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baked chicken cutlets on a sheet pan

Baked Chicken Cutlets

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