These Baked Thin Chicken Breasts are perfect for a quick dinner or meal prep. Made with just a few ingredients and ready in about 20 minutes, they’re so simple and delicious you’ll want to make them again and again.
While you can buy thin-sliced chicken breasts at most grocery stores, I find it’s easier—and more consistent—to slice them myself. The store-bought kind can be unpredictable. Sometimes they’re so small they barely count as a serving, and other times they’re oversized. Plus, they tend to cost more.
I started cutting my own when I needed evenly sized pieces for dishes like Chicken Parmesan. With just a little practice and a method that works every time, I’ve never looked back. Once you get the hang of it, you’ll love being able to portion them your way and skip the store-bought hassle.
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Ingredient Photo
Ingredient Notes
- Chicken Breast: Boneless skinless chicken breasts is the only way to go here.
- Oil: I use olive oil or canola oil. Any oil you like that’ll hold up at 350°. Colorado State has a great article and chart with the smoke point of oil.
- Spices: We like garlic powder, onion powder, smoked paprika, black pepper and salt. Sometimes we use herbs such as Italian seasoning, like I did on these baked chicken breasts.
How to Cut Chicken Breast Into Thin Slices
Lay the chicken breast on a cutting board and hold your knife parallel to the board. Starting at the thickest part of the chicken, slice the chicken as evenly as possible. I always cut one chicken breast into two pieces—no matter how big it is. I find it’s easier to get even slices that way, rather than trying to cut it more than once.
The method I use is simple. I lay my folded index finger (the one holding the knife) on the cutting board and use my knuckle as a guide to keep the knife level. I keep the cutting board close to the edge of the counter so my other fingers don’t get in the way. Then I hold the chicken breast steady with my flat non-dominant hand. Find a method that works best for you.
Before I started doing it this way, it was hit or miss whether I’d get the slices even. Now, I get them pretty close every time. My breast slices usually come out between 4 and 7 ounces each, depending on the size of the breast.
Step-By-Step Instructions (with photos)
See recipe card below for complete directions with amounts.
Step 1: Cut each chicken breast into two thinner slices.
Step 2: Mix the oil and spices in a medium bowl, add the chicken and toss to coat.
Step 3: Place in a single layer on a parchment paper, or aluminum foil, lined rimmed baking sheet
Step 4: Bake at 350° for 18-22 minutes.
Frequently Asked Questions
According to the FDA cooked chicken should be used within 3-4 days.
Word on the internet is that yes, it can be frozen for 3-4 months. I’ve never done it and can’t speak to how it is once thawed.
Side dishes to go with Baked Thin Chicken Breasts
Roasted Zucchini & Summer Squash
An easy, delicious, and healthy five ingredient side dish that can be on the table in no time.
This dish only requires a few ingredients, is inexpensive, healthy, and quick and easy.
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Baked Thin Chicken Breasts Recipe
Ingredients
- 3 chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
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Instructions
- Preheat the oven to 350° and line a rimmed baking sheet with parchment paper or foil.
- Cut each chicken breast in half lengthwise.
- Mix the olive oil and spices in a medium bowl, add the chicken and toss to coat it evenly.
- Place seasoned chicken in a single layer on the prepared baking sheet and bake for 18-22 minutes.
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