Perfect Oven-Baked Thin Chicken Breast
Precisely baked thin chicken breasts that remain juicy and flavorful using a high-heat, quick-cooking method that ensures perfect results every time.
Ingredients
- 4 thin-sliced chicken breasts (approx. ½-inch thick, 4-5 oz each)
- 2 tablespoons olive oil or avocado oil for coating
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika regular or smoked
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper optional
Method
- Position rack in middle position and preheat oven to 425°F (218°C).
- Line rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- If using regular chicken breasts, place between plastic wrap and pound to ½-inch thickness using a meat mallet. For pre-sliced thin breasts, verify uniform thickness.
- Remove chicken from refrigerator 20 minutes before cooking to reduce thermal shock.
- Using paper towels, thoroughly dry chicken surfaces to promote browning.
- In a small bowl, combine salt, pepper, garlic powder, paprika, oregano, and cayenne (if using). Brush chicken with oil on both sides, then apply seasoning mixture evenly.
- Place seasoned breasts on prepared baking sheet, ensuring at least 1 inch between pieces for proper heat circulation.
- Place in preheated oven and bake until internal temperature reaches 163°F (73°C), approximately 12-15 minutes.
- Remove from oven and loosely tent with foil. Rest for 5 minutes to allow for carryover cooking and redistribution of juices.
- Confirm internal temperature has reached 165°F (74°C) before serving.
Note
- Use an instant-read digital thermometer for precise cooking
- For extra moisture insurance, brine thin breasts in a 6% salt solution (3 tablespoons kosher salt per quart of water) for 15-30 minutes
- Expect only 2-3°F temperature rise during resting period
- Insert thermometer probe horizontally into the thickest part for accurate reading in thin cuts
- Store cooled leftovers in airtight container for up to 3 days