post, please share it, like it, and all those other things. Also, if you’ve got any questions, comments, or concerns, or just want to say hi, please leave a comment below and I’ll get back to you ASAP. Thanks!

58 thoughts on “How To Make The Easiest Cheesy Broiler Chicken Ever

  1. Hey nice article. I use my broiler often. There are a few things I have questions about. I have found that th broiler on high as a tendency to warp a lot of pans. How do you get past this? Also I am a little old school and I see the reccomended temperature for chicken has went down. Do you know when that happened? Also on that nutritional chart what is the weight of the breast it is considering? Chicken breast vary in size so much

    1. You’ve got some excellent questions Calvin. To prevent the warping I will use either my cast iron skillet or my high temperature oven proof stainless steel pan. They both work great and I have never had any warping issues with them. I am not exactly sure when the temperature went down to 165. For the time I’ve been actively cooking it has always been that way. I’m sure a quick Google would show you. The weight of the chicken breast is 172 G as I found on Calorie count for an “average” chicken breast I guess. You are very right that chicken breasts are all very different, so weigh yours to know for sure how many calories. Thanks for stopping by!

  2. Yet another quality recipe, Pete. I’m becoming a regular here!

    I have to agree that this is pretty easy. I like to add bread crumbs along with the cheese, but obviously that wold compromise the low-carb factor. I’m still a fan of this version, though. Nothing wrong with low carbs. I like the recipe pictures, too. You left nothing to the imagination. Again, great work Pete!

    1. Hey Makki! I’m glad to have you as a regular. Although this particular recipe doesn’t include the breadcrumbs (i’m a big fan of them myself), I will probably now make another recipe that has a low carb breading on it. Thanks for sparking my recipe making imagination!

  3. Great recipes that I can use as I am on a low carb diet due to high triglycerides. I liked the step by step recipe pictures. I will definitely try some of these recipes and let you know how they turned out!

  4. This looks very delicious shows. I like the idea of broiling the chicken breast. I love the idea of adding a slice of cheese to the top. I will be trying out this recipe for sure.

  5. Pete, another excellent article! I love the way you lay out your recipes, you make it very easy to understand and follow along. I can’t wait to try this one, it looks so delicious.

    Thanks for the tip on the broiler as well.

    All the best, Kevin

    1. I hope you do and let me know how you like it. I try to outline things simply and succinctly to make sure people can make them as easily as possible.

  6. I need to tell you something in this comment Pete and that is that I really appreciate your use of lots of pictures. Sometimes the food recipes and instructions include at most 2-3 photos but yours are very detailed, and together with your step by step guiding and the health benefits of these chicken breasts, it’s a winning recipe!

    1. Thank you so much for your comment. I really do try to use pictures because I get confused myself when reading some recipes and there are no pictures to describe how to do things. I will try doing more videos in the future, but it takes a good amount of time to create and edit and all that. When I have some more time, I may actually go through and remake some posts to include videos. Anyways, thanks for coming by!

    1. It really is very easy to make. Probably one of the easiest recipes/cooking techniques that I have ever done. Thanks for stopping by!

  7. This sounds like a great recipe! I totally know what you’re talking about with the chicken getting too dry sometimes. I have also just put some olive oil in the pan sometimes to keep it juicy.

    I love the part with putting a piece of cheese on top of your chicken breast.

    I will try this one out today for sure, thanks for the tip.

    1. Dry chicken breast is probably one of the most unappetizing things there is. But this way of cooking it makes it stay juicy. The most important thing is to watch it and check the temperature so it doesn’t overcook. I also love cheese on everything.

    1. You’re very welcome. It’s really not so much a recipe as a cooking technique, but I suppose you could always use the same seasonings I used. Thanks for stopping by.

  8. Hey Pete
    I love this article. Like you say the broiler can be used to cook rather than brown of or finish dishes. Many restaurants use their broilers to cook dishes. I was a chef for 30 years and had to come up with ways to cook the chicken breast so it didn’t try out or seem bland.
    I like your positive outlook on everything your doing.
    Good Luck

    1. Thanks so much Kevin. I actually only read about restaurants using broilers until after I started doing it myself. It makes sense for sure. Thanks for the comments!

  9. Hi Pete

    Once again you make a yummy low carb food! I just want to ask this recipe can try to sea food or other meat that available? Well done! Thanks in advance!


    1. Hey Eric, you can absolutely use this method for other types of meat or even vegetables. Two things I would recommend though is making sure you check the temperatures for whatever you’re cooking, and also keeping an eye on the times. Everyone’s oven is different, so it may take a little experiment. Also, it may be advisable to change the distance of the heating element to the meat depending on whatever you’re cooking. For instance, when I cook steak I will actually have the rack on the very top and have the meat only a few inches away so that the meat sears but doesn’t cook the inside too much. Experimentation is key!

  10. I eat chicken breasts all the time and after awhile I run out of ideas on what to do with them. Because of that, I tend to start repeating the ideas over and over again, which causes me to get tired of chicken breasts. I’m glad I came upon your post so I can add another way to do chicken breasts.

    1. Repeat chicken breast can really be a downer. When I first started out on my diet, I know it was for me. I’m glad you liked this method and that I could help add something new to your cooking technique repertoire. Thanks for stopping by!

  11. Nice and good looking (the cheesy chicken breast looks real good and scrumptuous) website. Those are good recipe tips. Actually I ate that last Tuesday. Because Tuesdays are actually days I eat chicken in different ways (fried, baked, blackened on the stove—real, real good and other ways too). But last Tuesday I ate it baked, and although I leave the skin on mine, I make sure without exception that the skin is perfectly brown and crusty—has to be like that. I won’t eat it any other way. I’ll try making it this way next time I plan to eat it baked.

    Also, I use Morton’s Season All Seasoned Salt and Pepper to season it. And the way I do it, I just spray a good amount of cooking spray on the baking pan and just put it in the oven that way. Never tried it the way you prepared it here, but will. This definitely looks like a good/easy way. Also, it is very important to time it each time, or anything you cook in general. Timing is of the essence for a delicious outcome.

    1. I absolutely agree. Time really is essential to any cooking endeavor. I think temperature is right up there with time as well. A few degrees here or there, or a few extra minutes, can be the different between something dry and unappetizing and something juicy and delectable. That’s so cool that you do a specific night to cook chicken up in different ways. I may have to try something like that out some time. Thanks for stopping by!

  12. Oh wow – this looks delicious! And you’re right: I never think to use my broiler. When the weather cools down, I’ll be trying this recipe. Great job with your site. What a terrific resource!
    Be well,

    1. Thanks so much! Waiting until the weather cools down may be a good idea. Leaving the broiler door open some definitely increases the temperature within the kitchen, but I do this all times of the year. Just keep the windows open or the AC running! Thanks for stopping by!

  13. This is a great way to do chicken. I do port in a similar way. And the broiler and the cooking spray seem to help tenderize the meat. I like the idea of adding cheese on top! Yummy!

    1. Thanks! I don’t know if the spray tenderizes the meat so much as giving it something to help the meat sear maybe. Although I really don’t know for sure, but I know it works! Also, everything is better with cheese on top! Thanks for stopping by.

  14. The turnout of the chicken in your pictures looks tantalizing. Definitely an article to show my roommate. There’s just one problem though…

    I don’t like chicken 🙁 . But the yummy look of this one tempted me for a minute.

    1. You could definitely use the broiler to cook other meats. I’ve actually used it to cook a whole variety of meats. Chicken, beef, pork, even fish! It’s really similar to grilling, so whatever kind of protein you look (or even veggies) this method should work. Of course be sure to check the cooking temperatures for whatever you choose as well.

  15. Good recommendation on the broiling aspect of chicken Pete! My apartment doesn’t allow grills so that is my go to most of the time. People really do forget about the broiler though, that’s for sure.

    Question for you: what is your take on adding dairy products to a diet? I know you’re pretty much concerned with eliminating carbs, but dairy I’ve always hear can add fat and what not. Is there any truth to that?

    1. Hey Ryan. That’s a shame you can’t grill out where you’re at, but i’m glad you use the broiler. It really is a great tool to have in your cooking arsenal. I love dairy, but it does add fat and calories. However, everything I have learned and researched shows that fat doesn’t make you fat. In the end it really is about calories in versus calories out. Dairy will add fat to your diet, but if it is added in moderation, then it won’t be a problem. One thing to look out for is the carb content (if you’re going low carb) though, because different cheeses have different carbs in them. Some cheeses and dairy products also have sugar added to them. I always recommend checking nutrition labels as well. Thanks for stopping by, and let me know if you’ve got any more questions!

  16. I am literally reading this as I am starting my oven baked breast chicken challenge for a week, with salad, no dressing, this is an awesome post, I love your website in general.

    1. Good luck with your challenge! If you cook your chicken like this, the juices from the chicken breast will be like dressing for your salad!

  17. I live in Thailand. I bought an oven out here that has a broiler setting. I’ve only used it once. I’m going to give this a try. Also, certain things , western things are very, very expensive. A box of OXO cubes in the UK is four or five times more expensive and the seasonings you talk about (obviously you season to your own taste) are hard to find unless you go to the touristy areas or stores like Villa Mart or Tops ( I don’t live near a touristy area) Cheese here is diabolical!
    Have to try to do more with broiling.

    1. I think it’d be a great idea to try out your broiler. One thing to make sure to check is the temperature settings on your oven. I’m pretty positive you’ll be using Celsius there, so be sure to convert the F temps I laid out into C. That’s a shame that cheese and other seasoning are difficult to find, but it really is a season to your own tastes. I am Asian, and i’ll actually be going to Thailand later this year, so i’m sure you can find some great seasonings to apply with this cooking method. Thanks for stopping by!

    1. It really is very easy to make this recipe. As I said, it’s probably the easiest one i’ll have on here. Thanks for coming by!

  18. I am inspired! This recipe looks absolutely delicious, you have outlined each process very clearly. I have subscribed to your newsletter as all of your recipes look wonderful.

    1. Thanks so much! I am still working on getting my mailing list all squared away, but expect to receive updates soon! Thanks for stopping by!

  19. Hi, Pete. Thank you for your sharing!
    It is a very nice post. Your post makes me hungry 🙂

    Same as most of the people, I always though that chicken breast was dry no matter how we cooked it. So, I don’t like eating it.

    However, after reading your post, I think I should try it next time. Because I love cheese and it seems that it is very delicious!

    1. Thanks! Chicken breast can be delicious when it is cooked the right way. I love it when it comes out and the juices just come right out. I rarely will see that when it is cooked any other way or even in restaurants.

  20. Great detailed info! Sounds yummy! I use the broiler in my toaster oven all the time. I don’t use my oven or oven broiler at all because it’s too much of a pain to get all the pots and pans out–LOL!

    1. I actually don’t own a toaster oven, so my oven oven is my only choice. I don’t know what kind of temps the toaster oven can achieve, but if it’s comparable to a regular oven then i’m sure it’d be suitable for cooking something like this. For when I use my broiler in the oven, the key is aluminum foil. It keeps everything else clean and easy to clean up!

  21. You have made a great article, Pete! I always wonder why my chicken always turns out dry, and flavorless after broiled. Now I know the detailed and clear way to make it right, from defrosting, processing it to setting the right temperature. Must try it out right away! Thanks for sharing!

    1. You’re welcome! It is very tricky, but they key is to use the heat right on the meat and to make sure the temperatures are right. I hope you try it out and let me know how it turns out. Thanks for coming by!

  22. Thanks for sharing. I live chicken and you’re right. It’s not easy to get it juicy. It tends to be dry. This was a good idea for making the chicken less dry. It looks really delicious.


    1. Chicken breast is really probably the trickiest meat to keep juicy while still making sure it is cooked to a safe to eat temperature. I’ve baked it before and gotten it up to the right temp and it still was dry. When I figured out using this method though it has never been a problem.

  23. Hey Pete, great recipe here! It definitely got me hungry lol. I also like the pictures you’ve included for the steps- it helps to sometimes visualize what to do and you did a great job at it. Looks delicious, thanks for sharing!

    1. You’re welcome! I like to make things as clear as possible. Sometimes when i’m looking at recipes they only have pictures of the final product, but I enjoy being able to see what the exact steps are in making things. I’m glad you like my method. Thanks for stopping by!

  24. Pete, very nice looking chicken breast recipe. I love the idea of melted cheese, on chicken breast. I will definitely try.

    Your website is a low carb treat. Thanks for taking the time. Nice pictures and clear instructions. Cheers.

    1. I think cheese added onto anything makes it better. I’ve even seen recipes with cheese used as a dessert other than in cheesecake which looks like it’d be a great treat. I’m glad you liked the recipe, and thank for stopping by!

  25. I’m going to have to try this recipe! I don’t typically broil things but you have me intrigued by the possibility.

  26. Wow I never really thought of broiling chicken to make it juicier. Do you ever have a problem with it fully cooking the middle? Great article! I’m excited to try this sometime!!

    1. Nope. I’ve never had a problem. I just make sure to check the internal temp. If it isn’t up to 160 yet I keep it cooking until it is. Then letting it rest brings it up to the USDA 165 guideline.

  27. Hi Pete thanks for the recipe it looks really delicious…and being low carb is right up my alley as I need to loose a few pounds…great looking site

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