This broiled chicken comes together so quickly with a basil sauce that takes just five minutes to make. This meal is dairy free and gluten free, too!
- 1 1/2 pounds chicken cutlets (thin-cut chicken breasts)
- 1/2 lemon
- 1/4 cup olive oil
- 3 cloves minced garlic
- zest of 1 lemon
- 1 teaspoon salt
- 1/2 bunch parsley, leaves and stems
- 2 sprigs fresh basil leaves, about 1 cup leaves, loosely packed
- 1 clove garlic, peeled
- 1/3 cup olive oil
- 1/2 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon crushed red pepper
- 4 tablespoons cold water
- Zest the lemon and set it aside since you’ll use it at the very end of this recipe.
- Preheat the broiler to high, and toss the chicken with the olive oil, salt, garlic, and lemon juice.
- Make the basil sauce. Combine all ingredients in a food processor and blend until a sauce forms. Taste, and add a bit more water if you’d like a thinner sauce, or pinches of salt until it tastes great to you.
- Arrange the chicken on a baking sheet lined with aluminum foil. Broil the chicken about 6 inches away from the top of the oven for 8-10 minutes until slightly darkened and cooked through.
- Slice the chicken and serve drizzled with basil sauce and sprinkled with lemon zest. Enjoy!
If you use regular chicken breasts and don’t want to slice them in half, just flip the chicken and broil on each side for about 7 minutes until cooked through.
Cooked chicken should read 165F at the thickest part when done.
The basil sauce can be made in advance and keeps great in the fridge for a few days.
Keywords: broiled chicken, lemon chicken, how to broil chicken breasts