These thin sliced chicken breasts take just 15 minutes in the oven and are sure to be your go-to for a quick meal or any recipe calling for cooked chicken.
We eat a LOT of chicken in our house, and these baked thin chicken breasts are one of my favorites, especially when served alongside baked potato casserole.
Whether I need to get dinner on the table quickly or need cooked chicken for another dish, such as this Strawberry Chicken Salad or this dairy-free white chicken chili, I turn to this recipe again and again.
With minimal prep, I can quickly put this garlic-and-herb chicken in the oven. While it bakes-in 15 minutes or less-I can sauté vegetables and make a salad. And dinner is served!
Why you will love this recipe
- Flavor - The wonderful garlic and herb flavor pairs well with so many dishes. Feel free to use your favorite spices or what you have on hand in your pantry. Customize the flavors to pair with the rest of the meal.
- Method - This chicken bakes in 10-15 minutes and comes out tender and juicy every time.
- Uses - This chicken is excellent on its own and is also ideal for adding to salads, wraps, casseroles, such as this chicken hashbrown casserole, and many more.
- Meal-prep - A little bit of prep work is a lifesaver when time is tight. Make a double batch of this chicken to keep on hand to simplify meals throughout the week.
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Ingredient Notes
- Thin-sliced chicken breasts are readily available in the meat department of your local grocery store, right next to the other cuts of chicken. Sometimes, they are labeled as chicken cutlets.
- Olive oil adds wonderful flavor and also keeps the chicken moist. Avocado or grapeseed oil can also be used.
- Spices-I use common spices you likely already have in your pantry. This garlic-herb blend consists of garlic powder, onion powder, lemon pepper, paprika, dried parsley, dried thyme, salt, and pepper.
Flavor variations
- Spicy - Add a pinch of cayenne pepper.
- Mexican - Add chili powder and cumin.
- Tuscan - Use a blend of lemon pepper, dried rosemary, and garlic powder.
Step-by-Step Instructions
See the recipe card for complete instructions and ingredient amounts.
Step 1: Blend the spices and the olive oil in a large glass bowl.
Step 2: Add the chicken and toss to coat it evenly with the spice mixture. TIP: Allow the chicken to marinate in the fridge for up to 2 hours for a more intense flavor.
Step 3: Transfer the chicken to a parchment-lined baking sheet.
Step 4: Bake at 425℉ until the internal temperature of the chicken reaches 165℉. This will take 10-15 minutes, depending on the thickness of the chicken.
Serving and Storing
I love serving this chicken with potatoes and a vegetable. I also love adding Ciabatta garlic bread and a salad for heartier appetites.
Serve this alongside Burrata Caprese salad for a light yet satisfying summer dinner.
If you make this chicken to use throughout the week, it will keep well in the refrigerator for up to four days.
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Uses for Thin-Sliced Chicken Breasts
- Add to salads, like this Cobb Pasta Salad, or sandwiches.
- Make casseroles like this crowd-pleasing Tater Tot Chicken Casserole.
- Use as a topping for nachos in these Chicken Bacon Ranch Doritos nachos.
- Add to soups, like my favorite Cheesy Chicken Enchilada Soup.
Recipe Tips and FAQs
Yes. If using larger pieces, cut the chicken horizontally in half to create two thinner pieces. If necessary, pound the chicken to achieve an even thickness.
Chicken should always be cooked until its internal temperature reaches 165℉. To check the temperature, it's best to use an instant-read thermometer.
For thin-cut chicken breasts, 400℉ or 425℉ is best. The chicken cooks quickly while remaining tender and juicy.
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📖 Recipe Card
Baked Thin Sliced Chicken Breasts
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EQUIPMENT
Ingredients
- 2 tablespoons olive oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon lemon pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 - 1¼ pounds boneless skinless chicken breasts (thin-cut)
Instructions
- Preheat the oven to 425℉. Line a sheet pan with parchment paper or aluminum foil. Set aside.
- In a large mixing bowl, combine the olive oil and all of the seasonings. Stir until well blended.
- Add the chicken and toss to coat. Be sure the chicken is completely coated with the spice mixture.
- Transfer the chicken to the prepared pan. Bake until the internal temperature of the chicken reaches 165℉ (using an instant-read thermometer). This will take approx. 10-15 minutes depending on the thickness of the chicken.
- Use immediately or cool, then store in an airtight container in the fridge for up to 4 days.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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