These Baked Thin Chicken Breasts are tender and juicy inside with a light, crispy edge. They're perfect for a quick dinner for two or for feeding a crowd. Enjoy them in sandwiches or wraps, or slice and add to salads or pasta.
Summer months like July and August are busy for my family with the outdoor activities, meaning I've minimal time to cook dinner. And foolproof recipes like this (also this BBQ Boneless Chicken Thighs) make my routine a lot easier.
I usually season the chicken with pantry-ready, flavorful ingredients and pop it in the oven. That's it! With a few simple tips, the chicken comes out soft, tender, and juicy every time.
It's a versatile base(similar to this Cajun Chicken Breast) that's great for meal prep all week. I simply slice these baked thin chicken breasts and toss them into salads or pasta, add them to soup, or serve them with dipping sauce and crusty bread.
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Why You'll Love This Recipe
⭐️Easy instructions to follow.
⭐️Perfectly baked, soft, and juicy chicken every time.
⭐️Real flavors and highly customizable.
How To Slice The Chicken Breast Thin?
- Cold, firm chicken breasts are easiest to slice thin. If using frozen chicken, thaw it until it's not solid but still cold. If the chicken is fresh, place it in the freezer for about 15 minutes until it's firm.
- Place the chicken breast on a cutting board, smooth side up.
- Hold the top flat with your palm.
- Using a sharp knife, carefully slice horizontally, keeping the knife parallel to the board. Go slow and steady.
- Continue the cut to make it thin. You may get 2 or 3 slices, depending on the thickness of the breast.
Ingredients
- Chicken breasts (thinly-sliced): Buy thin-sliced or slice at home. Make sure the chicken is cold and firm, and use a sharp knife. See tips above for detailed instructions.
- Olive oil: Use any oil you like.
- Garlic powder: Or use freshly minced garlic for a stronger flavor.
- Onion powder: Works with garlic powder to give a round, savory flavor.
- Paprika: Adds rich red color and peppery flavor. Choose sweet, smoked, or hot according to your spice choice.
- Dried oregano. Italian seasonings or other dried herbs like rosemary, thyme, or sage also work.
How To Make Baked Thin Chicken Breasts
- Heat oven to 400°F and line a baking sheet. Pat the chicken dry and slice them thinly.
- Add onion powder, garlic powder, paprika, oregano, olive oil, salt, and ground black pepper.
- Toss and rub the chicken slices with the spices on both sides.
- Arrange on the sheet; bake about 15 minutes until the center hits 165°F. Remove it from the tray immediately and serve as is or as sliced into strips.
♨️How To Adjust The Heat Level
- These baked thin chicken breasts are mildly spicy, mainly from ground black pepper and paprika.
- To reduce the heat, decrease the amount of ground black pepper and paprika.
- To increase the heat, add cayenne pepper or crushed red pepper.
The Leftovers
- Use leftover chicken in salads, pasta, soup, or wraps for next-day lunch.
- Store in the refrigerator up to 3 days or freeze up to 3 months.
- To thaw: place in the refrigerator overnight, or submerge the sealed bag in a bowl of cold water for 2-3 hours. I find the bowl method efficient.
- To reheat: microwave gently until warmed through. Avoid overcooking-it can make the texture rubbery.
FAQ
With a green salad, steamed or roasted veggies, and a side of bread. You can also add dipping sauces.
You can check it with or without a meat thermometer. With a meat thermometer, insert it into the thickest part; it should read 165°F. To check without a thermometer, slice into the chicken in the thickest part. The meat should look opaque with clear juice, and there should be no pink in the center.
Yes. Slice them thin and cook to an internal temp of 165°F.
Yes, you can marinate for about 30 minutes to overnight. It boosts flavor and tenderness.
Yes. Season and refrigerate up to 24 hours before baking.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Baked Thin Chicken Breasts
Ingredients
- 4 thinly sliced boneless skinless chicken breasts (about ½ inch thick)(See Note 1)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika (See Note 2)
- ½ teaspoon dried oregano (or Italian seasoning)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat your oven to 400°F. You can line a baking sheet with foil or parchment paper, if you prefer
- Gently pat the thin chicken breasts dry with a paper towel.
- In a small bowl, combine the garlic powder, onion powder, paprika, dried oregano, olive oil, salt, and ground black pepper.
- Rub this flavorful spice blend evenly over chicken's both sides.
- Arrange the seasoned chicken breasts on the prepared baking sheet. Bake in the oven for 15 minutes or until the internal temperature of the chicken reaches 165°F.
- Once baked, remove the chicken from the oven and Enjoy your perfectly baked thin chicken breasts as it is or add them as sliced into salads, wraps.
Notes
- Use store-bought, thinly sliced chicken breast, or slice it thinly at home. Make sure the chicken is thawed, cold, and firm. If the chicken is soft, freeze it for 15 minutes, just until it's firm but not completely solid for the best clean cuts.
- Reduce black pepper and paprika to lower the heat. Add cayenne or crushed red pepper to spice it up.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator overnight or in cold water for 2-3 hours.
- Microwave gently until just warmed. Avoid overcooking as it can make the chicken rubbery.
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