Baked Thin Chicken Breast- aka versatile meal prep chicken!
This baked thin chicken breast is my go-to when I want a delicious, easy protein that works in just about anything. It cooks in just 10 minutes and gives you tender, juicy chicken every time, whether you’re meal-prepping for the week or making dinner for the family. Toss it into salads, casseroles, quesadillas or wraps, or enjoy it straight up with a few sides. With a simple spice mix and minimal prep, these baked thin chicken breasts will quickly become a staple in your kitchen.
FEATURED COMMENT
“This chicken is AMAZING!!! Me and chicken rarely get along because I often overcook it and then it’s rubbery. Not this time! I will never not broil chicken. I shared this recipe with 6+ people and everyone was equally pleased. I also seasoned it differently the third time I made it and then cooked the same, fool proof. I’m hooked. Thank you, Erica!!!”
★★★★★
No dry, overcooked chicken here.
One thing I’m always trying to do is create more recipes where I can ‘cook once, eat twice’. And I’m not talking about cooking and then eating leftovers. I’m a slight diva and while I can absolutely get behind leftovers, I generally like a different dinner each evening.
So when I say ‘cook once eat twice’, I’m thinking about a meal where I can cook a primary component (usually a protein source) and then use that protein to make two (or more) totally different meals.
As easy as a rotisserie chicken is, I am quite picky and often find the texture off-putting and the flavor rather bland. Unless it’s a Costco rotisserie chicken, those are pretty good. But, in the pursuit of saving money and maximizing flavor, I decided to make us a really good, really simple baked chicken breast recipe. I love grilling chicken for meal prep in the summer, but in the dead of winter in Oregon, that just ain’t an option.
A few things about this chicken:
- We slice it in half lengthwise. This helps the chicken cook quickly and evenly without drying out.
- A bit of cornstarch and brown sugar in the seasoning mix. The cornstarch helps the seasoning really adhere to the chicken – too often the seasonings slip and slide right off! And the brown sugar promotes browning and caramelization and offsets the savory spices.
- Broil baby. I’ve found that hot and fast results in the best baked chicken. I tested this recipe quite a few times and while I offer both broil and bake instructions, I prefer the broil cooking method.
Keep your eyes peeled for more ideas on how to use this easy chicken recipe!
What You’ll Need to Make Baked Thin Chicken Breast:
- Chicken breast: I like to buy the organic boneless skinless chicken breasts from Costco, but you can grab them at any grocery store. You’ll need 4 large chicken breasts (about 2 – 2 ½ pounds).
- Extra virgin olive oil: You only need a little to help the seasonings stick and keep the chicken juicy. Avocado oil or another neutral cooking oil you have on hand works too.
- Seasonings: Smoked paprika, garlic powder, onion powder, Italian seasoning, kosher salt and black pepper give the chicken plenty of flavor without taking it in one specific direction, which is exactly what we want for meal prep. I don’t recommend substituting fresh garlic as it will burn while it cooks. Regular or sweet paprika works if you don’t want the smoky flavor.
- Brown sugar: Adds a touch of sweetness. balances all those savory spices and helps the outside of the chicken caramelize.
- Cornstarch: Helps remove surface moisture so the seasoning stays put and gives the edges a slightly crispy texture.
How to Make Baked Thin Chicken Breast:
Preheat the oven to broil. Line a large rimmed baking sheet with a silicone baking mat or aluminum foil to prevent sticking and make cleanup easier. If necessary, prepare two baking sheets to avoid overcrowding. In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, Italian seasoning, kosher salt, black pepper, and cornstarch.
Note: I do not recommend using parchment paper as it will burn under the broiler.
Pat the chicken dry with paper towels. Trim away any excess skin or sinew.
Using a sharp chef’s knife, slice each chicken breast in half lengthwise on a large cutting board to create thin, even chicken cutlets.
Drizzle olive oil over the fillets and sprinkle on the seasoning mix, tossing until the chicken is evenly coated.
Arrange the thin-sliced chicken breasts on the prepared baking sheet with at least one inch between each piece.
Broil for 5 minutes, then flip the chicken using tongs. Broil for an additional 5-8 minutes, depending on the thickness of the pieces. Use an instant-read meat thermometer to check that the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before cutting into thin slices, shredding or serving as is.
Dry chicken be gone! It’s Cook Once Eat Twice, and we’re making meals with lean protein that actually tastes GOOD.
Serving ideas for this oven-baked chicken breast:
- Mason Jar Salads: Layer with greens, grains, and veggies for an easy grab-and-go lunch.
- Flatbread: Make this yummy buffalo chicken flatbread or top any whole grain naan with chicken and toppings of choice.
- Wraps: Try a honey mustard chicken wrap or hummus chicken wrap with sun-dried tomato pesto for a filling, high protein meal.
- Chicken Salad: Use a stand mixer to shred the chicken and make BLT chicken salad.
- Pasta Dishes: Toss into a creamy pasta alfredo for your next date night, chili garlic pasta for a little heat, or a broccoli and chicken pasta bake for an easy family dinner.
- Side of Veggies: Serve it with a simple veggie side like green beans, roasted carrots, or balsamic asparagus. For something a little more cozy, try roasted Brussels sprouts or honey roasted vegetables. For a fresh option, try a big kale and spinach salad, little gem salad, or cucumber edamame salad.
Expert Tips:
- Check the thickness: Thinner fillets cook faster and more evenly, so aim for pieces that are a similar size from end to end, especially at the thickest part.
- Use a thermometer: For perfectly cooked chicken, use an instant read thermometer to avoid undercooking or drying it out.
- Avoid overcrowding: Leave space between the fillets to ensure even cooking and a slight crisp on the edges.
- Rest: Allowing the chicken to rest helps retain its juices for maximum flavor and tenderness.
- High heat: For best results, cook the chicken hot and fast (aka broil). All ovens are different though, so keep an eye on your broiler.
Variation Ideas:
- Spicy Kick: Add ½ teaspoon of cayenne pepper or a pinch of red pepper flakes to the seasoning mix.
- Citrus Twist: Squeeze fresh lemon juice, lime juice or lemon zest over the chicken after baking.
- Herbaceous Flavor: Add fresh herbs like thyme, oregano, rosemary, or parsley before serving.
- Grill it: If it’s grilling season, grill these chicken breast fillets for 4-5 minutes per side.
- Garnishes: Sprinkle with Parmesan cheese, balsamic glaze, red pepper flakes or flaky sea salt for a finishing touch!
FAQs
Store leftover chicken breast in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or for 1-2 minutes or in an air fryer to avoid drying out.
Absolutely! If it were me, I would shred or cube the cooked chicken breast and either vacuum seal or seal it tightly in a gallon Ziploc bag with all of the air sucked out. Store for up to 3 months and thaw in the fridge.
No, I tested the recipe both with and without cornstarch. The cornstarch helps the seasonings adhere to the chicken, helps lock in moisture and flavor and creates a little bit of extra crispiness around the edges. I prefer the chicken with the cornstarch, but it’s still yummy without.
Yes. I have both air fryer and bake instructions in the recipe card.
Yes. No need to slice in half as these are already pretty thin. They may need 1-2 fewer minutes in the oven.
Watch How to Make this Thin Chicken Breast Recipe:
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Baked Thin Chicken Breasts- aka versatile meal prep chicken!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Meal Prep
- Method: Broil
- Cuisine: American
- Diet: High-Protein
Description
Juicy and flavorful, this oven baked thin chicken breast is your versatile chicken BFF- perfect for salads, pasta, wraps and more.
Ingredients
- 2–2½lb chicken breast, about 4 large chicken breasts, sliced in half lengthwise
- 1 tablespoon extra virgin olive oil
- 2 teaspoons brown sugar
- 1 tablespoon smoked paprika
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon Italian seasoning
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to broil. Arrange the oven tray to the top third of the oven (not the highest notch, usually the second one down). Line a large rimmed baking sheet with a silicone baking mat or foil. You may need to use two baking sheets.
- In a small bowl, mix together 2 teaspoons brown sugar, 1 tablespoon paprika, 1 ½ teaspoons garlic powder, 1 ½ teaspoons onion powder, 1 teaspoon Italian seasoning, 1 ½ teaspoon kosher salt, 1 teaspoon black pepper and 1 tablespoon cornstarch.
- Pat the chicken dry with a paper towel. Trim away any excess skin or sinew. Using a chef’s knife, slice the chicken breast in half lengthwise so they are thin fillets. Do your best to cut them to an even thickness, about 1/2-inch. Drizzle the chicken with 1 tablespoon olive oil and sprinkle on the seasoning mixture, tossing the chicken until it is evenly coated.
- Place the chicken pieces on the prepared baking sheet, with at least 1 inch between each piece. Broil for 5 minutes. Flip the chicken using tongs and return to the oven. For small, thin pieces, broil another 5 minutes, for thicker pieces you may need 6-8 minutes. The chicken is done when it is golden brown and reaches an internal temperature of 165°F.
- Let chicken rest for 5 minutes and then slice or shred or enjoy as is!
This is my go-to meal prep chicken and I love to use it in mason jar salads, this easy chicken and pasta bake, BLT chicken salad, flatbreads, wraps, or sandwiches.
Notes
Oven bake instructions: Preheat oven to 425°F. Bake for 9 minutes, flip the fillets and bake an additional 4-6 minutes, until the internal temperature reaches 165°F.
Air fryer instructions: Arrange chicken pieces in a single layer in the basket of an air fryer. You will need to work in 2-3 batches so you don’t overcrowd the basket. You want space between each chicken piece. Air fry at 410°F for 10 minutes, adding another 2-3 minutes if you have thicker slices, until the internal temperature is 165°F.
Refer to above blog post for ingredient notes, step-by-step instructions, expert tips, variations and answers to frequently asked questions.
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Nutrition
- Serving Size: 1/8 recipe (3oz cooked chicken)
- Calories: 165
- Sugar: 0.9 g
- Sodium: 285.2 mg
- Fat: 4.9 g
- Carbohydrates: 3.2 g
- Fiber: 0.6 g
- Protein: 25.8 g
- Cholesterol: 82.7 mg
If you love this flavorful chicken, try these recipes:
Pesto Chicken Breast with Tortellini Caprese Salad
Balsamic Grilled Chicken turned into Chicken Pesto Sliders
I just realized I’ve never left a review for this recipe even though I’ve made it several times! I’ve sent it to all of my friends and family because of how fast and DELICIOUS it is! I love how easy it is to throw together. I always get a crispy outside and juicy inside without fail. Whenever I have chicken breast and don’t know what to make, this is my go-to because it works on top of literally anything!
Love this chicken for when I don’t have time to marinate before cooking. Simple and yummy! We made this for a large crowd of 12+ and it was well liked by all.
Fabulous to hear, thank you Alyssa!
This was DELISH! The picky kids loved the chicken on its own and it’s super versatile. Thanks for sharing!
Thank you for another stellar recipe! I’ve made this 4 times (just as written) in the last six weeks and my family loves it and it works so well in all sorts of applications. You are a rockstar!
I literally make this every week. I was notorious for over cooking chicken and now it is perfect every single time! Great flavour – just love it!
YAY! Thanks Tara, appreciate you!
This chicken has me in a chokehold. I think it’s the best chicken I’ve ever made. No, actually, it definitely is! Thank you for sharing!
Yayayay, has me in a chokehold too!
We love this chicken recipe. Can this be frozen raw with the seasonings on it? Then thawed and grilled once we are ready to eat it?
I’m trying to prep some postpartum meals/ quick proteins.
Yes, it can!
This is such a great recipe to have on hand for versatile proteins. I use this on salmon and chicken and love it. Great tool to have in the arsenal. Full of flavor!!
Made this chicken tonight and put it into the slider recipe. OMG So good! This chicken was so juicy and so good! Definitely a keeper and I’ll be using it for other recipes. I baked mine and it was delicious.
Yay! Glad you loved it Lisa!
This is amazing. One of the best ways I’ve ever had chicken breast! Bravo!
Didn’t have cornstarch, but still came out incredible!
I made this chicken for the first time to put in the broccoli, cheese, chicken bake. My entire family taste-tested and all agree it is delicious! I had to keep them out so I’d have enough for recipes for the week. Perfection!
Yassss love this Susan, thanks for making it and I’m glad it was a hit!
soooo good! plus quick and easy!