These Baked Chicken Cutlets are so tender and juicy. They’re done in 30 minutes, so they’re a great, quick and easy weeknight dinner. You can use them in so many fabulous dishes.
If you love a good 30 minute meal, you have to try my Creamy Italian Sausage Pasta and my Frito Chili Pie Recipe. They are truly lifesavers.
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Why this Chicken Cutlets Recipe is a Keeper
This best chicken cutlets recipe is a great, tasty option for busy weeknights. It’s quick, easy and even the kids will like it. I love to meal prep them and use them in many different meals.
- Weeknight Friendly: Easy prep makes this perfect for busy evenings.
- Family Favorite: Crispy chicken cutlets are always a dependable dinner win.
- Versatile Meal: Great for sandwiches, pasta, salads, and meal prep.
- Serve With: Serve Panko mixture breaded baked chicken cutlets with Crock Pot Red Potatoes with Rosemary, Cucumber Pepper Salad or Butterfinger Dessert Trifle.
Can I Use Chicken Breasts Instead of Cutlets?
Yes, just make sure you pound the chicken breast into nice thin cutlets. If you’d prefer to use thinly sliced chicken thighs, that could also work well.
What Reader’s Are Saying…
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“Chicken was extremely tender and very tasty. Saving this one!”
~ G Hogan
Ingredient Notes for Chicken Recipe
You only need a few easy-to-find ingredients, many of which you probably have in your pantry already.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Boneless Chicken: Use boneless skinless chicken breasts that have been sliced thin.
- Olive Oil: I prefer olive oil spray or another neutral oil to prepare the chicken breasts for seasonings.
- Herbs & Spices: You will need a bunch of spices including paprika and Italian Seasoning.
Variations and Substitutions- Crispy Chicken Cutlets
There are a couple different swaps you can make to make this tender and juicy recipe extra delicious. Add breadcrumbs or other herbs to flavor the chicken.
➡️ Add Heat: Mix red pepper flakes into the mixture.
➡️ Seasoned Breadcrumbs: Turn them into breaded chicken cutlets by adding seasoned Panko breadcrumbs for extra flavor.
➡️ Make It Cheesy: Add extra Parmesan cheese to the coating mixture.
➡️ Serve Italian Style: Add marinara and mozzarella to the top of the chicken for chicken Parmesan flavor.
Kitchen Tools To Make Oven Baked Chicken Cutlet Easier
This Italian chicken cutlets recipe doesn’t require anything fancy, but one thing can make it easier to tell when it’s done. You will need a baking sheet, some tongs and some other basic kitchen tools.
- Meat Thermometer: Use a meat thermometer to accurately monitor the internal temperature of the chicken.
How to Make Baked Chicken Cutlets
This oven-baked chicken cutlets recipe comes together in 3 easy to follow steps. It’s so good, it’s a great one to keep for when you have no idea what to make for dinner.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven, Baking Sheet and Prep Chicken: Preheat the oven. Place the chicken breasts in a single layer on a rimmed baking sheet. Drizzle the olive oil over the chicken, flipping to get both sides.
- Add the Seasoning: Combine the Italian Seasoning, paprika, onion powder, garlic powder, salt and black pepper in a small bowl. Evenly coat chicken.
- Bake the Chicken: Bake chicken cutlets in oven. The chicken will be done when the middle of the biggest piece of chicken reaches 165 degrees.
Prep Ahead and Short Cut Tips for Chicken Cutlets in the Oven
When I prepare oven baked chicken cutlets ahead of time, it can help save me time and kitchen space when it comes to making meals.
➡️ Pound the Chicken Early: Prep cutlets earlier in the day for faster dinner assembly.
➡️ Line the Pan: Use parchment or foil for easier cleanup.
➡️ Bake Ahead: Cook cutlets in advance and reheat, baked in the oven, for quick lunches and dinners.
Alternate Cooking Methods
Make this moist chicken breast recipe another way by using your air fryer or stove top. You can also turn baked breaded chicken cutlets into a chicken parm situation.
- Air Fryer: Cook in batches for extra crispy breading with less cooking time. Plus, it’s better for you than fried chicken cutlets. Be sure to flip the chicken for even cooking.
- Stovetop: Pan fry thin chicken cutlets in shallow oil for a more traditional crispy texture.
- Chicken Parmesan Style: Top baked cutlets with marinara and cheese, then broil briefly until melted.
Can Baked Chicken Breast be Frozen?
Yes. Place chicken in airtight containers. Freeze your baked crispy chicken breast cutlets in an airtight container or bag for up to 3 months. Reheat in a preheated oven until crispy on the outside and juicy on the inside.
Can I Make a Crispy Baked Chicken Cutlets?
Yes, of course. Dredge the thin chicken breasts in an egg mixture, then in bread crumbs and grated parmesan cheese if you’d like.
Store, Reheat and Use Leftover Italian Chicken
- Storing: Store cooled easy chicken cutlets in an airtight container in the refrigerator.
- Reheating: Reheat thin cutlets in the oven or air fryer to help restore crispiness.
- Using Leftovers: Use leftover cutlets for sandwiches, wraps, salads or pasta bowls. You can also serve the best baked chicken with creamy mashed potatoes.
Expert Tips for Making the Baked Chicken Cutlet Recipe
This is one of my favorite chicken cutlet recipes. Here are a few simple tips to make this recipe the best. Remember to pound chicken evenly and:
➡️Keep Cutlets Even: Uniform thickness helps chicken cook evenly.
➡️ Use a Rack: Elevating the chicken improves crispiness.
➡️ Don’t Skip Resting: When chicken is done, allow the chicken to rest briefly to help keep chicken moist.
➡️ Spray Lightly: A little oil spray helps breadcrumbs brown beautifully.
➡️ Check Temperature: Avoid overbaking so the thin-sliced chicken breast stays juicy. Cooking time may vary depending on thickness of the cutlets.
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Baked Chicken Cutlets
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Ingredients
- 4-5 Thin, boneless, skinless chicken breasts
- 3 Tablespoons Olive oil
- 1 teaspoon Italian Seasoning
- 1 teaspoons Paprika
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- Preheat oven to 450℉.
- Place chicken breasts in a single layer on a rimmed baking sheet. Drizzle the olive oil over top of the chicken and flip the chicken over to coat both sides.
- In a small bowl, combine the Italian seasoning, paprika, onion powder, garlic powder, salt and black pepper. Evenly coat the chicken with the seasoning blend.
- Bake for 20 minutes or until an meat thermometer inserted into the center of the cutlets reads 165℉.
Christina’s Notes
- Use Thin Cutlets: Even thickness helps the chicken cook evenly.
- Bake on a Rack: Air circulation keeps the breading crisp.
- Avoid Crowding: Give each cutlet space for better browning.
- Spray with Oil: Helps the coating turn golden and crunchy.
- Reheat in Oven: Keeps leftovers crispier than microwaving.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Chicken was extremely tender and very tasty. Saving this one!
So glad that you enjoyed it!
Tender and delicious chicken.