These baked thin sliced chicken breasts are tender, juicy, and full of flavor. This recipe is super simple and comes together in less than 30 minutes. It’s sure to become a family favorite!
This chicken is perfectly seasoned and ready to be served with your favorite starch and a vegetable on the side to make a super satisfying meal.
What You’ll Need
Chicken breasts: I like to buy refrigerated boneless, skinless chicken breasts so that I don’t have to worry about thawing frozen chicken in time for when I need it. Feel free to use frozen if you prefer. In this recipe, you will slice the chicken breasts in half horizontally to be left with two thin chicken breast halves. In order to do this, you will need to start with thick chicken breasts.
TJ’s Onion Salt: This Onion Salt seasoning from Trader Joe’s is such as nice shortcut from making your own blend of seasonings for a recipe. It’s a blend of dried onion, dried garlic, garlic powder, onion powder, green onions, and chives. I use this seasoning on chicken, in meatballs, pasta dishes, scrambled eggs, and so much more. If you don’t have a Trader Joe’s nearby, you can order it on Amazon or check out the recipe notes for a homemade version of the seasoning blend.
Olive oil: This is what you will sear the chicken breasts in initially on the stove top before finishing in the oven. I recommend a classic olive oil, which is better for cooking, versus an extra virgin olive oil, which is usually used for salads and finishing dishes.
Sherry wine: The sherry cooking wine in this recipe does a few things: helps tenderize the meat (because of its acidity), helps keep it moist and juicy, and gives the chicken great flavor. Note that the alcohol will cook off.
Chicken broth: The chicken broth (along with the wine) is added after the chicken breasts have been seared, so it helps lock in the moisture while finishing cooking in the oven. I’ve been loving using this Orrington Farms Chicken Broth Base lately–it has really good flavor.
How to Make Baked Thin Sliced Chicken Breasts
- Prepare the chicken breasts. Start by slicing each chicken breast horizontally to create two symmetrical, flat, thinner pieces of chicken breast. To get that nice browning on the chicken breasts, you’ll want to make sure that they are dried well with a paper towel before seasoning with the Onion Salt.
- Sear the chicken breasts in a skillet. Heat the olive oil in an oven safe skillet or dutch oven and sear the chicken breasts on each side until golden brown. This develops great flavor on the outside of the chicken.
- Finish cooking the chicken breasts in the oven. Once the outsides are browned, the chicken broth and wine are added to the chicken and then covered and placed in the oven until finished cooking.
- Slice and serve. Let them cool slightly, then slice thinly on a cutting board and serve a top your favorite starch.
Notes & Tips
- If you can’t find thick chicken breasts (more than one inch thick), you can just cook the chicken breast as is, without slicing it in half. Note that you may need to adjust the oven cooking time. Always cook chicken to at least 165˚F internal temperature.
- If you prefer chicken thighs, you can also substitute these in this recipe for even more flavor. Do not cut in half, cook as is. Adjust oven cooking time as needed.
- These chicken breasts are delicious when served over pasta, such as Feta Gnocchi, macaroni and cheese, or fettuccine alfredo. They’re also delicious served with rice or potatoes.
- Add your favorite green vegetable, like broccoli, asparagus, or zucchini and you have a tasty, balanced meal.
- I like to serve this chicken with caramelized mushrooms and onions over rice and a bed of spring mix. Such an easy, delicious dinner idea!
Storage & Reheating
To store these sliced chicken breasts, refrigerate in an airtight container for up to four days. I recommend storing them in the broth/juices from the pan to help prevent them from drying out. Reheat in the microwave with a splash of the liquid. This chicken can also be frozen in a freezer bag or airtight container for up to three months.
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Baked Thin Sliced Chicken Breasts
- 2 large, thick chicken breasts
- 1½ tbsp olive oil
- ¼ cup sherry cooking wine
- ½ cup chicken broth
- Trader Joe's Onion Salt seasoning (see notes for homemade recipe)
- Preheat oven to 400˚F.
- Pat the chicken breasts dry with paper towels. Lay them flat on a hard surface or cutting board and slice them horizontally, creating two equally thick, symmetrical chicken breast halves.
- Heat the olive oil in a large skillet or dutch oven on medium-high heat.
- Sprinkle one side of each of the chicken breasts with the Onion Salt seasoning and place seasoning side down in the skillet. Let cook, without moving, for about two minutes or until golden brown. Sprinkle the sides facing up with seasoning and flip when ready, cooking for another two minutes.
- Depending on the size of your skillet, you may need to sear these in two batches. Simply remove the first batch and place on a large plate while the second batch cooks.
- When both sides of each of the chicken breasts are browned, return all to the skillet, if batch searing. Carefully pour in the wine, letting it cook for about 30 seconds.
- Remove the skillet from the burner and add the chicken broth. Cover and place into the oven for about 8-10 minutes, or until the chicken reaches an internal temperature of at least 165˚F in the thickest part of the meat.
- Let the chicken breasts sit in the skillet and cool slightly, then slice thinly and serve.
- If you are unable to find Trader Joe’s Onion Salt seasoning mix, you can make your own by combining 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 tbsp dried chives, 1 tbsp dried minced garlic, and 1 tbsp dried minced onion.
- If using chicken breasts less than ~1 inch thick, consider leaving as is and omitting the step of slicing them in half. If they are cut too thin, they may dry out more easily. Adjust oven cooking time as needed for varying thickness.
- If substituting boneless chicken thighs in this recipe, adjust oven cooking time as needed. Make sure to cook until the chicken reaches an internal temperature of at least 165˚F.
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