Thin Sliced Chicken Breasts

Why Cook Thin Sliced Chicken Breasts?

Thin chicken cutlets can be advantageous for beginner cooks, as they are simple to handle. However, even experienced cooks appreciate it due to its benefits! First, they cook faster than whole chicken breasts, which saves time. Secondly, it cooks more evenly.

When cooking thicker cuts of meat, it is common for the edges to be cooked while the center remains undercooked, resulting in dryness. In contrast, thin-sliced chicken has a uniform thickness, so the center and edges cook simultaneously, resulting in juicy and tender meat.

This type of chicken is also incredibly versatile since you can serve it in so many different ways. You can plate it with a pasta dish, load it into a sandwich or wrap, or use it as a salad topping. It isn’t too bulky!

How To Cut Chicken Breast into Thin Slices

If you can’t find chicken that’s already thinly sliced at your grocery store, you can cut them yourself with a fillet knife, boning knife, or a large chef’s knife. Just make sure you use sharp knife! Here is how to successfully do so:

1. Place the meat on a cutting board. Hold the knife in one hand and gently press on the meat with your other hand.
2. Start at the thicker part of the breast and work your way to the thinner side.
3. Working horizontally, slice the chicken breast in half to create two thin pieces.
4. Pound them with a meat tenderizer if you want them to be flatter.

How To Cook Thin Sliced Chicken Breasts

The good news is that this chicken can be cooked in a variety of ways. Cook it in the way that suits you and your family. First, before using your preferred cooking method, season the thin-sliced chicken breasts with herbs and spices.

• Air Fry It: Place the chicken pieces in the air fryer basket, making sure not to overlap them too much. You need airflow for it to cook evenly, so you might need to work in batches! Air fry the chicken at 400°F (204.4 °C) for about 4 minutes on each side.
• Grill It: Use an indoor or outdoor grill, cooking the thin breasts for roughly 3-5 minutes on each side.
• Bake It: Preheat your oven to 400°F (204.4 °C), line a baking sheet with parchment paper, and roast the chicken for 13-20 minutes, depending on how large your chicken pieces are. Check out this recipe for Baked Thin Chicken Breasts.
• Pan-Fry It: Place chicken pieces in a pan on the stovetop and cook them over medium-high heat. Make sure not to crowd the pan! They only need to cook for a few minutes on each side.

Ingredients Needed

You only need a few simple ingredients to make this thin chicken breast recipe, and you likely already have them on hand. Also, this recipe requires a short cooking time. Here is what you’ll need:

• Thinly Sliced Chicken Breasts: Purchase them pre-cut or cut them yourself to make the thinner breast pieces (make sure to purchase boneless skinless chicken breasts if you do so).
• Chicken Bouillon: This ingredient imparts the chicken with a pleasantly rich flavor. It is a secret ingredient that really sets the chicken apart!
• Thyme: Thyme pairs really well with chicken due to its unique, earthy taste.
• Paprika: Different types of paprika complement chicken in different ways. You can use smoked paprika for a spicier, smoky undertone, while other paprika has a sweet yet umami flavor. Either tastes notable, just in different ways!

For the full list of ingredients with measurements, check out the recipe card below.

How To Sear Thin Sliced Chicken Breasts

Here is the best way to cook boneless skinless chicken breast:

1. Bring the chicken to room temperature for an hour before cooking.
2. Pat dry and season it with chicken bouillon powder, garlic powder, black pepper and other preferred seasonings.
3. Rub the chicken with olive oil.
4. Cook it in a hot skillet.
5. Cover the chicken with foil until serving.

Bring the chicken to room temperature before cooking is an important step that promotes even cooking and prevents portions of the chicken from being overcooked and drying out.

Cook notes

• Use a meat thermometer. Although you can get an idea when the chicken is done because of its color, for the best results, use a cooking thermometer to confirm. Remember that chicken needs to reach an internal temperature of 165°F (74 °C) to be safely served.
• Use a cast iron skillet if possible. Cast iron pans have nonstick properties and also promote even cooking! Using one also ensures the chicken becomes perfectly golden brown on the outside, making for an excellent presentation.
• When searing, don’t add chicken to a cold pan. You want the skillet to already be hot with oil before adding the meat so it gets a nice sear and you can lock the juices in.

• Yield: 4 servings
• Prep: 5 minutes
• Cook: 10 minutes
• Total: 15 minutes

Ingredients

For The Chicken

• 1 pound thinly sliced chicken breasts, about 2 medium breasts cut horizontally in half
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon chicken bouillon
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon thyme
• 3 Tablespoons olive oil

Method

1. Bring the chicken to room temperature for about an hour before cooking. This will promote even cooking.
2. Pat dry the thinly sliced chicken breasts with paper towels. Season both sides of the chicken with the salt, black pepper, chicken bouillon, garlic powder, thyme and paprika. Drizzle and rub one tablespoon of the olive oil on both sides of each chicken slice.
3. Place a large skillet on medium-high heat and add the remaining 2 tablespoons of olive oil. Add the chicken to the skillet and cook for 3 minutes per side, or until it registers an internal temperature of 165℉ on an instant-read meat thermometer.
4. Transfer the chicken from the pan to a large plate and cover with aluminum foil to keep it warm.