Simple and delicious, thin cut chicken breast is the perfect 10-minute lunch or meal prep recipe! It’s seasoned with a flavorful blend of spices and pan fried to perfection for a versatile dish you’ll enjoy again and again.
Chicken breasts have always been one of my favorite cuts of meat. They’re easy to cook and there are so many amazing ways to serve them from Tuscan chicken to chicken enchilada casserole.
But when I’m in a big hurry (like only have 15 minutes and the kids are fussy type of big hurry), I can’t beat thin cut chicken breasts. They’re so quick to make, full of flavor, and packed with protein for a nourishing meal no matter what you pair them with!
Why You’ll Love this Recipe
Quick & easy – From start to finish, this recipe only takes 15 minutes!
Packed with flavor – Pan fried in butter with a delicious combination of spices, you’ll love this flavorful sliced chicken.
Versatile recipe – Whether you serve these with a side of stovetop Brussels sprouts or sliced over a salad with homemade Italian vinaigrette dressing, you’ll find so many ways to enjoy this chicken.
Perfect for meal prep – Make a double batch and eat them for lunch all week!
How to Slice Chicken Breasts
You can purchase chicken cutlets, however, it’s so easy (and cheaper) to slice chicken breasts yourself! There are two methods to do this.
For the first method, place a boneless chicken breast on a cutting board and use a sharp knife to carefully slice it in half lengthwise. Make sure to start slicing at the thicker end to make it easier.
If you prefer, instead of cutting the chicken breasts, you can use a meat mallet to pound them to a 1/4″ – 1/2″ thickness.
Prep in Advance
Chicken breasts are perfect for meal prep! Simply cook and store in an airtight container in the fridge for up to 4 days.
Reheat and enjoy with steamed vegetables, chopped over a salad, or sliced on tacos or sandwiches.
Tips for Success
Don’t overcook – Thin cut chicken breasts typically only need to cook for a few minutes on each side. If you let them go too long, they’ll get tough.
Let the chicken rest – Allowing time for the chicken to rest for a few minutes after cooking makes it juicier.
Make a bigger batch for later – This recipe is perfect for meal prep! Make a few extra and enjoy them for lunches the rest of the week.
Feel free to adjust the spices – You can mix up the flavor depending what mood you’re in!
FAQs
Place cooked thin cut chicken breast in an airtight container and store in the fridge for up to four days.
Yes, you can freeze cooked thin cut chicken breast for two to three months. When you’re ready to enjoy them, thaw in the fridge and reheat in the oven.
The key to moist thin chicken breasts is to use plenty of butter and not overcook them. They should only need to cook a few minutes on each side. Also, make sure to let them rest for a few minutes after cooking before serving them.
Violet’s Tips for Serving
I love making a big batch of chicken breasts and serving them in different ways for lunches a few days in a row. They’re delicious with a side of vegetables, sliced on a taco or sandwich, or over a fresh salad!
Tools You May Need
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Ingredients
Step-By-Step Instructions
Step 1: First, heat a skillet on medium heat and melt the butter in it. While it’s heating, season the chicken breasts with the dried spices and salt.
When the skillet is hot, place the seasoned chicken cutlets in it and cook them for 2-4 minutes on each side until cooked through.
Then remove the chicken from the pan.
Step 2: Let the chicken rest for a few minutes and then serve with fresh lemon slices as garnish.
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Clean Eating Chicken Breast Recipes
Chicken Alfredo Spaghetti Squash
Slow Cooker Indian Chicken Curry
Easy Chicken Enchiladas Recipe
Thin Cut Chicken Breasts
Ingredients
- 4 chicken cutlets
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lemon sliced for garnish
Instructions
- Heat a skillet on medium heat and melt the butter in it.1 tablespoon butter
- Season the chicken cutlets with the dried spices and salt.1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, 4 chicken cutlets
- When the skillet is hot, place the seasoned chicken breasts in it and cook them for 2-4 minutes on each side until cooked through.
- Remove the chicken from the pan and let it rest for a few minutes.
- Serve with lemon slices as garnish.1/2 lemon
Notes
Prepare in Advance
To prep thin cut chicken breast in advance, cook and store in an airtight container in the fridge for up to 4 days. Reheat in the oven. You can also freeze cooked chicken breasts for 2-3 months.Nutrition
If you love thin cut chicken breasts, please make sure to come back and leave a comment and a 5 star rating. I’d love to hear how it turned out for you!
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