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 tablespoons Dijon mustard

There’s just something about the crunch of a golden, cheesy crust combined with tender chicken underneath that hits all the right comfort notes. This Easy Parmesan Baked Chicken Cutlets Recipe is exactly that—a simple, crowd-pleasing way to get flavorful chicken dinner on the table with minimal fuss.

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

I’ve made this Easy Parmesan Baked Chicken Cutlets Recipe more times than I can count, and each time it delivers that perfect blend of crispy, cheesy, buttery goodness that feels both indulgent and homey. It’s the kind of recipe that makes weeknight dinners feel special without hours in the kitchen.

Effortless and Quick: You just coat, bake, and relax while the oven does the hard work.
Parmesan Crunch: The crispy Parmesan breadcrumb crust is a standout that stays crispy even after baking.
Delicious Layered Flavor: The Dijon mustard adds a subtle zing that perfectly complements the cheesy coating.
Family-Friendly: Kids love the crispy texture, and grown-ups appreciate the easy, elegant vibe.

Ingredients & Why They Work

Every ingredient in this recipe plays a starring role—each one builds the texture or flavor to make the final result juicy, crispy, and full of character. I recommend using fresh Parmesan if possible, but the canned green Kraft Parmesan works wonderfully too and keeps things simple.

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: Easy to work with and cooks evenly; if you prefer thighs, I’ve tried that too and it’s juicy, but you’ll want to adjust cooking time.
Parmesan Cheese: Adds that irresistible nutty, salty crunch; freshly grated brings another level, but pre-grated is fine for busy days.
Seasoned Breadcrumbs: Gives structure and texture; seasoned means fewer steps for you since the flavor’s built-in.
Fresh Parsley: Brightens the dish with a subtle herbal note; optional, but I love that pop of green in flavor and color.
Unsalted Butter: Melts over the cutlets while baking for that rich, golden crisp; you won’t want to skip this buttery touch.
Dijon Mustard: My secret weapon—adds zing and helps the cheese and breadcrumbs stick beautifully to the chicken.

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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 like to add my own little spin sometimes—this recipe is forgiving, so it’s easy to customize based on your preferences or what’s in your pantry.

Variation: Once, I swapped the Dijon for spicy brown mustard and added a pinch of cayenne pepper in the breadcrumbs—it gave it a bold kick that my husband loved.
Herb Boost: Sometimes I toss in a bit of dried oregano or thyme with the breadcrumbs—fresh herbs work great too, especially in spring or summer.
Cheese Swap: Don’t have Parmesan? Pecorino Romano is a sharper alternative that also crisps beautifully.
Diet-Friendly: For a lighter option, I've baked these without butter and sprayed the tops lightly with olive oil spray—still crispy and delicious!

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 Like a Pro

Start by patting your chicken breasts dry with paper towels—that helps the mustard stick better and keeps the crust crisp. If your chicken breasts are thick, I like to pound them gently between two sheets of plastic wrap until they’re about ½ inch thick. This ensures even baking and tenderness.

Step 2: Coat with Dijon Mustard

Brush each chicken breast generously with Dijon mustard. Don’t be shy here! This layer adds tang and also acts like glue for the coating, so every bite gets that savory crust.

Step 3: Mix Your Parmesan Coating

In a shallow dish, combine the grated Parmesan, seasoned breadcrumbs, and chopped fresh parsley. Toss them together so the flavors are evenly distributed—this mix creates that perfect, crunchy coating.

Step 4: Dredge and Dip

Press each mustard-coated chicken breast into the Parmesan breadcrumb mixture, making sure to cover every inch. Press firmly so the coating sticks well. This is key to getting that crispy, cheesy crust we all love.

Step 5: Butter Bath and Bake

Melt the stick of unsalted butter and pour it into a baking dish. Arrange the chicken cutlets in the dish, then spoon some of the melted butter over the tops. This buttery layer helps crisp up the crust and keeps the chicken moist. Pop it into a preheated oven at 375°F (190°C) and bake for about 40-45 minutes. You’ll know they’re done when the crust is golden and the internal temperature reaches 165°F.

Top Tip

Over time, I’ve found a few simple tweaks make all the difference when baking chicken cutlets this way. Trust me, these little tricks will take your dish from good to unforgettable!

Patience with Drying: Always dry the chicken well before starting - moisture ruins crispiness.
Don’t Skip the Butter: Butter might seem old school, but it creates a golden crust and keeps everything juicy.
Even Thickness: Pound your chicken to the same thickness so it cooks evenly and stays tender.
Let it Rest: Allow the chicken to rest 5 minutes after baking—it helps lock in those juices and keeps the coating crisp.

How to Serve Easy Parmesan Baked Chicken Cutlets Recipe

Parmesan Baked Chicken - Serving Suggestion

Garnishes

I like to sprinkle a bit of fresh parsley before serving—it adds a splash of color and freshness. Sometimes a squeeze of lemon juice over the top brightens everything up, cutting through the richness in the best way.

Side Dishes

My go-to sides are roasted green beans tossed with garlic or a simple crisp Caesar salad. Mashed potatoes or garlic butter noodles work like a charm too – they soak up any leftover buttery goodness on the plate.

Creative Ways to Present

For a fun dinner party, I’ve served these cutlets sliced over a bed of creamy risotto and topped with microgreens. It feels fancy but comes together effortlessly—always a hit with guests.

Make Ahead and Storage

Storing Leftovers

Leftover cutlets keep well in an airtight container in the fridge for up to 3 days. I usually pop them on a plate and loosely cover with foil—just enough to keep the crust from going soggy.

Freezing

I’ve frozen these chicken cutlets several times, and they freeze beautifully. Just let them cool completely, wrap individually in plastic wrap, then place in a freezer bag. Thaw overnight in the fridge before reheating.

Reheating

The best way I’ve found to reheat is in a 350°F oven for 10–15 minutes to bring back that crispy crust without drying the chicken out. Avoid the microwave if you want to keep the crunch.

Frequently Asked Questions:

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

Absolutely! Chicken thighs are juicier and more forgiving. Just adjust the baking time slightly since thighs might take a bit longer to cook through—usually about 50 minutes works well.

Do I have to use Dijon mustard, or can I substitute it?

Dijon mustard adds a subtle tang that complements the Parmesan and breadcrumbs beautifully, but you can substitute with spicy brown mustard, whole grain mustard, or even a thin layer of mayonnaise if you’re out of mustard. Each will add a slightly different, tasty twist.

Can I make this recipe gluten-free?

Yes! Use gluten-free seasoned breadcrumbs or crushed gluten-free crackers in place of regular breadcrumbs. Just ensure that your Parmesan cheese and other seasonings don’t contain any hidden gluten.

How do I know when the chicken is perfectly cooked?

The safest and most reliable way is to check the internal temperature with a meat thermometer. It should read 165°F (74°C). The crust should be golden brown and crisp, and the juices should run clear when you cut into the thickest part.

Final Thoughts

This Easy Parmesan Baked Chicken Cutlets Recipe has become a staple in my kitchen because it’s one of those reliably delicious meals that impresses without stressing me out. I genuinely think you’ll find it’s just as simple and satisfying, whether you’re cooking for family, friends, or treating yourself. Give it a try—you might just discover your new favorite weeknight hit!