The high environmental temperature is one of the main factors challenging the broiler industry during the hot seasons due to it causing more thermal stress. This study aimed to find the effects of heat stress under hot arid environments on the growth performance, carcass traits, and nutritional composition of breast meat in broiler chickens. A total of 240 broiler chickens were allocated into two groups: (1) a control group (thermoneutral environment (TN); 24 ± 0.17 °C) and (2) a heat stress (HS) group, with 30 replicates in each environment. From d 25 to 35 of age, the broiler chickens in the HS group were exposed to 8 h/day of thermal stress (34 ± 0.71 °C) from 8:00 am to 4:00 pm, while the actual recorded value of ambient temperature was 31 °C on average with a relative air humidity (RH) between 48 and 49% for 10 consecutive days (d 25-35 of age). The live body weight (BW), weight gain, and feed intake significantly deteriorated ( < 0.05), and the feed conversion ratio tended to deteriorate ( = 0.055) in the HS group. The hot and cold carcass yields increased ( < 0.05), while the relative heart and liver weights decreased ( < 0.05) in the broiler chickens exposed to HS. The breast meat yield tended to decrease ( = 0.057), while wing meat yields increased significantly ( = 0.050) in heat-stressed broiler chickens. The shrinkage of the carcass percentage increased during chilling ( < 0.001) in the HS group. The ultimate pH values; cooking loss; and contents of moisture, crude protein, and fat of breast meat showed no response ( > 0.05) between the TN and HS groups. The heat-stressed broiler chickens presented lower levels of arachidonic acid (C20:4 (n-6)) ( = 0.01) and eicosadienoic acid (C20:2 (n-6)) ( = 0.050) in the breast meat, while the variations in n-3 polyunsaturated fatty acid were insignificant ( > 0.05) between the groups. In conclusion, our findings confirmed that the hot arid environments could reduce the production performance of broiler chickens and increase carcass shrinkage during chilling, but did not compromise the n-3 polyunsaturated fatty acid and cooking loss in the breast meat.