Oven Baked Thin Sliced Chicken Breasts

These oven baked thin sliced chicken breasts are tender, juicy, and ready in under 15 minutes. Slicing the chicken thin is the whole secret because it cooks fast and evenly, so you get perfectly cooked chicken without dry edges or that thick-center guesswork. Seasoned simply and baked at high heat, this is one of those recipes that always works, and you can use it for quick dinners, meal prep, salads, wraps, bowls, and protein-packed lunches all week.

Why You'll Love This Thin Sliced Chicken Breast Recipe

I started slicing my chicken breasts in half recently, and I’m not going back. The first time I did it, I couldn’t believe how much better the texture was. No dry bite, no rubbery spots, and no cutting into it to see if the middle is done. This is the exact method I’ve been using: thin sliced chicken, a simple seasoning blend that tastes good on everything, and a quick bake that keeps the meat super tender and extra juicy.

This recipe works because it solves the biggest problem with baked chicken breasts, which is dryness. Thin slicing means fast, even cooking, and the olive oil plus seasoning helps lock in moisture and flavor. It’s one of those go-to basics that makes eating healthy easier because you can turn it into almost anything without getting bored.

Ingredients You’ll Need

• 3 large chicken breasts, sliced in half lengthwise
• 2 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt, to taste
• Lemon wedges, for serving
• Fresh parsley, for garnish

How To Cook Thin Sliced Chicken Breasts

Step 1: Preheat the Oven

Preheat your oven to 400°F (205°C).

Step 2: Slice the Chicken

Carefully slice each chicken breast lengthwise from the thickest part to the thinnest, creating evenly thin pieces. Place the sliced chicken into a large bowl.

Step 3: Season the Chicken

In a small bowl, combine smoked paprika, dried parsley, black pepper, onion powder, garlic powder, and a generous pinch of salt. Using tongs, coat the chicken evenly with the seasoning, then add the olive oil and toss until well combined.

Step 4: Arrange on the Pan

Lay the chicken pieces on a large baking tray in a single layer, making sure none overlap. This ensures even cooking and light browning.

Step 5: Bake

Bake for 8–12 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).

Step 6: Serve

Remove the chicken from the oven and finish with a squeeze of fresh lemon juice, a crack of black pepper, and a sprinkle of fresh parsley if desired.

Expert Tips To Make The Best Thin Sliced Chicken Breasts

• Thin slicing is the secret. The goal is even thickness, so every piece finishes at the same time. If one end is thicker, that thick spot forces you to keep cooking, and the thin spots dry out. If you're slicing breasts yourself, a quick trick is to place your hand flat on top and slice horizontally so you get two even cutlets. You can also lightly pound thicker areas, so the whole piece is uniform.
• Don’t overcrowd the pan. Chicken needs space so hot air can circulate and bake it properly. If pieces overlap, they trap steam, and you end up with pale, watery chicken instead of lightly browned, flavorful chicken. Use a larger sheet pan if needed, or bake in two batches.
• Use an instant-read thermometer. Thin-sliced chicken cooks fast, and the difference between juicy and dry is a couple of minutes. Pull the chicken as soon as the thickest part reaches 165°F. If you do not have a thermometer, look for juices that run clear and a firm but springy feel when pressed, but a thermometer is the most reliable way to nail it every time.
• Rest briefly if you plan to slice it again. Even a short 2 to 3 minute rest helps the juices settle back into the meat. If you cut it immediately, the juices run out, and the chicken can taste drier, especially if you are slicing it for salads, wraps, or bowls.
• Season generously. Thin chicken has more surface area, which is great for flavor, but it also means bland seasoning shows up fast. Use enough salt and spice to coat both sides evenly, and add olive oil so the seasoning sticks and the chicken stays tender.
• Great for meal prep. Thin-sliced chicken holds up really well in the fridge because it cooks evenly and does not dry out as easily. Store it in an airtight container, and it stays moist for several days. For the best reheating, warm it gently over low heat so you do not overcook it a second time.

Flavor Variations To Try

• Lemon Herb Chicken: Add 1 teaspoon Italian seasoning to the seasoning blend and finish with 1 teaspoon fresh lemon zest right after baking. For extra brightness, squeeze 1 to 2 teaspoons lemon juice over the chicken before serving.
• Spicy Version: Add ¼ teaspoon cayenne pepper or ½ teaspoon red pepper flakes to the spice mix. If you want it extra spicy, double it, but start small because thin chicken picks up heat fast.
• Garlic Parmesan: During the last 2 minutes of baking, sprinkle 2 to 3 tablespoons grated Parmesan over the top of the chicken, then return it to the oven just long enough to melt. Finish with a pinch of black pepper and chopped parsley if you have it.
• Mediterranean Style: Add 1 teaspoon dried oregano to the seasoning and serve with chopped tomatoes, sliced olives, and a drizzle of olive oil. If you want it more “Greek,” add a squeeze of lemon and a little crumbled feta on top after baking.
• BBQ Chicken: Brush each piece with 1 tablespoon BBQ sauce during the last 3 minutes of baking, then return to the oven so it caramelizes slightly. For a sticky finish, brush on another thin layer right after it comes out.

Thin Sliced Chicken Breast FAQs

How long does thin sliced chicken breast take to bake?

Most thin sliced chicken breasts take 8 to 12 minutes at 400°F depending on thickness. The best way to know it’s done is checking the thickest part with a thermometer. Pull it as soon as it hits 165°F so it stays juicy.

What temperature is best for baking thin sliced chicken breasts?

400°F is the sweet spot because it cooks quickly without drying out. Higher heat can brown faster but also overcook fast, and lower heat can dry the chicken out by keeping it in the oven longer.

How do I know when thin chicken breast is done?

Chicken is done when the thickest part reaches 165°F. If you do not have a thermometer, look for opaque white meat with clear juices, and the chicken should feel firm but still springy when pressed.

Why is my baked chicken breast dry?

Dry chicken usually comes from overcooking or uneven thickness. Thin slicing helps a lot, but make sure the pieces are similar thickness and remove them right at 165°F. Resting for a couple of minutes also helps keep the juices in.

Can I use chicken thighs instead of chicken breast?

Yes. Thin sliced boneless, skinless thighs work well, but they usually need a few extra minutes. Thighs are more forgiving because they have more fat, so they stay juicy even if they go a little past.

Can I make thin sliced chicken breast ahead of time for meal prep?

Absolutely. Store it in an airtight container in the fridge for up to 4 days. If you're meal prepping, let it cool fully before sealing the container so it doesn't steam and become watery.

How do I reheat thin sliced chicken breast without drying it out?

For the best texture, warm it in a skillet over low heat with a small splash of water or broth, just until heated through. The microwave can work if you use short bursts and cover the chicken with a damp paper towel.

Does this work for salads, wraps, and bowls?

Yes, this is the best chicken recipe for salads, wraps, and bowls. Once baked, let it rest for a couple of minutes, then slice or cube it. It’s one of the easiest ways to prep grilled chicken-style protein for salads, wraps, grain bowls, and quick lunches.

Can I broil thin sliced chicken breast instead of baking?

You can, but watch it closely because thin chicken can burn fast under the broiler. If you broil, keep the pan on the middle rack and check after a few minutes. Flip if needed, and pull it as soon as it reaches 165°F.

Can I bake thin sliced chicken breast from frozen?

It's better to thaw first for even cooking and the best texture. Baking from frozen can lead to dry edges before the center is done. If you have to, bake at 400°F and expect it to take longer, then use a thermometer to make sure it reaches 165°F.

My Final Thoughts

This thin sliced oven baked chicken breast is quick, juicy, and incredibly versatile. Whether you’re meal prepping, throwing together a fast, healthy dinner, or building salads and wraps for the week, this is one of the best thin chicken breast recipes, and it's a reliable staple that never disappoints. Simple ingredients, perfect results, every time. Try this thin sliced chicken and let me know your thoughts by leaving a review and comment below.