Quick and Easy Thin Chicken Breast Recipes
Explore quick and easy thin chicken breast recipes perfect for busy weeknights. Delicious, juicy, and ready in no time!
Ingredients
- 4 thin chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder or 2 cloves minced garlic
- 1 tsp paprika
- Juice of half a lemon
- Optional garnish: parsley chili flakes, or freshly grated Parmesan
Instructions
Step 1: Prep the Chicken
- Grab those chicken breasts and pat them dry. (Yes, with paper towels. Damp chicken just won’t brown properly.) Sprinkle on salt, pepper, garlic powder, and paprika like you mean it. To be honest with you, under-seasoned chicken is just sad.
Step 2: Heat the Pan
- Drizzle olive oil into the skillet and set the heat to medium-high. Wait until it shimmers—it should look a little glossy, not smoking like a chimney. Quick tip: if you’re impatient like me, test with a drop of water. If it sizzles, you’re ready.
Step 3: Cook the First Side
- Lay the chicken down flat. Hear that sizzle? That’s flavor in the making. Now, don’t mess with it. Resist the urge to poke or flip too early—it needs 3–4 minutes untouched to form that golden crust we all love.
Step 4: Flip and Finish
- Flip the chicken with tongs (forks tear the meat, trust me, I’ve ruined enough dinners learning that). Cook another 3–4 minutes. If you’ve got a meat thermometer, check for 165°F. If not, cut into the thickest piece—juices should run clear.
Step 5: Rest Before Serving
- Turn off the heat and let the chicken rest on a plate for five minutes. And no, this isn’t optional. I don’t keep you a secret: resting is what keeps it juicy. Slice too soon and you’ll watch all that flavor leak out onto the cutting board.
Notes
Nutritional Information
- Calories: ~210
- Protein: 28g
- Fat: 8g
- Carbs: 1g
- Sodium: ~400mg