Baked Thin Chicken Breast- aka versatile meal prep chicken!
Baked thin chicken breasts are my favorite way to make delicious, versatile chicken. This recipe ensures tender, juicy chicken every time, whether you’re meal-prepping for the week or making dinner for the family. It’s perfect for throwing in salads, casseroles, quesadillas or wraps or enjoyed straight up with a few sides. With a simple spice mix and minimal prep, this baked thin chicken breast will quickly become a staple in your kitchen.
Erica’s Thoughts
As I entered 2025 this year and thinking about the recipes I wanted to create, one thing kept popping in my mind. I need 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 in which I can cook a primary component, for me this usually means the protein source, and then use that protein source to make two (or more) unique 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 January that just ain’t an option in Spokane.
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 cook method.
- I’ve been loving this chicken in mason jar salads, tossed with pasta or thrown into a wrap or quesadilla.
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 organic boneless skinless chicken breasts from Costco and use two of those packages for this recipe.
Olive oil: just a touch of olive oil locks in moisture and adds flavor. You could use avocado oil or any neutral oil you have on hand.
Seasonings: the seasoning mix includes paprika, garlic powder, onion powder, Italian seasoning, kosher salt and black pepper. I don’t recommend substituting fresh garlic as it will burn as it cooks. You can use smoked paprika (instead of regular paprika) if you enjoy that smoky flavor. To keep things more neutral stick with regular or sweet paprika. You can find all of these in the baking/spices aisle of the grocery store.
Brown sugar: brown sugar adds a touch of sweetness and balances the spices perfectly.
Cornstarch: cornstarch helps create a light crust by absorbing moisture, ensuring the seasoning adheres well and the chicken develops a slightly crispy texture when cooked.
Equipment Needed:
Chef’s knife: to slice the chicken breasts into thin, even fillets.
Sheet pan: use a large, rimmed sheet for even cooking. If needed, prepare two sheets to avoid overcrowding.
Silicone baking mat or aluminum foil: makes cleanup easier and prevents sticking. This recipe calls for broiling so I do not recommend using parchment paper as it will burn.
Meat thermometer: an instant-read thermometer is key to ensure your chicken is perfectly cooked and safe to eat.
How to Make Baked Thin Chicken Breast
Preheat the oven to broil. Line a large rimmed baking sheet with a silicone baking mat or foil. If necessary, prepare two baking sheets to avoid crowding. In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, Italian seasoning, kosher salt, black pepper, and cornstarch.
Pat the chicken dry with paper towels. Trim away any excess skin or sinew.
Using a sharp knife, slice each chicken breast in half lengthwise on a large cutting board to create thin 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 a 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.
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 use it to make BLT chicken salad.
- Pasta Dishes: toss into a creamy pasta, a simple olive oil and garlic spaghetti or broccoli and chicken pasta bake.
- Side of Veggies: serve alongside roasted carrots, a big kale salad, hot honey Brussels sprouts or cucumber edamame salad.
Expert Tips
- Check the thickness: thinner fillets cook faster and more evenly, so ensure each piece is a similar size.
- 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, I cook 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 spice mix for a spicier flavor.
Citrus Twist: squeeze fresh lemon juice or lime juice over the chicken after baking for a zesty finish.
Herbaceous Flavor: add fresh herbs like thyme, rosemary, or parsley before serving.
Grill it: if it’s grilling season where you live, 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
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 and 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 added to the seasoning mix, but it’s still yummy without.
Yes. I have both air fryer and bake instructions in the recipe card.
Store leftover chicken breast in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or for 1-2 minutes in an air fryer to avoid drying out.
Yes. No need to slice in half as these are already pretty thin. They may need 1-2 fewer minutes in the oven.
Dry chicken be gone! It’s cook once eat twice, and we’re making meals with lean protein that actually tastes GOOD.
Print
Baked Thin Chicken Breasts- aka versatile meal prep chicken!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Meal Prep
- Method: Sheet Pan
- Cuisine: American
Description
Juicy and flavorful, this oven baked thin chicken breast is your versatile chicken BFF- perfect for salads, pasta, wraps and more.
Ingredients
- 2–2 1/2lb chicken breast, about 4 large chicken breasts, sliced in half lengthwise
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 2 teaspoons brown sugar
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon Italian seasoning
- 1 1/2 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 1 tablespoon paprika, 2 teaspoons brown sugar, 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, sandwiches or wraps.
- If you prefer to bake rather than broil: Preheat oven to 425 degrees. Bake for 9 minutes, flip the fillets and bake an additional 4-6 minutes, until the internal temperature reaches 165°F.
Notes
Air fryer instructions: season chicken per the recipe. 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 pan. You want space between each chicken piece. Air fry at 410 degrees for 10 minutes, adding another 2-3 minutes if you have thicker slices, until the internal temperature is 165 degrees.
Refer to above blog post for my thoughts, expert tips 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
My broiler has hi/low options? Which would you recommend?
Is there a temp associated with the low and high? Mine is just one broil at 550 degrees so I would recommend as close to 550 as you can!
I have made this chicken three weeks in a row now. It is THAT good! I eat it as is for dinner on the day it’s baked, and the leftovers for meal prep. It is so flavorful but yet soooo versatile! 👏🏼 I use the air fryer directions and it comes out wonderfully!
I love this recipe so much. I have made it 3 times in last month. This time I’m tripling it. I use the baking instructions since my broiler isn’t that powerful and it comes out perfect every time. Thank you for delicious, healthy recipes that I am proud to serve my family.
WOOOHOOOO! Yas girl! Thanks for sharing this awesome review and I’m so happy you love it!
This chicken was so easy and delicious! Moist and perfectly seasoned, we used it for salads and it was perfect! My son even loved it (and he can be a little picky when it comes to certain foods!) and he asked for seconds! We will absolutely be making this again!
Yaaay Emily I’m so happy to hear this, thank you!
Cooking chicken with the broil method is perfect. Love the cornstarch trick for the seasonings to stick! For meal prep and weeknight quick meals – this is the way to go! Thanks Erica, another excellent recipe! And trick for getting food on the table that’s delicious.
So good, so quick, so easy. I made this for two boys who are both picky, but for different things. They both loved it. And one said it was the “best meat stuff he’s had” 😂🤣🙄😋 and they have both had the leftovers. I was hoping to make the pasta bake, however there may not be chicken left. It was very quick to cook and still so tender and juicy, the seasoning was sooooo good. I made extra seasoning for future chicken and other items.
Haha darnit, well I guess just a good reason to make the chicken again stat so you can make the pasta bake!
PERFECTION
I just made this last night, and it is so delicious! The chicken was so juicy and the seasoning is perfect! This is now my go-to chicken recipe!
I’m wondering where to put the tray in the oven? Do I put it in the middle or on a rack closer to the broiler element?
Thanks.
I’d put the rack in the top third of the oven!
This is so so easy to prepare and absolutely delicious! I cooked on 2 trays, 1 at a time. I used some for your pasta chicken bake, and the rest for 2 lunches – a chicken salad and a chicken wrap. Substitutions that fit my dietary needs included: Fairlife Milk, manchego cheese, and chicken bone broth. Thank you for sharing!
You did it again!! So yummy and so easy! If Erica says broil the chicken, I’m broiling the chicken 🙂
Delicious- thanks for sharing!
I want to make this but I don’t have cornstarch, can I use regular flour instead to help with coating and crispiness?
Hi Rachel, I’m torn on this one. I don’t have a firm answer like yes this will work! But it certainly wouldn’t hurt. So i say either way, add flour or just make the recipe without a substitute, it’ll be delish!
This looks amazing! Would the broil time be similar if I used chicken tenders? Thank you!
You’ll want to decrease the time to about 3.5 minutes per side! 🙂
Chicken recipe please
You’re on it! The recipe card is right here 🙂
I saw your Tik Tok last night and decided to cook this today. I meal prep chicken breast every week and this is the BEST I’ve ever had.
Yaaaay!! Happy to hear it!
Omg, Erica! I made this today and served it with asparagus, garlic bread, and coleslaw, it turned out amazing! Everyone kept going back for more chicken. I know broiling seemed a little sketchy at first, but I’ve made so many of your recipes, and they’ve all turned out delicious, so I had no doubt this one would too, and it did! Thank you so much!
This is amazing, thank you so much for sharing Amina, I appreciate it!