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 or similar); 1/2 cup seasoned breadcrumbs; 2 tsp fresh parsley, chopped; 1 stick unsalted butter; 2 tbsp Dijon mustard

There’s something irresistible about the crisp, cheesy crust on these tender chicken cutlets. This Easy Parmesan Baked Chicken Cutlets Recipe has been a go-to in my kitchen for years — it’s effortless, flavorful, and just downright comforting. Trust me, once you try it, you’ll understand why it’s a family favorite.

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

What I adore about this dish is how it balances rich, cheesy goodness with the simple joy of baked chicken. It’s really a no-fuss recipe that delivers big flavor without standing over the stove for hours.

Simple ingredients: You probably already have most of these pantry staples on hand, making it incredibly accessible.
Easy prep: Using butter and Dijon mustard keeps the chicken moist while adding that subtle tangy sparkle under the crispy Parmesan topping.
Versatile for any occasion: Whether it’s a busy weeknight or a casual weekend dinner, it comes together effortlessly.
Crowd-pleasing texture and flavor: The crunchy, golden crust paired with juicy chicken never fails to bring smiles around my table.

Ingredients & Why They Work

The magic in this Easy Parmesan Baked Chicken Cutlets Recipe lies in how each ingredient complements the others — the Parmesan adds sharpness, breadcrumbs give crunch, and Dijon mustard lends a delicious tang that keeps the flavor vibrant without overpowering the chicken.

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: I like to choose fresh, not frozen, chicken for the best texture and juiciness.
Green can Parmesan: Grated Parmesan from the green can (like Kraft) melts nicely and crisps up beautifully for that perfect crust.
Seasoned breadcrumbs: They add extra flavor and help the coating stick—it’s the base of that crispy crust we want.
Fresh parsley: Just a little chopped parsley brightens the flavor and adds a fresh hint of green.
Unsalted butter: Butter keeps the chicken moist and helps everything bake up golden without drying out.
Dijon mustard: This ingredient really elevates the taste, balancing richness with a touch of heat and tang.

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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

I love tweaking this recipe a bit depending on my mood or what I have on hand. Don’t be afraid to personalize – swapping out ingredients or adding herbs can make this uniquely yours!

Variation: Once, I added a pinch of smoked paprika to the breadcrumb mix, giving the cutlets a subtle smoky vibe that my family couldn’t stop talking about.
Herb swap: Sometimes I use fresh thyme or rosemary instead of parsley for a more earthy aroma.
Dietary tweak: If you’re watching salt, just go easy on the butter and Parmesan — the Dijon still packs plenty of flavor.

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 Oven

Start by preheating your oven to 350°F (175°C). While that warms up, pat your chicken breasts dry with paper towels — this helps the coating stick better. If you want thinner cutlets, you can slice each breast in half horizontally, but I like to keep mine juicy and a bit thicker.

Step 2: Get Your Coating Ready

Mix together the Parmesan, seasoned breadcrumbs, and chopped parsley in a shallow dish. This combo is the secret to that crispy, flavorful outer layer. In a small saucepan, melt the unsalted butter and blend in the Dijon mustard until smooth and combined.

Step 3: Coat the Chicken

Dip each chicken breast into the butter-mustard sauce, making sure it’s well coated but not dripping. Then press it firmly into the Parmesan breadcrumb mixture on both sides. This step is key—don’t just sprinkle the mixture on, really press it so it sticks well during baking.

Step 4: Arrange and Bake

Place the coated chicken cutlets on a greased baking dish or lined baking sheet. Pop them into your preheated oven for about 40-45 minutes. Cooking times might vary based on thickness; you’re aiming for an internal temperature of 165°F and a nicely golden crust.

Top Tip

After making this recipe several times, I’ve learned a few handy tips that make a huge difference—trust me, these little hacks will set you up for success and keep those cutlets crispy and juicy every time.

Press the coating: When you dip the chicken in butter-mustard and breadcrumbs, press firmly. It helps avoid a crumbly crust after baking.
Don’t overcrowd: Give each cutlet a little breathing room on your baking sheet for even browning.
Use a meat thermometer: This takes the guesswork out of doneness and keeps your chicken from drying out.
Let rest briefly: After baking, let your cutlets sit for 5 minutes before slicing to retain juiciness.

How to Serve Easy Parmesan Baked Chicken Cutlets Recipe

Parmesan Baked Chicken - Serving Suggestion

Garnishes

I usually sprinkle a little extra chopped parsley or some freshly cracked black pepper on top right before serving. Sometimes a squeeze of lemon juice adds a nice fresh zing that cuts through all that richness.

Side Dishes

My favorite sides with this chicken cutlet are simple—garlic mashed potatoes, steamed green beans, or a crisp Caesar salad. If I’m feeling fancy, a light pasta tossed with olive oil and roasted veggies pairs beautifully without overpowering the chicken.

Creative Ways to Present

For special dinners, I like to serve the cutlets on a bed of creamy risotto or alongside a colorful ratatouille. Tucking fresh basil leaves on top and drizzling a little balsamic glaze adds an elegant touch that’s always a hit with guests.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the refrigerator, and honestly, they keep really well for 3 to 4 days. Just make sure to cool them completely before sealing to avoid sogginess.

Freezing

I’ve frozen these cutlets successfully by wrapping each piece tightly in plastic wrap and then placing them in a freezer bag. When I’m ready to eat, I thaw overnight in the fridge and then reheat—this works great for meal prep!

Reheating

To keep the coating crispy when reheating, I pop the chicken in a 375°F oven for about 10 minutes instead of using a microwave. It warms through without turning the crust mushy, which is a game changer.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will stay juicy and add a bit more flavor, but you might want to adjust the baking time to ensure they cook through properly.

Is it necessary to use Parmesan from the green can?

While grated Parmesan from the green can crisps up best, freshly grated Parmesan works too—just make sure it’s finely grated for even coating. Avoid pre-shredded cheese as it may not adhere as well.

Can I make this recipe gluten-free?

Yes! Swap out the seasoned breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers, and you’ll retain that crunchy texture without gluten.

How do I know when the chicken is fully cooked?

Using a meat thermometer is the best way to be sure — the chicken is done when it reaches an internal temperature of 165°F (74°C). This ensures juicy, safe-to-eat chicken without drying it out.

Final Thoughts

This Easy Parmesan Baked Chicken Cutlets Recipe is one of those dishes that feels like a warm hug after a busy day. It’s reliable, delicious, and honestly, pretty hard to mess up. I love sharing this with friends because it’s proof that simple ingredients and straightforward steps can create something truly special. Give it a try—you’ll be adding it to your dinner rotation in no time.