Baked Thin Sliced Chicken Breast
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!
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!
Nutrition
Calories: 195kcalCarbohydrates: 1gProtein: 24gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 72mgSodium: 423mgPotassium: 442mgFiber: 0.3gSugar: 0.1gVitamin A: 281IUVitamin C: 2mgCalcium: 8mgIron: 1mg
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