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Grilled thin chicken breast served with quinoa and asparagus

Easy Thin Sliced Chicken Breast

This versatile and quick-cooking protein is the ultimate weeknight hack. Thinly sliced for maximum tenderness and flavor absorption, it's ready in minutes and perfect for salads, pastas, or wraps.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 110
Ingredients Method Notes

Ingredients
  

  • Chicken Breast: 2 large approx. 1 lb, sliced thin
  • Olive Oil: 2 tablespoons
  • Garlic Powder: 1 teaspoon
  • Dried Oregano or Thyme: 1 teaspoon
  • Salt & Pepper: To taste
  • Lemon: 1 wedge for serving

Method
 

  1. Prep the Chicken: For easier slicing, place the chicken in the freezer for 20 minutes. Slice against the grain into 1/4-inch thick pieces.
  2. Season: In a bowl, toss the chicken slices with olive oil, garlic powder, herbs, salt, and pepper until evenly coated.
  3. Heat the Pan: Heat a skillet over medium-high heat. You’ll know it’s ready when a drop of water sizzles immediately.
  4. Sear: Place chicken slices in the pan in a single layer (work in batches if needed). Cook for 3–4 minutes per side.
  5. Check Doneness: Ensure the internal temperature reaches 165°F (74°C). The chicken should be opaque and golden brown.
  6. Rest & Serve: Let the chicken rest for 2 minutes before serving. Squeeze fresh lemon juice over the top for a bright finish.

Notes

  • Don't Crowd the Pan: If you add too much chicken at once, it will steam instead of sear.
  • Meal Prep: Cook a large batch and store in an airtight container for up to 4 days—it's delicious cold in salads!

Nutrition Information

(Per serving)
  • Calories: 110 kcal
  • Protein: 22 g
  • Fat: 2 g
  • Carbohydrates: 0 g
  • Sodium: 150 mg