Name: Easy Parmesan Baked Chicken Cutlets Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 6 boneless skinless chicken breasts; 1/2 cup grated Parmesan cheese (Kraft); 1/2 cup seasoned breadcrumbs; 2 tsp fresh parsley, chopped; 1 stick unsalted butter; 2 tbsp Dijon mustard

There’s something undeniably comforting about a crispy, cheesy coating wrapped around tender chicken, isn’t there? This Easy Parmesan Baked Chicken Cutlets Recipe delivers just that — a golden, flavorful crust with a tender, juicy center, all baked effortlessly in the oven. Trust me, once you try this, it’s going to become a weeknight staple in your kitchen.

The image shows four golden-brown breaded pieces on top of green leafy arugula arranged on a white plate. To the left side of the plate, there are two thin yellow lemon slices. A silver knife rests behind the food pieces, slightly angled to the left. In the background, there are two clear salt and pepper shakers with brass tops, and a stack of white plates, the top one slightly yellowed around the rim. The whole scene is set on a white marbled surface with a soft light shining from the left side, creating gentle shadows. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Parmesan Baked Chicken Cutlets Recipe
Top Tip
How to Serve Easy Parmesan Baked Chicken Cutlets Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Parmesan Baked Chicken Cutlets Recipe

Why You'll Love This Recipe

This recipe strikes the perfect balance between simplicity and impressive flavor. I've made it countless times for both busy weeknights and casual weekend dinners, and it never fails to please. The crispy Parmesan crust with the subtle tang from Dijon mustard adds a wonderful twist that makes these cutlets anything but boring.

Simplicity: Just a handful of pantry ingredients that come together without any fuss or deep frying.
Flavor-packed: The Parmesan and Dijon combo gives the chicken a zesty, cheesy crunch that’s truly addictive.
Kid-friendly: Even picky eaters love the crispy crust – it’s a great way to sneak in some herbs too.
Versatile: Perfect as a quick dinner or dressed up for a special occasion with your favorite sides or garnishes.

Ingredients & Why They Work

Each ingredient in this Easy Parmesan Baked Chicken Cutlets Recipe plays a key role in creating that delightful crisp and juicy interior. When you pick your ingredients with care, the final bake comes out that much better. Here's a quick rundown of why these ingredients work so well together:

Flat lay of six raw boneless skinless chicken breasts arranged neatly, a small white ceramic bowl filled with finely grated pale yellow Parmesan cheese, a small white bowl holding golden seasoned breadcrumbs, a few sprigs of fresh bright green parsley scattered artfully, one stick of pale yellow unsalted butter unwrapped and whole, a small white bowl containing smooth golden Dijon mustard, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: They’re lean, cook quickly, and provide the perfect canvas for the cheesy coating.
Grated Parmesan cheese: This gives a nutty, salty crunch that's much more flavorful than plain breadcrumbs alone.
Seasoned breadcrumbs: Adds structure and texture to the coating while giving the crust a lovely golden color.
Fresh parsley: A sprinkle of parsley adds brightness and a hint of herbaceous freshness that cuts through the richness.
Unsalted butter: Melts over the cutlets as they bake for richness and helps crisp the crust beautifully.
Dijon mustard: Brings a subtle tang and depth of flavor that balances the cheese and butter perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Easy Parmesan Baked Chicken Cutlets Recipe is how easy it is to switch things up. I often tweak the herbs or add a little heat with some smoked paprika. Feel free to make it yours — it’s all about what you enjoy!

Herb Swaps: I sometimes substitute parsley with fresh oregano or thyme for a different herbaceous note that pairs beautifully with the Parmesan.
Spicy Kick: On occasion, I mix a pinch of cayenne pepper into the breadcrumb mixture to give it a subtle, warm heat that livens up the flavor.
Dijon Alternatives: If Dijon isn’t your thing, try spicy brown mustard or even a smear of whole-grain mustard for a bit of texture and tang.
Gluten-Free Version: Use gluten-free breadcrumbs to keep things safe for gluten-sensitive eaters without sacrificing crunch.

Step-by-Step: How I Make Easy Parmesan Baked Chicken Cutlets Recipe

The image shows two white bowls and a light blue tray on a white marbled surface with a black and white checkered cloth visible in the bottom right corner. One bowl on the top left contains a piece of food coated in a beige crumb mixture with green flecks, along with a metal fork resting inside. The other white bowl on the top right contains a raw pale pink piece of food sitting in a yellow liquid mixture, with a metal fork partially submerged. On the light blue tray below, there are two pieces of food fully coated in the crumb mixture, showing a rough, grainy texture with some green herbs visible from the crumbs. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Chicken

Start by seasoning your chicken breasts and then giving them a gentle pound if they're uneven in thickness. This helps them cook evenly and ensures every bite is tender. I like to lay them between two sheets of plastic wrap and give a few gentle but firm taps with a meat mallet or rolling pin.

Step 2: Mix the Parmesan Coating

In a bowl, combine the green can Parmesan cheese, seasoned breadcrumbs, and freshly chopped parsley. This simple mix creates that crave-worthy crispy coating. Pro tip: use fresh Parmesan if you can — it melts better and has a richer flavor, but the canned kind works great for convenience.

Step 3: Butter and Mustard Magic

Melt the unsalted butter, then stir in the Dijon mustard until smooth. This mixture will be brushed or spooned over the chicken cutlets to add moisture, bind the coating, and give a lovely tangy richness. Don’t skip this step — it makes a huge difference in flavor and texture.

Step 4: Assemble and Bake

Place your chicken cutlets on a baking tray, brush them generously with the butter-mustard mixture, then press the Parmesan-breadcrumb mixture onto each piece for a good crust. Pop them into a preheated oven at 375°F (190°C) for about 45 minutes, turning halfway through if you like extra crispiness. Keep an eye near the end to avoid overbaking — the internal temp should hit 165°F.

Top Tip

From my experience making this Easy Parmesan Baked Chicken Cutlets Recipe, I've learned that the butter and mustard combo is the secret to locking in moisture while building that chewy, crispy crust everyone loves. Here are a few more tips to make your cutlets shine:

Even Thickness: Pounding your chicken evenly avoids dry edges and gives a tender bite every time.
Generous Coating: Don’t be shy about pressing the Parmesan breadcrumb mixture onto the chicken to get that satisfying crunch.
Watch the Bake: Everyone’s oven bakes a bit differently, so check your cutlets a few minutes before the timer goes off to prevent overcooking.
Use Fresh Herbs: A quick sprinkle of fresh parsley right before serving makes the dish pop with color and fresh flavor.

How to Serve Easy Parmesan Baked Chicken Cutlets Recipe

Parmesan Baked Chicken - Serving Suggestion

Garnishes

When it comes to garnishes, I keep it simple but fresh. A sprinkle of chopped parsley or a few lemon wedges on the side adds brightness and cuts through the rich, cheesy crust. Sometimes, I like to drizzle a little extra virgin olive oil over the top for a nice sheen and added depth of flavor.

Side Dishes

My go-to sides for this recipe are creamy mashed potatoes or a light, garlicky green salad. Roasted seasonal veggies—like asparagus or Brussels sprouts—also complement the Parmesan baked chicken perfectly. For a casual weeknight, steamed rice or buttery pasta tossed with fresh herbs hits the spot.

Creative Ways to Present

For special dinners, I’ve served these cutlets over a bed of arugula tossed with lemon vinaigrette and topped with shaved Parmesan. It makes the dish feel a bit fancy but keeps the preparation straightforward. Another fun idea is slicing the cutlets and layering them in a warm sandwich with fresh tomatoes and basil—perfect for a weekend lunch!

Make Ahead and Storage

Storing Leftovers

I store leftover Chicken Cutlets in an airtight container in the fridge, and they usually last about 3 days. To keep them from getting soggy, I place a paper towel underneath to absorb moisture. When you’re ready to eat, reheating carefully helps maintain that crispy texture.

Freezing

Yes, this dish freezes well if you want to make it ahead for busy nights. I let the cutlets cool completely before wrapping them tightly in foil or plastic wrap, then into a freezer-safe bag. They’re best eaten within 2 months for optimal flavor and texture.

Reheating

To reheat, I pop them in a preheated oven at 350°F (175°C) for about 10-15 minutes. This helps bring back the crispness better than the microwave. If in a hurry, use the microwave but finish with a quick broil to crisp up the crust again.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Boneless, skinless chicken thighs can be used and often remain juicier due to slightly higher fat content. Just adjust the baking time slightly—thighs may cook a bit faster depending on thickness.

What’s the secret to keeping the chicken moist in this recipe?

Using the butter and Dijon mustard mixture not only adds flavor but also helps keep the chicken moist during baking. Also, pounding the chicken to an even thickness helps it cook evenly without drying out.

Can I make this recipe gluten-free?

Yes! Just swap the seasoned breadcrumbs for gluten-free breadcrumbs. Make sure your Parmesan cheese doesn’t contain any additives with gluten too, and everything else remains the same.

How do I know when the chicken cutlets are done baking?

The best way is to use an instant-read thermometer inserted into the thickest part of the cutlet. It should read 165°F (74°C). The crust should be golden brown and crispy, and juices will run clear when pierced.

Final Thoughts

This Easy Parmesan Baked Chicken Cutlets Recipe holds a special place in my kitchen because it’s like a reliable friend—always there when I want something straightforward but impressive. I genuinely love sharing it with friends who, just like me, appreciate simplicity married with bold flavor. Try it your way, trust the process, and you’ll have a delicious, crowd-pleasing meal that feels just right every time.