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Juicy Thin Cut Chicken Breast (Oven Baked)
A quick 15-minute brine plus a short cook time of just 15 minutes at 450°F makes these baked chicken breasts tender, juicy, and full of flavor. Perfect to enjoy on your favorite salad (this Kale Caesar Salad is a must!) or bowl for a quick weeknight meal, this recipe is also ideal for meal prepping chicken as it won’t dry out, even when reheated!
I’m so excited to share this recipe with you, especially if you’ve been turned off by dry baked chicken breasts. Even as a dietitian, chicken breasts were never my favorite protein because of their lack of flavor and tendency to dry out. Until now that is.
This thin cut chicken has been a total game-changer in our house for enjoying them again! The key? A quick brine, which helps the chicken absorb a bit of moisture and salt so it stays juicy as it bakes, and a short baking time of just 15 minutes at 450F.
You get perfectly tender, flavorful chicken that you can mix and match to add 20 grams of protein per serving into just about anything—delicious fresh salads, sandwiches, wraps, your favorite pastas and more. And the best part, they won’t dry out when reheated, making this recipe ideal for meal prep!
If you’re looking to up your meal prep and meal planning game, my new cookbook, The Feel-Good Meal Plan is all about that! I’ve even included 4 full weeks of meal plans, grocery lists, and meal prep instructions for delicious recipes on the table in under 30 minutes! Grab your copy here!
How to Cook Thin Sliced Chicken Step by Step
Common Mistakes and How to Avoid Them
Overcooking the Chicken: The biggest mistake people make is cooking chicken for too long, resulting in dry meat. Check the chicken after 15 minutes (time will vary slightly depending on the size and thickness). Use a meat thermometer and pull the chicken out of the oven as soon as it hits 165°F.
Skipping the Brine: If you skip the brine, you might end up with dry chicken. The brining step ensures your chicken stays juicy, so don’t skip it!
Not Letting It Rest: Slicing into the chicken right away causes the juices to run out. Let it rest for 5-10 minutes before slicing.
Cutting with the Grain: This can lead to tough, chewy pieces. Always slice against the grain for the most tender texture.
Enjoy It with These Blog Faves!
- Delicious on top of this crunchy kale caesar in place of or in addition to the crispy chickpeas
- As a ready to go protein for a batch prep salad. How to meal prep salad here.
- With this insanely delicious oven baked mushroom risotto for a boost of protein
- In this quick and easy buffalo chicken salad (I like to shred or dice it for this recipe)
Watch how to make it here!
Did you Make This Recipe?
If you make these Juicy Thin Cut Oven Baked Chicken it would make my day if you would leave a comment and/or star rating below—I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo
The Feel-Good Meal Plan My Bestselling Cookbook is Now Available!
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Juicy Thin Cut Chicken Breast (Oven Baked)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Meal Prep
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Description
A quick 15-minute brine plus a short cook time of just 15 minutes at 450°F makes these baked chicken breasts tender, juicy, and full of flavor. Perfect to enjoy on your favorite salad (this Kale Caesar Salad is a must!) or bowl for a quick weeknight meal, this recipe is also ideal for meal prepping chicken as it won’t dry out, even when reheated!
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts (about 4 medium breasts)
- 2 tablespoon avocado oil
- Salt and pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper and set aside.
- Brine the chicken: in a medium bowl, dissolve ¼ cup salt in 4 cups of lukewarm water. Add the chicken and let it sit for a minimum of 15 minutes (it’s ok if it sits longer). Rinse the chicken with cold water and pat dry with a paper towel.
- Brush or spray the parchment lined baking sheet with avocado oil. Add the chicken to the sheet and sprinkle the tops with salt, pepper, paprika and garlic powder. Brush with remaining avocado oil, making sure to cover the tops and sides completely. This will also help distribute the seasonings across the chicken.
- Bake for 15-17 minutes. Chicken is done when an internal temperature of 165°F is reached. If you don’t have a thermometer, you can cut into the thickest part of one of the breasts to ensure no more pink remains and juices run clear.
- Remove from the oven, place chicken on a cutting board and let it rest for 5-10 minutes. Slice against the grain and enjoy immediately or store in the fridge for up to 5 days.
Notes
Seasoning: I like to use paprika and garlic powder especially if I’m meal prepping this recipe as I find the flavors work across a variety of dishes, but feel free to mix up the seasoning. I also like to add an Italian seasoning blend or pre-mixed seasoning blend like Greek sometimes.
