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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 (No Brine)

A complete tutorial for baked thin sliced chicken breasts that are skinless, boneless, and always juicy — no brine needed. A quick marinade tenderizes, a light touch of oil locks in moisture, and a quick broil adds golden color. Hands-free, no-mess cooking, ready in about 45 minutes.
Author: Sheeba
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Prep Time 25 minutes
Cook Time 10 minutes
broil time + resting time 7 minutes
Total Time 42 minutes
Course dinner, LUNCH, Main Course
Cuisine International, Mediterranean, Universal
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 counter for 15 minutes to marinate (refrigerate if marinating longer).

Bake, then broil, thin sliced chicken breasts

  • Place the marinated chicken on a parchment-lined baking tray. Cover and seal tightly with aluminum foil.
  • Bake in the oven for 10 minutes.
  • Remove the foil and switch the oven to broil. Broil for 2–3 minutes until golden, watching closely.
  • Insert an instant-read thermometer into the thickest piece — it should read 165°F (74°C). If not quite there, broil for another minute and recheck.
  • Let the chicken rest for 5 minutes. Slice against the grain and garnish with fresh parsley.
  • Serve with a vegetable salad drizzled with the pan juices. (note 2)

Video

Notes

  1. Keep sliced chicken breast thickness under 3/4 inch — pound down any thicker spots. Even thickness means even cooking, especially since the chicken cooks covered for most of the time.
  2. If your slices are under 1/2 inch thick, reduce the covered bake time by a couple of minutes.
  3. Baking pan: Use a metal baking tray or pan (like a cake pan) for the best results.
  4. The internal temperature should reach 165°F (74°C) — this is the most reliable way to know it's done, regardless of total time.
  5. The pan juices are flavorful enough to skip extra sauce entirely — drizzle over the chicken or use as a light salad dressing for a low-carb meal.
  6. 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.
  7. Optionally, dab a little butter on each piece before broiling to add some richness and more browning.
  8. Blot the chicken dry with a kitchen towel before marinating.
  9. Remember to remove the foil before broiling.
Nutrition Facts
Easy Baked Thin Chicken Breasts Recipe (No Brine)
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.