Baked thin sliced chicken breast is one of those weeknight heroes that I don’t think gets nearly enough love. It cooks quick, doesn’t dry out if you treat it right, and essentially serves as a blank slate for whatever flavors you’re feeling herby, spicy, garlicky, you name it!
I made this recipe one night when I was beyond tired but wanted something homemade on the table. I had two chicken breasts in the fridge and I thought, why not slice them thin and bake? Fifteen minutes later, dinner was cooked, and surprisingly good!
Ever since, baked thin chicken breast has been one of my regular weeknight lifesavers. It's fast, it's easy, and I can flavour it however I please that day. And it’s great for everything from wraps to salads, or just served plainly with some roasted veggies and rice.
Why You'll Love This Recipe
- Quick & Weeknight-Friendly - These are thin, so they bake in under 20 minutes, and if you are as lazy as I am, you can quickly answer the question “What’s for dinner?” to “Dinner’s ready!” in no time. Great for those crazy busy nights when you are multitasking 10 things at once.
- Tender, Juicy, Never Boring - Pounding the chicken thin helps the meat cook evenly and stay so, so juicy. And not to mention, You can easily change the flavors up! Add whatever seasonings you wanna use or have on hand!
- Versatile & Meal Prep Friendly - Put it on a salad, tuck it in a wrap, throw it next to some veggies or rice; it’s good with everything. Make extra and you’ll have lunch (or tomorrow’s dinner) covered!
Main Ingredients
This recipe calls for basic ingredients. The detailed list with the quantities is found in the recipe card down below.
- Chicken breasts (thin-cut or pounded flat): The star of the show, a chicken breast cooks quickly, stays moist and takes on flavor like a champ.
- Olive oil: They help the seasonings adhere to the chicken and help the chicken to beautifully brown.
- Garlic powder: Contributes the warm, savory base flavor you’re looking for like an instant boost of flavor.
- Paprika (smoked or sweet): Adds color and a nice smoky sweet kick (totally optional!).
- Onion powder: Layers in a restrained, low-key depth of flavor without overtaking anything.
- Italian seasoning: For herby, earthy notes that make it feel like you did a whole lot more than you did.
- Salt and black pepper: Absolutely necessary to bring it all to life — don’t omit!
- Fresh lemon juice (optional): A small bright note to help cut the richness and wake up the flavors.
How to Make Baked Thin Chicken Breast
- Prepare the chicken: Cut the chicken breasts in half horizontally or gently pound them out thin with a meat mallet or rolling pin. Thinner cutlets cook quicker and more evenly, so no dry chicken here!
- Season it up: Drizzle with olive oil, lemon juice and season with your seasonings. Get your hands (or a spoon, if you really want to be ladylike) in there and rub everything around, so the flavor is all up in your bites.
- Bake until done: Place the chicken on a baking sheet lined with parchment paper, and bake at 400°F (200°C) for 15-18 minutes, or until it is cooked through and slightly golden. Then, let it sit for five or 10 minutes before you slice it. it will be nice and juicy!
Substitutions and Variations
- No olive oil: You can use avocado oil for a thin coating that nevertheless helps the seasoning adhere.
- extra crispy: Just sprinkle a bit of breadcrumbs or crushed cornflakes over the top before baking it for a little crunchy texture.
- Spice it up: Mix in a pinch of cayenne pepper, chili powder or your favorite hot sauce to the seasoning blend for some heat.
- Turkey cutlets: This works really well with thinly sliced turkey breast, too, just as quick, just as juicy!
Pairing Suggestions
- Roasted Veggies & Potatoes: Just a pan of roast carrots, zucchini and baby potatoes and it’s a proper comforting meal.
- Rice or Quinoa Bowls: Chop up the chicken and serve over rice or quinoa with some fresh greens and a drizzle of sauce — lunch in a pinch!
- Pasta with Olive Oil & Garlic: Top a portion of spaghetti with olive oil, garlic and a bit of Parmesan, then place your baked chicken on top for a comfort-food Italian dinner.
- Fresh Salad: Keep things fresh with a light and crisp salad- I’m thinking romain, cucs, cherry tomatoes thrown with a little zesty vinaigrette. Super refreshing and so good!
Storage
Cool the baked chicken completely and then keep it in the fridge in an airtight container for up to 4 days. And it reheats so well! In the microwave or in the skillet, just add a splash of water or broth to keep it nice and juicy! It also freezes well for up to 2 months; just slice first for easier thawing and quick meals later.
Expert Tips
- Pound it out uniformly: Uniform thickness ensures uniform cooking — no overdone edges or undercooked centers. Turn a rolling pin or meat mallet into a magic wand!
- Pat it dry before seasoning: Drying off the excess moisture allows the oil and spices to adhere better and helps to give you a beautifully browned finish.
- Don’t crowd the pan: So that each piece of chicken has a bit of room to bake evenly. Crowding steams the eggs, which causes a sogginess.
- Check the temperature of the turkey with a meat thermometer: To ensure that it’s cooked, it should hit 165°F (74°C). No second-guessing, no more dry chicken — just juicy and perfect every time.
- Let it rest before you slice: A 5-minute rest time will allow the juices to redistribute so the chicken isn’t dry or rubbery.
Frequently Asked Questions
Yes, frozen chicken breast can be baked quite successfully! Just let it cool all the way, slice it if you desire and keep it in an airtight container or freezer bag for up to 2 months.
You can, but ideally you should defrost it to allow for more consistent cooking and a better product. (If you’re baking from frozen, allow additional time, and be sure that the internal temp reaches 165°F (74°C).
Yes, you can use chicken tenderloins for this recipe! Just watch the cook time since they’re smaller, and may bake up a little faster.
If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! And, of course, if you do make this recipe, don’t forget to also tag me on Instagram! It really makes my day to see you guys making the recipes I post! 💛
Recipe
Baked Thin Sliced Chicken Breast
Ingredients
- 2 large boneless skinless chicken breasts, halved horizontally or pounded thin
- 2 tablespoons olive oil
- ½ tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika smoked or sweet
- 1 teaspoon teaspoon Italian seasoning
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- Prepare the chicken: Cut the chicken breasts in half horizontally or gently pound them out thin with a meat mallet or rolling pin. Thinner cutlets cook quicker and more evenly, so no dry chicken here!
- Season it up: Drizzle with olive oil, lemon and season with your seasonings. Get your hands (or a spoon, if you really want to be ladylike) in there and rub everything around, so the flavor is all up in your bites.
- Bake until done: Place the chicken on a baking sheet lined with parchment paper, and bake at 400°F (200°C) for 15-18 minutes, or until it is cooked through and slightly golden. Then, let it sit for five or 10 minutes before you slice it — it will be nice and juicy!
- Sear it (optional): you can take it out of the oven and pan sear it in your cast iron pan for a minute on each side, for a golden color on the outside!
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