A complete tutorial on the best way to cook baked thin sliced chicken breasts that are skinless and boneless. Forget marinades and sugary rubs! This recipe gets you juicy chicken in under 45 minutes, with simple tips and tricks for the perfect bake. Say hello to hands-free, no-mess cooking!
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Fabulous! I marinated 4 thin chicken breasts in a Pyrex baking dish for a few hours in the fridge. The marinade is incredibly delicious. Moist, tasty, succulent. Will definitely make this again (and again…).
RENEE W
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Recipe video
Why you’ll love this chicken breast recipe
Tired of dry, rubbery chicken breasts? This recipe is your knight in shining armor (or should we say, chicken?). Say goodbye to boring and hello to juicy, flavorful chicken that doesn’t need sauce to be amazing!
Here’s why you’ll LOVE this recipe:
- Crazy-Easy & Hands-Free: Pop it in the oven, relax, dinner’s done!
- Flavor Explosion: Forget bland chicken! This recipe unlocks juicy, tender chicken breasts every single time.
- Fast & Healthy: 42 minutes to juicy perfection – low-cal win!
- Minimal Mess: No flipping, no splatters, just easy cleanup.
This recipe tells you everything you need to know about baking thin sliced chicken breasts, how long to marinate, how long to bake, at what temperature, what rub to use and the “why” behind all that.
Ready for juicy, flavorful chicken that’s SO easy? Let’s get cooking!
How to thinly slice chicken breast
Slicing the chicken breasts into thin halves helps them absorb the marinade better and faster. This results in flavorful juicy chicken breasts.
I use thin-sliced chicken breasts in many of my recipes like sun dried tomato pesto chicken and baked panko crusted thin chicken breasts.
- Place the chicken breasts on a cutting board.
- Using a sharp knife, slice the breasts horizontally to make them about 1/2 to 3/4 inch thick. If the thickness of chicken breast is not uniform, lightly pound the thicker part of the chicken using a meat mallet.
- Maintaining this thickness of chicken breasts is important because you are going to cook the chicken breasts covered. There’s no way to check for doneness in the middle of cooking.
Easy seasoning for chicken
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
A quick tip: If you have 20 minutes to spare, use this tenderizing technique I mentioned in the healthy sesame chicken recipe before marinating the chicken. It helps soften the chicken further.
The key is to TENDERISE the thin chicken breasts with the marinade. Like the yogurt marinade for tandoori chicken tikka.
This marinade, or should we call it a wet rub, is the answer. This seasoning is halfway between a dry rub and a marinade.
The problem with dry rubs is that they don’t have an acidic component that tenderizes the chicken. So I tried adding lemon juice to a basic seasoning mix with:
- garlic powder
- onion powder
- chili powder
- paprika
- dried rosemary
- salt
Voila! You can see the results in the picture above.
But wait! There are a few more things you have to take care of.
- Take the spices in a small bowl.
- Add lemon juice.
- Add olive oil.
- Whisk until you get a homogenous mixture.
- Blot the thin sliced chicken breasts dry with kitchen towels. Mix in the marinade.
- Pierce the chicken breasts with a fork, so the marinade will be absorbed well.
How long to marinate chicken for baking?
Marinate the thin slices of chicken breasts for at least 15 minutes. Marinating overnight in the fridge gives the best results.
Take the chicken out of the fridge 20 minutes before cooking so that it reaches room temperature. There’s no need to refrigerate if you’re marinating for only 15 minutes.
How long to bake thin chicken breasts?
Cooking chicken at higher temperatures for a shorter time yields the best results.
Preheat the oven to 450°F/ 230°C. This is the best temperature to cook thin chicken cutlets so they stay juicy.
Place the marinated chicken breasts in a deep baking tray or pan lined with parchment paper (for easy clean-up). Seal the pan with aluminum foil.
Bake the chicken breasts in the oven for 12 minutes. If the sliced chicken is less than 1/2 an inch thick, you can reduce the cooking time by a couple of minutes.
That’s it, guys! Let the oven do the cooking. Meanwhile, you have the luxury of time to check your emails, take a quick shower or chop up a salad like how I did 🙂
The delicious rosemary-garlic flavor will be wafting through your kitchen in no time! Once done, remove the foil and let it rest for 5 minutes. Enjoy!
Ah yes, before I forget, this recipe gives you a BONUS as well! The pan juices can be drizzled as a dressing on the salad.
There! You’ve learned the secret to cooking the best thin sliced chicken breasts in the oven with very little effort and time.
More questions (and answers!)
How do you bake chicken breast so it stays moist?
- Bring the chicken to room temperature before you start baking. This will ensure even cooking.
- Before marinating, blot or wipe the chicken slices dry with kitchen towels.
- Place the thin-sliced chicken breasts flat on the pan at least an inch apart from each other.
- Let the chicken breasts rest for 5 to 10 minutes. This keeps them moist with all those flavorful juices.
- Let the chicken rest on a cooling rack after opening the sealed foil. Or else, the steam from the chicken will condense and make them soggy.
Can you bake chicken breasts from frozen?
If you bake chicken breasts from frozen, they may not get cooked evenly.
Forgot to thaw the chicken? No worries! Frozen chicken breasts can easily be thawed. Rinse the frozen chicken breasts a couple of times. Soak in a bowl of tap water mixed with salt.
(Rough estimate: 1 teaspoon for every 200 grams/ 7 ounces of chicken breasts. Quantity of water: just enough to cover the chicken in a large bowl.)
Let the chicken soak for 15 to 20 minutes until they reach room temperature. (Change the water once after 10 minutes.) Then proceed as per the recipe.
Do you cover boneless chicken breasts when baking?
This thin chicken breast recipe requires you to seal the baking pan with aluminium foil. Covering the chicken helps keep the chicken moist when baking.
The chicken sweats and cooks in its own juices which makes it flavorful. You may not get browned chicken slices like when you pan-sear them. They still turn out softer and juicier.
Are baked chicken breasts healthy?
Baking is one of the best and healthiest ways to cook chicken breasts in the oven. This recipe helps you cook tender low-calorie chicken breasts with delicious Mediterranean flavors without using any saturated fat like butter or cream for cooking.
A tip for more browning (the same tip I gave for baked tandoori chicken and chicken tikka) – dab a little butter on each of the chicken breasts before baking for that extra “browned” effect. It tastes even better if you use roasted garlic butter!
I didn’t use it here, though 🙂
What to pair with baked thin sliced chicken breasts
These chicken breasts taste amazing with Italian pasta salad with balsamic dressing, beetroot walnut feta salad with roasted garlic dressing, or beet orange salad.
You can also serve these baked chicken breasts with your favorite side dishes like roasted potatoes and broccoli or easy cheesy Italian potato croquettes.
Want to make your dinner as healthy as possible? Try the superfood salads like quinoa pumpkin salad and balsamic quinoa salad. They taste amazing with these baked thin chicken breasts.
Craving creamy pasta as a side? Go for guilt-free mushroom zucchini pasta or mixed veggie pasta with garlic sauce.
For spicy pasta by the side, try red chilli pesto pasta, 6-ingredient spaghetti arrabiata, or the easy roasted garlic pesto pasta.
These thin chicken breasts can also be chopped and used in the creamy veggie chicken salad instead of seared chicken. Quicker and easier salad dinner for summer!
More healthy chicken recipes
- Creamy Butter Chicken Pasta (without cream)
- Lemon Garlic Parmesan Chicken Skewers in Oven
- Hot Honey Lemon Pepper Wings
- Easy Honey Garlic Lemon Pepper Chicken Thighs
Easy Baked Thin Chicken Breasts Recipe
Equipment
Ingredients
- 4 chicken breasts 150-180 gms/ 5-6 oz each
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder or 2 teaspoons minced garlic
- ½ teaspoon onion powder
- 1 teaspoon chili powder (reduce for less heat)
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 1½ tablespoons olive oil
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Prepare the chicken breasts
- Slice each of the 4 chicken breasts horizontally to roughly about 1/2 to 3/4 inches thickness. (note 1)
Marinate the chicken
- Preheat the oven to 450°F/ 230°C.4 chicken breasts
- Mix all ingredients for the marinade in a small bowl: 1 teaspoon chili powder, 1 teaspoon paprika, ½ teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon salt, 1 teaspoon dried rosemary, 1 tablespoon lemon juice and 1½ tablespoons olive oil.1 teaspoon dried rosemary, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon chili powder, 1 teaspoon paprika, 1 tablespoon lemon juice, ½ teaspoon salt, 1½ tablespoons olive oil
- Rub the seasoning on the chicken and massage to coat completely.
- Pierce each of the chicken pieces with a fork. This will help the flesh absorb the marinade better and faster.
- Leave the chicken on the kitchen counter for 15 minutes to marinate. Refrigerate if you're planning to marinate longer.
Bake thin sliced chicken breasts
- Place the marinated chicken breast slices on a baking tray or pan lined with parchment paper. Cover and seal with aluminium foil.
- Bake in the oven for 12 minutes.
- Remove the foil and let it sit for 5 minutes. Garnish with fresh parsley.
- Serve along with a vegetable salad drizzled with the pan juices. (note 2)
Video
Notes
- Ensure that the thickness of the sliced chicken breasts does not exceed 3/4 of an inch. Pound the slices to bring the thickness down. This step is important since you’re going to cook the chicken covered and there is no need to keep checking for doneness.
- If the sliced chicken is less than 1/2 an inch thick, you can reduce the cooking time by a couple of minutes.
- The chicken breasts sweat while cooking which leaves you with flavorful pan juices that can be drizzled on the chicken just before serving. You won’t need additional sauce, ketchup or any extras.
- The pan juices can also be used as dressing for salad, if you’re using one as a side dish to make it a low carb meal.
- If you love your chicken more browned, dab a little butter on each breast slice just before popping it into the oven.
- Ensure that the sliced chicken is dry by blotting with kitchen towels before marinating.
- Remove the foil after you take out the pan from the oven. If not, the steam will condense and dilute the juices.
★★★★★Did you try this recipe? Please give a star rating in the comments below ★★★★★
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Tender, well-seasoned, absolutely delicious! Thank you!
Thank you, Denise!
I’’m having to make this a day earlier. What is the best way to reheat? Thanks.
Hey Cindy, thanks for stopping by 🙂 Leave the chicken out of the fridge for about 10 to 15 minutes and reheat in the oven or microwave in a covered dish. Heating at a high temperature for short period yields the best results.
Thank you! I’m anxious to eat this. Sounds delicious!
Chicken turned out beautiful both times I’ve made it! Tender, juicy, full of flavor!
The 2nd time, I used smoked paprika, added 1/2 teaspoon Chipotle powder, and used lime juice instead of lemon.
Oh! Also, I marinated in my Food Saver container! Infuses the meat with soooooo much flavor!
Thank you, Samantha! Smoked paprika and chipotle sound delicious and warming 🙂 You seem to be a “spice” person like me!
I thought this recipe was delicious! The chicken was tender and tasty. My husband and I both enjoyed!
Thank you, Cheryle! I’m glad you both liked the recipe!
Fabulous! I marinated 4 thin chicken breasts in a Pyrex baking dish for a few hours in the fridge. The marinade is incredibly delicious. I baked them (in the marinade) at 450 for not quite 10 min. Moist, tasty, succulent. Served it with rice cooked in chicken stock and lima beans tossed with olive oil and lemon juice. Will definitely make this again (and again…).
Thanks, Renee! I’m so glad you loved the recipe 🙂
12 minutes, less then a 1/2 inch =RAW. Make sure you cook this chicken linger then this.
Hi Delilah,
Thanks for stopping by! It’s unfortunate that the recipe didn’t turn out right for you.
I make these chicken breasts almost every week and it has always been cooked perfectly. Are you sure your oven settings are according to the recipe?
This is so nice. I like it and want to try in my home.
Hi Tew,
Thanks for visiting! Please let me know how it turned out. I’m sure you’ll like it 🙂
You say this recipe is for beginners, but I can’t find exact measurements for your spices…
Found it finally!!!! Sorry, but it looked like an ad with all these pop ups and extras everywhere.
The chicken was pretty disappointing. Sadly it was dry, despite following all directions and I found the lack of nice color you’d achieve it was pan seared rather than steamed in the foil was offputting.
Hi Amy, thank you for the feedback. Sorry to hear that the recipe did not turn out well for you.
The chicken becomes dry when overcooked. Please try to bake a couple of minutes less if your chicken slices are very thin.
As for the color, yes it may not get as browned as when pan-seared, but I can assure you it will look appetizing and turn out tender and juicy.
I sincerely hope you’ll try the recipe again with the new tips.