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 so comforting about a golden, crispy chicken cutlet that’s baked to perfection. This Easy Parmesan Baked Chicken Cutlets Recipe takes classic flavors and makes dinner effortless, with a crisp cheesy crust and a bright punch of Dijon mustard that keeps each bite exciting. I love how it feels like a special meal, yet comes together in under an hour!

The dish shows four golden brown fried patties with a crispy texture, stacked slightly overlapping on a bed of fresh green arugula leaves on a white round plate. Two thin slices of bright yellow lemon rest on the left side of the plate. In the background, a fork is placed near the patties, and there are blurred salt and pepper shakers with a honeycomb pattern, along with a stack of white plates, on a white marbled surface. The scene is bright and has a fresh, clean look. 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

When I first made this recipe, I was amazed by how simple ingredients came together for such a satisfying dish. It’s perfect for weeknights but dressed up enough to serve guests. The crispy Parmesan crust and buttery Dijon combo? Pure magic.

Simple yet impressive: Requires minimal prep but delivers a restaurant-quality crust that’s hard to beat.
Crispy, cheesy coating: The Parmesan and breadcrumbs bake to a perfect crunch without frying.
Flavor-packed: A subtle tang from Dijon mustard adds a fresh zing to balance the richness.
Family friendly: Kids and adults alike enjoy this, making it a versatile go-to dinner.

Ingredients & Why They Work

Each ingredient in this Easy Parmesan Baked Chicken Cutlets Recipe brings a purposeful touch, combining to create that crave-worthy crispy crust and tender chicken inside. Picking good Parmesan and fresh parsley really elevates the flavor.

Flat lay of six raw boneless skinless chicken breasts, a small white ceramic bowl filled with finely grated fresh Parmesan cheese, a small white bowl holding golden seasoned breadcrumbs, a few sprigs of bright green fresh parsley, a simple stick of pale yellow unsalted butter, a small white bowl containing smooth, creamy Dijon mustard, all arranged symmetrically and with perfect proportions, 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 bake evenly and stay juicy when not overcooked, but you could also use thighs for more richness.
Parmesan cheese: Freshly grated or good-quality grated Parmesan creates that umami-packed, golden crust.
Seasoned breadcrumbs: Adds crunch and helps the Parmesan stick—seasoned breadcrumbs save time while adding subtle flavor.
Fresh parsley: Brightens up the dish with a fresh herbal note; dried parsley works in a pinch but fresh really shines.
Unsalted butter: Melted and mixed in, it helps create a rich, flavorful coating and encourages browning as it bakes.
Dijon mustard: The secret zing that cuts through the richness and binds flavors together beautifully.

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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 my favorite things about this Easy Parmesan Baked Chicken Cutlets Recipe is how easy it is to tweak based on what you have or your taste preferences. Don’t hesitate to make it your own!

Variation: I sometimes swap Dijon for spicy brown mustard when I want a little extra kick; it works wonderfully and gives a slightly deeper flavor.
Gluten-free option: Try gluten-free breadcrumbs or crushed nuts for the coating to make it friendly for gluten-sensitive folks.
Herb swap: Rosemary or thyme can add a different herbal note instead of parsley — I love rosemary in the fall.
Extra cheesy: Sprinkle some extra Parmesan on top before baking if you’re in a serious cheese mood.

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

The image shows two thin pieces of raw chicken coated in light, crumbly breading with small green herb specks on a light blue tray. To the top left, one piece is halfway inside a white bowl filled with the same crumbly breading, which has a rough texture. A silver fork rests inside the bowl, partly covered with breading. To the right, a white bowl holds a pale pink raw chicken piece sitting in a yellow beaten egg mixture with a silver fork placed inside. The scene is set on a white marbled surface with a black and white checkered cloth partially visible in the bottom corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Chicken and Coating Mix

Start by preheating your oven to 375°F (190°C). While that's warming up, pat your chicken breasts dry with paper towels to help the coating stick better. In one bowl, mix the Parmesan, seasoned breadcrumbs, and chopped parsley. In another bowl, melt the butter and stir in the Dijon mustard until smooth. This dual setup makes the assembly quick and keeps things organized.

Step 2: Coat the Chicken Cutlets

Brush each chicken breast generously with the butter-Dijon mixture. Then, press them into the Parmesan and breadcrumb blend, coating both sides well. I like to gently press down so the coating sticks nicely without falling off during baking — this little trick really helps to get that crisp finish.

Step 3: Bake Until Golden and Juicy

Place the coated cutlets on a greased baking sheet or a parchment-lined pan. Pop them in the oven for about 40-45 minutes until they’re cooked through and the crust turns a beautiful golden brown. A meat thermometer should read 165°F (74°C) in the thickest part. Resist the urge to peek too often — the steady heat ensures they stay tender and juicy inside.

Top Tip

From my experience making this recipe several times, a few small details go a long way in boosting flavor and texture. These tips have saved many of my meals from common pitfalls:

Dry the Chicken Thoroughly: Removing excess moisture before coating keeps your crust crispy and prevents sogginess.
Press on the Coating: Gently press the cheese and breadcrumb mixture onto the chicken to ensure it adheres well during baking.
Use Melted Butter with Mustard: This not only flavors the chicken but also helps brown the crust beautifully in the oven.
Don’t Overcook: Keep an eye on your chicken’s internal temperature – overbaking dries the meat and dulls the flavor.

How to Serve Easy Parmesan Baked Chicken Cutlets Recipe

Parmesan Baked Chicken - Serving Suggestion

Garnishes

I love finishing these cutlets with a sprinkle of freshly chopped parsley and a little lemon zest to bring brightness that cuts through the richness. Sometimes a squeeze of fresh lemon over the top adds just the right tang and freshness.

Side Dishes

My go-to side dishes are roasted garlic green beans or a simple garden salad with a light vinaigrette. For heartier meals, creamy mashed potatoes or buttery pasta pair beautifully, soaking up any extra buttery Dijon sauce. You can’t go wrong.

Creative Ways to Present

For a dinner party, I serve this recipe sliced over a bed of lemon-herb risotto or nestled next to sautéed spinach with toasted pine nuts. Arranging cutlets slightly overlapping on a bright platter with fresh herbs makes everything look extra inviting.

Make Ahead and Storage

Storing Leftovers

After dinner, I let any leftovers cool completely before placing them in an airtight container. Stored in the fridge, these cutlets stay moist and flavorful for 3-4 days. They’re perfect for quick lunches or reheated dinners when time is tight.

Freezing

I’ve frozen these cutlets both before and after baking. To freeze raw, coat them then place on a baking sheet to flash freeze before bagging — this prevents sticking. When frozen cooked, wrap individual cutlets tightly. Both ways keep flavor and texture intact for up to 2 months.

Reheating

To reheat, I recommend baking at 350°F (175°C) for 10-15 minutes until warmed through — this restores crispiness better than the microwave. If pressed for time, microwave briefly then finish under the broiler for a minute or two to revive that crunch.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and a little more forgiving if you’re worried about dryness. Just adjust the baking time slightly; thighs may need a few extra minutes to cook thoroughly.

Do I have to use Dijon mustard?

While Dijon mustard adds a nice tang and helps the coating stick, you can switch it for other mustards like spicy brown or even a mild yellow mustard. Each lends a slightly different flavor profile, and it’s fun to experiment!

How do I keep the coating crispy after baking?

Make sure to dry your chicken well before coating and don’t overcrowd the baking tray, so the heat circulates evenly. Reheating in the oven or under the broiler also helps restore crispiness after refrigeration.

Can this recipe be made gluten-free?

Yes! Use gluten-free breadcrumbs or crushed gluten-free crackers to replace the seasoned breadcrumbs. The rest of the ingredients are naturally gluten-free, making this recipe easy to adapt.

Final Thoughts

All in all, this Easy Parmesan Baked Chicken Cutlets Recipe has become one of my absolute staples for quick, comforting dinners that feel like a treat. It’s approachable, delicious, and endlessly adaptable — perfect for cooks of all skill levels. Give it a try and I’m sure you’ll have a new favorite chicken recipe to come back to again and again.