Baked Thin Chicken Breasts

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Juicy baked thin chicken breasts with a crispy edge are flavorful, easy to make, freezer-friendly, and perfect for meal prep or quick dinners.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 38kcal

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

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.

Slice chicken to about ¼ inch thick for even cooking and better moisture retention; pound lightly if pieces aren’t even.
Use simple swaps: grapeseed oil instead of olive oil, fresh garlic instead of powder, and any paprika or dried herbs you prefer.
Bake at 400°F, remove at 160°F, then rest until it reaches 165°F. This prevents overcooking.
Store up to 3 days in the fridge or 3 months in the freezer; portion and slice ahead for easy meals.
Reheat gently with a splash of water or broth and cover to keep the chicken from drying out.