The Best Baked Thin Chicken Breasts
These baked thin chicken breasts are quick, easy, and juicy—perfect for busy weeknights or meal prep. With just 12 minutes in the oven, they’re a family-friendly dinner option that pairs well with salads, potatoes, or wraps.
Servings: 4 people
Calories: 263kcal
Ingredients
- 4 chicken breasts aproximatelly 1 kiogram (2.205 lb)
- ½ teaspoon salt
- ½ teaspoon sumac
- ½ teaspoon sweet paprika
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon baking powder aluminium-free if possible
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Thinly slice the chicken breasts to about 1 cm thick if not pre-sliced. Pat the chicken dry with paper towels.
- In a small bowl, mix together the dry rub ingredients. Drizzle the chicken breasts with olive oil, then coat them with the dry rub. Toss until the chicken is evenly coated.
- Arrange the chicken breasts on the prepared baking sheet, leaving space between each piece. Bake for 10-12 minutes, or until the internal temperature reaches 165°F (75°C). The chicken should be golden and cooked through.
- Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute.
Notes
- Thin slicing and using a meat thermometer ensures perfectly cooked, juicy chicken.
- The dry rub is a versatile seasoning mix; feel free to customize it to your taste!
Nutrition
Calories: 263kcal | Carbohydrates: 2g | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 872mg | Potassium: 854mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 191IU | Vitamin C: 3mg | Calcium: 190mg | Iron: 1mg
