Juicy Thin Sliced Chicken Breast

Juicy strips of oven-baked thin sliced chicken breast with a golden brown crust, seasoned with garlic, onion, and paprika, garnished with fresh lemon and parsley.

Juicy Thin Sliced Chicken Breast

This juicy, thin-sliced chicken breast recipe is perfect for busy weeknights. Baked in the oven, it’s quick, easy, and packed with flavor from garlic, onion, and paprika. With just a few simple seasonings, you’ll have tender, perfectly cooked chicken in under 20 minutes. Finish it off with fresh lemon and parsley for an extra burst of flavor!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Serving servings

Ingredients

3 boneless & skinless chicken breasts, total of around 1.5 pounds
1 - 2 tablespoon of olive oil or avocado oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon chili powder, optional, but I love it!
1 teaspoon salt
½ teaspoon black pepper
1 - 2 large lemons, for serving
Fresh parsley, finely chopped, for serving

Instructions

Mix the seasonings: In a small bowl, combine garlic powder, onion powder, paprika, salt, and black pepper.
Prepare the chicken: Pat the chicken dry with paper towels. Then, take one chicken breast and place your hand flat on top. Use a sharp knife to carefully slice it in half from the side, like you're butterflying it all the way through. You’ll end up with two thinner pieces. Repeat with the rest.
Season the chicken: Add the chicken to a bowl with olive oil and the seasoning mix. Toss well to coat.
Bake the chicken: Place the chicken on a large baking tray in a single layer with no overlapping. Bake for 8–12 minutes, or until the internal temperature reaches 165°F (74°C).
Let it rest: Remove the chicken from the oven and let it rest for 5 minutes before slicing or serving. This is very important to ensure the chicken is extra juicy!
Serve: Top with chopped parsley and fresh lemon juice, if desired.

Notes

Use a meat thermometer: Check that the chicken reaches 165°F for perfect results.

Rest the chicken: Let it sit for 5 minutes after cooking to lock in the juices.

Cooking time: Bake at 400°F for 8–12 minutes (or adjust if using chicken thighs).

Meal prep tip: This chicken keeps well in the fridge for 3–4 days or can be frozen for up to 3 months.

Storage: Store in an airtight container in the fridge or freezer for easy meals later.

Customize seasonings: Experiment with spices like smoked paprika, cumin, or fresh herbs for extra flavor.

Nutrition

Course Dinner, Lunch

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!