oven baked thin sliced chicken breasts
These oven-baked thin sliced chicken breasts are juicy, flavorful, and ready in under 20 minutes. Seasoned simply and baked quickly at high heat, they make the perfect protein for meal prep, salads, pasta dishes, sandwiches, or easy weeknight dinners. Tender, versatile, and foolproof!
Ingredients
- For the Chicken
- 4 thin-sliced chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- Optional: squeeze of lemon juice chopped parsley
Instructions
Preheat the Oven
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Chicken
- Pat chicken breasts dry with paper towels. Thin-sliced cuts cook quickly and evenly.
Season Well
- Drizzle olive oil over the chicken. Sprinkle salt, pepper, garlic powder, paprika, onion powder, and Italian seasoning evenly on both sides.
Bake
- Place the chicken in a single layer. Bake for 12–15 minutes, depending on thickness.
Check Doneness
- Internal temperature should reach 165°F (74°C).
Rest and Serve
- Let rest for 5 minutes to retain juices. Garnish with fresh parsley or lemon juice if desired.
Notes
- For extra juiciness, cover the chicken lightly with foil for the first 10 minutes, then uncover.
- Use a thermometer for best results—thin chicken cooks fast.
- Perfect for meal prep: stays juicy for up to 4 days refrigerated.
- You can marinate the chicken for 30 minutes to add more flavor.