These Oven Baked Chicken Cutlets come out crispy, and golden, perfect for serving with almost anything, and they’re so easy, no frying involved! Juicy in the middle and crispy on the outside, it’s a healthier, easier way to enjoy a classic!
You might also love my Oven Baked Juicy Panko Chicken, my Mayonnaise Parmesan Chicken, or my Blackstone Chicken (Easy Griddle Recipe).
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Why You’ll Love This Recipe For Chicken Cutlets In The Oven
- Healthier Alternative – While it comes to fried chicken, making crispy chicken cutlets without the added oil of frying is all you look for in it.
- Easy & Quick – Because it’s easy to prep and bake, this is a great weeknight meal.
- Crispy & Juicy – Crunchy on the outside and tender on the inside, baked to perfection.
- Versatile — Pair them with salads, pasta, sandwiches or as an entree with side dishes.
- Family-Friendly — This is a crowd-pleaser and a hit with kids and adults alike!
Ingredients
This basic dish calls for only a few ingredients. Here are the major items you'll need:
- Chicken breasts – The main protein, adds a juicy, tender base.
- Breadcrumbs – Will help create a crispy, golden crust when baked.
- Parmesan cheese — Creates a rich, savory layer of flavor in the coating.
- Flour — Helps the egg wash adhere to the chicken for an even coating.
- Eggs – Helps the breadcrumbs stick to the chicken for a crispy end.
- Olive oil — Helps crisp and adds flavor
- Garlic powder — Adds a deep, garlicky flavor to the chicken.
- Salt & pepper – Adds depth and balances the flavors.
- Dried parsley — This ingredient will lend a mild, fresh herbal quality to the coating.
- Fresh parsley (for garnish) – Because a pop of color and a bit of fresh, herby finish.
How To Make Chicken Cutlets In The Oven
- Line a baking sheet with parchment paper or lightly grease it and pre-heat the oven to 400°F (200°C).
- Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs, Parmesan, dried parsley, garlic powder, salt, and pepper.
- Coat the chicken: stand in flour, then eggs, and finally the breadcrumb mixture.
- Set on baking sheet and paint or drizzle with olive oil for crispiness.
- Bake at 425°F (220°C) for 20-25 minutes, flipping halfway through, until golden and cooked through (165°F/75°C).
- Serve hot with your favorite sides!
Additions & Variations
- Cheesy Upgrade – Fold shredded mozzarella or more Parmesan into the breadcrumb coating for a richer flavor.
- Spicy Kick — Add a dash of red pepper flakes or cayenne pepper to the seasoning for some heat.
- Make it Gluten-Free – Swap out the crumbs and almond flour for gluten-free breadcrumbs and regular flour.
- Herb Boost — Replace the dried parsley with oregano, thyme or rosemary for a more aromatic twist.
Expert Tips
- Pound the Chicken Evenly — Pound the chicken breasts lightly to an even thickness to ensure faster and uniform cooking.
- Use Panko for More Crunch — When you make this recipe, use panko instead of normal bread crumbs for extra crunch.
- Let the Coating Set—The chicken needs to rest, after it’s been breaded, 5 to 10 minutes before going into the oven, to better adhere to the chicken.
- Don’t Skip the Oil — A light brushing or spraying with olive oil will ensure a crisp, golden crust.
- Use a Wire Rack — The heat circulates evenly around the cutlets if you bake them on a rack set over a baking sheet, so they’re crispier.
Serving Suggestions
- Salad – Serve with a light green salad (such as mixed greens) or try serving with a classic caesar salad for a light meal.
- With Pasta – Traditionally, serve with buttery garlic pasta, marinara spaghetti or creamy Alfredo for a hearty meal.
- In a Sandwich —Slice and layer with lettuce, tomato and mayo in a crusty roll for a heavenly chicken cutlet sandwich.
- Roasted Veggies – Have with roasted potatoes, asparagus or steamed broccoli for a healthy side!
Frequently Asked Questions
Leftover chicken cutlets can be kept in an airtight container in the refrigerator for 3 days or frozen for 3 months. To reheat, place in the oven at 375°F (190°C) or in an air fryer to keep the crispy crunchiness.
To reheat, place chicken cutlets in a 375°F (190°C) oven for 10 to 15 minutes or air fry for 3 to 5 minutes to crisp it back up. Do not microwave — it makes them soft and soggy.
Oven-baked chicken cutlets at 400°F (200°C) are about 20-25 minutes (flipping halfway through for even cooking). This helps to ensure that they reach an internal temperature of 165°F (75°C) before serving.
You can, though, use chicken breasts instead — simply butterfly and pound them to an even thickness to cook evenly. You could also use chicken tenders for smaller, bite-sized uses.
If you tried this Easy Oven Baked Chicken Cutlets or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
More Easy Chicken Recipes
- 10 Minute Copycat Taco Bell Chicken Quesadilla
- Mayonnaise Parmesan Chicken
- Blackstone Chicken (Easy Griddle Recipe)
- Crispy Honey Chicken
- Buffalo Wild Wings CrockPot Garlic Parmesan Chicken Pasta Recipe
- Crockpot Garlic Parmesan Chicken and Potatoes
- Greek Yogurt Marinated Chicken
- The Best Crispy Chicken Parmesan
- 30-Minute Grilled Buffalo Chicken
- Oven Baked Juicy Panko Chicken
Recipe
Easy Oven Baked Chicken Cutlets (CRISPY!)
INGREDIENTS
- 2 large chicken breast halves or 4 chicken cutlets
- ½ cup all-purpose flour for dredging
- 2 large eggs beaten
- 1 cup breadcrumbs regular or panko for added crunch
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil for brushing or drizzling
- Chopped fresh parsley for garnish (optional)
INSTRUCTIONS
- Line a baking sheet with parchment paper or lightly grease it and pre-heat the oven to 400°F (200°C).
- Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs, Parmesan, dried parsley, garlic powder, salt, and pepper.
- Coat the chicken: stand in flour, then eggs, and finally the breadcrumb mixture.
- Set on baking sheet and paint or drizzle with olive oil for crispiness.
- Bake at 425°F (220°C) for 20-25 minutes, flipping halfway through, until golden and cooked through (165°F/75°C).
- Serve hot with your favorite sides!
Melanie Diaz says
Wow, this recipe is super versatile! I love that you can serve these cutlets in so many ways, from salads to pasta dishes. It's perfect for mixing up dinner plans throughout the week without getting bored.
Eva Powell says
I’m excited to give these baked chicken cutlets a go! It’s great to have an option that’s both crispy and healthier than frying. Plus, they seem perfect for meal prepping; I can’t wait to pack them in my lunches!
Emma Weaver says
"Meal prep just got better!" This chicken cutlet recipe is not only easy but also has so many possibilities for variation. I'm excited about trying different herbs and spices based on what I have at home.
Hope Foster says
I’m all about easy and delicious meals, and these chicken cutlets fit the bill! The idea of using panko breadcrumbs for that extra crunch is genius. I can already picture them on a sandwich with fresh veggies.
Jasmine Bell says
"Baked instead of fried? Yes, please!" These cutlets are calling my name, especially knowing they're packed with protein. I'm thinking they'll be perfect for a light dinner paired with a fresh garden salad.
Kimberly Hayes says
"Crispy baked chicken? Count me in!" This recipe is totally up my alley since I'm always looking for quick meals that don’t compromise on taste. Can't wait to whip these up with some roasted veggies.
Sabrina James says
This recipe makes dinner sound so simple yet tasty! I'm especially intrigued by the broiling step at the end for that golden finish. Definitely planning on making these soon with a side of mashed potatoes!
Keira Perry says
These chicken cutlets look absolutely delicious! The combination of panko and Parmesan sounds like it adds such great flavor and texture. I can already imagine serving them with a zesty lemon drizzle—yum!
Natalie Hayes says
These chicken cutlets sound like a dream! I love how quick and healthy they are. I can't wait to try them with some creamy Alfredo pasta or maybe toss them into a fresh salad for lunch. Perfect for busy weeknights!
Long Way Ranch says
Really easy cutlets! could use.a bit more seasoning though. Will definitely try again, but next time I will try seasoning the chicken directly or.marinade before dredging. We liked it though!