25 Delicious Baked Chicken Cutlet Recipes Easy

You’re in for a treat! Whether you’re craving something crispy, cheesy, or bursting with flavor, our roundup of 25 Delicious Baked Chicken Cutlet Recipes Easy has got you covered. Perfect for busy weeknights or cozy weekends, these recipes promise to turn simple chicken cutlets into mouthwatering meals. So, preheat your oven and let’s dive into these irresistible dishes that’ll have everyone asking for seconds!

Crispy Parmesan Baked Chicken Cutlets

Just when you thought chicken couldn’t get any better, these Crispy Parmesan Baked Chicken Cutlets come along. Perfectly golden and packed with flavor, they’re a game-changer for weeknight dinners.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup panko breadcrumbs, golden and crispy
• 1/2 cup freshly grated Parmesan cheese, sharp and nutty
• 1 tsp garlic powder, aromatic and pungent
• 1 tsp smoked paprika, sweet and smoky
• 1/2 tsp sea salt, coarse and mineral-rich
• 2 large eggs, beaten until smooth
• 2 tbsp rich extra virgin olive oil

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a shallow dish, combine panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, and sea salt. Mix well to distribute the spices evenly.
3. Dip each chicken cutlet into the beaten eggs, ensuring full coverage. Let excess drip off.
4. Coat the chicken in the breadcrumb mixture, pressing gently to adhere. Tip: For extra crispiness, let the coated chicken sit for 5 minutes before baking.
5. Place the chicken on the prepared baking sheet. Drizzle with olive oil for a golden finish.
6. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crispy and golden brown. Tip: Avoid overcrowding the pan to ensure even cooking.
7. Let the chicken rest for 5 minutes before slicing. Tip: This keeps the juices inside, making the chicken moist and flavorful.

Amazingly crispy on the outside and tender on the inside, these cutlets are a delight. Serve them over a fresh arugula salad or with a side of roasted vegetables for a complete meal.

Garlic Herb Baked Chicken Cutlets

Deliciously simple, these Garlic Herb Baked Chicken Cutlets are a weeknight savior. Packed with flavor, they’re crispy on the outside, juicy inside.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp sea salt
• 1/2 tsp finely ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, salt, and pepper.
3. Brush both sides of each chicken breast with the garlic herb mixture.
4. In another bowl, mix Parmesan cheese and panko breadcrumbs.
5. Dredge each chicken breast in the Parmesan mixture, pressing gently to adhere.
6. Place chicken on the prepared baking sheet. Bake for 20-25 minutes, until golden and internal temperature reaches 165°F.
7. Let rest for 5 minutes before slicing. Tip: For extra crispiness, broil for the last 2 minutes.

Absolutely irresistible, these cutlets boast a golden crust with a tender, flavorful interior. Serve atop a bed of arugula for a fresh contrast or alongside roasted vegetables for a hearty meal.

Lemon Pepper Baked Chicken Cutlets

Zesty and straightforward, this Lemon Pepper Baked Chicken Cutlets recipe delivers juicy, flavorful chicken with minimal effort. Perfect for weeknight dinners or meal prep.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 3 tbsp rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp finely ground black pepper
• 1 tsp coarse sea salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, lemon juice, black pepper, sea salt, garlic powder, onion powder, and smoked paprika.
3. Place chicken cutlets on the prepared baking sheet. Brush both sides generously with the lemon pepper mixture.
4. Bake for 20-25 minutes, or until internal temperature reaches 165°F and edges are golden. Tip: For extra crispiness, broil for the last 2 minutes.
5. Let rest for 5 minutes before slicing. Tip: Resting ensures juices redistribute, keeping the chicken moist.

Perfectly tender with a crispy, flavorful crust, these cutlets shine alongside roasted veggies or atop a fresh salad. Try drizzling with a bit more lemon juice before serving for an extra zing.

Spicy Sriracha Baked Chicken Cutlets

Tantalize your taste buds with this Spicy Sriracha Baked Chicken Cutlets recipe. It’s a perfect blend of heat and flavor, ready in under an hour.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
– 1/4 cup sriracha sauce, bold and fiery
– 2 tbsp honey, pure and golden
– 1 tbsp soy sauce, rich and savory
– 1 tbsp fresh lime juice, zesty and bright
– 2 cloves garlic, minced and aromatic
– 1 tbsp olive oil, extra virgin and smooth
– 1/2 tsp salt, finely ground
– 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together sriracha, honey, soy sauce, lime juice, and minced garlic until smooth.
3. Brush both sides of the chicken cutlets with olive oil, then season evenly with salt and pepper.
4. Place the chicken on the prepared baking sheet. Spoon the sriracha mixture over each cutlet, coating evenly.
5. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the glaze is sticky.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Bold flavors and a sticky glaze make these cutlets irresistible. Serve them over a bed of steamed rice or slice for a spicy chicken sandwich.

Honey Mustard Baked Chicken Cutlets

This honey mustard baked chicken cutlets recipe is a weeknight lifesaver. Tender, juicy chicken with a crispy, golden crust that’s packed with flavor.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to 1/2-inch thickness
• 1/2 cup smooth Dijon mustard
• 1/4 cup raw honey
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup panko breadcrumbs, for extra crunch
• 1/4 cup grated Parmesan cheese, for a salty kick

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the Dijon mustard, raw honey, extra virgin olive oil, lemon juice, black pepper, and sea salt until smooth.
3. Place the pounded chicken breasts on the prepared baking sheet. Brush each piece generously with the honey mustard mixture, coating both sides.
4. In a small bowl, mix the panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the top of each chicken breast, pressing lightly to adhere.
5. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden brown.
6. Let the chicken rest for 5 minutes before slicing. This ensures the juices redistribute, keeping the meat moist.

Velvety chicken with a sweet and tangy glaze, topped with a crispy, cheesy crust. Serve over a bed of mixed greens or alongside roasted vegetables for a complete meal.

Italian Style Baked Chicken Cutlets

Just when you think chicken can’t get any better, these Italian Style Baked Chicken Cutlets come along. Juicy, flavorful, and crispy without the fuss of frying, they’re a weeknight hero.

Ingredients

– 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to 1/2-inch thickness
– 1 cup Italian-style breadcrumbs, finely ground for maximum crispiness
– 1/2 cup freshly grated Parmesan cheese, sharp and nutty
– 2 large farm-fresh eggs, beaten until smooth
– 1/4 cup rich extra virgin olive oil
– 1 tsp garlic powder, for a punch of flavor
– 1 tsp dried oregano, fragrant and earthy
– 1/2 tsp sea salt, finely ground
– 1/4 tsp finely ground black pepper, for a slight kick

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a shallow dish, mix breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
3. In another dish, beat eggs until uniform. Tip: Let eggs sit at room temperature for 10 minutes for even coating.
4. Dip each chicken breast in eggs, then dredge in breadcrumb mixture, pressing gently to adhere.
5. Place coated chicken on the prepared baking sheet. Drizzle with olive oil for extra crispiness.
6. Bake for 20-25 minutes, until golden brown and internal temperature reaches 165°F. Tip: Use a meat thermometer for perfect doneness.
7. Let rest for 5 minutes before slicing. Tip: Resting ensures juices redistribute, keeping chicken moist.

Never underestimate the power of a well-seasoned breadcrumb coating. The chicken emerges from the oven with a golden crust that shatters to reveal tender, juicy meat. Serve atop a bed of arugula with a squeeze of lemon for a bright contrast.

Panko Crusted Baked Chicken Cutlets

You won’t believe how easy it is to make these Panko Crusted Baked Chicken Cutlets. Yet, they’re so crispy and flavorful, they’ll become a weeknight staple.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
– 1 cup panko breadcrumbs, golden and crispy
– 1/2 cup grated Parmesan cheese, sharp and nutty
– 1 tsp garlic powder, aromatic and pungent
– 1 tsp smoked paprika, sweet and smoky
– 1/2 tsp sea salt, coarse and mineral-rich
– 2 large eggs, farm-fresh and beaten
– 1/4 cup all-purpose flour, finely milled
– 2 tbsp rich extra virgin olive oil

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a shallow dish, mix panko, Parmesan, garlic powder, smoked paprika, and sea salt. Tip: For extra crunch, toast the panko lightly before mixing.
3. Place flour in another dish and beaten eggs in a third. This setup ensures a smooth breading process.
4. Dredge each chicken cutlet in flour, shaking off excess. Dip into eggs, then press into panko mixture, coating evenly. Tip: Use one hand for dry ingredients and the other for wet to avoid clumping.
5. Place coated cutlets on the prepared baking sheet. Drizzle with olive oil for a golden finish.
6. Bake for 20-25 minutes, flipping halfway, until internal temperature reaches 165°F and coating is crispy. Tip: A meat thermometer ensures perfect doneness without overcooking.
7. Let rest for 5 minutes before serving to retain juices.

Golden and crispy on the outside, tender and juicy inside, these cutlets pair wonderfully with a zesty aioli or atop a fresh salad for a light yet satisfying meal.

BBQ Baked Chicken Cutlets

Delight in the simplicity of BBQ Baked Chicken Cutlets, a dish that combines juicy tenderness with a smoky, sweet glaze. Perfect for weeknights or gatherings, it’s a crowd-pleaser with minimal fuss.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup smoky BBQ sauce, divided
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh lemon juice
• 1 tsp garlic powder

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush chicken breasts with olive oil on both sides. Season with black pepper, sea salt, and garlic powder.
3. Place chicken on the prepared baking sheet. Bake for 20 minutes.
4. Remove from oven. Brush with 1/2 cup BBQ sauce. Return to oven for 10 minutes.
5. Flip chicken. Brush with remaining BBQ sauce. Bake for another 10 minutes, or until internal temperature reaches 165°F.
6. Drizzle with fresh lemon juice before serving.

Yield tender, flavorful cutlets with a sticky glaze. Serve atop a crisp salad or with creamy coleslaw for contrast.

Maple Glazed Baked Chicken Cutlets

Perfect for a quick weeknight dinner, these Maple Glazed Baked Chicken Cutlets combine sweet and savory flavors in a dish that’s sure to please.

Ingredients

• 4 boneless, skinless chicken cutlets (about 1.5 lbs)
• 1/4 cup pure maple syrup (dark, robust flavor)
• 2 tbsp Dijon mustard (smooth, tangy)
• 1 tbsp soy sauce (low sodium, rich umami)
• 1 tbsp apple cider vinegar (bright, slightly sweet)
• 1 tsp garlic powder (aromatic, pungent)
• 1/2 tsp smoked paprika (deep, smoky)
• 1/4 tsp cayenne pepper (spicy, warm)
• 1 tbsp extra virgin olive oil (fruity, high-quality)
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, apple cider vinegar, garlic powder, smoked paprika, and cayenne pepper until smooth.
3. Season chicken cutlets evenly with salt and freshly ground black pepper on both sides.
4. Heat olive oil in a large skillet over medium-high heat. Sear chicken cutlets for 2-3 minutes per side until golden brown.
5. Transfer seared chicken to the prepared baking sheet. Brush each cutlet generously with the maple glaze.
6. Bake in the preheated oven for 12-15 minutes, or until chicken reaches an internal temperature of 165°F.
7. Remove from oven and let rest for 5 minutes before serving.

Enjoy the caramelized, sticky-sweet glaze that coats the tender, juicy chicken. Serve over a bed of fluffy quinoa or alongside roasted vegetables for a complete meal.

Rosemary and Thyme Baked Chicken Cutlets

Uncomplicated yet flavorful, this dish brings a herby crunch to your dinner table with minimal effort.

Ingredients

• 4 boneless, skinless chicken cutlets (about 1.5 lbs)
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large farm-fresh egg, beaten

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix the panko breadcrumbs, Parmesan cheese, rosemary, thyme, salt, and pepper.
3. Dip each chicken cutlet into the beaten egg, then coat evenly with the breadcrumb mixture.
4. Place the coated cutlets on the prepared baking sheet. Drizzle with olive oil.
5. Bake for 20 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F.
6. Let the chicken rest for 5 minutes before serving to retain juices.

Succulent and crispy, these cutlets pair wonderfully with a light arugula salad or roasted vegetables for a complete meal.

Buffalo Style Baked Chicken Cutlets

Zesty and bold, these Buffalo Style Baked Chicken Cutlets pack a punch with minimal fuss. Perfect for game day or a quick weeknight dinner, they’re crispy, spicy, and utterly addictive.

Ingredients

• 1.5 lbs thin-sliced chicken cutlets, patted dry
• 1 cup panko breadcrumbs, golden and crispy
• 1/2 cup Frank’s RedHot sauce, tangy and fiery
• 1/4 cup unsalted butter, melted and rich
• 1/2 cup all-purpose flour, finely sifted
• 2 large eggs, farm-fresh and beaten
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Combine panko, garlic powder, salt, and pepper in a shallow dish.
3. Place flour in another shallow dish and eggs in a third.
4. Dredge each cutlet in flour, shaking off excess.
5. Dip floured cutlets into eggs, then coat with panko mixture.
6. Arrange on baking sheet. Bake for 15 minutes until golden.
7. Mix hot sauce and butter in a bowl. Brush over baked cutlets.
8. Return to oven for 5 minutes to set the sauce.

Hearty and satisfying, these cutlets boast a crunchy exterior with a juicy interior. Serve atop a crisp salad or with celery sticks and blue cheese dressing for a classic Buffalo twist.

Asian Inspired Baked Chicken Cutlets

Craving something crispy yet healthy? These Asian Inspired Baked Chicken Cutlets are your go-to. They’re packed with flavor and ready in under 30 minutes.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 cup panko breadcrumbs, golden and crispy
• 2 large farm-fresh eggs, beaten
• 1/4 cup soy sauce, rich and savory
• 2 tbsp honey, sticky and sweet
• 1 tbsp garlic, freshly minced
• 1 tbsp ginger, finely grated
• 1/2 tsp red pepper flakes, for a subtle heat
• 2 tbsp sesame oil, aromatic and nutty
• 1/4 cup green onions, thinly sliced for garnish

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together soy sauce, honey, garlic, ginger, and red pepper flakes. Tip: Let the marinade sit for 5 minutes to meld flavors.
3. Dip each chicken slice into the beaten eggs, then coat evenly with panko breadcrumbs. Tip: Press the breadcrumbs gently to adhere better.
4. Place the coated chicken on the prepared baking sheet. Drizzle with sesame oil.
5. Bake for 15-20 minutes, or until the chicken is golden and reaches an internal temperature of 165°F. Tip: Flip halfway through for even crispiness.
6. Garnish with green onions before serving.

Here, the chicken cutlets come out juicy inside with a crackling crust. Serve them over a bed of steamed jasmine rice or slice them for a vibrant salad topping.

Cajun Spiced Baked Chicken Cutlets

Delightfully crispy and bursting with flavor, these Cajun Spiced Baked Chicken Cutlets are a weeknight game-changer.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 2 tbsp rich extra virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp finely ground black pepper
• 1 tsp sea salt
• 1/2 cup panko breadcrumbs, for extra crunch

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, black pepper, and sea salt to create the Cajun spice blend.
3. Brush both sides of the chicken cutlets with extra virgin olive oil.
4. Generously coat each cutlet with the Cajun spice blend, pressing gently to adhere.
5. Sprinkle panko breadcrumbs over each cutlet for an added crispy texture.
6. Place the cutlets on the prepared baking sheet, ensuring they’re not touching.
7. Bake for 20-22 minutes, or until the internal temperature reaches 165°F and the exterior is golden brown.
8. Let the chicken rest for 5 minutes before serving to lock in juices.

Fantastically juicy inside with a spicy, crunchy crust, these cutlets pair wonderfully with a cool avocado salad or atop a bed of fluffy quinoa.

Mozzarella Stuffed Baked Chicken Cutlets

Delight in a dish that combines juicy chicken with gooey mozzarella, all baked to perfection. This recipe is straightforward, delivering maximum flavor with minimal fuss.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to 1/2-inch thickness
• 1 cup shredded whole milk mozzarella cheese, freshly grated for best melt
• 1/2 cup Italian-seasoned breadcrumbs, finely ground for a crisp coating
• 1/4 cup grated Parmesan cheese, sharp and salty
• 2 large farm-fresh eggs, beaten
• 2 tbsp rich extra virgin olive oil
• 1 tsp garlic powder, for a punch of flavor
• 1/2 tsp sea salt, finely ground
• 1/2 tsp finely ground black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a shallow dish, mix breadcrumbs, Parmesan, garlic powder, salt, and pepper.
3. In another dish, beat eggs until uniform. Tip: Let eggs sit at room temperature for 10 minutes for even coating.
4. Pound chicken breasts to even thickness to ensure uniform cooking. Tip: Use the flat side of a meat mallet between plastic wrap to avoid tearing.
5. Place a quarter of the mozzarella in the center of each breast. Fold edges over cheese, securing with toothpicks if necessary.
6. Dip each stuffed breast into eggs, then dredge in breadcrumb mixture, pressing to adhere. Tip: For extra crispiness, double dip in eggs and breadcrumbs.
7. Heat olive oil in a large skillet over medium-high. Brown chicken for 2-3 minutes per side until golden.
8. Transfer to the prepared baking sheet. Bake for 20-25 minutes until internal temperature reaches 165°F.

The chicken emerges with a crispy golden crust, hiding a molten mozzarella center. Serve atop a bed of vibrant arugula for a contrast in textures, or slice into medallions to showcase the cheesy surprise inside.

Bacon Wrapped Baked Chicken Cutlets

Absolutely everyone loves a dish that combines simplicity with indulgence, and this one delivers both.

Ingredients

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 8 slices thick-cut bacon
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, smoked paprika, garlic powder, and black pepper until smooth.
3. Lay each chicken cutlet flat and wrap 2 slices of bacon around it, slightly overlapping the ends underneath.
4. Place the bacon-wrapped chicken cutlets on the prepared baking sheet, ensuring they’re not touching.
5. Brush each cutlet generously with the maple syrup mixture, coating all sides.
6. Bake in the preheated oven for 25-30 minutes, or until the bacon is crispy and the chicken reaches an internal temperature of 165°F (74°C).
7. For extra crispiness, broil the cutlets for the last 2-3 minutes, watching closely to prevent burning.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Now you’ve got a dish where the bacon’s smokiness perfectly complements the chicken’s tenderness. Serve it alongside a crisp green salad or over a bed of creamy mashed potatoes for a meal that’s sure to impress.

Greek Style Baked Chicken Cutlets

Savory Greek Style Baked Chicken Cutlets bring Mediterranean flavors to your table with minimal effort. Perfect for a weeknight dinner that feels special.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp dried oregano, fragrant and robust
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly ground black pepper
• 1 lemon, juiced and zested
• 1/2 cup crumbled feta cheese, creamy and tangy
• 1/4 cup Kalamata olives, pitted and sliced
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together olive oil, garlic, oregano, salt, pepper, lemon juice, and zest.
3. Place chicken cutlets on the baking sheet. Brush both sides generously with the olive oil mixture.
4. Bake for 20 minutes, then flip chicken and sprinkle with feta cheese and olives.
5. Bake for another 10-15 minutes until chicken reaches an internal temperature of 165°F and cheese is slightly golden.
6. Garnish with fresh parsley before serving.

Crisp on the outside, juicy inside, these cutlets are bursting with Mediterranean flavors. Serve over a bed of quinoa or with a side of roasted vegetables for a complete meal.

Sweet and Sour Baked Chicken Cutlets

Craving a dish that balances tangy and sweet with a crispy finish? These baked chicken cutlets deliver just that, with minimal fuss and maximum flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup all-purpose flour, finely sifted
• 2 large eggs, beaten until frothy
• 1 cup panko breadcrumbs, golden and crispy
• 1/2 cup honey, thick and golden
• 1/4 cup apple cider vinegar, sharp and tangy
• 2 tbsp soy sauce, rich and savory
• 1 tbsp garlic, minced to a paste
• 1 tsp ginger, freshly grated
• 1/2 tsp red pepper flakes, for a subtle heat
• 2 tbsp sesame seeds, lightly toasted
• 2 tbsp green onions, thinly sliced for garnish

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Dredge each chicken cutlet in flour, shaking off excess.
3. Dip floured cutlets into beaten eggs, ensuring full coverage.
4. Coat egg-dipped cutlets in panko breadcrumbs, pressing gently to adhere.
5. Arrange breaded cutlets on prepared baking sheet. Bake for 20 minutes, flipping halfway, until golden and crispy.
6. While chicken bakes, whisk honey, vinegar, soy sauce, garlic, ginger, and red pepper flakes in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
7. Brush baked cutlets generously with sauce. Return to oven for 5 minutes to caramelize.
8. Sprinkle with sesame seeds and green onions before serving.

The cutlets emerge sticky-sweet with a vinegary punch, their crunch intact beneath the glaze. Serve atop steamed jasmine rice or slice into strips for a finger-food twist at parties.

Teriyaki Baked Chicken Cutlets

Just when you thought chicken couldn’t get any better, these Teriyaki Baked Chicken Cutlets come along. Juicy, flavorful, and effortlessly delicious, they’re a weeknight game-changer.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup soy sauce, rich and savory
• 1/4 cup honey, pure and golden
• 2 tbsp rice vinegar, tangy and bright
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced to perfection
• 1 tbsp cornstarch, for glossy sauce
• 1 tbsp sesame oil, aromatic and nutty
• 1 tbsp sesame seeds, for crunch
• 2 green onions, thinly sliced for garnish

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. In a small saucepan, whisk together soy sauce, honey, rice vinegar, ginger, and garlic over medium heat.
3. Bring the mixture to a simmer, then stir in cornstarch dissolved in 2 tbsp water. Cook until thickened, about 2 minutes. Tip: Constant stirring prevents lumps.
4. Brush both sides of the chicken cutlets with sesame oil, then place on the prepared baking sheet.
5. Generously coat each cutlet with the teriyaki sauce, reserving some for serving.
6. Bake for 20-25 minutes, flipping halfway and reapplying sauce, until internal temperature reaches 165°F. Tip: Use a meat thermometer for perfect doneness.
7. Garnish with sesame seeds and green onions before serving. Tip: Let chicken rest for 5 minutes to retain juices.

Rich in umami with a sticky-sweet glaze, these cutlets boast a tender bite. Serve over steamed jasmine rice or slice for a vibrant salad topper.

Curry Flavored Baked Chicken Cutlets

Curry flavored baked chicken cutlets bring a twist to your weeknight dinner with minimal effort and maximum flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 2 tbsp rich extra virgin olive oil
• 1 tbsp finely ground curry powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup panko breadcrumbs, for crunch
• 1 large farm-fresh egg, beaten

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix olive oil, curry powder, garlic powder, smoked paprika, sea salt, and black pepper to create a marinade.
3. Coat each chicken cutlet evenly with the marinade. Let sit for 10 minutes to absorb flavors.
4. Dip each marinated cutlet into the beaten egg, then press into panko breadcrumbs to coat both sides.
5. Place the coated cutlets on the prepared baking sheet. Bake for 20 minutes, or until golden and internal temperature reaches 165°F.
6. Flip the cutlets halfway through baking for even crispiness.

Let the chicken rest for 5 minutes before serving. The result is juicy inside with a crispy, flavorful crust. Serve atop a bed of greens or with a side of roasted vegetables for a complete meal.

Herb Crusted Baked Chicken Cutlets

This herb-crusted baked chicken cutlets recipe delivers crispy, flavorful results with minimal effort. Tender chicken breasts are coated in a savory herb mixture and baked to perfection.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to 1/2-inch thickness
• 1/2 cup panko breadcrumbs, finely ground
• 1/4 cup grated Parmesan cheese, freshly shredded
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp garlic powder
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly ground
• 1/4 cup rich extra virgin olive oil
• 1 large farm-fresh egg, lightly beaten

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow dish, combine panko breadcrumbs, Parmesan cheese, parsley, thyme, garlic powder, sea salt, and black pepper.
3. In another shallow dish, whisk together the olive oil and beaten egg.
4. Dip each chicken breast into the egg mixture, ensuring it’s fully coated.
5. Dredge the coated chicken in the breadcrumb mixture, pressing gently to adhere.
6. Place the breaded chicken on the prepared baking sheet.
7. Bake for 20-25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes before serving to retain juices.

Best served hot, these cutlets boast a crispy exterior with a juicy, tender inside. Pair with a side of roasted vegetables or a fresh salad for a complete meal.

Smoky Paprika Baked Chicken Cutlets

Zesty and satisfying, these smoky paprika baked chicken cutlets are a weeknight hero. They’re quick to prepare and packed with flavor.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to 1/2-inch thickness
• 2 tbsp rich extra virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper
• 1 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
3. Brush both sides of the chicken breasts with olive oil. Tip: Use a pastry brush for even coverage.
4. Sprinkle the spice mixture evenly over both sides of the chicken, pressing gently to adhere.
5. Place the chicken on the prepared baking sheet. Drizzle with lemon juice. Tip: Fresh lemon juice brightens the dish.
6. Bake for 20-25 minutes, until the internal temperature reaches 165°F and the edges are slightly crispy.
7. Let rest for 5 minutes before slicing. Tip: Resting ensures juicy, tender chicken.
8. Garnish with chopped fresh parsley before serving.

Flaky and fragrant, these cutlets boast a deep smoky flavor with a hint of citrus. Serve over a bed of quinoa or alongside roasted vegetables for a complete meal.

Zesty Lime Baked Chicken Cutlets

Get ready to elevate your weeknight dinner with these Zesty Lime Baked Chicken Cutlets. Guaranteed to bring a burst of flavor to your table with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/4 cup fresh lime juice, from about 2 juicy limes
• 2 tbsp rich extra virgin olive oil
• 1 tbsp honey, for a touch of sweetness
• 2 cloves garlic, minced to release aromatic flavors
• 1 tsp smoked paprika, for a subtle depth
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper, for a slight kick
• 1/4 cup chopped fresh cilantro, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. In a small bowl, whisk together lime juice, olive oil, honey, minced garlic, smoked paprika, sea salt, and black pepper until well combined.
3. Place the chicken breasts in a baking dish, ensuring they’re not overlapping for even cooking.
4. Pour the marinade over the chicken, turning each piece to coat thoroughly. Let marinate for 15 minutes at room temperature.
5. Bake in the preheated oven for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Remove from the oven and let rest for 5 minutes to allow juices to redistribute.
7. Garnish with chopped fresh cilantro before serving.

These cutlets come out juicy with a perfect balance of tangy and sweet. Try serving over a bed of quinoa with extra lime wedges on the side for an extra zing.

Almond Crusted Baked Chicken Cutlets

You won’t believe how easy it is to make these Almond Crusted Baked Chicken Cutlets. They’re crispy, juicy, and packed with flavor.

Ingredients

– 4 boneless, skinless chicken breasts (about 1.5 lbs)
– 1 cup finely ground almonds (for a nutty crunch)
– 1/2 cup grated Parmesan cheese (sharp and salty)
– 1 tsp garlic powder (for a punch of flavor)
– 1 tsp smoked paprika (for a subtle heat)
– 1/2 tsp sea salt (fine and flaky)
– 2 large eggs (farm-fresh for richness)
– 2 tbsp Dijon mustard (tangy and smooth)
– 1/4 cup extra virgin olive oil (rich and fruity)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow dish, mix the ground almonds, Parmesan cheese, garlic powder, smoked paprika, and sea salt.
3. In another dish, whisk the eggs and Dijon mustard until smooth.
4. Dip each chicken breast into the egg mixture, ensuring it’s fully coated.
5. Press the chicken into the almond mixture, coating both sides evenly.
6. Place the coated chicken on the prepared baking sheet and drizzle with olive oil.
7. Bake for 20-25 minutes, or until the crust is golden and the chicken reaches 165°F (74°C) internally.
8. Let the chicken rest for 5 minutes before slicing to retain juices.

Now these cutlets boast a golden, crunchy exterior with a tender, flavorful inside. Serve them over a bed of greens or alongside roasted vegetables for a complete meal.

Dijon Mustard Baked Chicken Cutlets

Uncomplicated yet flavorful, this Dijon mustard baked chicken cutlets recipe delivers a crispy, juicy meal with minimal effort.

Ingredients

• 4 boneless, skinless chicken cutlets (about 1.5 lbs), patted dry
• 1/2 cup smooth Dijon mustard, for a tangy base
• 1/4 cup honey, for a subtle sweetness
• 1 cup panko breadcrumbs, for extra crunch
• 1/2 tsp garlic powder, for a hint of spice
• 1/2 tsp smoked paprika, for depth
• 1/4 tsp sea salt, finely ground
• 2 tbsp rich extra virgin olive oil, for drizzling

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the Dijon mustard and honey until smooth. Tip: Adjust honey for more or less sweetness.
3. In another bowl, mix panko breadcrumbs, garlic powder, smoked paprika, and sea salt. Tip: For extra flavor, toast the breadcrumbs lightly before mixing.
4. Brush each chicken cutlet generously with the mustard-honey mixture, ensuring full coverage.
5. Coat each cutlet in the breadcrumb mixture, pressing lightly to adhere. Tip: Use one hand for wet ingredients and the other for dry to avoid clumping.
6. Place the coated cutlets on the prepared baking sheet. Drizzle with olive oil for a golden finish.
7. Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the coating is crispy and golden.

Vibrant and crispy on the outside, tender on the inside, these cutlets pair wonderfully with a simple arugula salad or roasted vegetables for a balanced meal.

Chili Lime Baked Chicken Cutlets

Vibrant and zesty, this dish brings a punch of flavor to your dinner table with minimal effort. Perfect for busy weeknights, it’s a crowd-pleaser that doesn’t skimp on taste.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 2 tbsp fresh lime juice, from about 1 large lime
• 1 tbsp chili powder, preferably ancho for its smoky depth
• 1 tsp garlic powder, for a robust kick
• 1/2 tsp sea salt, finely ground
• 1/4 tsp cayenne pepper, for a hint of heat
• 2 tbsp extra virgin olive oil, rich and fruity
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together lime juice, chili powder, garlic powder, sea salt, and cayenne pepper until well combined.
3. Brush both sides of the chicken cutlets with extra virgin olive oil to ensure they don’t stick and to help the spices adhere.
4. Evenly coat each cutlet with the spice mixture, pressing gently to adhere. Tip: Let the chicken sit for 10 minutes to marinate slightly for deeper flavor.
5. Arrange the chicken on the prepared baking sheet, ensuring pieces don’t touch for even cooking.
6. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the edges are slightly crispy. Tip: Use a meat thermometer for accuracy.
7. Garnish with fresh cilantro leaves before serving. Tip: For extra zest, serve with lime wedges on the side.

Lusciously tender with a crispy edge, these cutlets boast a bold chili-lime flavor that’s irresistibly tangy. Try slicing them over a bed of greens for a hearty salad or alongside roasted sweet potatoes for a balanced meal.

Conclusion

Whether you’re craving something crispy, cheesy, or bursting with flavor, our roundup of 25 delicious baked chicken cutlet recipes has something for everyone. Easy to make and sure to please, these dishes are perfect for busy weeknights or special occasions. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share the love on Pinterest!

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