Easy Oven Baked Chicken Cutlets

Crispy oven baked chicken cutlets are a delicious and healthy alternative to fried chicken. This recipe uses a simple baked chicken marinade and crunchy bread crumbs and cooks in less than 25 minutes!

Four baked chicken cutlets sitting on a sheet pan after baking. A few slices of lemon and chopped parsley are garnished on top.

Chicken is a weekly dinner staple in our house. It’s easy to cook and tastes great with a variety of dishes. This recipe is a healthier alternative to fried chicken that is still crispy and delicious.

This easy baked chicken cutlets recipe is the perfect dish for any day of the week. Pair it with pasta, vegetables or rice and you have an easy meal that the entire family will love. This chicken dish rivals many restaurants and will soon become a dinnertime favorite.

Serve this with Roasted Broccoli and Cauliflower or alongside a simple Garden Salad to create a quick dinner that is a favorite for both kids and adults.

Why You’ll Love This Recipe

  • Quick and Easy – There’s nothing complicated about these chicken cutlets. This recipe calls for simple ingredients in less than 25 minutes!
  • Customizable – Adapt the chicken by using different seasoning in the marinade, adding Parmesan cheese to the bread crumb mixture or opting for gluten-free bread crumbs.
  • Restaurant-Quality – Save yourself money by making this chicken dish from the comfort of your kitchen. The flavors and texture certainly give a few popular restaurants a run for their money!

Ingredients Needed

This easy chicken recipe calls for three main elements – chicken, marinade and bread crumbs! It’s your solution to a stress-free and delicious midweek meal that the whole family will love. Here is everything you need:

  • Chicken: You’ll need two boneless skinless chicken breasts to slice into cutlets.
  • Marinade: Combine extra virgin olive oil, fresh lemon juice, balsamic vinegar, honey, minced garlic, kosher salt, freshly ground black pepper and minced fresh rosemary. Onion powder and garlic powder could also be added to the marinade for extra depth of flavor.
  • Breadcrumbs: Store-bought Panko breadcrumbs or homemade bread crumbs can be used for the breaded chicken. You can use gluten free breadcrumbs to make this gluten free.

Equipment Needed

You’ll need a rimmed baking sheet, olive oil spray, cutting board, a sharp knife, a shallow bowl and a freezer bag or Zipped top bag. You can also use a meat thermometer to test the internal temperature of the oven-baked chicken cutlets, which should register 165 degrees F.

How to Make Crispy Chicken Cutlets

This chicken cutlet recipe requires minimal preparation and only a few simple steps.

The chicken cutlets are marinating with the marinade in a zipped top bag on a white countertop.
  1. Prepare: Preheat the oven and grease a sheet pan with cooking spray. Place the whole chicken breasts on a cutting board and slice each breast horizontally through the thickest section to end up with 4 chicken breast cutlets.
  2. Marinate the chicken: Combine the marinade ingredients in a zipped-top bag together with the chicken and marinate for at least 30 minutes.
A hand dips the marinated chicken cutlets into the bread crumbs before placing on a prepared baking sheet.
  1. Coat the cutlets: Add the bread crumbs to a shallow bowl and dip cutlets into the breadcrumb mixture to coat on all sides.
  2. Bake and serve: Transfer the coated chicken to the prepared baking sheet and bake in the preheated oven at 400 degrees F for 15 to 20 minutes.

Recipe Tips

  • Marinade time: I recommend marinating the boneless chicken breasts for a minimum of 30 minutes for the flavor of the ingredients to infuse into the meat and to tenderize it. You could also leave the cutlets to marinate for a few hours in the fridge or overnight, but don’t go beyond 12 hours as this can negatively affect the texture of the meat.
  • Check for doneness: The cooking time in this recipe is a guide and can change depending on your oven. Check to make sure the internal temperature of the chicken reaches 165 degrees F using an instant read meat thermometer.
  • Thickness of the cutlets: If you want an even thickness across your sliced chicken, place a piece of plastic wrap over the chicken halves and lightly pound the chicken with a meat mallet or the heel of your hand. I haven’t found this necessary until I’m using larger chicken breasts.
  • Rest: It’s always a good idea to let the baked chicken rest for 5 minutes before serving. This will help lock in the juices.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air frying prior to serving. Reheating these breaded cutlets in the microwave may result in the breadcrumb coating turning soft and soggy.
A few baked chicken cutlets on a baking sheet after baking in the oven.


  1. Seasoning: Change the spices and herbs to suit your preference. Italian seasoning works as does cayenne pepper for a kick of heat. Freshly grated lemon zest will also add more citrus flavor to the marinade mixture.
  2. Sheet pan meal: Turn this dish into a complete meal by adding your favorite root vegetables, yellow onion and Brussels sprouts to the prepared baking sheet. You may need to partially pre-cook some of the harder vegetables or select those which will cook for the same time as the chicken.
  3. Gluten-free: Use gluten free breadcrumbs instead of regular bread crumbs.
  4. Add cheese: Consider adding shredded Parmesan cheese or mozzarella cheese to the bread crumb mixture for added flavor.
  5. Make ahead: Meal prep this dish in the morning by allowing the chicken to marinate in the fridge for a couple of hours.
  6. Air fryer chicken: Air fry your breaded chicken cutlets as an alternative to baking. Make sure to add the cutlets in a single layer in the air fryer basket and cook at 400 degrees F for 15 minutes or until golden brown, flipping them over halfway.
A sliced baked chicken cutlet sits on a baking sheet ready for serving.

Serving Suggestions

Complete meal: Enjoy these chicken cutlets as a complete meal for an easy chicken dinner or lunch when paired with Buttered Mixed Vegetables, Fajita Veggies, Twice Baked Mashed Potatoes, Green Beans and Potatoes, Mediterranean Roasted Vegetables or Sautéed Mushrooms and Onions.

Snack: These crispy chicken cutlets can also be sliced and served as a delicious snack with tomato sauce or lemon wedges.

Did you try this crispy baked chicken cutlets recipe? Leave a recipe review and rating below.

A few baked chicken cutlets on a baking sheet after baking in the oven.

Oven Baked Chicken Cutlets

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
This recipe uses a simple baked chicken marinade and crunchy bread crumbs and cooks in less than 25 minutes!
5 from 12 votes


  • 2 boneless skinless chicken breasts
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh rosemary
  • 3/4 cup bread crumbs


  • Preheat oven to 400 degrees F. Spray a baking sheet with oil and set aside.
  • Place the chicken breasts on a cutting board. Carefully slice each breast into two cutlets (4 cutlets total), by cutting horizontally through the thickest part of the breast.
  • Add all of the ingredients to a ziplock bag except for the breadcrumbs. Let the mixture marinate for at least 30 minutes.
  • Pour the bread crumbs into a shallow bowl. Dredge the marinated chicken cutlets into the bread crumbs, coating on both sides.
  • Place the chicken on the prepared baking sheet. Bake for 15 to 20 minutes or until the chicken reaches an internal temp of 165 degrees. Serve with your favorite side dish and enjoy!


  • You can use gluten free bread crumbs, if desired. 
  • Store leftovers in a sealed container in the refrigerator for up to 2 days. Reheat prior to serving. 


Calories: 287kcal, Carbohydrates: 20g, Protein: 15g, Fat: 16g, Saturated Fat: 2g, Cholesterol: 36mg, Sodium: 798mg, Potassium: 269mg, Fiber: 1g, Sugar: 6g, Vitamin A: 32IU, Vitamin C: 6mg, Calcium: 43mg, Iron: 1mg
Course: Dinner
Cuisine: American
Author: Ashley C.
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

12 comments on “Easy Oven Baked Chicken Cutlets”

  1. Love that they’re oven baked instead of fried! Quick and easy!

  2. These cutlets came out great! I love the marinade – will use again for sure!

  3. Do you think that I could use these cutlets for chicken parmesan?

  4. I love how quickly the cutlets cooked up and the flavor was amazing! My family loved this!

  5. These chicken cutlets were delicious and easy to make! Loved them!

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