These thin sliced chicken breasts are perfectly seasoned, lightly drizzled with olive oil, and baked at 400°F for 13-15 minutes. Juicy and tender chicken slices every time. They are great as a main dish, or add them to salads, wraps, and sandwiches.
This thinly sliced chicken breast recipe guarantees tender, juicy, and flavorful chicken every time. This recipe takes 5 minutes of prep time and about 13 minutes in the oven.
Chicken breasts are one of the most popular dinner protein options in our family. On a busy weeknight, I need a meal that comes together in under 30 minutes.
Bonus points, if it makes great leftovers that I can transform into something new the next day. That’s why I make this thin chicken breast recipe at least once a week!
By the way, if your chicken is frozen and you forgot to thaw it, you can use our air fryer frozen chicken breasts recipe to make this recipe (no thawing required).
You can also use thin sliced chicken breasts to make air fryer crispy chicken cutlets, Italian-style chicken piccata in lemon sauce, or creamy Tuscan chicken.
If you are looking for other easy and quick chicken breast recipes, try our baked chicken tenders without breading, pan-fried chicken bites, or cast iron chicken breast.
Jump to:
- Why you will love baked thin chicken breasts
- Ingredients
- How to slice the chicken breast thinly
- How to bake thin sliced chicken at 400°F
- Cooking time chart
- Recipe tips
- Essential equipment
- Recipe variations
- Pairing ideas
- How to transform the leftovers
- Storage and reheating instructions
- Frequently asked questions
- 📖 Recipe
- 💬 Comments
Why you will love baked thin chicken breasts
- Quick to cook with minimal prep: This chicken bakes in just 13 minutes with only 5 minutes of prep.
- Always juicy chicken: thin sliced chicken cooks more evenly compared to whole chicken breasts.
- Customizable: easy to season with any flavor you are in the mood for.
- Work with every meal: Use it as a main dish or add it to salads, wraps, sandwiches, pizzas, and more.
Ingredients
You will need only a few simple ingredients to make this recipe. You can find the ingredients quantities in the recipe card at the end of this post.
- Chicken breasts: You will need boneless skinless chicken breasts. You can also buy already pre-sliced thin chicken cutlets at the grocery store.
- Olive oil: I used olive oil, as it adds great flavor and works for baking. You can also use avocado oil or vegetable oil.
- Seasonings: I used my favorite and very simple homemade seasoning mix made with salt, paprika, dried oregano, garlic powder, onion powder, and black pepper.
How to slice the chicken breast thinly
If you purchased pre-cut thin-sliced chicken breasts, you can skip this step.
Otherwise, have a large cutting board and a sharp knife ready.
First, pat dry chicken breast with paper towels to remove excess moisture. Trim away any loose fat or connective tissue for cleaner cuts.
Place one chicken breast flat on a cutting board. Place your whole palm over the chicken breast and slice it horizontally. Start from the thick side and work your way to the thinner side, creating two thin cutlets. If the cut is uneven, it may result in holes. But do not worry if that happens, they will still cook just fine.
If one side of the chicken slice is noticeably much thicker than the other, you can use a meat mallet to gently pound the thicker side until both have approximately even thickness. This trick will help the chicken cook evenly.
Now, you have two evenly thin chicken breasts, perfectly ready for seasoning and baking.
How to bake thin sliced chicken at 400°F
This recipe comes together quickly, so start by preheating your oven to 400°F and lining the baking pan with some parchment paper.
- Prepare the seasoning mix. In a small bowl, combine salt, paprika, oregano, garlic, onion powder, black pepper and olive oil.
- Season the chicken. Rub the chicken on both sides with the seasoning paste.
Make ahead tip: If you plan to cook it later, cover it and let it marinate in the fridge for up to 12 hours.
- Bake the chicken. Arrange seasoned chicken slices on a prepared baking pan with the smooth sides up. Place the pan in the center rack of the oven and bake for 13-15 minutes. The chicken is done when the internal temperature reaches 165°F.
Cooking time chart
These times are for ¼ to ½ inch thick chicken slices only. You may need to adjust the times if you have thinner or thicker slices. Always use the meat thermometer to ensure the internal temperature reaches 165°F.
350°F (175°C)- 20-25 minutes
375°F (190°C)- 15-20 minutes
400°F (200°C)- 13-15 minutes
400°F (220°C)- 10-13 minutes
Recipe tips
- Use a very sharp knife to slice the chicken into cutlets.
- Use a baking pan with parchment paper sticking, and for even easier cleanup.
- Do not overcook the chicken. Thin chicken slices cook fast and I always recommend using an instant-read thermometer to avoid under- or overcooking.
- After the baking, let the chicken rest for 5 minutes to retain the juices.
Essential equipment
- Cutting board: I like to use a plastic cutting board for all my raw meats, as it is dishwasher-safe and easy to clean.
- A knife: A chef's knife or a sharp slicing knife works best for slicing raw chicken thinly and precisely.
- Baking pan: rimmed baking sheet or glass baking dish to catch any juices.
- Parchment paper: you can also use foil instead.
- Instant-read thermometer: a must-have tool to have for cooking any meat.
Recipe variations
I like to use different marinades and seasonings to make this recipe. My recent favorites have been:
- Mexican-style: I rub the chicken with my homemade taco seasoning and olive oil before baking.
- Honey-mustard: Mix some Dijon mustard and honey. Brush the mix over the chicken on both sides before baking.
- Everything bagel: sprinkle the chicken with everything bagel seasoning before baking.
Pairing ideas
- Veggies: serve the chicken with roasted green beans and carrots, baked sweet potatoes, roasted golden beets,
- Grains and pasta: serve them with rice, pasta, quinoa, or even barley.
- International pairings: serve it with Ukrainian braised cabbage, eastern European buckwheat kasha, Mediterranean rice, or German beet salad.
How to transform the leftovers
One of my favorite parts of this recipe is repurposing leftovers the next day to create a whole new meal. Here are some of my family's favorites:
- Pasta: slice cooked chicken and toss it with cooked pasta and your favorite sauce, such as marinara, pesto, or Alfredo.
- Chicken and bacon sandwich: layer chicken, crispy bacon, sliced tomato, lettuce, and cheddar cheese between two slices of bread or a soft roll.
- Chicken Caesar wrap: toss sliced chicken with romaine, fresh cucumbers, fresh Parmesan cheese, and Caesar salad dressing, and wrap it in a tortilla.
- Soups: leftover chicken makes the best chicken noodle soup with added carrots, celery, and egg noodles.
- Flatbread or pizza: add slices of thick to the homemade or store-bought pizza or flatbread for extra protein.
Storage and reheating instructions
- To refrigerate: transfer leftover chicken breast into an airtight container and store it in the fridge for up to 3-4 days.
- To freeze: let the chicken cool down completely at room temperature. Place the chicken in a freezer bag, and freeze it for up to 3 months. You can thaw it in the fridge overnight or reheat it in the oven at 375 until hot.
- To reheat: reheat cooked chicken in the microwave for about 30-40 minutes or in the preheated to 375°F oven for about 10 minutes or until hot.
Frequently asked questions
400°F is the best temperature to bake thin sliced chicken breasts. At 400°F the chicken cooks quite quickly but does not dry out, remaining juicy and flavorful with a nice, slightly crispy exterior.
No, you do not need to cover chicken with foil while baking. However, covering it can help prevent the chicken from drying out if the thickness is uneven.
Yes, I have a detailed recipe for how to cook thin sliced chicken breasts in the air fryer.
Yes, you can cook thin sliced chicken breasts from frozen if you forget to thaw them. Follow the same recipe instructions but bake the frozen thin chicken for about 20-30 minutes or until the the internal temperature reaches 165°F. If you have an air fryer, I recommend using it for quicker results.
📖 Recipe
Baked Thin Sliced Chicken Breasts
Equipment
- 1 cutting board
- 1 sharp knife
- 1 Baking pan
- 1 meat thermometer
Ingredients
- 2 chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon sweet paprika
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon coriander
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F and line a baking pan with parchment paper. Slice both chicken breasts horizontally into thin cutlets.
- In a small bowl, mix 2 tablespoons olive oil, 1 teaspoon sweet paprika, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, ¼ teaspoon coriander, ¼ teaspoon black pepper.
- Rub thin chicken breasts with the seasoning paste, ensuring it is well coated on both sides.
- Bake the chicken at 400°F for approximately 13-15 minutes or until the internal temperature reaches 165°F. Let it rest for about 5 minutes before serving.
Notes
400°F (200°C)- 13-15 minutes
400°F (220°C)- 10-13 minutes You may need to cook it less or longer depending on the thickness of the slices. Always use the meat thermometer to ensure the internal temperature reaches 165°F.
Sarah Gilbertson says
Perfect for meal prep and delicious!
Nataliia says
Thank you Sarah for the comment. I agree with you and glad you enjoy this chicken breast recipe:)
Frank Rizzo says
Should I use Tyson thicken? Cause it looks like Mile Tyson wrote the instructions.
Nataliia says
Thank you for pointing out the misspelled word :), it has been corrected.
Judith Scott says
Thanks for this recipe. I bought thin sliced breasts by mistake and now have a yummy sounding recipe for the!
Nataliia says
You are very welcome, Judith. I hope you enjoy it!
Susan Strange says
Super simple and very good. Will be making this again.
Nataliia says
Thank you Susan for the review, I am glad you liked this simple chicken breast recipe.