Name: Oven-B baked Parmesan 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 other); 1/2 cup seasoned breadcrumbs; 2 tsp fresh parsley, chopped; 1 stick unsalted butter; 2 tbsp Dijon mustard

There’s something so satisfying about the crisp, golden crust of chicken baked right in the oven without any fuss. The **Oven-B baked Parmesan Chicken Cutlets Recipe** brings together that perfect crunch and cheesy goodness for a meal you’ll want to make again and again. It’s simple, cozy, and packed with flavor — just what a weeknight dinner needs.

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 Oven-B baked Parmesan Chicken Cutlets Recipe
Top Tip
How to Serve Oven-B baked Parmesan Chicken Cutlets Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Oven-B baked Parmesan Chicken Cutlets Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this recipe because it hits all the right notes with minimal effort. The parmesan crust has that gorgeous golden texture that just can’t be beat, and the Dijon adds a subtle tang that wakes up the whole dish. It’s the go-to in my house for busy weeknights when you want tasty but simple.

Easy Prep: A quick 10-minute prep means you’re not stuck in the kitchen for long before dinner.
Crunchy Parmesan Coating: The combination of Parmesan and breadcrumbs delivers a perfectly crisp outer layer every time.
Dijon Flavor Kick: That hint of Dijon mustard adds zing without overpowering the chicken.
Family-Friendly: This dish consistently pleases kids and adults alike — always a win at the dinner table.

Ingredients & Why They Work

Each ingredient in this Oven-B baked Parmesan Chicken Cutlets Recipe plays its part beautifully to create that irresistible final dish. Here’s why these simple pantry staples make the magic happen, plus a little tip for picking the best options.

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: I love this cut for how lean and quick it cooks; pound them gently for even thickness so they bake perfectly every time.
Grated Parmesan cheese: Use a good quality, finely grated Parmesan—it melts into the crust for that cheesy, toasty finish.
Seasoned breadcrumbs: Seasoned breadcrumbs add an extra layer of flavor, but if you only have plain, just add a pinch of salt and pepper.
Fresh parsley: Chopped parsley gives a fresh brightness that balances the richness.
Unsalted butter: Butter helps create a golden crisp crust and keeps the chicken moist—don’t skip it!
Dijon mustard: Just the right amount adds a subtle kick; you can adjust to taste here depending on how tangy you like it.

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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’m always tweaking this Oven-B baked Parmesan Chicken Cutlets Recipe to suit whatever mood or pantry situation I have. It’s super flexible, so don’t hesitate to add your own flair or make it suit dietary needs.

Variation: Sometimes, I swap Parmesan for Pecorino Romano for a sharper flavor — it adds a nice bite and changes things up without much effort.
Gluten-free options: Use gluten-free breadcrumbs and double-check your mustard to keep this recipe GF-friendly.
Extra herbs: Adding a sprinkle of thyme or oregano to the breadcrumb mix gives the cutlets an Italian twist I’ve found everyone loves.
Keto-friendly swap: Try crushing pork rinds into the breadcrumb mix for a low-carb crunch instead.

Step-by-Step: How I Make Oven-B baked Parmesan 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 and Pound the Chicken

First things first — pat your chicken breasts dry with a paper towel and place them between two pieces of plastic wrap. Grab a meat mallet or a heavy pan and gently pound each piece until it’s about ½ inch thick. This ensures even cooking and keeps the cutlets juicy. Trust me, skipping this step can lead to some unevenly cooked spots, so it’s worth the extra two minutes!

Step 2: Mix the Parmesan Coating

In a shallow bowl, combine the grated Parmesan, seasoned breadcrumbs, and fresh chopped parsley. Stir it all up until well blended — this is what’ll give your chicken that irresistible crust. Pro tip: mix the dry ingredients well so that every bite has a balance of cheesy and crispy goodness.

Step 3: Coat the Chicken with Dijon and Butter

Brush each chicken cutlet lightly with Dijon mustard on one side — that’s where all the flavor zing comes from. Then melt your stick of butter and brush generously over the mustard side. The butter not only adds richness but helps the crust brown beautifully in the oven. Don’t rush this step; it’s what separates a good cutlet from an amazing one!

Step 4: Bread the Cutlets and Bake

Press each buttered side into the Parmesan breadcrumb mix, coating them evenly and gently pressing to adhere. Place the cutlets on a baking sheet lined with parchment or lightly greased. Bake at 375°F (190°C) for about 40-45 minutes, flipping halfway through for even browning. You'll watch the edges turn golden and smell the buttery Parmesan aroma filling your kitchen — that’s when you know it’s done!

Top Tip

Over the years, I’ve learned a few tricks that make this Oven-B baked Parmesan Chicken Cutlets Recipe foolproof. Whether it's for a last-minute dinner or meal prep, these tips help keep everything crispy and tasty.

Pound Evenly: Make sure the chicken breasts are a uniform thickness so they bake evenly without drying out.
Use Fresh Parmesan: Pre-grated cheese can get clumpy or dry; fresh-grated gives a creamier, more flavorful crust.
Don’t Skip the Butter: It might feel indulgent, but brushing butter before the breadcrumb coating is what locks in moisture and helps the crust crisp up beautifully.
Flip Halfway: Flipping the cutlets halfway through baking ensures both sides get golden and perfectly crispy.

How to Serve Oven-B baked Parmesan Chicken Cutlets Recipe

Garnishes

I like to sprinkle a little fresh parsley or basil on top right before serving for a pop of color and freshness. A wedge of lemon on the side is fantastic too — just a quick squeeze brightens up the whole dish and balances the richness beautifully.

Side Dishes

This recipe pairs wonderfully with simple sides like garlic mashed potatoes, roasted asparagus, or a light arugula salad tossed with lemon vinaigrette. If you want to keep things fast, steamed green beans or a quinoa salad are perfect for adding some variety without fuss.

Creative Ways to Present

I once made these cutlets for a small dinner party and served them sliced over a bed of creamy risotto, garnished with microgreens and shaved Parmesan. It felt fancy but was still super easy — a great tip if you want to impress without spending hours in the kitchen.

Make Ahead and Storage

Storing Leftovers

After dinner, I usually transfer any leftovers to an airtight container and keep them in the fridge for up to 3 days. The crisp crust does soften a bit in the fridge, but the flavor stays just as good.

Freezing

I’ve frozen cooked cutlets wrapped individually in plastic wrap and then placed them in a freezer bag. When you're ready to enjoy, thaw overnight in the fridge. This way, you can have a quick meal ready in a rush.

Reheating

To revive that crispiness after refrigeration or freezing, I pop the cutlets back into a 375°F oven for 10-15 minutes until warmed through and re-crisped. Avoid microwaving if you want to keep that crunch!

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs tend to be juicier and more forgiving if you worry about drying out the meat during baking. Just adjust the baking time slightly, as thighs may cook a little faster or slower depending on size.

Is it necessary to use butter in this recipe?

Butter plays a crucial role in giving the cutlets their golden, crispy crust and keeping the chicken moist. While you could try olive oil as a substitute, butter really enhances the flavor and texture, so I recommend sticking with it if possible.

How do I keep the breading on the chicken from falling off?

Press the Parmesan breadcrumb mixture firmly onto the chicken when coating, and make sure to brush the mustard and butter well so the crumbs have something to stick to. Also, avoid flipping the cutlets too roughly in the oven to maintain that crust intact.

Can I prepare this recipe in advance?

Yes! You can bread the chicken, cover, and refrigerate for a few hours before baking. This makes it ideal for meal prep or to save time on busy days. Just add a few extra minutes to the baking time if baking straight from the refrigerator.

Final Thoughts

This Oven-B baked Parmesan Chicken Cutlets Recipe is one of those dishes I keep coming back to because it balances ease, flavor, and that comforting homemade feeling so well. Whether you’re cooking for family, friends, or just yourself, it’s a reliable hit that feels a little special every time. I can’t wait for you to try it and make it your own — trust me, it’s going to become your new weeknight favorite too.