Ingredients
Chicken breast
Parsley
Dried parsley
Smoked paprika
Pepper
Onion & garlic powder
Lemon
Olive oil
Chicken: I use regular store bought chicken breasts and then cut them into thinner cutlets before cooking so they are the perfect size for this quick cooking recipe.
Seasoning: The savoriness of paprika, black pepper, onion, and garlic, take the flavors of these chicken cutlets over the top with deliciousness!
Oil: A little bit of olive oil will help keep these chicken breasts moist and keep from sticking to the baking sheet while in the oven.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
The beauty of chicken is that you can change up the seasonings to fit any meal you are making. Here are a few seasoning combos you can try:
Mexican: Onion, garlic, paprika, chili powder, cumin and salt.
Italian: Salt, onion, garlic, oregano and basil.
Cajun: Salt, cayenne pepper, paprika, white pepper and thymeOil: A little bit of olive oil will help keep these chicken breasts moist and keep from sticking to the baking sheet while in the oven.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
The beauty of chicken is that you can change up the seasonings to fit any meal you are making. Here are a few seasoning combos you can try:
Mexican: Onion, garlic, paprika, chili powder, cumin and salt.
Italian: Salt, onion, garlic, oregano and basil.
Cajun: Salt, cayenne pepper, paprika, white pepper and thyme
How to bake thin chicken breast in oven
Preheat your oven to 400°F/ 205°C
Using a sharp knife and a chopping board start to slice the chicken lengthwise.
Slice each breast from the thickest part to the thinnest, starting from the top and working down.
Combine the seasoning in a small bowl with a big pinch of salt. Then using tongs, evenly coat the chicken with the seasoning and rotate.
Then add the oil and toss to combine.
Place on a large baking tray, ensuring no pieces are overlapping.
Cook for 8-12 minutes, or until the internal temp reaches 165℉ (74℃). Serve with a squeeze of lemon and a crack of black pepper. You can optionally top with your fave fresh herbs!
For a more filling meal, try serving this yummy chicken recipe with some creamy pasta (optional).
Additional tips
- Make them thin: The chicken should be around ¼ inch thick. You can do this by slicing, pounding with a meat mallet, or buying thin sliced chicken breasts that have been pre-sliced at the store. Otherwise known as chicken cutlets.
- Don’t over cook them: Use a meat thermometer to make sure you don’t overcook…or undercook your chicken. The reading should be 165℉/74℃ when they are finished cooking.
- Let it rest: Just like we need rest, so does your chicken. Allowing the chicken breast to rest helps it to retain its natural juices so it stays moist and tender.
