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
- Benefits of cooking thin-sliced chicken
- Recipe ingredients
- How to cut chicken breast into thin slices?
- How to season or marinate chicken slices?
- How to cook thinly cut chicken breasts?
- How to cook breaded thin-cut chicken breasts?
- Store and reheat
- Serving suggestions
- Recipe
- How to Cook Thin Sliced Chicken Breast
Benefits of cooking thin-sliced chicken
Quick: Thin cuts cook faster than whole chicken breasts. Make this Sage Chicken using thin-sliced chicken breasts, too.
Juicy: Even slices and short cooking time keep them moist without drying out.
Customizable: Flavor or bread them as you like.
Versatile: Serve with sides or use in sandwiches, salads, enchiladas, and more.
Recipe ingredients
Ingredients for unbreaded chicken: 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.
Ingredients for breaded chicken: Chicken cutlets, spices, oil, and breading ingredients, such as all-purpose flour, eggs, and regular or Panko breadcrumbs.
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?
You can season them however you like. Rub with olive oil and spices for a short marinade, or marinate in yogurt or Asian sauces like teriyaki or hoisin for longer.
Or you can marinate them briefly in a light lemon marinade and cook them immediately. See this recipe for Cast-Iron Chicken Breast and use that marinade to flavor the thinly cut chicken pieces.
You can also marinate the chicken for thirty minutes or several hours. If you are using a marinade containing lemon juice, you should not marinate the thin-cut slices for more than 30 minutes; the acid will start “cooking” the exterior of the meat, making it white and leathery.
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?
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).
Bake thin sliced chicken
- 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 thin sliced chicken
- 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 already.
Grill the chicken
- 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.
How to cook breaded thin-cut chicken breasts?
- Prepare and season the chicken pieces as instructed above (slice, pound, and rub with oil and spices).
- Step #10: Place the flour on a plate or in a bowl. Beat the eggs in another bowl. Combine the breadcrumbs, Parmesan, and poultry seasoning on a large plate or bowl.
- Step #11: Turn the slices into the flour and shake them gently to remove the excess.
- Step #12: Dredge them through the beaten eggs and turn them into the breadcrumb mixture until well coated on both sides.
- Step #13: Press gently to help the breadcrumbs adhere to the meat.
Bake breaded thin-sliced chicken
- See the recipes for breaded chicken cutlets or Baked Chicken Cutlets for detailed instructions. Or try a version made with buttermilk - Crispy Panko Breaded Chicken.
- Step #14: Place the breaded chicken on a lined baking sheet.
- Step #15: Bake for 10 minutes. Flip them with tongs and bake them for another 5 minutes or until cooked through.
Pan-fry breaded chicken cutlets
- Basically, this is how to make a chicken schnitzel, probably the most delicious way of enjoying thinly sliced chicken breasts. Try our Crispy Fried Panko Chicken recipe; it’s delicious.
- Step #16: Heat about ½ cup of vegetable oil in a large frying pan or skillet. The oil should be hot but not smoking.
- Step #17: Fry the chicken in 2-3 batches for about 3-5 minutes per side or until golden brown and cooked through. Remove and place on kitchen paper to absorb the excess oil.
Air fry breaded thin sliced chicken
- Step #18: Spray the basket with cooking spray. Arrange the pieces in the basket in a single layer.
- Step #19: Cook for 7 minutes. Flip using tongs and cook for another 3-4 minutes until the breading is golden and the meat is cooked through. Check out Air Fryer Panko Chicken (image above).
Grill breaded chicken slices
- Prepare the slices and preheat the grill to medium. Brush the grates with oil.
- Grill covered for 4-6 minutes per side or until cooked through.
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 or Raspberry vinaigrette to Sour Cream Potato Salad, Deviled Egg Pasta Salad, or Carrot Rice.
Slice the breast pieces and make sandwiches, salads, enchiladas, and so on.
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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
Unbreaded chicken:
- 2 tablespoons olive oil + more as needed for each cooking method, 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
Breaded chicken:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon fine sea salt or Kosher
- ¼ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 eggs
- 1 cup dried breadcrumbs 150 g, Note 4
- ½ cup Parmesan pressed a bit, 30 g/ 1 oz
- 1 teaspoon poultry seasoning
- cooking spray
Other ingredients:
- ½ cup vegetable oil 125 ml for pan-frying breaded chicken
- 2 tablespoons vegetable oil for pan-frying unbreaded chicken or brushing the grill
- cooking spray for the baking sheet and air fryer
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.4 chicken breasts
- Remove the tender if it’s still attached.
- 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.
Unbreaded thin-sliced chicken:
- 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 olive oil
- Air-fry: Preheat the air fryer and spray the basket with cooking spray. 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.
Breaded thin-sliced chicken:
- Season chicken: Place the chicken slices in a large bowl. Coat with the oil, add the spices and mix well to coat.2 tablespoons olive oil + 1 teaspoon garlic powder + 1 teaspoon sweet paprika + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Breading station: Place the flour, a pinch of salt, and pepper in a medium bowl. Beat the eggs in another bowl. Combine the breadcrumbs, Parmesan, and poultry seasoning on a large plate or bowl.2 tablespoons all-purpose flour + pinch of salt and pepper + 2 eggs + 1 cup dried breadcrumbs / 150 g + ½ cup Parmesan / 30 g + 1 teaspoon poultry seasoning
- Bread chicken: Lightly coat the slices with flour (shake to remove the excess). Dredge the pieces through the beaten eggs and then through the breadcrumb mixture. Press gently to help the breadcrumbs adhere to the breasts.
- Bake: Preheat the oven to 400°F/200 °C. Line a baking sheet and spray it with cooking spray. Bake the slices for 10 minutes. Flip and bake them for another 5 minutes or until cooked through.
- Pan-fry: Heat vegetable oil in a large frying pan or skillet until hot but not smoking. Fry the breaded cutlets in 2-3 batches for about 3-5 minutes per side or until golden brown and cooked through. Remove and place on kitchen paper to absorb the excess oil.½ cup vegetable oil / 125 ml
- Air-fry: Preheat the air fryer to 390°F/200°C and spray the basket with cooking spray. Arrange the chicken in the basket in a single layer. Cook for 7 minutes. Flip and cook for another 3-4 minutes until golden and cooked through.
- Grill: Preheat the grill to medium. Brush the grates with oil. Grill covered for 4-6 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 spices mixture contains salt and adjust the salt you need accordingly.
- Breadcrumbs: Regular, Italian, or Panko breadcrumbs.
- Nutrition is calculated for the unbreaded chicken slices. Breaded chicken slices have about 350 calories per serving, more when they are fried in oil. All these values are approximate.
Suzanne says
I made the non-breaded, baked version - it was really easy, and it was delicious! I will definitely make it again!