Baked Chicken Medallions
Very quick, simple, and delicious, perfect for a family dinner. Chicken medallions are one of the easiest and tastiest ways to cook chicken fillet. They can be pan-fried or baked in the oven. When baked in the oven, the medallions turn out lighter because less oil is used.
Updated : 10 June, 2026
Easy
About 20 min.
Ingredients
400 grams
Chicken fillet
2 tablespoon
Olive oil
to taste
Ground black pepper
to taste
Salt
Sauce
10 grams
Thyme
2
Garlic
3 tablespoon
Olive oil
2 tablespoon
Lemon juice
1 teaspoon
Lemon zest
1 teaspoon
Sea salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake chicken medallions in the oven? Prepare the ingredients. It is best to use chilled chicken fillet, because the medallions will turn out juicier and tastier. If it was frozen, thaw it beforehand properly.
Step 2
Wash and dry the chicken fillet. Cover each fillet with plastic wrap and pound it on the inner side of the piece. The plastic wrap will help prevent meat juices from splattering.
Step 3
Use a cooking ring to cut medallions out of the fillet. Or you can do it more simply, which is what I did with the second breast: first slice the fillet across the grain into pieces about 5 mm, about 1/4 inch, thick, and only then pound them on one side.
Step 4
Place the chicken medallions on a baking sheet lined with parchment paper and brush them with olive oil. You can use any neutral vegetable oil instead. Sprinkle the medallions with salt and ground black pepper. If you like, add your favorite spices and seasonings.
Step 5
Bake the medallions in a preheated oven at 180°C (350°F) for 20-25 minutes. I kept them in a little longer to get a golden crust.
Step 6
You can make a delicious sauce for the medallions. Prepare the ingredients for it. It is better to use fresh thyme on the sprigs, but if you cannot find it, use dried thyme. Olive oil is still preferable.
Step 7
Wash and dry the thyme. Strip the leaves from the sprigs.
Step 8
In a small bowl, combine the olive oil, lemon juice, lemon zest, thyme leaves, garlic pressed through a press, and sea salt. To remove the zest, grate the lemon peel finely, trying not to touch the white layer, because it will taste bitter.
Step 9
Mix all the ingredients. The sauce is ready.
Step 10
Transfer the finished chicken medallions to a plate, drizzle them with the sauce, and serve with any side dish. Enjoy your meal!
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