Easy dinner coming right up! This recipe for Baked Thin Chicken Breasts only requires 10 minutes of hands-on time and will be ready to serve in 20 minutes. It's tender, juicy, and full of flavor thanks to a simple spice mix and a garlic herb butter. Serve with simple sides for a quick weeknight dinner.
If you're a super fan of dinners like these, check out our other one pan dinner recipes for meal inspiration!
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Why this recipe is great
- Fast and easy recipe, and mostly hands-off!
- Simple, staple ingredients.
- Very flavorful.
- Goes well with lots of sides.
What readers are saying
Do not delay! Make this Chicken TONIGHT! It is amazing and there will not be any left! My family raved and wanted to know when we would be having it again! Also, it's SO EASY! I made this last minute and had everything I needed on hand. It was so quick - exactly what I need during the busy work week!
Thank you so much! This one will show up on our table again very soon!
⭐⭐⭐⭐⭐ - Sara
For more thin chicken breast recipes, try our Baked Chicken Sheet Pan Dinner or this easy Skillet Maple Mustard Chicken.
Ingredients
A full list and ingredient quantities are in the recipe card below, but here are a few noteworthy tips:
- Boneless skinless chicken breasts: We buy large chicken breasts and slice them in half horizontally. You may also be able to find thin-sliced chicken breasts from your grocery store. You can use thin chicken cutlets or chicken tenders, but it may decrease the cooking time.
- Dry herbs: A combination of thyme, oregano, and basil. You could also use an Italian seasoning mix.
- Spices: Garlic powder, red pepper flakes, kosher salt, and pepper. Combine with the herbs for a quick dry rub.
- Olive oil: You can also use avocado oil.
- Butter: The butter coats the chicken beautifully. Unsalted or salted butter is fine.
- Garlic: To keep this fast, buy it pre-minced.
- Honey: Adds a hint of sweetness and thickens the sauce.
Helpful kitchen tools
How to cut chicken breast thinly
Place your palm flat on the thick part of the boneless chicken breast. Using a sharp knife, slice the chicken breast horizontally starting on the thick end and moving towards the thin end.
We do this with virtually all of our chicken breast recipes. Not only does it help them cook more evenly, but it's an easy way stretch your dollar. Now one chicken breast will feed two people!
How to make baked thin chicken breasts
*Pro Tip: You can use a cast iron skillet or an oven-safe non-stick skillet (this one is our absolute favorite!)
Slice the chicken breast thinly. If they are uneven, cover them with plastic wrap and use a meat tenderizer to pound them to an even thickness. Place in a bowl and sprinkle with seasonings, tossing to combine. In a separate small bowl, combine the butter, garlic, and red pepper flakes. Set aside.
Heat a large oven-safe skillet over medium high heat. Add the oil. Once hot, add half the chicken and cook for 1 minute on each side, just long enough to develop a golden brown color. Remove and repeat with the remaining chicken.
Add all the chicken back into the skillet. Pour the butter mixture over the top.
Bake chicken breasts at 425°F, or until a thermometer registers 165 degrees in the thickest part of the chicken. For thinner chicken it will take 6-8 minutes, for thicker chicken it will take 10-12 minutes.
*You can see the USDA guidelines for safe internal temperatures here.
What to serve with baked thin chicken breasts
Here are some of our favorite side dishes to serve with baked chicken breasts!
FAQs
In this recipe we cook the chicken at 425 degrees. It doesn't take very long to come out juicy and tender! No matter the temperature, the key is to use a thermometer to check the chicken for doneness.
Thin chicken breasts take 6-8 minutes to bake at 425 degrees after searing on the stove. If your chicken is on the thicker side, the cooking time will be 10-12 minutes.
The best way to get juicy chicken breast is to not overbake it. Use an instant read thermometer to test the internal temperature, and remove it as soon as it reaches 165 degrees.
According to the USDA, cooked chicken should not be left at room temperature for more than 2 hours. Store leftover chicken in an airtight container or wrapped in aluminum foil in the fridge for 2-3 days. Reheat gently in the microwave or in a skillet on the stove.
Tips & tricks
- Make sure your chicken pieces are an even thickness for the best results. You can use a meat tenderizer to flatten the thicker end if needed.
- Pat your chicken dry with paper towels before seasoning. This will help the crust get golden brown.
- Sear the chicken in a hot skillet to ensure it gets golden, but don't sear it longer than about a minute on each side. You want it to finish cooking in the oven.
- Use an instant-read thermometer to ensure you don't overcook the chicken.
- For meal prep, trim and slice the raw chicken, then pop it in a freezer bag and freeze for 2-3 months. Thaw, season, and cook for a quick dinner.
Recipe
Juicy Baked Thin Chicken Breasts with Garlic Butter
Equipment
- 12 inch skillet or cast iron skillet
Ingredients
- 3 large chicken breasts cut in half horizontally and pounded to even thickness (if necessary)
- ¾ teaspoon dried basil, oregano, and thyme EACH
- 1½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoon butter melted
- 1 tablespoon garlic minced
- 1 tablespoon honey
- ¼ teaspoon red pepper flakes
- 2 tablespoon olive oil
Instructions
- Preheat oven to 425°F.
- Slice the chicken breast thinly. If they are uneven, cover them with plastic wrap and use a meat tenderizer to pound them to an even thickness. Place in a bowl and sprinkle with seasonings, tossing to combine.3 large chicken breasts, ¾ teaspoon dried basil, oregano, and thyme, 1½ teaspoon garlic powder, ¾ teaspoon kosher salt, ¼ teaspoon ground black pepper
- In a separate small bowl, combine the butter, garlic, and red pepper flakes. Set aside.3 tablespoon butter, 1 tablespoon garlic, 1 tablespoon honey, ¼ teaspoon red pepper flakes
- Heat a large oven-safe skillet over medium high heat. Add 1 tablespoon of oil. Once hot, add half the chicken and cook for 1 minute on each side, just long enough to develop a golden brown color. Remove and repeat with the remaining oil and chicken.2 tablespoon olive oil
- Add all the chicken back into the skillet. Pour the butter mixture over the top. Bake for 6-8 minutes or until a thermometer registers 165 degrees in the thickest part of the chicken. For thicker chicken breasts it will take 10-12 minutes.
Notes
- Make sure your chicken pieces are an even thickness for the best results. You can use a meat tenderizer to flatten the thicker end if needed.
- Pat your chicken dry with paper towels before seasoning. This will help the crust get golden brown.
- Sear the chicken in a hot skillet to ensure it gets golden, but don't sear it longer than about a minute on each side. You want it to finish cooking in the oven.
- Use an instant-read thermometer to ensure you don't overcook the chicken.
- For meal prep, trim and slice the raw chicken, then pop it in a freezer bag and freeze for 2-3 months. Thaw, season, and cook for a quick dinner.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Sara Smith says
Do not delay! Make this Chicken TONIGHT! It is amazing and there will not be any left! My family raved and wanted to know when we would be having it again! Also, it's SO EASY! I made this last minute and had everything I needed on hand. It was so quick - exactly what I need during the busy work week!
Thank you so much! This one will show up on our table again very soon!
Misty says
We're so happy your family loved it! Thanks for taking the time to share 😀