Preheat the oven to 450°F/ 230°C. Slice the chicken breasts horizontally to roughly about 1/2 to 3/4 inches thickness. (note 1) Pierce each of the chicken pieces with a fork. This will help the flesh absorb the marinade better and faster.
4 chicken breasts
How to marinate the chicken
Mix all ingredients for the marinade. Rub on the chicken and massage to coat completely. Leave the chicken on the kitchen counter for 15 minutes to marinate. Refrigerate if you're planning to marinate longer.
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
How to bake thin 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 parsley.
Serve along with a vegetable salad drizzled with the pan juices. (note 2)
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 add to the liquid in the pan.