Cooking chicken breasts doesn’t get easier than this thin cut chicken breast recipe! Since it comes together quickly, the juicy chicken is ideal for weeknight dinners when you’re short on time. Pair it with your favorite side dishes for easy meal prep, or finish it with homemade sauces like honey mustard, raspberry chipotle BBQ sauce, and Carolina gold BBQ sauce.
- Why Cook Thin Sliced Chicken Breasts?
- Key Ingredients
- Additions and Substitutions
- How to Slice the Chicken Breasts
- Methods for Cooking Thin Cut Chicken Breast
- How to Bake Thin Cut Chicken Breast
- How Long to Bake Chicken Breast?
- Expert Tips
- My Favorite Recipes for Thin Cut Chicken Breast
- What To Do With Leftovers
- Frequently Asked Questions
- Thin Cut Chicken Breast
Why Cook Thin Sliced Chicken Breasts?
Thin chicken breasts cook evenly without drying out, making them a perfect go-to for quick dinners, lunches, and weekly meal prep. Use the versatile chicken in everything from salads and wraps to pasta, soups, and sandwiches.
This chicken recipe is so easy to make; you can prepare it in the oven, air fryer, grill, or just sear in a pan—whatever you prefer.
Key Ingredients
- Chicken: You will need one pound of chicken breasts sliced into cutlets to ensure they cook evenly and at the same rate.
- Oil: Coat the chicken cutlets with extra-virgin olive oil to help the spices adhere and to prevent the chicken from sticking to the baking sheet.
- Spices: Season the thin cut chicken breast with garlic powder, onion powder, kosher salt, smoked paprika, dried thyme, and coarse black pepper.
Additions and Substitutions
I purposefully season the chicken breasts with a simple homemade chicken seasoning using pantry spices to keep the chicken’s flavor versatile, so it pairs well with any meal. However, I am known for swapping the spices for a different spice blend, depending on what I’m cooking. Here are some of my favorite seasonings for chicken to get you started:
- Slap Ya Mama Seasoning Recipe
- Italian Seasoning
- Lemon Pepper Seasoning
- Blackened Seasoning
- Taco Seasoning
- Rib Rub
- Jamaican Jerk Seasoning
How to Slice the Chicken Breasts
You can find pre-cut chicken cutlets in the grocery store. However, it is cheaper to cut the chicken breasts yourself, and it only takes a few minutes.
1. Place a boneless, skinless chicken breast on a cutting board.
2. Hold a sharp knife in one hand and place your other hand on the top of the meat to secure it.
3. Slice through the chicken breast lengthwise, starting at the thickest part of the chicken and working your way to the thinner side to produce two thin cutlets.
4. If you prefer smaller pieces, cut the chicken breast in half, setting the thin part aside. Then, slice through the thicker part of the chicken breast lengthwise, giving you three cutlets per chicken breast.
Methods for Cooking Thin Cut Chicken Breast
Try one of these cooking methods to make thin-cut chicken breasts. If you enjoy crispy coated chicken, cook it on the stovetop or air fryer. Bake the chicken on a sheet pan with vegetables if you need a quick sheet pan meal. And if you love grilling in the summertime (like I do), follow my directions for smoky, thin chicken breast.
1. Pan-Fry: Warm a skillet with oil over medium-high heat. Arrange the chicken breast pieces in the pan in a single layer, careful not to overcrowd the pan. Cook for 3-5 minutes on each side.
2. Air Fry: Preheat the air fryer to 400°F (204°C). Line the chicken breasts into the air fryer basket in a single layer. Cook for 6-7 minutes, flipping the chicken pieces halfway through. You may need to cook the chicken breasts in batches depending on the size of your air fryer.
3. Grill: Preheat the grill by setting all the burners to high heat for 10 minutes. Then, use a wooden grill scraper to clean the grates. Reduce the heat to 400°F (204°C) and arrange the chicken onto the grates. Cook for 3-5 minutes on each side.
4. Bake: Below are my instructions for how to make thin-cut chicken breast in the oven. Bake the chicken for 15-25 minutes or until it reaches 165℉ (74℃).
How to Bake Thin Cut Chicken Breast
The full recipe with measurements is in the recipe card below.
Step 1: Slice the chicken breasts into cutlets. Transfer it to a plastic bag or between two sheets of parchment paper. Use a meat tenderizer or rolling pin to work it into an even thickness. Repeat with the remaining chicken breasts.
Step 2: Preheat the oven to 425°F (218℃). Pat the chicken breasts dry with a paper towel and transfer them to a mixing bowl. Add the olive oil, garlic powder, onion powder, kosher salt, smoked paprika, dried thyme, and black pepper. Toss to combine.
Step 3: Set a wire rack into a rimmed baking sheet. Arrange the chicken cutlets onto it in a single layer. Cook for 15-25 minutes, depending on the size of the chicken breasts.
How do you know when the chicken is done?
Refer to the chart below for recommended cooking times, but the best way to know when the chicken is cooking is when it reaches a safe internal temperature of 165°F (74°C). You can check the temperature by inserting a food thermometer into the thickest part of the chicken.
Step 4: Broil the chicken for 3-4 minutes if you prefer a crispy coating.
Step 5: Remove the chicken from the oven and let it rest on a cutting board for 5-10 minutes before slicing it to serve.
How Long to Bake Chicken Breast?
Cooking times will vary based on the thickness of the chicken breasts. Here are my suggestions for how long to cook chicken in the oven at 425°F (218°C):
| Size | Weight | Cooking Time |
| Small Chicken Breast | 5-6 Ounces | 14-16 Minutes |
| Medium Chicken Breast | 7-8 Ounces | 18-20 Minutes |
| Large Chicken Breast | 9-11 Ounces | 21-25 Minutes |
The best way to know when the chicken finishes cooking is to insert an instant read thermometer into the thickest part of the chicken breast. The USDA recommends cooking chicken to 165°F (74°C).
Expert Tips
- Use thin chicken breasts of a similar size or pound them evenly using a meat mallet or rolling pin.
- Let the chicken come to room temperature before cooking for the best results; this allows for even cooking and juicy chicken breasts.
- After cooking, allow the chicken to rest for 5-10 minutes to ensure the juices spread evenly throughout the meat.
- The best way to know when the chicken finishes cooking is to insert a meat thermometer into the chicken; the safe internal temperature is 165°F (74 °C).
If you enjoy this easy chicken recipe, try more chicken recipes from Jamil Ghar!
My Favorite Recipes for Thin Cut Chicken Breast
The thinly sliced chicken breast with simple seasoning is perfect for chicken alfredo, stir fry, chicken sandwiches, fajitas, and wraps. Pair the chicken with warm corn tortillas and pineapple corn salad or avocado lime crema to make a quick chicken taco recipe.
One of my favorite ways to use the juicy chicken pieces is as a topping for salad recipes like Caesar salad, fall kale salad, or my Savannah chopped salad copycat.
What To Do With Leftovers
- Refrigerate: Store the leftover chicken in an airtight container for 3-4 days.
- Freeze: Once the chicken cools, I recommend slicing or shredding it to make it easier to use once defrosted. Transfer the chicken to a freezer-safe container or bag for storage. Thin cut chicken breast freezes for 2-3 months.
- Thaw: Defrost the leftovers in the refrigerator overnight.
- Repurpose: The chicken is an excellent freezer meal and perfect for meal prep because you can use it for salad, soup, pizza, sandwich, and wrap recipes. Plus, the chicken pieces are the easiest way to make chicken schnitzel, chicken parmesan, and chicken piccata.
Frequently Asked Questions
What is thin cut chicken breast called?
You will see thin cut chicken breasts marketed as chicken cutlets or chicken breast filets in many grocery stores.
More Easy Dinner Recipes:
Thin Cut Chicken Breast
- Parchment Paper or Plastic Bag
- 1 pound chicken cutlets or 2 chicken breasts (cut into cutlets)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- Slice the chicken breasts into cutlets. Transfer it to a plastic bag or between two sheets of parchment paper. Use a meat tenderizer or rolling pin to work it into an even thickness. Repeat with the remaining chicken breasts.
- Preheat the oven to 425°F (218℃). Pat the chicken breasts dry with a paper towel and transfer them to a mixing bowl. Add the olive oil, garlic powder, onion powder, kosher salt, smoked paprika, dried thyme, and black pepper. Toss to combine.
- Set a wire rack into a rimmed baking sheet. Arrange the chicken cutlets onto it in a single layer. Cook for 15-25 minutes, depending on the size of the chicken breasts.Tip: The best way to know when the chicken is cooking is when it reaches a safe internal temperature of 165°F (74°C). You can check the temperature by inserting a food thermometer into the thickest part of the chicken.
- Broil the chicken for 3-4 minutes if you prefer a crispy coating.
- Remove the chicken from the oven and let it rest on a cutting board for 5-10 minutes before slicing it to serve.
- Use thin chicken breasts of a similar size or pound them evenly using a meat mallet or rolling pin.
- Let the chicken come to room temperature before cooking for the best results; this allows for even cooking and juicy chicken breasts.
- After cooking, allow the chicken to rest for 5-10 minutes to ensure the juices spread evenly throughout the meat.
- The best way to know when the chicken finishes cooking is to insert a food thermometer into the chicken; the safe internal temperature is 165°F (74 °C).