How To Cook Thin Sliced Chicken Breast

Chicken is a terrific choice for a nutritious and appetizing supper because of its variety and popularity. Thinly sliced chicken breasts, in particular, can be a heart-healthy source of protein or a truly discomforting exercise for your jaw, depending on how you prepare them. To avoid the dreaded rubbery chicken syndrome, chicken’s lean white meat requires a precise touch, which is exactly what this article aims to teach you.

Here, we’ll teach you all the right things to do when cooking chicken breasts so that you’ll consistently achieve desirable results. Also, make sure to pay attention to the tips and suggestions we’ve provided.

Chicken Breast Nutrition Facts

Tips for Cooking Thin Sliced Chicken Breast

Pay attention to these tips when cooking thinly sliced chicken breasts:

Health tips for handling chicken – Raw chicken meat may contain some forms of bacteria, including salmonella strains, so keep utensils and cutting boards you use for dealing with raw food items away from those you use for serving cooked food. Also, when handling chicken, always make sure to cook the chicken properly, and afterward, wash your hands thoroughly with soap and water.

Thaw in the refrigerator – Before baking, always thaw frozen chicken overnight in the refrigerator, not on the counter.

Use foil – Try roasting a chicken breast in a foil or parchment paper pouch for a more juicy result. Baking thinly sliced chicken breasts in foil is another way to achieve a quick, delicious, and tender meal. When you use this cooking method, you can wrap your chicken in crumbs for crispiness, smother it in a favorite sauce, or marinate it in your favorite seasonings. It seals in the liquids and enhances the flavor while keeping the dishes minimum.

Veggie and condiment suggestions – Add sliced vegetables that you have planned to include in your cooking like potatoes, carrots, onions, and zucchini (these are just suggestions, add in any veggies of your choice) before baking the chicken. Asparagus, snow peas, and yard-long beans are examples of non-slicing vegetables that go nicely with chicken, so you could also try them.

Make sure not to overcook – Thinly sliced chicken breasts dry out quickly, so don’t overcook them. Remember to check the internal temperature of the chicken slices and their thickest areas to ascertain whether or not they are done; the temperature at the point of doneness should register 165 degrees Fahrenheit.

Let the chicken rest a while – Allow two to three minutes for your baked thin-sliced chicken breasts to rest before cutting or slicing into them to eat.

Cooking Thin Sliced Chicken Breast

There are several ways to cook and enjoy thinly sliced chicken breasts, and we’ll show you some of these methods below:

1. Baking Thin-Sliced Chicken With Breading

Ingredients

• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 egg
• 1 tablespoon of water
• 1 cup of breadcrumbs (or finely crushed nuts)
• ½ cup of all-purpose flour

Equipment

• Baking sheet
• Parchment paper
• Fork
• Tongs
• 3 bowls

Instructions

Prepare the ingredients and preheat your oven

• Set your oven to 400 degrees Fahrenheit and preheat it. Using parchment paper, line a baking sheet.
• Prepare three bowls as follows:
• Combine one and a half cups of all-purpose flour, one and a half teaspoons of salt, and one-quarter teaspoon of black pepper in one of the mixing bowls.
• Add one egg to the second bowl and mix with one tablespoon of water.
• Add one cup of seasoned panko breadcrumbs to the third bowl.

Bread the chicken

• Cut a chicken breast into strips of appropriate thickness to make four thin slices. Each chicken slice should be well coated in flour, then dipped in egg wash, and finally in breadcrumbs.
• Place the chicken slices on parchment paper after being coated in breadcrumbs, making sure to leave some room between each chicken slice.

Cook the chicken slices

• Cook the chicken for 15 to 20 minutes on the middle rack of your oven, turning the chicken pieces once to ensure that both sides are golden brown. Make sure the chicken reaches a temperature of at least 165 degrees Fahrenheit.

2. Baking Thin Sliced Chicken with Marinade

Ingredients

• 1 teaspoon of dijon mustard
• 1 teaspoon of dried oregano
• ½ teaspoon of kosher salt
• ½ teaspoon of garlic powder
• ½ teaspoon of black pepper
• 2 tablespoons of balsamic vinegar
• 2 tablespoons of extra virgin olive oil

Equipment

• Sealable storage bag

Instructions

Prepare the marinade

• Combine the marinade ingredients in a sealable storage bag. The ingredients are listed below:
• 2 tablespoons of balsamic vinegar
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of dijon mustard
• 1 teaspoon of dried oregano
• ½ teaspoon of kosher salt
• ½ teaspoon of garlic powder
• ½ teaspoon of black pepper

Allow the chicken to marinate

• Place your chicken breasts in the sealable bag containing the marinade after you’ve cut them into thin slices.
• Refrigerate the marinating chicken for at least 30 minutes or up to 24 hours after sealing the bag.

Cook the chicken

• Preheat the oven to 375 degrees Fahrenheit. Bake the chicken for 15 to 20 minutes, make sure they have been placed on a foil-lined sheet pan. Check for an internal temperature of at least 165 degrees Fahrenheit using a meat thermometer. The marinade can be discarded at this point.

 

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Cooking Time for Thin Sliced Chicken Breast

The timing guidelines will help you achieve desirable results with cooking thinly sliced chicken breasts:

Cooking procedure	Cooking time
Baking thin-sliced chicken breasts with the marinade	15 to 20 minutes at 375 F
Baking thin-sliced chicken breasts with breading	15 to 20 minutes at 400 F

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