Easy Oven Baked Thin Sliced Chicken Breast Recipe

Easy Oven Baked Thin Sliced Chicken Breast Recipe

Discover the perfect way to cook thinly sliced chicken breast in the oven for a tender, juicy weeknight dinner. Made from start to finish in 20 minutes or less!

Course Main Course

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 232kcal

Author Rebecca Taig

Ingredients

1.5 lbs boneless skinless chicken breasts, (about 2-3 pieces)
1 tablespoon olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon Italian seasoning
½ teaspoon black pepper

Instructions

Prep the chicken. Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set it aside. Using a cutting board and sharp knife, gently slice the chicken breasts in half lengthwise, from the thickest part to the thinnest. Dry the chicken with a few paper towels, then add the slices to a plastic zip-lock bag. Using a meat mallet or rolling pin, pound the chicken breast slices thin, about ¼ inch thick.
Coat the chicken. Place the pounded sliced chicken in a large mixing bowl with olive oil. Toss to combine. Then add the smoked paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Using your hands, generously rub the spice mix on both sides of the chicken.
Bake the thin-sliced breasts. Place the thin chicken slices onto the parchment-lined baking sheet in a single layer, evenly spaced apart. Bake for 10-12 minutes or until the internal temperature reaches 165°F.
Rest and serve. Remove the chicken breasts from the oven. Let the cooked chicken rest for a few minutes to allow the juices to redistribute within the meat, then serve.

Notes

Pound the breasts to an even thickness: Pounding chicken breasts thin ensures even cooking, allowing the meat to cook quickly and evenly, resulting in a juicy and tender texture every time. The chicken should be around ¼ inch thick.

Avoid overcooking the thin-sliced chicken breasts: For best results, use an instant-read thermometer to ensure the chicken bakes evenly—not overdone or undercooked. The internal temperature of the thin slices should reach 165°F (74°C) when it's done.

Nutrition