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Baked Thin Sliced Lemon Herb Chicken Breast Recipe

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This Baked Thin Sliced Chicken Breast recipe is a quick and flavorful way to prepare tender, juicy chicken using simple seasonings and a high-heat oven bake. Perfectly seasoned with garlic, onion, Italian herbs, and smoked paprika, these thin chicken slices cook quickly and are ideal for meal prep or a fast weeknight dinner.

Ingredients

Chicken

  • 2 pounds chicken breasts (boneless, skinless, thinly sliced)

Seasonings and Marinade

  • 2 tablespoons extra virgin olive oil
  • 1 lemon (juice)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) and prepare a sheet pan by setting it aside for later use. This high heat will help the chicken cook quickly and develop a nice texture.
  2. Slice the Chicken: If your chicken breasts are not already thinly sliced, start by pounding them evenly with a meat tenderizer to an even thickness. Then use a sharp knife to slice each breast in half horizontally to create thin slices.
  3. Season the Chicken: Place the sliced chicken in a large bowl. Add the extra virgin olive oil, freshly squeezed lemon juice, kosher salt, garlic powder, onion powder, Italian seasoning, ground black pepper, and smoked paprika. Toss everything together until each piece is thoroughly coated with the seasoning mixture.
  4. Arrange on Baking Sheet: Lay the seasoned chicken slices out on the prepared sheet pan. Make sure the pieces are spaced apart and not touching or overcrowded to ensure even cooking.
  5. Bake the Chicken: Bake the chicken in the preheated oven for 10 minutes. Then, flip each piece over and bake for an additional 4 to 6 minutes. The chicken is fully cooked when the internal temperature reaches 165°F (74°C).
  6. Serve or Store: Serve the baked thin sliced chicken breasts immediately as a main dish, or allow them to cool and store in an airtight container in the refrigerator for up to 4 days for meal prep convenience.

Notes

  • Use a meat tenderizer to ensure even thickness for consistent cooking.
  • Do not overcrowd the baking sheet to prevent steaming instead of baking.
  • Internal temperature should reach 165°F to ensure chicken is fully cooked and safe to eat.
  • Leftover chicken can be refrigerated for up to 4 days and reheated gently.

Find it online: http://bitezly.com/baked-thin-sliced-lemon-herb-chicken-breast-recipe/