If you're looking for an easy way to cook chicken, this baked thinly sliced chicken breast recipe is your answer! It's simple, delicious, and perfect for meal prep. 😊
As a dietitian, I tend to eat a lot of lean protein and have created my fair share of chicken recipes including sheet pan recipes, chicken salads & soups, and plenty of chicken rice bowls!
This particular chicken recipe is perfect for a busy weeknight because there's minimal prep and using thin chicken breasts leads to quicker cooking times. Plus, it's basically just a two step process: season the chicken + bake the chicken = DONE!
If you are like me and refuse to eat dry chicken, this thin chicken breast recipe is the best way to ensure you get juicy chicken every time! Use it as the base of a high protein meal and main dish with rice or creamy pasta & green beans or other roasted vegetables for healthy dinners. Use the leftovers on top of a green salad or in mason jar salads for lunch the following day!
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Key Ingredient Notes and Substitutions
This recipe is made using simple ingredients. Below are some ingredient notes but be sure to check the recipe card at the bottom for the measurements.
- Chicken Cutlets - thin chicken cutlets can be found at a lot of grocery stores and are thin-sliced chicken breasts. If you can't find them at your grocery store, you can get whole chicken breasts and slice them in half horizontally using a sharp knife and cutting board. To make sure they are an even thickness, use a meat mallet to pound them so they are uniformly sized thin pieces.
- Extra-Virgin Olive Oil - to keep the thin slices of chicken moist and help the seasoning stick! Avocado oil works here too.
- Seasonings - I like to use a blend of paprika (or smoked paprika), garlic powder, onion powder, and oregano for flavorful chicken. You can use fresh garlic and fresh herbs instead if you have extra time to chop them.
- Balsamic Vinegar - balsamic adds extra flavor and acidity that helps make the chicken more tender. You can use lemon juice or lime juice in place of balsamic if you prefer.
- Kosher Salt & Black Pepper - to tie everything together.
How to Make Baked Thinly Sliced Chicken Breast
Below are the step-by-step instructions for how to make this recipe with photos that I hope are helpful. Check the recipe card at the bottom for the full recipe.
Step 1: Preheat the oven to 400℉ (200°C). Spray a glass baking dish with olive oil spray to prevent the chicken from sticking or use parchment paper for easy clean up. Combine the seasoning blend in a small bowl and mix it well to make sure it will evenly distribute on the chicken.
Step 2: Place the chicken in a single layer in the baking dish and pat dry with paper towels. Then add half the olive oil and seasoning to the chicken. Rub it into the chicken and repeat on the other side with the remaining oil and seasonings.
Step 3: Drizzle the balsamic on both sides of the chicken.
Step 4: Bake the seasoned chicken in the preheated oven for 15-20 minutes until it reaches an internal temperature of 165℉ (75°C) with a meat thermometer. Let the chicken rest at least 5 minutes before slicing it.
Hint: for best results, be sure to let the chicken rest for at least 5 minutes before cutting into it. To do so, remove the chicken from the baking dish and put it on a plate or cutting board. This lets the juices distribute in the chicken.
Dietitian Tip
Meal prep a batch of this chicken to use in various ways throughout the week! Add it to grain bowls, on top of salads, use it in chicken wraps or tacos, or even use it in soups.
Variations
One of the best things about this baked thinly sliced chicken breast recipe is you can easily customize it to your taste! Below are some ideas.
- Spicy - add red pepper flakes, cajun seasoning, or cayenne pepper to add a kick.
- Mexican - add chili powder and cumin for more of a Mexican flavor.
- Greek - replace the balsamic vinegar with lemon juice + lemon zest and add fresh herbs like parsley and dill to replace the onion powder for a Greek flare.
- Italian - use Italian seasoning in place of onion powder & paprika for more of an Italian flavor. Then add it to pesto chicken wraps or on top of a margherita flatbread!
Storage
- Refrigerator - store leftover chicken pieces in an airtight container in the fridge for up to 3-4 days.
Expert Tips
- Be sure the chicken is in a single layer with some space between each of the thin-sliced breasts. This helps ensure even cooking.
- Rub the olive oil and seasonings into both sides of the chicken to make sure it's seasoned well!
- Oven temperatures vary a bit so be sure to keep an eye on it around 15 minutes.
- The easiest way to avoid overcooking or undercooking is to use an instant read thermometer in the thickest part of the meat. Chicken is fully cooked when it reaches an internal temperature of 165℉ (75°C).
FAQ
While healthy means something different to everyone, this is a nutrient-rich recipe. Just like a regular chicken breast, thin chicken slices are a lean protein source and also contain important nutrients like iron, potassium, and calcium.
You definitely can but it will take longer to cook. If using whole chicken breasts, cook 20-30 minutes.
Absolutely! I like to use a baking dish because I find it easier to clean, but a baking sheet works great too. If doing so, I suggest marinating the chicken in a separate bowl and then placing it on the prepared baking sheet instead of marinating it directly on the sheet pan.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with baked thin sliced chicken breast:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Easy Baked Thinly Sliced Chicken Breasts in the Oven
Equipment
- 1 glass baking dish or baking sheet
Ingredients
- 1 lb chicken cutlets (thinly sliced chicken breasts)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon paprika (or smoked paprika)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt (more to taste, less if you're sensitive to salt)
- ¼ teaspoon black pepper
- 2 tablespoon balsamic vinegar (or lemon juice)
Instructions
- Preheat the oven to 400℉ (200°C). Spray a glass baking dish with olive oil spray to prevent the chicken from sticking or use parchment paper for easy clean up. Combine the seasoning blend in a small bowl and mix it well to make sure it will evenly distribute on the chicken.
- Place the chicken in a single layer in the baking dish and pat dry with paper towels. Add half the olive oil and seasoning to one side of the chicken. Rub it into the chicken and repeat on the other side with the remaining oil and seasonings.
- Drizzle the balsamic vinegar on both sides of the chicken.
- Bake the seasoned chicken in the preheated oven for 15-20 minutes until it reaches an internal temperature of 165℉ (75°C) with a meat thermometer. Let the chicken rest about 10-12 minutes before slicing it.
- Hint: for best results, be sure to let the chicken rest for at least 5 minutes before cutting into it. To do so, remove the chicken from the baking dish and put it on a plate or cutting board. This lets the juices distribute in the chicken.
Notes
- Be sure the chicken is in a single layer with some space between each of the thin-sliced breasts. This helps ensure even cooking.
- Rub the olive oil and seasonings into both sides of the chicken to make sure it's seasoned well!
- Oven temperatures vary a bit so be sure to keep an eye on it around 15 minutes.
- The easiest way to ensure avoiding overcooking or undercooking is to use an instant read thermometer in the thickest part of the meat. Chicken is fully cooked when it reaches an internal temperature of 165℉ (75°C).
- Refrigerator - store leftover chicken pieces in an airtight container in the fridge for up to 3-4 days.
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