Tender Thin Sliced Chicken Breast in Oven (Delicious)
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Moist, tender chicken breast anyone? And how about done in 15 minutes or less? If you said absolutely…then you are going to absolutely love this recipe for thin sliced chicken breast in the oven. It is fast, easy, and is even great to make ahead to use throughout the week for lunch, dinner, or high protein snacks.
Table of Contents
Why you’ll love this recipe
- Moist and tender: No more dry, bland chicken breasts here! The perfect cooking time and delicious seasonings make this one of the best thin chicken breast recipes you can make!
- Fast: You can’t beat a cooking time of 10-12 minutes when you are using the oven! You will have dinner on the table in no time!
- Healthy: No skin makes this a low fat entree. No breading makes it low carb. And high protein means it is also keto friendly!
- Make ahead meals: This recipe can help you plan for lunches and dinners throughout the week. And I also love having a bit of delicious high protein chicken right after my workout as a snack!
- Versatile: My two fave things about chicken are all the ways you can season it and the amount of dishes you can use it in. From Mexican seasoning to use in chicken tacos, to Italian seasoning to use on your favorite pasta dish, chicken is adaptable to just about any meal.
Need inspiration for some other chicken recipes? Try my; Easy Sauteed Chicken Breasts, Chicken Patties in Airfryer and Delicious Chicken Mince Stir Fry
Why bake thin sliced chicken breast?
I feel like every time I go to the supermarket the chicken breasts get bigger. Which doesn’t work for me because, not only can I not eat a half pound of chicken in one sitting, but those giant breasts also take longer to cook, don’t have as much flavor when done cooking, and just kind of gross me out a little.
So is thin sliced better? I think yes, and here is why. I converted over to making thin sliced chicken breast, also known as chicken cutlets, many years ago. There are so many benefits to doing this. For one, you are eating a normal portion size of protein. Two, the cutlets cook in 15 minutes or less, making them a super fast meal. And three, I feel the biggest and best benefit is that the flavor is able to penetrate through the meat easier, creating better flavor than you can get from a large full sized chicken breast.
So if I have to choose thin sliced chicken breast vs regular, I will always choose thin sliced.
You can add the thin chicken slices to my; Greek Chicken Salad, Chicken Meal Prep or Tabbouleh Chicken
How to thinly slice chicken breast
There are a few ways to make your chicken thin. You can pound it out to a ¼ inch thickness with a meat mallet, you can slice them with a knife into thin slices, or you can buy them at the store. I know Purdue chicken makes a thinly sliced chicken cutlet, though they can be a bit pricey since they do the cutting work for you.
My preferred method is cutting the breast into thin slices using a sharp knife myself. It is actually quite easy. For this thin chicken breast recipe, start at the thicker end of the chicken, and cut it in half lengthwise, running your knife all the way through to the smaller end.
If the chicken breast is really thick, you may be able to create more slices. The goal is to make them as close to ¼ inch thick as possible and be a similar thickness all the way across so they cook evenly.
How do you know when thin sliced chicken breast is done?
Because thin sliced chicken breast recipes cook so quickly, there is a very real risk of overcooking and creating a great chew toy instead of a great piece of meat. So here are two tips to make sure you don’t overcook and dry out this particular thin sliced chicken breast recipe.
First off, you should always use a meat thermometer. It not only tells you exactly when the chicken is done cooking (at 165℉/74℃) but it also makes sure your chicken is not undercooked. So invest in a great instant read meat thermometer for whenever you are cooking meat.
You can also tell if your chicken is done by cutting into it and checking that the juices run clear and have absolutely no presence of pink. However, once the juices run out, the chicken could become dry, so I still recommend the meat thermometer. If you have frozen chicken breast, see this recipe.
Ingredients
Chicken: I use regular store bought chicken breasts and then cut them into thinner cutlets before cooking so they are the perfect size for this quick cooking recipe.
Seasoning: The savoriness of paprika, black pepper, onion, and garlic, take the flavors of these chicken cutlets over the top with deliciousness!
Oil: A little bit of olive oil will help keep these chicken breasts moist and keep from sticking to the baking sheet while in the oven.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
The beauty of chicken is that you can change up the seasonings to fit any meal you are making. Here are a few seasoning combos you can try:
Mexican: Onion, garlic, paprika, chili powder, cumin and salt.
Italian: Salt, onion, garlic, oregano and basil.
Cajun: Salt, cayenne pepper, paprika, white pepper and thyme
Here are some tasty chicken recipes using the airfryer; Air Fryer Chicken Bites, Frozen Chicken Thighs in Air Fryer and Easy Spicy Chicken Sandwich
How to bake thin chicken breast in oven
Preheat your oven to 400°F/ 205°C
- Using a sharp knife and a chopping board start to slice the chicken lengthwise (Image 1).
- Slice each breast from the thickest part to the thinnest, starting from the top and working down (Image 2).
3. Combine the seasoning in a small bowl with a big pinch of salt. Then using tongs, evenly coat the chicken with the seasoning and rotate (Image 3).
4. Then add the oil and toss to combine (Image 4).
5. Place on a large baking tray, ensuring no pieces are overlapping (Image 5).
6. Cook for 8-12 minutes, or until the internal temp reaches 165℉ (74℃). Serve with a squeeze of lemon and a crack of black pepper. You can optionally top with your fave fresh herbs! (Image 6).
For a more filling meal, try serving this yummy chicken recipe with some creamy pasta; Creme Fraiche Pasta, Cottage Cheese Pasta or Creamy Butternut Squash Pasta
How long to cook thin chicken breast in oven
Below are approximate times for how long to bake thin chicken breast in the oven. Keep in mind, the times will change based on how your oven cooks and how big the chicken breasts are. For exact doneness, please cook all chicken to an internal temperature of 165℉/74℃.
- At 350℉/175℃ cook for 15-20 minutes
- At 375℉/190℃ cook for 12-15 minutes
- At 400℉/205℃ cook for 10-12 minutes
- At 425℉/218℃ cook for 8-10 minutes
If you like using the oven, try these baked chicken recipes; Peri Peri Chicken, Baked Pesto Chicken Recipe and Chicken Pot Pie with Stuffing Crust
Tips for the best result
Make them thin: The chicken should be around ¼ inch thick. You can do this by slicing, pounding with a meat mallet, or buying thin sliced chicken breasts that have been pre-sliced at the store. Otherwise known as chicken cutlets.
Don’t over cook them: Use a meat thermometer to make sure you don’t overcook…or undercook your chicken. The reading should be 165℉/74℃ when they are finished cooking.
Let it rest: Just like we need rest, so does your chicken. Allowing the chicken breast to rest helps it to retain its natural juices so it stays moist and tender.
Serving Suggestions
The serving suggestions for thin cut chicken breasts are endless, but here are a few you can try:
- Sandwiches, serve with my halloumi and avocado sourdough toast
- Salads
- Pasta
- Main entree
- Casseroles
- Tacos
- Vegetable side dish including: Crispy Air Fryer Sweet Potato Cubes and Sauteed Savoy Cabbage
Leftover Storage and Reheat Instructions
Refrigerator: Store leftover chicken breast in the refrigerator for up to 5 days in an airtight container.
Freezer: Freeze leftover chicken breast for up to 3 months in an airtight container or up to 1 year in a deep freezer.
Reheat: Reheat chicken in the microwave for 15 second bursts or until the meat is heated through.
FAQs
For this recipe I like to use 400℉/205℃ because it cooks up quickly and leaves you with a nice tender, juicy piece of chicken.
Absolutely. However, you will need to cook the chicken for a little longer since it is starting from frozen. Just use a meat thermometer to make sure the internal temperature is up to 165℉/74℃ before you remove it to rest.
There is no need to flip chicken over in the oven since the heat cooks from all sides. However, it also won’t hurt anything if you want to.
I don’t recommend wrapping chicken in foil since this can trap the moisture around the chicken and cause the chicken to steam instead of bake.
If you tried this Thin Sliced Chicken Breast in Oven recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Thin Sliced Chicken Breast in Oven
Ingredients
- 3 large chicken breasts, sliced in half (£4.25)
- Lemon wedges to serve (£0.30)
- Optional fresh parsley (£0.60)
Cupboard Essentials
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp dried parsley
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt
Method
Preheat your oven to 400°F/ 205°C
- Carefully slice the chicken lengthwise from the thickest part to the thinnest, starting from the top and working down. Place the chicken in a bowl.
- Combine the seasoning in a small bowl with a big pinch of salt. Using tongs, evenly coat the chicken with the seasoning, then add the oil and toss to combine.
- Place on a large baking tray, ensuring no pieces are overlapping. Cook for 8-12 minutes, or until the internal temp reaches 165℉ (74℃).
- Serve with a squeeze of lemon and a crack of black pepper. You can optionally top with your fave fresh herbs!
Notes
- Thin chicken to ¼ inch by slicing, pounding, or using pre-sliced cutlets.
- Cook to an internal temperature of 165℉/74℃ using a meat thermometer.
- Let the chicken rest to retain moisture and tenderness.
Nutrition
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