Place chicken breasts in a 9" x 13" casserole dish and drizzle the olive oil over top. Flip the chicken around and rub the olive oil all over.
Season the chicken with the paprika, Italian seasoning, onion powder, garlic powder, salt and pepper.
Bake for 20 minutes until an inserted meat thermometer reads 165F.
Notes
This Recipe Can be Doubled: This nice and crispy oven baked chicken cutlet is great for a crowd. Double the ingredients and split it into two casserole dishes before baking.
Keep Chicken Moist: The secret to keeping cooked chicken juicy when reheating is to add chicken broth! Pour some in the bottom of the dish when reheating.
Air Fryer: For air fried chicken, cook at 375 degrees for 6 minutes. Flip, then air fry for another 4 minutes and check for doneness.
Sides: This perfectly baked boneless chicken breast goes perfect with so many dishes like mac-n-cheese, rice, roasted veggies or add it to sandwiches, salads or wraps!
Chicken Parmesan Crust: Mix grated parmesan cheese and panko breadcrumbs until combined. Add the panko mixture to the tops of the chicken before baking and top with mozzarella cheese.
Make Spicy: To make baked chicken cutlets slightly spicier, add crushed red pepper flakes and cayenne pepper.