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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
Cook Time 20 minutes
Total Time 30 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