Description

If your thin sliced chicken keeps turning out dry, it’s time to fix it. This guide will show you the best cooking methods, tips, and seasonings to ensure juicy, flavorful chicken every time. Learn how to avoid overcooking, improve moisture retention, and cook it perfectly in a pan, oven, or air fryer.

Ingredients

For the Chicken
Two thin sliced chicken breasts
One teaspoon salt
One teaspoon black pepper
One teaspoon garlic powder
One teaspoon paprika
One tablespoon olive oil or butter

For the Marinade (Optional but Recommended)
One tablespoon lemon juice
Two tablespoons olive oil
One teaspoon honey
One teaspoon Dijon mustard
One teaspoon dried oregano
One clove garlic minced

Instructions

Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness to ensure even cooking
Pat dry with a paper towel to remove excess moisture

Season the Chicken
Rub both sides with salt black pepper garlic powder and paprika
If using the marinade combine all marinade ingredients in a bowl and coat the chicken letting it sit for at least 30 minutes or up to overnight in the refrigerator

Pan-Frying Method
Heat a pan over medium-high heat and add olive oil or butter
Once hot place the chicken in the pan and cook for three to four minutes on each side until golden brown
Check that the internal temperature reaches 165°F 74°C before removing from heat
Let rest for five minutes before slicing to keep it juicy

Oven-Baked Method
Preheat the oven to 375°F 190°C
Place the seasoned chicken on a baking sheet lined with parchment paper
Bake for fifteen to twenty minutes depending on thickness
Use a meat thermometer to ensure it reaches an internal temperature of 165°F 74°C
Let rest for five minutes before serving

Air Fryer Method
Preheat the air fryer to 375°F 190°C
Place chicken in the basket in a single layer
Cook for eight to ten minutes flipping halfway through
Ensure the internal temperature reaches 165°F 74°C before serving

Notes

For best results always let the chicken rest for five minutes after cooking to retain moisture
If using frozen thin sliced chicken thaw completely before cooking for even results
Use a meat thermometer to avoid overcooking and dryness

Prep Time: Ten minutes
Cook Time: Fifteen minutes
Category: Main Dish
Method: Pan-Frying Baking Air Frying
Cuisine: Universal

Nutrition

Serving Size: One chicken breast
Calories: Two hundred twenty kcal
Sugar: One gram
Sodium: Five hundred mg
Fat: Ten grams
Saturated Fat: Three grams
Unsaturated Fat: Six grams
Trans Fat: Zero grams
Carbohydrates: Two grams
Fiber: One gram
Protein: Twenty-five grams
Cholesterol: Seventy mg

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