19 Delicious Baked Chicken Cutlet Recipes Easy

Get ready to transform your weeknight dinners with our roundup of 19 Delicious Baked Chicken Cutlet Recipes Easy! Whether you’re craving something crispy, cheesy, or packed with flavor, we’ve got a variety of options that promise to delight your taste buds without keeping you in the kitchen all night. Perfect for busy home cooks, these recipes are your ticket to effortless, mouthwatering meals. Let’s dive in!

Crispy Parmesan Baked Chicken Cutlets

Craving something crispy, cheesy, and utterly satisfying? These Crispy Parmesan Baked Chicken Cutlets are your ticket to a deliciously easy dinner that’s sure to impress.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the coating:
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp paprika
• For the egg wash:
  • 2 large eggs
  • 1 tbsp water
• For baking:
  • 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Season the chicken breasts evenly with salt and pepper.
3. In a shallow dish, mix together panko, Parmesan, garlic powder, oregano, and paprika for the coating.
4. In another dish, whisk eggs and water for the egg wash.
5. Dip each chicken breast into the egg wash, then coat thoroughly with the panko mixture. Tip: Press the coating onto the chicken to ensure it sticks.
6. Place the coated chicken on the prepared baking sheet and drizzle with olive oil. Tip: This helps achieve a golden, crispy texture.
7. Bake for 20-25 minutes, flipping halfway through, until the chicken is golden and reaches an internal temperature of 165°F. Tip: Use a meat thermometer for perfect doneness.

Light, crispy, and packed with flavor, these cutlets are perfect over a fresh salad or alongside your favorite pasta. Layer them in a sandwich for a crunch that’ll make your day.

Garlic Herb Baked Chicken Cutlets

Whip up a storm in your kitchen with these Garlic Herb Baked Chicken Cutlets—juicy, flavorful, and ridiculously easy to make. Perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 tbsp olive oil
• For the garlic herb mixture:
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness.
3. In a small bowl, mix together garlic, rosemary, thyme, salt, and pepper. Rub this mixture evenly over both sides of each chicken breast.
4. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown.
5. Transfer chicken to the prepared baking sheet. Tip: Don’t overcrowd the skillet to ensure a good sear.
6. In another bowl, combine panko, Parmesan, and melted butter. Press this mixture onto the top of each chicken breast.
7. Bake for 15-20 minutes, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
8. Let chicken rest for 5 minutes before serving. Tip: Resting ensures juices redistribute for maximum flavor.

Yield tender, herb-infused chicken with a crispy, golden topping. Serve over a bed of greens or alongside roasted veggies for a complete meal.

Lemon Pepper Baked Chicken Cutlets

Viral for a reason, these Lemon Pepper Baked Chicken Cutlets are your weeknight hero. Crispy, zesty, and ready in a flash—no fancy skills needed.

Ingredients

• For the chicken: 4 boneless, skinless chicken breasts (1.5 lbs), 1/2 cup all-purpose flour, 2 large eggs, 1 tbsp water
• For the coating: 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 2 tbsp lemon pepper seasoning, 1 tsp garlic powder
• For baking: Cooking spray, 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly coat with cooking spray.
2. Pound each chicken breast to an even 1/2-inch thickness for uniform cooking.
3. Set up three shallow dishes: one with flour, one with eggs beaten with water, and one with a mix of panko, Parmesan, lemon pepper, and garlic powder.
4. Dredge each chicken piece in flour, shake off excess. Dip in egg mixture, then coat thoroughly with panko mix, pressing gently to adhere.
5. Place coated chicken on the prepared sheet. Drizzle lightly with olive oil for extra crispiness.
6. Bake for 20-25 minutes, flipping halfway, until golden and internal temperature reaches 165°F.
7. Let rest for 5 minutes before slicing to keep juices locked in.

Now, the chicken emerges juicy inside with a crackling, flavor-packed crust. Serve atop a crisp salad or with a side of roasted veggies for a meal that’s anything but basic.

Spicy Baked Chicken Cutlets with Honey Glaze

Now, let’s dive into a dish that’s all about bold flavors and crispy textures. This recipe is a game-changer for weeknight dinners, combining heat and sweetness in every bite.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
• For the glaze:
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp sriracha
  • 1 tbsp lime juice

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pound the chicken breasts to an even 1/2-inch thickness for uniform cooking.
3. Set up a breading station: place flour in one bowl, beaten eggs in another, and mix panko with salt, pepper, garlic powder, and paprika in a third.
4. Dredge each chicken breast in flour, dip in egg, then coat with the panko mixture, pressing gently to adhere.
5. Place the breaded chicken on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.
6. While the chicken bakes, whisk together honey, soy sauce, sriracha, and lime juice in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
7. Brush the glaze over the baked chicken cutlets and return to the oven for 5 minutes to caramelize.
8. Let the chicken rest for 5 minutes before slicing to keep it juicy.

Delight in the contrast of the crispy, spicy crust against the sweet, sticky glaze. Serve these cutlets atop a crisp salad or with a side of roasted veggies for a meal that’s anything but ordinary.

Baked Chicken Cutlets with Mushroom Sauce

Ready to level up your dinner game? These baked chicken cutlets smothered in a creamy mushroom sauce are your ticket to a flavor-packed meal that’s as easy as it is delicious. No fuss, all flavor.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
• For the sauce:
  • 2 tbsp butter
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pound the chicken breasts to an even 1/2-inch thickness for uniform cooking.
3. Set up a breading station: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with salt and pepper in a third.
4. Dredge each chicken breast in flour, dip in egg, then coat with breadcrumbs. Press gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat. Brown the chicken for 2-3 minutes per side until golden, then transfer to the baking sheet.
6. Bake for 15-20 minutes, or until the internal temperature reaches 165°F.
7. For the sauce, melt butter in the same skillet. Add mushrooms and sauté until golden, about 5 minutes.
8. Stir in garlic and cook for 30 seconds until fragrant.
9. Pour in heavy cream and chicken broth, simmering for 5 minutes until slightly thickened. Season with salt and pepper.
10. Serve the chicken hot, topped with the mushroom sauce.

Every bite delivers crispy, juicy chicken enveloped in a rich, earthy sauce. Try it over mashed potatoes or alongside roasted veggies for a meal that’s anything but basic.

Cheesy Baked Chicken Cutlets with Tomato Basil

Ready to level up your dinner game? These cheesy baked chicken cutlets with tomato basil are a crispy, juicy, flavor-packed win.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1 cup shredded mozzarella cheese
  • 1/2 cup marinara sauce
  • 1/4 cup fresh basil leaves, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pound the chicken breasts to an even 1/2-inch thickness for uniform cooking.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, salt, and pepper.
4. Dredge each chicken breast in flour, dip in egg, then coat with breadcrumb mixture, pressing to adhere.
5. Place the coated chicken on the baking sheet and bake for 20 minutes, flipping halfway, until golden and crispy.
6. Remove from oven, top each cutlet with 2 tbsp marinara sauce and 1/4 cup mozzarella.
7. Return to oven for 5 minutes, or until cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

Bold flavors and textures make this dish a standout. The crispy crust gives way to tender chicken, while the melted cheese and fresh basil add a creamy, herby finish. Try serving over a bed of arugula for a peppery contrast.

Baked Chicken Cutlets with Creamy Garlic Sauce

Ready to level up your dinner game? These baked chicken cutlets slathered in a creamy garlic sauce are your ticket to flavor town—no passport required.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 eggs
  • 1 tbsp water
• For the sauce:
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow dish, mix breadcrumbs, 1/2 cup Parmesan, garlic powder, salt, and pepper.
3. In another dish, beat eggs with water. Dip each chicken breast in egg mixture, then coat with breadcrumb mix. Tip: Press the breadcrumbs gently to adhere.
4. Place chicken on the baking sheet. Bake for 20-25 minutes, until golden and internal temperature reaches 165°F. Tip: Flip halfway for even crispiness.
5. While chicken bakes, melt butter in a skillet over medium heat. Add garlic; sauté for 1 minute until fragrant.
6. Pour in heavy cream and chicken broth. Simmer for 3 minutes, stirring occasionally.
7. Stir in 1/2 cup Parmesan, salt, and pepper. Cook for 2 more minutes until sauce thickens. Tip: If sauce is too thick, add a splash of broth.
8. Plate chicken and drizzle with sauce. Serve immediately.

Lusciously crispy on the outside, tender inside, and drenched in a garlicky cream sauce, these cutlets pair perfectly with a crisp salad or over a bed of pasta for a heartier meal.

Herb Crusted Baked Chicken Cutlets

Bite into this Herb Crusted Baked Chicken Cutlets for a juicy, flavor-packed dinner that’s ready in a flash. Perfectly crispy on the outside, tender on the inside, and loaded with herbs for that gourmet touch.

Ingredients

• For the chicken: 4 boneless, skinless chicken breasts (about 1.5 lbs), 1/2 cup all-purpose flour, 2 large eggs, 1 tbsp water
• For the crust: 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh thyme, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
• For baking: 2 tbsp olive oil, cooking spray

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly coat with cooking spray.
2. Pound the chicken breasts to an even 1/2-inch thickness for uniform cooking.
3. Set up three shallow dishes: one with flour, one with eggs beaten with water, and one with the panko, Parmesan, herbs, garlic powder, salt, and pepper mixed together.
4. Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with the panko mixture, pressing gently to adhere.
5. Place the coated chicken on the prepared baking sheet. Drizzle with olive oil for extra crispiness.
6. Bake for 20-25 minutes, or until the crust is golden and the chicken reaches an internal temperature of 165°F.
7. Let the chicken rest for 5 minutes before slicing to keep it juicy.

The crust delivers a satisfying crunch with every bite, while the herbs and Parmesan add a savory depth. Serve over a bed of arugula with lemon wedges for a bright, fresh contrast.

Baked Chicken Cutlets with Lemon Butter Sauce

Perfect for those nights when you crave something crispy yet light, these baked chicken cutlets drizzled with a zesty lemon butter sauce will steal the show. Pair them with a simple salad or roasted veggies for a meal that’s both effortless and elegant.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 2 tbsp olive oil
• For the sauce:
  • 1/4 cup unsalted butter
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pound the chicken breasts to an even 1/2-inch thickness using a meat mallet for uniform cooking.
3. Set up three shallow dishes: one with flour mixed with salt, pepper, garlic powder, and paprika; one with beaten eggs; and one with panko breadcrumbs.
4. Dredge each chicken breast in the flour mixture, then dip in the eggs, and finally coat with panko, pressing gently to adhere.
5. Place the coated chicken on the prepared baking sheet and drizzle with olive oil.
6. Bake for 20-25 minutes, flipping halfway through, until golden and the internal temperature reaches 165°F.
7. While the chicken bakes, melt butter in a small saucepan over low heat. Stir in lemon juice, zest, salt, and pepper. Remove from heat and mix in parsley.
8. Drizzle the lemon butter sauce over the baked chicken cutlets before serving.

Unbelievably crispy on the outside and tender inside, these cutlets are a game-changer. Serve them over a bed of arugula for a peppery contrast or with a side of garlic mashed potatoes for ultimate comfort.

Baked Chicken Cutlets with Avocado Salsa

Get ready to shake up your dinner routine with this crispy, creamy dream. Grab your apron—it’s time to transform simple ingredients into a showstopper.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 2 eggs
  • 2 tbsp olive oil
• For the avocado salsa:
  • 2 ripe avocados, diced
  • 1/2 red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
  • Salt to taste

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow dish, mix breadcrumbs, Parmesan, garlic powder, paprika, and salt.
3. Beat eggs in another dish. Dip each chicken breast in eggs, then coat with the breadcrumb mixture.
4. Place coated chicken on the baking sheet. Drizzle with olive oil.
5. Bake for 20-25 minutes, flipping halfway, until golden and internal temperature reaches 165°F.
6. While chicken bakes, combine avocados, red onion, jalapeño, cilantro, lime juice, and salt in a bowl for the salsa.
7. Let chicken rest for 5 minutes before serving topped with avocado salsa.

Absolute perfection—the chicken’s crunch gives way to juicy tenderness, while the salsa adds a fresh, zesty kick. Serve it over a bed of greens or alongside roasted sweet potatoes for a meal that’s as nutritious as it is delicious.

Panko Crusted Baked Chicken Cutlets

Absolutely no one can resist the crunch of these Panko Crusted Baked Chicken Cutlets. They’re juicy inside, crispy outside, and ridiculously easy to make.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the coating:
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1.5 cups panko breadcrumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
• For baking:
  • 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and drizzle with 1 tbsp olive oil.
2. Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.
3. Set up three shallow dishes: one with flour, one with eggs beaten with water, and one with panko mixed with garlic powder and paprika.
4. Dredge each chicken breast in flour, shaking off excess. Dip in egg mixture, then coat with panko, pressing gently to adhere.
5. Place chicken on the prepared baking sheet. Drizzle with remaining 1 tbsp olive oil.
6. Bake for 20-25 minutes, flipping halfway, until golden and internal temperature reaches 165°F.
7. Let rest for 5 minutes before slicing. This keeps the juices in.

Outrageously crispy and tender, these cutlets are perfect over a salad or with a side of roasted veggies. Try them with a squeeze of lemon for an extra zing.

Baked Chicken Cutlets with Sweet Chili Sauce

Make your taste buds dance with these crispy Baked Chicken Cutlets glazed in a sticky-sweet chili sauce—no frying needed!

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 2 large eggs
  • 1 tbsp water
• For the sauce:
  • 1/2 cup sweet chili sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice each chicken breast horizontally into two thin cutlets.
3. In a shallow dish, mix panko, Parmesan, garlic powder, smoked paprika, and salt.
4. In another dish, whisk eggs with water.
5. Dip each cutlet into the egg mixture, then coat evenly with the panko mixture. Press gently to adhere.
6. Place on the baking sheet and bake for 20 minutes, flipping halfway, until golden and crispy.
7. While chicken bakes, combine sweet chili sauce, soy sauce, rice vinegar, and ginger in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
8. Brush the baked cutlets with the sauce and return to the oven for 2 minutes to glaze.
9. Serve hot, drizzled with extra sauce. The cutlets are irresistibly crunchy outside, juicy inside, with a perfect sweet-spicy kick. Try them over a bed of rice or sliced into strips for a killer salad topper!

Baked Chicken Cutlets with Spinach and Feta

Zesty and packed with flavor, this dish turns simple ingredients into a showstopper. Perfect for a quick dinner that feels gourmet.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 eggs
  • 2 tbsp olive oil
• For the filling:
  • 2 cups fresh spinach
  • 1/2 cup crumbled feta cheese
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
3. Beat the eggs in a separate bowl. Dip each chicken breast in the eggs, then coat with the breadcrumb mixture.
4. Heat olive oil in a pan over medium heat. Cook the chicken for 2-3 minutes on each side until golden. Transfer to the baking sheet.
5. In the same pan, add 1 tbsp olive oil. Sauté spinach until wilted, about 2 minutes. Season with salt and pepper.
6. Top each chicken breast with sautéed spinach and crumbled feta cheese.
7. Bake in the preheated oven for 15-20 minutes, until the chicken is cooked through and the cheese is slightly melted.
8. Let rest for 5 minutes before serving. This ensures the juices redistribute, keeping the chicken moist.

Now, the chicken cutlets emerge juicy inside with a crispy crust, while the spinach and feta add a creamy, tangy contrast. Try serving over a bed of quinoa for a complete meal.

Baked Chicken Cutlets with Roasted Red Pepper Sauce

Overwhelm your taste buds with this crispy, juicy baked chicken cutlets smothered in a smoky roasted red pepper sauce. Perfect for a quick weeknight dinner that feels anything but ordinary.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 2 large eggs
  • 1 tbsp water
• For the sauce:
  • 2 large roasted red peppers, jarred or homemade
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp smoked paprika
  • Salt to taste

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix panko, Parmesan, garlic powder, paprika, and salt for the chicken coating.
3. In another bowl, whisk eggs with water for the egg wash.
4. Dip each chicken breast into the egg wash, then coat thoroughly with the panko mixture.
5. Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes, flipping halfway, until golden and internal temperature reaches 165°F.
6. While the chicken bakes, blend all sauce ingredients in a food processor until smooth. Tip: For a thinner sauce, add a tablespoon of water at a time until desired consistency.
7. Let the chicken rest for 5 minutes before slicing. Tip: Resting ensures juices redistribute, keeping the chicken moist.
8. Serve the sliced chicken with the roasted red pepper sauce drizzled on top. Tip: Garnish with fresh parsley for a pop of color and freshness.

Crunchy on the outside, tender on the inside, these cutlets paired with the creamy, tangy sauce are a match made in heaven. Try stacking them on a toasted bun with arugula for an epic sandwich.

Baked Chicken Cutlets with Cilantro Lime Dressing

Ready to shake up your dinner routine? These baked chicken cutlets with cilantro lime dressing are crispy, zesty, and downright addictive. Perfect for a quick weeknight meal that doesn’t skimp on flavor.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 eggs
  • 1 tbsp water
• For the dressing:
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix panko, Parmesan, garlic powder, paprika, salt, and pepper.
3. In another bowl, whisk eggs and water together.
4. Dip each chicken breast into the egg mixture, then coat evenly with the panko mixture.
5. Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.
6. While the chicken bakes, blend cilantro, olive oil, lime juice, garlic, salt, and pepper in a blender until smooth.
7. Let the chicken rest for 5 minutes before slicing to keep it juicy.
8. Drizzle the cilantro lime dressing over the chicken or serve on the side for dipping.

Enjoy the crunch of the panko against the tender chicken, all brightened up by that vibrant cilantro lime dressing. Try serving it over a bed of greens or alongside roasted veggies for a complete meal.

Baked Chicken Cutlets with Honey Mustard Glaze

Yum! These baked chicken cutlets with honey mustard glaze are your weeknight dinner hero—crispy, juicy, and packed with flavor in under 30 minutes.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs
  • 1 tbsp water
• For the glaze:
  • 1/4 cup honey
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix panko, Parmesan, garlic powder, paprika, salt, and pepper.
3. In another bowl, whisk eggs with water.
4. Dip each chicken breast into the egg mixture, then coat with the panko mix, pressing gently to adhere.
5. Place on the baking sheet and bake for 15 minutes.
6. While chicken bakes, whisk honey, mustards, and olive oil in a small bowl.
7. After 15 minutes, brush each cutlet with the glaze and bake for another 5-10 minutes until golden and internal temperature reaches 165°F.
8. Let rest for 5 minutes before serving to keep juices locked in.

Unbelievable crunch meets sweet and tangy glaze in every bite. Serve over a crisp salad or with roasted veggies for a meal that’s as colorful as it is delicious.

Baked Chicken Cutlets with Balsamic Glaze

Skip the takeout—these Baked Chicken Cutlets with Balsamic Glaze are your new weeknight hero. Serve them hot, and watch the plates clean themselves.

Ingredients

• For the chicken: 4 boneless, skinless chicken breasts (1.5 lbs), 1 cup all-purpose flour, 2 large eggs, 1 cup breadcrumbs, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp olive oil
• For the glaze: 1/2 cup balsamic vinegar, 2 tbsp honey, 1 garlic clove (minced), 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pound the chicken breasts to an even 1/2-inch thickness for uniform cooking.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper.
4. Dredge each chicken piece in flour, dip in egg, then coat with breadcrumbs, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 2-3 minutes per side until golden, then transfer to the baking sheet.
6. Bake for 15-20 minutes, or until the internal temperature reaches 165°F.
7. Meanwhile, simmer balsamic vinegar, honey, garlic, and red pepper flakes in a small saucepan over low heat until reduced by half, about 5 minutes.
8. Brush the glaze over the baked chicken cutlets and serve immediately.

Tip: For extra crunch, toast the breadcrumbs before coating. Tip: Double the glaze for dipping. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.

Zesty and sticky-sweet, these cutlets pair perfectly with a crisp salad or roasted veggies. Drizzle any extra glaze on the side for a flavor boost.

Baked Chicken Cutlets with Parmesan Crust

Packed with flavor and crunch, these cutlets are your weeknight hero. Just bake, devour, repeat—no fuss, all glory.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
• For the crust:
  • 1 cup grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For baking:
  • 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and drizzle with 1 tbsp olive oil.
2. Pound each chicken breast to an even 1/2-inch thickness for uniform cooking.
3. Set up three shallow dishes: one with flour, one with eggs beaten with water, and one with a mix of Parmesan, panko, garlic powder, oregano, salt, and pepper.
4. Dredge each chicken piece in flour, shaking off excess. Dip in egg mixture, then coat with Parmesan mixture, pressing gently to adhere.
5. Place coated chicken on the prepared baking sheet. Drizzle with remaining 1 tbsp olive oil.
6. Bake for 20-25 minutes, flipping halfway, until golden and internal temperature reaches 165°F.
7. Let rest for 5 minutes before slicing to keep juices in.

Ready to serve? The crust is golden, the chicken juicy—toss over a salad or slice for sandwiches. Either way, it’s a win.

Baked Chicken Cutlets with Dijon Mustard Sauce

Kick dinner up a notch with these crispy baked chicken cutlets smothered in a creamy Dijon mustard sauce—ready in under 30 minutes.

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 1 tbsp water

For the sauce:

• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow dish, mix panko, Parmesan, garlic powder, salt, and pepper.
3. In another dish, whisk eggs and water until smooth.
4. Dip each chicken breast into the egg mixture, then coat evenly with the panko mixture.
5. Place the coated chicken on the baking sheet and bake for 20 minutes, or until golden and crispy.
6. While the chicken bakes, combine all sauce ingredients in a small saucepan over medium heat.
7. Whisk the sauce constantly for 3-4 minutes until it thickens slightly.
8. Remove the chicken from the oven and let it rest for 2 minutes before slicing.
9. Drizzle the Dijon mustard sauce over the chicken or serve on the side for dipping.

The chicken cutlets come out juicy inside with a golden, crunchy crust. The Dijon sauce adds a tangy kick that pairs perfectly with a simple side of roasted veggies or over a bed of greens for a lighter meal.

Conclusion

Outstanding in variety and simplicity, these 19 baked chicken cutlet recipes promise to delight your taste buds and simplify your meal prep. Perfect for busy weeknights or cozy weekends, each dish offers a unique twist on a classic favorite. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your culinary adventures with us on Pinterest!