thin cut chicken breast recipe

The Best thin cut chicken breast recipe

Perfectly Seared Thin-Cut Chicken Breast

4.6 from 1689 votes

A quick and flavorful method for tender, juicy chicken breast with a crispy exterior. Ideal for weeknight dinners.

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Prep Time15 mins

Cook Time20 mins

Resting Time0 mins

Total Time35 mins

Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (6 oz each)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika

For the Pan Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 1 tbsp lemon juice
• 1 tsp dried thyme

👨‍🍳Directions

1. 1
   Pat chicken breasts dry with paper towels and season lightly with salt, pepper, and paprika. Slice each breast into ½-inch thick strips.
2. 2
   Heat olive oil in a skillet over medium-high heat. Working in batches, cook chicken strips for 3–4 minutes per side until golden brown and internal temperature reaches 165°F.
3. 3
   In a small bowl, whisk together butter, flour, chicken broth, milk, lemon juice, and thyme. Pour sauce into the skillet and simmer for 3–4 minutes until thickened.

🔧Equipment

• Skillet (10-inch nonstick)
• Measuring cups
• Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14💛Saturated Fat: 2❤️Cholesterol: 95🧂Sodium: 450🌾Total Carbs: 12🥦Dietary Fiber: 1🍬Sugars: 8🥩Protein: 45

📝Notes

Tips: For extra flavor, add a pinch of red pepper flakes or fresh parsley to the sauce. Use a meat thermometer to ensure chicken reaches 165°F internally for safety and tenderness.

❓ Frequently Asked Questions About Perfectly Seared Thin-Cut Chicken Breast

How do I know when the chicken breast is fully cooked?

Use a meat thermometer to check the thickest part of the breast—it should reach 165°F. Visually, the juices will run clear, and the edges will pull away from the bone slightly.

Can I use frozen chicken breasts for this recipe?

Yes, but thaw them completely in the fridge overnight or use the microwave’s defrost setting. Pat dry before cooking to ensure even browning.

Why does my chicken get rubbery if I overcook it?

Overcooking strips moisture from the meat. For tender chicken, aim for 12–15 minutes on medium heat, flipping once, or until the internal temperature hits 165°F.

How can I prevent the chicken from drying out?

Brining the chicken for 30 minutes in salted water before cooking helps retain moisture. Also, let it rest for 5 minutes after removing from the pan before slicing.

What if my chicken isn’t thin enough for this recipe?

Use a sharp knife or a meat slicer to trim off extra fat or thickness. Alternatively, cook the chicken first, then slice it thin afterward.