Last Updated on May 24, 2025 by Sabrina Currie
These juicy lemon garlic oven baked thin chicken breasts are tender, flavorful, fast and healthy-perfect for busy weeknights or an easy weekend dinner. The bright lemon and savory garlic-infused olive oil marinade keeps every bite moist and bursting with flavor. Plus, the hot, quick cooking gives you a golden exterior and a perfectly cooked interior in just 15 minutes for the best thin sliced chicken breasts ever. (Fast, gluten-free, dairy-free, high protein)
Why You'll Love This Recipe
Healthy, fast, easy, delicious. This is a simple recipe with minimal prep that is quick cooking without sacrificing flavor. Because the chicken breasts are pounded thin, they cook evenly and quickly in the oven, locking in moisture while developing a beautifully caramelized exterior. This lean protein (24g per serving!) is a favorite recipe for an easy weeknight meal.
Love chicken recipes? Check out my other recipes like sundried tomato and chicken pasta, easy peanut sauce baked chicken and healthy California chicken salad.
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Ingredients
This thin chicken breast recipe couldn't be any easier. Just a few pantry ingredients get your chicken marinating before being quick baked at a high temperature for a juicy chicken dinner.
- Chicken Breasts - Boneless, skinless chicken breasts are ideal for this recipe as they can be easily flattened for even cooking. Boneless whole chicken breasts can be used as well. To slice thick chicken breasts, simply place them, one at a time on a cutting board with your palm flat on top of each. Slice horizontally through the boneless chicken breasts with a sharp knife. If you prefer, thin chicken cutlets work just as well.
- Olive Oil - Extra virgin olive oil provides a fragrant, fruity touch and helps crisp the chicken during baking. If olive oil isn't available, avocado oil or plain vegetable oil are good substitutes.
- Seasonings - A combination of salt, pepper, garlic powder, Italian seasoning and paprika brings depth and warmth to the chicken's flavor. Feel free to experiment with other herbs like thyme, rosemary, or a pinch of cayenne for a subtle kick.
- Lemon Juice - A splash of fresh lemon juice brightens the dish with a crisp acidity that balances the richness.
See recipe card for quantities.
Substitutions + Variations
There are lots of ways you can customize this easy chicken recipe or swap out ingredients if needed.
- Herbs: Replace Italian seasoning with herbes de Provence, a mix of oregano and thyme, or any other of your favorite herb blends.
- Spice: Add ¼ teaspoon crushed red pepper flakes for a kick.
- Citrus swap: Orange or lime juice/zest work beautifully when you want a different bright note.
- Cheese: Try crumbled feta instead of Parmesan for a tangy finish.
- Marinating time: If short on time, even a 15-minute marinade still imparts good flavor.
- Parmesan Panko Breadcrumbs: Press the seasoned thin chicken breasts in panko crumbs mixed with parmesan cheese before baking as directed for a light, airy crunch to the chicken coating. Regular breadcrumbs can be used too, but panko's texture helps maintain a crisp crust even after baking. crispy chicken cutlets
- Smoked Paprika: Add a smoky dimension by swapping regular paprika with smoked paprika for a subtle warmth that layers beautifully with the other seasonings.
How To Video
Step-by-Step Instructions
Step 1. Make the marinade. In a large zip-top bag or bowl, whisk together olive oil, lemon zest, lemon juice, garlic, Italian seasoning, paprika, salt, and pepper.
Step 2. Add the thin chicken breasts to the marinade.
Step 3. Stir or massage the thin chicken until each piece is evenly coated. Refrigerate 30-90 minutes. Preheat your oven to 400°F (200°C).
Step 4. Line a baking sheet with parchment paper for easy cleanup. Remove chicken breasts from the marinade, letting excess drip off, and lay them in a single layer on the prepared sheet.
Step 5. Bake. Slide the pan into the hot oven and bake until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 12-15 minutes.
Step 6. Rest & garnish. Let the chicken rest for 3-5 minutes on the pan before transferring to plates. Sprinkle with chopped parsley and/or grated Parmesan and serve while hot.
What To Serve With Baked Thin Chicken Breasts
The simple seasoning of these oven-baked chicken cutlets pair with lots of great, easy side dishes. Here are a few of my favorites to accompany this high protein meal.
- A side salad always pairs well. I love this easy garden salad or crisp apple kale slaw.
- Tender asparagus can be roasted in the oven along with the chicken. Drizzle it with olive oil, salt, pepper, and a squeeze of lemon. Or make this tasty asparagus gomae salad.
- Creamy mashed potatoes or simple steamed potatoes.
- Plain rice or kick it up a notch by cooking your rice in some chicken broth.
- Slices of warm, crusty bread to mop up any tasty juices.
- Steamed green beans or peas.
Best Wine Pairings
- Sauvignon Blanc - Its crisp acidity and herbal undertones enhance the subtle lemon notes and bring freshness to the dish without overshadowing the chicken.
- Chardonnay - A lightly oaked Chardonnay brings creamy texture and hints of butter and vanilla that pair wonderfully with the golden crust and tender meat.
- Pinot Grigio - This light and bright white wine complements the delicate flavors of the chicken while refreshing the palate between bites.
- Vermentino - With its zesty citrus and mineral qualities, Vermentino mirrors the lemony accents in the recipe and adds an elegant twist.
- Rosé - A dry rosé offers a lovely balance of fruit and acidity, making it versatile enough to pair beautifully with the lightly breaded, baked chicken.
Expert Tips
If you have thick chicken breasts, you can pound the chicken thin instead of slicing it horizontally. Place each chicken breast between two sheets of plastic wrap or wax paper, then gently pound it to an even thickness of about ¼ to ½ inch. This ensures the chicken cooks uniformly, preventing dry edges or undercooked centers.
Let the chicken rest after baking. To help prevent dry chicken, allow the chicken to rest for a few minutes to let the juices redistribute. This results in a juicier, more tender texture that melts in your mouth.
Garnish with extra fresh herbs after baking for restaurant quality flavor.
Recipe FAQs
Bone-in chicken breasts are not recommended for this baked thin chicken breasts recipe because they are thicker, require longer cooking times and may not cook evenly.
Butter can be used but may brown more quickly under high heat. A combination of oil and butter can provide flavor while maintaining a better cooking temperature.
Grilling thin chicken breasts works well but they will cook much faster this way. They may be done in as little as 4-5 minutes so adjust cooking time accordingly.
Using a meat thermometer to ensure the internal temperature reaches 165°F (75°C) is the safest and most accurate method.
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If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.
Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze and my shopping guide. And if you like this recipe, I would love it if you give it a star rating in the recipe card.
Cheers and happy cooking, Friends! Sabrina
📖 Recipe
Juicy Lemon Garlic Oven Baked Thin Chicken Breasts
Ingredients
- 1 lb thin chicken breasts or regular chicken breasts sliced horizontally
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon zest
- 2 teaspoon lemon juice
- 1 minced garlic clove or 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- Option fresh herbs and grated parmesan cheese for serving
Instructions
- Combine all ingredients except chicken and optional garnishes in a large zip top bag or bowl. Add thin chicken breasts and stir or massage the marinade to cover it all. Seal or cover and refrigerate 30-90 minutes to marinate.
- Preheat oven to 400'F and line a baking sheet with parchment paper.
- Remove chicken breast pieces from the bag or bowl and place them in a single layer on the baking sheet. Place in oven and bake until the center of the chicken reaches 165'F (74°C), about 12-15 minutes.
- Remove from oven and serve while hot sprinkled with fresh chopped parsley or grated parmesan.
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