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 healthy, versatile dish you’ll enjoy again and again.
Quick Look at the Recipe
- 🍽️ Flavor: Savory and slightly smoky
- ⏱️ Prep Time: 2 minutes
- 🔥 Cook Time: 8 minutes
- 🕒 Ready In: 10 minutes
- 👥 Servings: 4 people
- 🥣 Main Ingredients: Chicken cutlets, butter, spices
- 📖 Dietary Info: Gluten-free, egg-free, dairy-free option, keto
- ❄️ Freezer Friendly: Yes!
- 👩🍳 Tip: This recipe combines a fragrant mix of everyday spices to create flavorful chicken cutlets that are versatile enough to enjoy in a variety of ways.
10-Minute Lunch from Scratch? Yes, Please!
As someone who prioritizes cooking from scratch, I’ll admit, sometimes lunch sneaks up on me and all of a sudden I have hungry, fussy toddlers and nothing prepared. On those days, thin-cut chicken breasts are a lifesaver.
Not only are they super quick and easy, but they’re packed with flavor and can be served in a variety of ways from simple sandwiches, to fresh salads, or with a healthy side.
I hope you love this recipe as much as we do!
What Makes these Chicken Breasts Special?
- Quick & easy recipe that’s ready in minutes!
- Packed with flavor so you don’t have to suffer through boring, dry chicken anymore.
- Perfect for meal prep, so make a double batch and eat them all week!
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’re looking for more healthy chicken breast recipes, check out my gluten-free chicken and gravy and Tuscan chicken skillet!
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!
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. To make it easier, start slicing at the thicker end.
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.
Violet’s Tips for Serving
I love making a big batch of chicken breasts for lunch prep! They’re delicious with a side of vegetables, sliced on a taco or sandwich, or over a fresh salad with a drizzle of homemade Italian vinaigrette.
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.
If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome
Thin Cut Chicken Breasts (Skillet Recipe)
Equipment
Ingredients
- 4 chicken cutlets
- 1 tablespoon butter or olive oil
- 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 optional, 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
- Place a boneless chicken breast on a cutting board and use a sharp knife to carefully slice it in half lengthwise. To make it easier, start slicing at the thicker end.
- 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.
Nutrition
If you tried these thin-cut chicken breasts, I’d love to hear how they turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
This is one of my favorite ways to get lunch on the table quickly! Let me know if you have any questions on making it yourself, and I’ll reply to you as soon as I can!