Baked Thin Chicken Breasts

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

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

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.

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.