Thin Sliced Chicken Breast In Oven

This thin sliced chicken breast in oven recipe is quick, simple, and perfectly seasoned. The chicken stays tender and juicy with a light crust that makes it ideal for weeknight dinners or meal prep.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 8

Total Time 13

Ingredients

▢ 3 Boneless Skinless Chicken Breasts Sliced in half
▢ 1 tablespoon Extra Virgin Olive Oil
▢ ½ teaspoon Salt
▢ ½ teaspoon Black Pepper Freshly ground
▢ ½ teaspoon Garlic Powder
▢ 1 tablespoon Paprika
▢ 1 teaspoon Italian Seasoning

Instructions

Preheat the oven to 400°F (205°C).
Slice the chicken breasts lengthwise from the thickest part to the thinnest to create thin, even cutlets.
Place the chicken in a bowl and season with salt, black pepper, garlic powder, paprika, and Italian seasoning. Drizzle with extra virgin olive oil and rub well to coat each piece evenly.
Arrange the chicken cutlets on a large baking tray in a single layer so they roast evenly and don’t steam.
Bake for 8–12 minutes, or until the internal temperature reaches 165°F (74°C).
Remove from the oven and let the chicken rest for a few minutes before serving.

Notes

Slice Evenly: I like to take my time cutting the chicken so each piece cooks perfectly without drying out.

Coat Thoroughly: I always rub the seasoning and oil well into the chicken so every bite has flavor.

Watch the Time: I check at the 8-minute mark to make sure the thin slices stay juicy.

Rest Before Serving: I let the chicken rest for a few minutes; it keeps the juices from running out when sliced.

Nutrition