Learn how to cook thin sliced chicken breast. You can bake it, pan-fry it, air fry it, or grill it. You can cook them as they are or bread them.
These tender, thin-sliced chicken breast pieces are super easy and quick to cook, regardless of your cooking method.
And the best thing about cooking thinly sliced chicken? The pieces will cook evenly and remain tender and juicy all over, with no more dry edges or chewy meat.
Check out more recipes for cooking chicken breasts in a pan: Cast-Iron Skillet Chicken Breast, Sauteed Chicken Breast, or Pan-Fried Marinated Chicken Breast.
Jump to recipe
Recipe ingredients
Four chicken breasts or eight thinly cut chicken cutlets, a total weight of 1 ½ lbs/ 700 g. You will also need spices and a little bit of olive or vegetable oil. I use canola or sunflower oil most of the time.
If you want to make breaded thin-sliced chicken, check out Crispy Fried Panko Chicken or Air Fryer Panko Chicken.
How to cut chicken breast into thin slices?
Place the breast on a cutting board, and ensure that the board won’t slip on the working surface. I usually place the board on a folded kitchen towel. Remove the tender if it’s still attached.
- Step #1: Hold the piece flat with one hand. Using a sharp chef’s knife, slice it horizontally in two, cutting it evenly.
- Step #2: To ensure even thickness, cover the pieces with plastic wrap and pound them gently with a meat mallet or a heavy object, like a pan, until they are about ½ - ¾ inches (1.2-2 cm) thick. Be careful not to tear the meat.
How to season or marinate chicken slices?
Season chicken as desired: coat with olive oil and spices for a quick marinade, or use yogurt, teriyaki, or hoisin sauces for deeper flavor. Check out Baked Chicken Drumsticks for plenty of other seasoning ideas.
Tip: Marinate chicken for 30 minutes to several hours. Avoid marinating thin-cut slices in lemon juice-based marinades for more than 30 minutes, as the acid can toughen the meat's surface.
Step #3: Place the thin-sliced chicken into a large bowl, add oil, and turn to coat them all over. Sprinkle the spice mixture on top and turn the chicken to coat it evenly with the spices.
How to cook thinly cut chicken breasts?
Bake it
Step #4: Place the pieces on a lined baking sheet.
Step #5: Bake the slices for about 13 minutes in the preheated oven.
Pan-fry it
Step #6: Heat 2 tablespoons of oil or butter in a large cast-iron skillet or frying pan and add the meat pieces.
Step #7: Cook for 3-4 minutes per side or until the internal temperature is reached.
Air fry it
Step #8: Add the slices in a single layer in the preheated air fryer.
Step #9: Cook them for 10-12 minutes, turning halfway through. Check the internal temperature after 10 minutes.
Grill it
Preheat the grill to high heat and brush the grates with oil.
Place the marinated chicken on the grates, cover it with the lid, and grill for 2-3 minutes per side or until the safe internal temperature is reached.
Check
Always check the internal temperature; it should be 165°F/74°C. The cooking time always depends on the thickness of the cutlets. The best way to check that the chicken pieces are cooked through without overcooking them is with an instant-read thermometer; the internal temperature should be 165°F/74°C (the Amazon affiliate link opens in a new link).
Store and reheat
Refrigerate the pieces in an airtight container for 3-4 days.
Freeze the cooked and cooled chicken in an airtight container or freezer bag for up to 3 months. Thaw in the fridge.
Reheat in the preheated oven at 400°F/200°C for about 10 minutes or until hot.
Serving suggestions
Serve thinly cut chicken breast with any of your favorite side dishes, from simple salads with Yogurt Dressing to Sour Cream Potato Salad or Carrot Rice.
Slice the breast pieces and make sandwiches, salads, enchiladas, and so on.
Do you like this recipe?
Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag #whereismyspoon when you try a recipe!Recipe
How to Cook Thin Sliced Chicken Breast
Equipment
Ingredients
- 4 chicken breasts or 8 thin-sliced chicken breast pieces, 1 ½ lbs/ 700 g, Note 1
- 2 tablespoons olive oil Note 2
- ½ teaspoon fine sea salt Note 3
- ¼ teaspoon ground black pepper
- 1 tablespoon brown sugar
- 1 teaspoon sweet paprika
- 1 teaspoon oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon curry powder
- 2 tablespoons vegetable oil for pan-frying chicken or brushing the air fryer or the grill
Instructions
Slice chicken breasts:
- Place one breast on a cutting board and ensure that the board won’t slip. I usually place the board on a folded kitchen towel. Remove the tender if it’s still attached.4 chicken breasts
- Cut: Hold the piece flat with one hand. Using a sharp chef’s knife, slice the breast in two horizontally, cutting as evenly as possible.
- Pound: To make the pieces completely even, pound the with a meat mallet or a heavy object like a pan. Cover the slices with a piece of plastic wrap and pound them to an even thickness, about ½ - ¾ inches/ 1.2-2 cm thick. Do it gently and evenly to avoid tearing the meat.
- Season chicken: Place the slices into a large bowl. Pour the oil on top and turn the pieces to coat them all over. Add all the spices and mix well to coat.2 tablespoons olive oil + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper + 1 tablespoon brown sugar + 1 teaspoon sweet paprika + 1 teaspoon oregano + ¼ teaspoon garlic powder + ¼ teaspoon curry powder
- Bake: Preheat the oven to 425°F/220°C and line a baking sheet with parchment paper or aluminum foil. Bake the seasoned chicken for about 12 minutes. Check the internal temperature; it should be 165°F/74°C. If it’s not there yet, give it another 2 minutes and check again.
- Pan-fry: Heat 2 tablespoons of oil (or butter) in a large cast-iron skillet or frying pan. Cook the slices for about 3-4 minutes per side or until the internal temperature reaches 165°F/74°C.2 tablespoons vegetable oil
- Air-fry: Preheat the air fryer and brush the basket with oil. Arrange the slices in the air fryer in a single layer. Cook them for about 10-12 minutes, turning halfway through. Check the internal temperature after 10 minutes already.
- Grill: Preheat the grill to high heat and brush the grates with oil. Grill the marinated chicken with the lid on for 2-3 minutes per side or until cooked through.
Notes
- Chicken: You can cut regular chicken breasts in half or use sliced chicken cutlets. The total weight should be about 1 ½ lbs/ 700 g.
- Substitute olive oil with another oil like canola or sunflower oil
- Substitute the spice mixture with any spices or store-bought seasonings you like. Check if the spice mixture contains salt and adjust the salt you need accordingly.
Suzanne says
I made the non-breaded, baked version - it was really easy, and it was delicious! I will definitely make it again!