Your new go-to weeknight dinner is thin-sliced chicken breasts! From crispy classics to creamy comfort food, there are many taste combinations possible with these adaptable, fast-cooking slices.
This site is your one-stop source for inspiration, whether you’re seeking for sophisticated restaurant-worthy recipes or simple one-pan miracles. We’ll look at a range of recipes for thin-sliced chicken breasts that are likely to pique your interest and win over your family as new favorites. Prepare to step away from the monotony of chicken and explore a world of delectable opportunities!
1. Chicken Piccata Recipe
This traditional Italian meal consists of thinly sliced chicken served in a flavorful sauce of lemon and capers. It’s easy to prepare and a great midweek supper option.
Ingredients
- 4 boneless, skinless chicken breasts, pounded thin (about 1/4-inch thick)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup fresh lemon juice
- 1/4 cup drained capers
- 2 tablespoons chopped fresh parsley
Instructions To Bake
Step 1 – Prep the chicken: Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet or rolling pin until thin and even in thickness. Season both sides with salt and pepper.
Step 2 – Dredge the chicken: In a shallow bowl, whisk together the flour, salt, pepper, and Parmesan cheese (if using). Dredge each chicken breast in the flour mixture, coating both sides evenly. Shake off any excess flour.
Step 3 – Cook the chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 2-3 minutes per side or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
Step 4 – Make the sauce: Add the remaining 2 tablespoons of butter to the pan and let it melt. Add the white wine and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1-2 minutes, or until the wine has reduced slightly.
Step 5 – Finish the dish: Stir in the lemon juice and capers. Bring the sauce to a simmer and cook for 1-2 minutes, or until slightly thickened. Return the chicken to the pan and spoon the sauce over the top.
Step 6 – Serve: Garnish with chopped fresh parsley and serve immediately with your favorite sides, such as pasta, rice, or roasted vegetables.
*Tips –
- You may use chicken broth in place of white wine if you don’t have any.
- While the sauce is cooking, stir in a cornstarch slurry (1 tablespoon cornstarch to 2 tablespoons water) to make a thicker sauce.
- Additional ingredients like chopped shallots, garlic, or fresh thyme can be added to the sauce.
2. Classic Chicken Parmesan Recipe
This recipe yields a flavorful and crispy Chicken Parmesan that’s ideal for a cozy supper for four people.
Ingredients
- 4 boneless, skinless chicken breasts (around 6-8 oz each)
- Salt and freshly ground black pepper to taste
- 2 large eggs
- 1 cup panko breadcrumbs
- ¾ cup grated Parmesan cheese, divided
- ½ cup all-purpose flour
- ½ cup olive oil for frying
- ½ cup of your favorite marinara sauce
- ¼ cup fresh mozzarella cheese, cubed
- ¼ cup chopped fresh basil (optional)
- ½ cup grated provolone cheese
- 2 teaspoons olive oil
Instructions To Bake
Step 1 – Prep the chicken: Preheat oven to 400°F (200°C). Pound each chicken breast thin and evenly between two pieces of plastic wrap. Season generously with salt and pepper.
Step 2 – Set up the breading station: In separate shallow bowls, whisk the eggs, add the flour to one bowl, and combine the panko breadcrumbs with half the Parmesan cheese in another bowl.
Step 3 – Bread the chicken: Dip each chicken breast in the flour, then coat in the egg mixture, allowing excess to drip off. Finally, coat thoroughly in the panko-Parmesan mixture, pressing gently to adhere.
Step 4 – Cook the chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Fry the breaded chicken for 2-3 minutes per side, or until golden brown. The chicken will finish cooking in the oven.
Step 5 – Assemble and bake: Transfer the chicken to a baking dish. Spread a thin layer of marinara sauce on the bottom of the dish. Top each chicken breast with sauce, mozzarella cheese, fresh basil (if using), and provolone cheese. Sprinkle with remaining Parmesan cheese and drizzle with olive oil.
Step 6 – Bake for 15-20 minutes, or until cheese is melted and bubbly and chicken is cooked through (internal temperature reaches 165°F).
Step 7 – Serve: Enjoy your Chicken Parmesan with your favorite sides, like pasta, vegetables, or a simple salad.
*Tips –
- Double-dip the chicken in the egg and breadcrumb mixture for an even crispier coating.
- You may use normal breadcrumbs in place of panko breadcrumbs if you don’t have any.
- The amount of marinara sauce may be changed to suit your tastes.
- For up to three days, leftovers should be kept in the refrigerator in an airtight container. Gently reheat in the microwave or oven until well heated.
3. Chicken Marsala Recipe
A traditional Italian-American meal, chicken marsala consists of succulent chicken cutlets dipped in a mushroom Marsala wine sauce. For starters, try this recipe:
Ingredients
For the chicken:
- 1 ½ pounds boneless, skinless chicken breasts, pounded to ¼-inch thickness
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
For the sauce:
- 8 ounces mushrooms, sliced
- 3 shallots, finely chopped
- 2 cloves garlic, minced
- ½ cup dry Marsala wine
- ½ cup chicken broth
- ½ cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions To Bake
Step 1 – Prep the chicken: Season the chicken with salt and pepper. Dredge each piece in flour, shaking off any excess.
Step 2 – Cook the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Step 3 – Make the sauce: Add the remaining butter to the pan and melt it. Sauté the shallots and garlic for 1-2 minutes, until fragrant. Add the mushrooms and cook for another 3-4 minutes, stirring occasionally, until browned.
Step 4 – Deglaze the pan: Pour in the Marsala wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes, or until reduced by half.
Step 5 – Finish the sauce: Add the chicken broth, heavy cream, and thyme. Bring to a simmer and cook for 5-7 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste.
Step 6 – Serve: Return the chicken to the pan and coat it in the sauce. Garnish with fresh parsley (optional) and serve immediately with your favorite sides, such as mashed potatoes, pasta, or rice.
*Tips –
- Instead of using breasts, you may use chicken thighs, although they might need a few more minutes to cook completely.
- You may thicken the sauce by adding a cornstarch slurry (one tablespoon of cornstarch combined with two tablespoons of water) or by simmering it for a few more minutes if it’s too thin.
- Use dry Marsala wine instead of sweet Marsala for a deeper taste.
- To the sauce, you may also add additional vegetables like carrots or onions, cut into slices.
- When searing the chicken, take care not to crowd the pan. This will guarantee that the chicken browns properly and cooks through.
These are just a few suggestions to get you started when creating your recipe for thin-sliced chicken breasts. The options are genuinely limitless because of their adaptability and simplicity of preparation. To make your special cuisine, don’t be scared to experiment with tastes and ingredients.
Don’t forget to leave a comment below with your best recipes with thinly sliced chicken breast!
We would be delighted to hear from you and add even more recipes to our repertoire. Have fun in the kitchen!