Baked thin sliced chicken breast is the lean protein you need for ingredient prep. Add to salads, pastas, or wraps to build a balanced, high protein meal.
Oven Baked Thin Sliced Chicken Breasts
If you struggle with eating enough protein, my top tip is to have a prepped protein ready to go. Baked thin sliced chicken breasts (also known as baked chicken cutlets) are my staple because they're palatable, easy, and goes with ANYTHING. Salads, pastas, or sandwiches... see my section below on my top pairings!
Since they're so helpful in reaching my protein goals, I wanted to make a beginner-friendly, easy guide for how to cook thinly sliced chicken breast. It doesn't have to be complicated, but there are some small things you can do to ensure it turns out tasty every time!
Why This Recipe Is Dietitian Approved
- Reach your protein goals. Protein is so important for building (or maintaining) muscle, appetite regulation and satiety. If you've ever felt hungry 30 minutes after a full meal, chances are you didn't have a good protein source. Having a staple lean protein like baked chicken cutlets is so helpful to effortlessly reach your daily protein goals.
- Ready in 20 minutes. Quick, easy and only 5 minutes of prep.
- Ingredient prep. I know full meal preps aren't everyone's jam, so give these baked chicken cutlets a try for your ingredient prep. They're an easy way to build balanced meals during the week!
Ingredients
- Chicken breast
- Olive oil
- Lemon juice
- Salt and pepper
- Garlic powder
- Paprika
Instructions
Preheat oven to 400F.
Use a sharp knife to gently slice the chicken lengthwise starting from the thickest part to the thinnest (top to bottom).
Add chicken to an oven safe baking dish and drizzle with olive oil and lemon juice. Sprinkle with salt, pepper, garlic powder and paprika. Rub chicken to ensure they are fully coated in the spices.
Bake for about 15-20 minutes or until they are fully cooked (internal temperature reaches 165F).
Slice into thin strips.
Substitutions and Variations
- Gluten-free: This recipe is naturally gluten-free.
- Dairy-free: This recipe is naturally dairy-free.
- Nut-free: This recipe is naturally nut-free.
Pairing Suggestions
So what do you even pair with this recipe? Since these are thin sliced chicken breasts, they go with pretty much everything and compliment mains nicely. Here's how I use them throughout the week:
- Sandwiches and wraps: add to a kale caesar wrap or even turn into my 5 ingredient chicken salad!
- Salads: adding thinly sliced chicken breast is the fastest way to convert any side salad into a meal. I've added it to my Thai chopped salad, curried couscous salad, and quinoa salad. All delicious.
- Pasta: pair with a yummy sauce and noodles, or even add to pasta salads!
- Carb + veggie: choose your favourite carbs and veggies for a balanced plate. I typically go for smashed broccoli, quinoa or sweet potato fries.
Equipment
Storage
Store sliced chicken in the fridge for up to 4 days in an airtight container.
Top Tip
If you prefer using a mallet to pound the chicken until your desired thickness is reached, pound chicken until the breasts reach about ¼ inch thick. You may also purchase pre-sliced thin chicken cutlets.
I highly suggest using an instant read thermometer to check that the chicken has reached an internal temperature of 165F. This ensures it is fully cooked.
Frequently Asked Questions
They are essentially the same thing! Chicken cutlets are boneless, skinless chicken breasts that have been sliced to create a thinner piece of meat. This is essential what happens when we thinly slice our chicken breast!
400F for 15-20 minutes. This may change based on the thickness of your chicken cutlets.
Around 24g per cutlet.
What To Serve With Baked Chicken Breast
Once your chicken has reached an internal temperature of 165 and is ready to enjoy, the next question is: what should you serve with it?
Baked chicken breast is (thankfully!) super versatile, so you can pair it with pretty much everything. You can choose light sides for a quick weeknight dinner or something more hearty when needed. Whether you bake thin chicken breast or thicker cuts, the right side dish really makes the meal even better.
- Roasted Veggies: A hearty tray of zucchini, carrots, or sweet potatoes roasted with olive oil, garlic powder, onion powder, and herbs is a perfect side dish. Plus, you can usually grab all these things quickly form the grocery store at a good price.
- Mashed Potatoes: Creamy mashed potatoes made with butter and a splash of milk can balance with the boneless, skinless chicken breasts beautifully.
- Fresh Green Salad: Toss up some greens, cherry tomatoes, and cucumbers in a small bowl. Then add a light vinaigrette for a nice, refreshing touch.
- Rice Pilaf or Quinoa: Grain soaks up all the delicious juice when you're cooking chicken, adding plenty of extra flavor to your paint.
- Garlic Bread: A crusty load brushed with olive oil and garlic makes for a well-loved side dish.
- Steamed Broccoli: Simple, nutritious, and fast! Steamed broccoli is a total classic in terms of side dishes.
More Easy Protein Recipes
More easy proteins for your ingredient prep!
PS. I love seeing my recipes in action! If you decide to make these baked thin sliced chicken breast, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Oven Baked Thin Sliced Chicken Breasts
Ingredients
- 1 lb chicken breasts boneless, skinless
- Juice of ½ lemon
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Preheat oven to 400F.
- Use a sharp knife to gently slice the chicken lengthwise starting from the thickest part to the thinnest (top to bottom) .
- Add chicken to an oven safe baking dish and drizzle with olive oil and lemon juice. Sprinkle with salt, pepper, garlic powder and paprika. Rub chicken to ensure they are fully coated in the spices. Bake for about 15-20 minutes or until they are fully cooked (internal temperature reaches 165f). You can use a meat thermometer to ensure it's fully cooked.
- Slice chicken into thin strips.
Jen says
This was delicious!
Lauren Barnes says
I have never felt like i mastered cooking chicken at home - always too dry or something - this recipe is perfect! i took one little bite after it was done baking and it tasted SO GOOD! Can't wait to enjoy this chicken this week. Thank you, Nic!
Lisa says
The best way to cook chicken. I love making a batch of this chicken and having it in the fridge to add to salads, wraps etc. It reheats great too.
Cindy says
This is so simple and very good. I topped with grated parmigiana cheese, and some dried Italian seasoning. The leftovers where even better the next day
MonumentFan says
Used thin sliced chicken breasts with from the grocery store. Served with an easy chicken gravy. Perfect!