Broiled Chicken Breasts (Gluten Free)

Your family is sure to love these wonderful broiled chicken breasts. They’re a huge favorite with my family and close friends. Folks can’t believe they’re gluten free!

Tender thin sliced chicken breasts are an easy mouthwatering meal. The secret? An hour before cooking, marinate the meat in a combination of herbs and wine.

Recently, I had unexpected guests coming for dinner. Fear not. I set the chicken to marinate in the fridge. Just before they arrived, all that was left to do was to place the meat under the broiler while I made some side dishes.

This recipe is so quick and easy, but most importantly it’s delicious. My friend was so impressed, she immediately asked for the recipe. That’s when I knew I had to share it with you.

Ready to make it? Let’s go.

Instructions with step by step images

Begin by preparing your marinade: mayo, paprika, garlic powder, mustard, lemon juice, wine, chopped garlic cloves, green onion, basil and thyme. Yum.

Now pound each chicken breast with a meat tenderizer, season with salt, and place it in a bowl. Pour the marinade over the chicken, cover, and refrigerate for at least an hour.

Okay, ready to start cooking? 

Position the top rack of your oven so that your chicken will be about 6 inches from the heating element. Set the oven to broil and let it preheat on high for five minutes.

Broil your chicken on a greased broiler pan being careful not to crowd the pan. Broil about three minutes on each side. Brush with marinade when you turn the chicken over.

This chicken cooks fast. Depending upon the thickness of your chicken, cooking time may vary. Be sure not to overcook and dry out the meat.

When the meat is done, transfer it to a serving dish and let it rest for about ten minutes before serving to let the juices redistribute through the meat.

Pro tips and recipe notes

• If you don’t have avocado mayo, you can use regular mayonnaise. I like this avocado mayo as it’s sugar free and tastes delicious.
• Today, I have thin sliced boneless skinless chicken. Alternatively, you can slice boneless chicken breasts horizontally into two even pieces.
• I recommend using this type of broiler pan with a grid top. Line the bottom drip pan of the broiler pan with foil.
• Don’t crowd the pan. As your meat cooks, it will start to give off moisture. If there’s not enough room they’ll steam instead of browning.
• This marinated chicken is also amazing cooked on the grill.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days.

When you want an easy dinner, broiled chicken breasts made with ingredients you probably have right there in your kitchen is a perfect choice. I think you’re going to love it. Don’t wait. Make it tonight.

More chicken recipes

Easy Marinated Chicken Breasts You Need To Try – Bone-in chicken breasts served with a combination of zucchini, tomatoes, and olives has so much variety and deliciousness. Yum.

Orange Herb Roasted Chicken – This whole roasted chicken is fresh, sweet, and flavorful.

One Pan Roast Chicken And Potatoes – Tender marinated chicken thighs baked in their own juices on a bed of vegetables, sausage, and potatoes is one of my family’s favorite meals.

One Pan Chicken Pizza (Low Carb) – This one pan chicken pizza is a simple recipe that may just be your new pizza night obsession. 

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Broiled Chicken Breasts (Gluten Free)

Tender thin sliced chicken breasts are an easy mouthwatering meal.

Course Dinner

Cuisine American

Keyword chicken dinner ideas

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 314kcal

Author Barbara Bianchi

Ingredients

• 1/2 teaspoon salt
• 1/2 cup avocado mayo
• 1 teaspoon lemon juice
• 1 teaspoon mustard
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/2 cup white wine
• 4 garlic cloves chopped
• 2 tablespoons green onion sliced
• 2 teaspoons basil
• 2 teaspoons thyme
• 2-3 pounds thin-sliced chicken breasts

Instructions

• Prepare marinade:

  In a small bowl, combine mayo, paprika, garlic powder, mustard, lemon juice, wine, chopped garlic cloves, green onion, basil and thyme. Set aside.
• Prepare chicken breasts:

  Tenderize chicken with a mallet. Then season with salt.

  Pour marinade over the chicken in a shallow bowl. Cover and refrigerate for 1 hour.
• Preheat your broiler for 5 minutes when you're ready to cook:

  Place chicken in several batches on a greased broiler pan being careful not to crowd the pan. Broil 3-4 minutes on each side brushing frequently with marinade. (Depending upon the thickness of your chicken, cooking time may vary. Be sure not to overcook and dry out the meat)

  Transfer chicken to a dish and let the chicken rest for 10 minutes before serving to let the juices redistribute through the meat.
• Add an hour to prep time for marinating

Notes

• I recommend pounding each chicken breast with a meat tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
• If you don’t have avocado mayo, you can use regular mayonnaise. I like this avocado mayo as it’s sugar free and tastes delicious.
• Today, I have thin sliced boneless skinless chicken. Alternatively, you can slice boneless chicken breasts horizontally into two even pieces.
• I recommend using this type of broiler pan with a grid top. Line the bottom drip pan of the broiler pan with foil.
• Don't crowd the pan. As your meat cooks, it will start to give off moisture. If there's not enough room they’ll steam instead of browning.
• This marinated chicken is also amazing cooked on the grill.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 314kcal | Carbohydrates: 1.9g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.