These baked thin sliced chicken breasts are incredibly juicy, perfectly seasoned, and ready in just 13 minutes. Use them as a main dish, or slice them up and add to salads, wraps, and sandwiches.
Again, I came back from the grocery store to find out I grabbed the wrong chicken breasts. But this time it was for the best. I still made them as planned and they turned out so juicy that I started making it over and over for my family since then. When you bake thin sliced chicken breasts, the meat has even thickness and you will cook it just right. The main reason why chicken breast comes out tough is overcooking. It happens because one chicken breast has 3 different thicknesses! Thin sliced chicken breast has one consistent thickness, so it cooks evenly and comes out very juicy.
By the way, if you are like me who either grabs a wrong cut of meat or forgets to defrost the chicken, my air fryer frozen chicken breasts recipe may come in handy as well, because you can cook it straight from the freezer without defrosting.
If you are having guests and only have thin sliced thicken breasts, you can turn them into more elevated recipes such as air fryer crispy chicken cutlets, air fryer chicken schnitzel, Italian-style chicken piccata in lemon sauce, or creamy Tuscan chicken.
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 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 (2 minutes). In a small bowl, combine salt, paprika, oregano, garlic, onion powder, black pepper and olive oil. Image 1.
- Pat dry chicken (1 minute). Pat dry chicken with paper towels. Image 2.
- Season the chicken (2 minutes). Rub the chicken on both sides with the seasoning paste. Image 3.
- Bake the chicken (13-15 minutes). 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. Image 4.
Make ahead tip: If you plan to cook it later, cover it and let it marinate in the fridge for up to 12 hours. It will be even more flavorful and tender.
How to slice whole chicken breast into two thin cutlets
- 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.
Pro tip: Cutting raw chicken breast thinly can be tricky. To make the process easier, place raw chicken breast in the freezer for about 20-30 minutes to harden slightly and it will be easier to slice it evenly, even if you do not have great knife skills.
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.
- European pairings: serve it with Ukrainian braised cabbage, eastern European buckwheat kasha, Mediterranean rice, or German beet salad.
How to use leftovers
One of my favorite thing about this recipe is the leftovers. You can 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 chicken 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
- 350°F (175°C)- 20-25 minutes
- 375°F (190°C)- 15-20 minutes
- 400°F (200°C)- 13-15 minutes
- 425°F (220°C)- 10-13 minutes
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.