Thin Cut Chicken Breast Recipe
Quick, flavorful thin cut chicken breasts that cook in under 10 minutes — perfect for busy weeknights and packed with flavor.
Print Pin Servings: 4 Servings
Calories: 280kcal
Cost: $8
Equipment
- 1 Large skillet 12-inch recommended
- 1 Meat thermometer Instant-read
- 1 Tongs For flipping chicken
- 1 Paper towels To pat chicken dry
- 1 Meat mallet Optional, to even thickness
Ingredients
- 4 Thin chicken breasts About ¼ inch thick About ¼ inch thick
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon Sea salt
- ¼ teaspoon Black pepper Fresh ground Fresh ground
- 2 tablespoon Olive oil
- 2 tablespoon Butter Unsalted
- Lemon wedges For serving
- Fresh parsley Chopped,for garnish
Instructions
- Pat chicken dry with paper towels
- Season both sides with garlic powder, Italian seasoning, salt, and pepper
- Heat olive oil in skillet over medium-high heat
- Add chicken to pan without overcrowding
- Cook 3–4 minutes until golden brown
- Flip, add butter, cook another 2–3 minutes
- Baste with butter in final minute
- Remove from heat and rest 2–3 minutes
- Garnish with parsley and serve with lemon wedges
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 170g | Calories: 280kcal | Carbohydrates: 1g | Protein: 28g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 420mg | Potassium: 400mg | Vitamin A: 350IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 0.9mg