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closeup view of easy baked thin sliced chicken breast served with garden salad in a white ceramic plate

Easy Baked Thin Chicken Breasts Recipe

A complete tutorial on the best way to cook baked thin-sliced chicken breasts that are skinless and boneless. Forget sugary rubs and marinades! 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-breading, no-mess cooking!
Author: Sheeba
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Prep Time 25 minutes
Cook Time 12 minutes
resting time 5 minutes
Total Time 42 minutes
Course dinner, LUNCH, Main Course
Cuisine International, Mediterranean
Servings 4 people
Calories 218.5 kcal

Equipment

Ingredients
  

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

  1. 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.
  2. If the sliced chicken is less than 1/2 an inch thick, you can reduce the cooking time by a couple of minutes.
  3. 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.
  4. 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.
  5. If you love your chicken more browned, dab a little butter on each breast slice just before popping it into the oven.
  6. Ensure that the sliced chicken is dry by blotting with kitchen towels before marinating.
  7. Remove the foil after you take out the pan from the oven. If not, the steam will condense and dilute the juices.
 
Nutrition Facts
Easy Baked Thin Chicken Breasts Recipe
Amount per Serving
Calories
218.5
% Daily Value*
Fat
 
11.3
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1.5
g
Monounsaturated Fat
 
5.6
g
Cholesterol
 
144.6
mg
48
%
Sodium
 
562.2
mg
24
%
Potassium
 
873
mg
25
%
Carbohydrates
 
1.5
g
1
%
Fiber
 
0.5
g
2
%
Sugar
 
0.2
g
0
%
Protein
 
48.3
g
97
%
Vitamin A
 
463.3
IU
9
%
Vitamin C
 
4.3
mg
5
%
Calcium
 
16.4
mg
2
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.