Hey there, chicken lovers! If you’re staring at a package of those convenient thin sliced Perdue chicken breasts in your fridge and wondering how to cook them without turning them into sad, dry meat sheets – you’ve landed in the right place! I’ve been cooking these bad boys for years and I’m excited to share all my tips and tricks with you.
Let me tell ya thin sliced chicken breasts can be super tricky to get right. Cook them too long, and they get tough and flavorless. Don’t cook them enough and well… nobody wants food poisoning! But with the right techniques, these Perdue thin sliced chicken breasts will turn out juicy, tender and absolutely delicious every single time.
Why Choose Perdue Thin Sliced Chicken Breasts?
Before we dive into cooking methods let’s talk about why these are such a great kitchen staple
- They cook way faster than regular chicken breasts
- They absorb flavors and marinades more quickly
- They’re perfect for quick weeknight meals
- Perdue raises their chickens with no antibiotics ever
- They come in convenient resealable packaging
Plus, thin sliced breasts are perfect for so many recipes – from chicken piccata to fajitas to sandwiches. The possibilities are endless!
Prepping Your Thin Sliced Perdue Chicken
First things first – let’s get these chicken slices ready for cooking:
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Rinse under cold water – This removes any remaining blood or processing juices. Make sure to pat them dry with paper towels afterward.
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Trim any uneven edges – The slices can sometimes have irregular edges. Trimming them helps ensure even cooking.
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Pound to even thickness – Even though they’re already thin, placing them between plastic wrap and giving them a gentle pound with a meat mallet helps ensure they’re a uniform 1/4-inch thickness.
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Season as desired – This is where the fun begins! Perdue chicken has a mild flavor that takes well to pretty much any seasoning. I love using:
- Simple salt and pepper
- Italian herb blends
- Lemon pepper
- Taco seasoning
- Jerk seasoning
5 Foolproof Ways to Cook Thin Sliced Perdue Chicken
Now for the main event! Here are my favorite methods for cooking thin sliced chicken breasts:
1. Pan Searing (My Go-To Method!)
This is honestly what I use most often because it’s quick and gives the chicken a nice golden exterior.
What you’ll need:
- Thin sliced Perdue chicken breasts
- 1 Tbsp oil (olive or avocado work great)
- Seasonings of choice
- Skillet
Steps:
- Heat oil in a skillet over medium-high heat
- Add seasoned chicken slices in a single layer (don’t overcrowd!)
- Cook 2-3 minutes per side until golden brown
- Check that internal temperature reaches 165°F
- Let rest for 3-5 minutes before serving
Pro tip: If the chicken is browning too quickly, reduce the heat! You want a nice golden color, not a burnt exterior with an undercooked interior.
2. Grilling
Perfect for summer cookouts or when you want that nice charred flavor!
Steps:
- Preheat grill to medium heat
- Lightly oil the grates (this is super important to prevent sticking)
- Grill chicken slices for 4-5 minutes per side
- Move to a cooler part of the grill if they’re browning too fast
- Grill until internal temperature reaches 165°F
3. Baking
When I want a hands-off approach, baking is my bestie:
Steps:
- Preheat oven to 375°F
- Arrange seasoned chicken slices on a baking sheet
- Bake for 15-20 minutes until internal temperature reaches 165°F
4. Air Frying
Got an air fryer? These thin slices cook up amazingly fast!
Steps:
- Preheat air fryer to 380°F
- Spray basket lightly with oil
- Air fry chicken slices for 8-10 minutes, flipping halfway
- Cook until internal temperature reaches 165°F
5. Poaching
For ultra tender chicken that’s perfect for salads and meal prep:
Steps:
- Bring a pot of water to a bare simmer (not boiling!)
- Add chicken slices and poach for 8-10 minutes
- Ensure internal temperature reaches 165°F
- Drain and use as needed
How to Know When Your Chicken Is Done
I cannot stress this enough – an instant-read thermometer is your BFF when cooking chicken! But if you don’t have one, here are some signs your thin sliced Perdue chicken is fully cooked:
- Chicken is opaque throughout when cut into
- Juices run clear when pierced with a knife
- Meat feels firm when pressed with tongs or your finger
Remember, the safe internal temperature for chicken is 165°F. And don’t skip the resting step! Let the chicken rest 3-5 minutes after cooking before cutting into it. The temperature will rise another 5°F as it rests, and the juices will redistribute.
My Favorite Recipe: One-Pan Chicken Fajitas
This is literally one of my go-to weeknight meals using thin sliced Perdue chicken. It’s fast, easy, and the whole family loves it!
Ingredients:
- 1 pound thin sliced Perdue chicken breasts
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tablespoons olive oil
- 1 packet fajita seasoning (or make
Why anyone can cook chicken cutlets at home:
- You can buy thinly sliced chicken breasts at the store, so that you don’t have to pound out your own chicken breasts.
- Use store bought Panko bread crumbs.
- There are minimal ingredients to this recipe.
- The cutlets cook very quickly thanks to the thinness of the chicken.
- The method is simple and straight forward with just a few easy steps.
- Thinly Sliced Chicken Breasts
- Panko Bread Crumbs (can use gluten free here as well)
- Flour (can also use gluten free all purpose flour)
- Eggs
- Salt and Pepper
- High quality oil: I like to use avocado oil, or a mix of avocado oil and olive oil. The avocado oil can cook at a higher temp so it keeps the olive oil from burning.
There is truly nothing better than a fresh cutlet straight from the pan. I simply shallow fry the cutlets on each side for 4-5 minutes until golden brown and chicken has been cooked through. From there, I remove the crispy cutlets to a paper towel lined baking sheet to let excess oil drain and sprinkle with salt and pepper. Serve as you wish from there!
You can of course also cook these cutlets in the air fryer as well, but nothing compares to the real deal pan fried cutlet. BUT if you want to air fry the cutlets, follow all instructions up until the frying point and spray with oil on both sides. Air fry for 6-8 minutes until golden, flipping once.
How to cook chicken breast perfectly every time (stovetop recipe)
FAQ
How do you cook thin sliced chicken?
Thinly sliced chicken breasts, also known as chicken cutlets, are such a versatile ingredient and a great protein source for creating quick meals or even meal prep. Toss the chicken in the oil and seasonings. Bake for 15 minutes until the internal temperature reaches 165 degrees. Melt butter into olive oil in a large skillet over medium high heat.
How do you pound a whole chicken?
Pound the chicken to an even thickness with a mallet. Use a meat mallet to pound the whole chicken breasts to a uniform size, about ¼ inch in height. Purchase already-sliced thin chicken breasts. Brands like Perdue or Bell and Evans have already thinly cut chicken breasts. Place the meat on a cutting board and trim the meat of excess fat.
How to make thin chicken cutlets?
Prepare the meat into thin chicken cutlets according to one of the methods below. Butterly the meat. You can cut thin-cut chicken breast by butterflying the whole chicken breast (slicing them in half from the thickest part of the breast to the thin part of the meat). Pound the chicken to an even thickness with a mallet.
How do you keep frozen chicken from drying out?
To prevent the chicken breast from drying out, avoid overcooking it. Cook the chicken until it reaches an internal temperature of 165°F (74°C) and remove it from the pan promptly. Letting it rest for a few minutes before slicing will also help retain its moisture. Can I use this method for frozen chicken breast?
Can you cut whole chicken into cutlets?
You can find pre-sliced cutlets at the grocery store, but it’s more economical to cut them yourself. There are two ways to slice whole chicken breasts into cutlets. The first is to take your sharp knife and on a cutting board, cut through the boneless skinless chicken breasts length wise. This will make two pretty large thin chicken cutlets.
How do you cook chicken cutlets in a frying pan?
Melt a few tablespoons of butter in a frying pan over medium-high heat. Season each side of the thin cutlets with salt and pepper then pan fry for 2-3 minutes on each side until they are golden brown. If you want you can top the chicken wit fresh hers, more butter or a squeeze of lemon juice. Store any leftovers in an airtight container.
How to cook perdue thin sliced chicken?
Preheat lightly oiled pan to medium-high. Brown chicken 1-1/2 to 2-1/2 minutes per side until internal temp reaches 170°F. GRILL OR BROIL: Season to taste.
What is the best way to cook thin sliced chicken?
- Use a sharp knife to gently slice the chicken lengthwise starting from the thickest part to the thinnest (top to bottom).
- Add chicken to an oven safe baking dish and drizzle with olive oil and lemon juice. …
- Bake for about 15-20 minutes or until they are fully cooked (internal temperature reaches 165F).
How to cook perdue chicken on the stove?
Heat a lightly oiled skillet to medium high heat. Add chicken breasts and cover for 6 minutes, flip breasts and cook covered for an additional 6 minutes until internal temperature reaches at least 170°F.
How to know when thin sliced chicken breast is done?