Baked Thin Sliced Chicken Breast

This Baked Thin Sliced Chicken Breast is a favorite, easy to prepare chicken recipes, perfect for meal prepping chicken breast!

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Recipe Highlights:

I love this baked thin sliced chicken breast because it’s such an easy to prepare chicken recipe and tastes so good! It’s juicy and full of flavor — but you can also easily adapt the seasoning to whatever you prefer.

Using thinly sliced chicken breasts and baking at a high temperature significantly decreases the cooking time, making this an easy to prepare chicken recipe.

And again — it’s perfect for meal prepping chicken breast! It’s great to use in a variety of recipes and meal preps, like my chicken BLT salad, pesto chicken wrap, bone broth chicken soup, and chicken bacon ranch sliders.

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Chicken – I use two pounds of thinly sliced boneless, skinless chicken breast. You can also use chicken thighs, too, with the same recipe and seasonings, but you may need to adjust the cooking time.
• Oil – generally I recommend an avocado or extra virgin olive oil for the most heart healthy benefits! But I don’t recommend skipping oil, as it helps lock in moisture, keeping the chicken juicy and tender.
• Lemon – I love a little acidity to round out the flavor, and lemon juice is my go-to. You can amp up the lemon flavor even more by also using the lemon zest, or sub another acid instead, like balsamic or apple cider vinegars.
• Seasonings – season with your heart, but my go-to blend includes garlic powder, onion powder, smoked paprika, Italian seasoning, ground black pepper, and Diamond Crystal kosher salt.

How to Make Baked Thin Sliced Chicken Breast

For complete instructions, please check out the recipe card at the bottom of this post.

You can purchase chicken breast that’s already thinly sliced, but if you’re doing it yourself, use a meat tenderizer to pound the chicken to an even thickness. Then, slice the chicken breast in half, as pictured.

Add chicken to a bowl with olive oil, lemon juice, and seasonings and toss until the chicken is evenly coated in seasonings.

Place the chicken on a sheet pan, or other baking dish, making sure the chicken is not touching or overlapping. Bake for 10 minutes, flip the chicken, then bake another 4-6 minutes until chicken reaches 165 degrees.

Recipe Tips:

• I highly recommend making sure your chicken breasts are all at an even thickness – if they’re not, they won’t cook evenly and some parts will be overcooked and a little more dry. It’s a little extra effort, but worth it – especially if you’re someone who really doesn’t like dry meal prepped chicken!
• Use a meat thermometer! It’s not a huge investment, but it’s one of my most used kitchen tools. And is KEY for making sure your chicken is cooked to a safe temperature, but not overcooked. Chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
• Don’t skip the fat – it adds some flavor on its own and also helps lock in some moisture and creates a little more caramelization on the outside.
• If your oven is already on at a lower temperature, you can bake the chicken for longer at a lower temp for convenience’s sake, BUT truly I feel like baking a shorter time at higher temp yields a juicier chicken!

Seasoning Variations

• Lemon Pepper: Add the lemon zest and the lemon juice, and add an extra half teaspoon of freshly cracked black pepper.
• Super Simple: don’t be afraid of flavor, but if you have picky eaters in your house or you want a super simple chicken for optimum versatility, you can season with only oil, salt, and pepper.
• Garlic Herb: skip the smoked paprika and add a full teaspoon of garlic powder and full teaspoon of Italian seasoning.
• Rosemary Parmesan: Use the olive oil, salt, pepper, garlic powder, onion powder, then skip the other seasonings and add a tablespoon of dried rosemary and 2-4 tablespoons of grated parmesan.
• Sesame Ginger: Use 1 tablespoon avocado oil, 1 tablespoon toasted sesame oil, 1 tablespoon coconut aminos or soy sauce, 1/2 teaspoon ground ginger, 1/2 teaspoon garlic powder, and 1 teaspoon toasted sesame seeds.
• Sauce it Up: You can also skip the seasonings I include in the recipe and instead toss with your favorite sauce – barbecue, sweet thai chili, teriyaki, etc.

Meal Prep: Storing & Reheating

This meal prepped chicken breast can be stored in an airtight container in the refrigerator for up to four days. If you aren’t going to use it in time (hey, life happens!), you can also freeze it for up to three months, too.

Serving Suggestions

As a dietitian, I like for meals to include a balance of protein, fat, and carbs — specifically higher fiber carbs, including whole grains and fruits and vegetables.

This chicken takes care of the protein and can easily be paired with some other staple ingredients for balanced meals, like:

• Salad: chicken + greens + any other desired veg + fat source, like cheese or avocado + carb source, like fruit, beans, or pairing with some whole grain crackers on the side.
• Soup: chicken + broth + veggies + rice, potatoes, or noodles
• Burrito Bowls: chicken + rice and/ or black beans + fajita veggies + salsa + guacamole
• Sandwiches or Wraps: bread or tortilla + chicken + veggies + cheese + sauce

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• Sheet pan
• Meat Tenderizer
• Chef’s knife
• Meat Thermometer
• Diamond Crystal Kosher Salt

More Chicken Recipes to Love

• Southwest Avocado Chicken Salad
• Chicken BLT Salad
• Sheet Pan Pesto Chicken and Veggies
• Baked Feta Chicken
• Pesto Chicken Wrap
• Chicken Bacon Ranch Sliders

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