Baked Chicken Cutlets
by Sommer Collier — last updated on Jul 22, 2025 This recipe makes the most perfectly crisp, golden and juicy Baked Chicken Cutlets for the ultimate weeknight solution that’s easy on the waistline!
Sommer’s Recipe Notes
These baked chicken cutlets are the perfect better-for-you version of fried chicken. They pack the delicious flavors of fried chicken, without oil and all the mess that comes with deep frying!
The best part is that these crispy baked chicken breasts come together in a few minutes and they’re the perfect salad topper, sandwich filler and base for a classic chicken parm!
Why You’ll Love These Baked Chicken Cutlets
- Crispy without the oil – These better for you crispy chicken cutlets are golden and crispy on the outside, and incredibly juicy on the inside — all without a touch of oil and frying!
- Easy to make – All you need to do is coat twice and bake, and presto, you have the most delicious chicken.
- Versatile – I love to make lots of these baked chicken cutlets and enjoy them throughout the week on salads, with a hearty side or in a sandwich.
This crispy baked chicken recipe has come in handy on many occasions. It’s an easy meal that comes together in minutes and the potential serving methods are endless.
Ingredients and Tips
- Chicken Cutlets – Use thinly sliced boneless skinless chicken breasts.
- Panko Breadcrumbs -A must for that delicious crunchiness.
- Shredded Parmesan Cheese – You can also us grated parmesan instead.
- Thyme – I prefer to use fresh thyme leaves, but you can also use the dried version.
- Light Mayonnaise – Use low fat or paleo mayo because it acts as an adhesive without the use of eggs!
- Dijon Mustard – For that extra tanginess in each bite, use a high-quality dijon mustard.
Recipe Variations and Dietary Swaps
- Gluten-free – Use GF breadcrumbs and confirm that the mustard and mayo are also gluten-free.
- Spicy – Stir in a pinch of cayenne or paprika into the breadcrumb mixture.
- Dairy-free – Swap the parmesan and mayo with dairy-free or plant-based alternatives.
- Herbs – Replace the thyme with rosemary, garlic powder or Italian seasoning.
How To Make Baked Chicken Cutlets
These fuss-free oven baked chicken cutlets are so simple to make and require only a handful of easy-to-find ingredients and just a few quick steps!
Find the full Baked Chicken Cutlets recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Tips For Success
- Make sure that all of your chicken cutlets are the same in size and thickness.
- Rest the chicken before slicing to ensure juiciness.
- Use a meat thermometer to check that the chicken is ready. The internal temperature should be at least 165 degrees Fahrenheit.
Storage Notes
- Storing Leftovers – Place leftovers in an airtight container and store in the refrigerator for up to 3 days.
- Freezing Leftovers – You can freeze breaded, uncooked chicken cutlets for up to 2 months.
- Reheating Leftovers – Reheat cooked breaded chicken cutlets in the oven for 10 minutes at 350 degrees Fahrenheit.
Serving Suggestions
I often serve crispy baked chicken cutlets over a simple fresh green salads. For a more elevated filling salad, serve slices of these baked chicken cutlets over a Crispy Buffalo Chicken Salad, Crispy Baked Chicken Taco Salad, or this delicious Southern Slaw.
You can also enjoy these crispy cutlets with pasta and marinara sauce for a classic Chicken Parmesan, or use them in sandwiches or wraps. Enjoy them with side dishes like asparagus, mashed potatoes or quinoa.
Baked Chicken Cutlets Recipe
Video
Ingredients
- 2 pounds chicken cutlets usually 8 cutlets
- 1 1/2 cups panko bread crumbs
- 3/4 cup shredded Parmesan cheese
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1/3 cup light mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper
Instructions
- Move one oven rack to a low position. Preheat the oven to 400 degrees F and line and baking sheet with foil. Spray the foil liberally with non-stick cooking spray and set aside.
- Set out two medium bowls. In one bowl, mix the mayo, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the other bowl, mix the panko, parmesan cheese and thyme.
- Place the chicken cutlets in the mayo mixture and toss to coat. Then one at a time, press each cutlet into the panko mixture on both sides to coat. Lay on the baking sheet.
- Bake in the lower part of the oven for 15 minutes. (Cooking low in the oven helps the bottoms to crisp up.)
- If the tops haven’t browned, move the baking sheet to a higher rack and turn on the broiler on for 1 minute. Watch to make sure they don’t burn. Serve warm.
Notes
Nutrition
Frequently Asked Questions
I like to prepare baked chicken cutlets instead of whole chicken breasts for two reasons. First, they cook faster. Second, cutlets offer automatic portion control. One cutlet is essentially half (or sometimes one-third) of a large chicken breast, so they satisfy a craving and keep the calories on the down-low.
No, but… Chicken cutlets are easier to bake because they are sliced evenly therefore bake more evenly. Plus, they don’t take as much time to bake them. However, you can use chicken breasts as well, but make sure to increase the baking time to 25 minutes.
The chicken will keep its crunch for several hours, but the crust will soften over time due to the tender chicken inside. To reheat the chicken and crisp up the crust, place the leftover chicken in a 350-degree F oven for 10 minutes.
Love this recipe for sure! I use a rack placed in a foil lined lipped baking sheet pan. I also put parchment paper on top of the foil (stops splatters in your oven). This makes bottom crunchy too.
A go-to recipe in our house. Crowd pleaser for my family and other families we often have over for dinner and Sunday Fundays. I do split the Thyme, half Thyme and half Oregano, and that is only due to personal preference and taste. Super easy and delicious and they go with just about any side dish!