Name: 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; 1/2 cup seasoned breadcrumbs; 2 tsp fresh parsley, chopped; 1 stick unsalted butter; 2 tbsp Dijon mustard

There's something wonderfully comforting about a simple, crispy chicken cutlet that makes the whole family smile. This Parmesan Baked Chicken Cutlets Recipe blends a crunchy, cheesy coating with the gentle tang of Dijon mustard—resulting in a juicy, flavorful dish that takes minimal effort but always delivers maximum satisfaction.

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 Parmesan Baked Chicken Cutlets Recipe
Top Tip
How to Serve Parmesan Baked Chicken Cutlets Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Parmesan Baked Chicken Cutlets Recipe

Why You'll Love This Recipe

I’ve made this Parmesan Baked Chicken Cutlets Recipe countless times, and let me tell you—it never lets me down. It’s straightforward enough for a busy weeknight but impressive enough to serve guests. Plus, the flavors are just perfectly balanced, making it one of those dishes that everyone keeps asking for.

Simple Ingredients: You likely have everything in your pantry and fridge, so no special store runs needed.
Easy Prep: Minimal hands-on time—about 10 minutes to get everything ready.
Perfect Texture: Crispy on the outside and juicy inside, thanks to baking with a butter-Dijon glaze.
Family Favorite: It appeals to all ages and suits many occasions—from casual dinners to weekend feasts.

Ingredients & Why They Work

Each ingredient in the Parmesan Baked Chicken Cutlets Recipe plays a key role in building flavor and texture. Whether it’s the nutty Parmesan or that punchy Dijon mustard, these components combine beautifully, making the dish much more than just baked 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: The lean protein base that’s easy to work with and perfect for quick baking.
Parmesan Cheese (green can style): Adds a rich, savory crunch—using the pre-grated Kraft style gives uniform coating and great melt.
Seasoned Breadcrumbs: These bring that crispy, golden texture with just the right seasoning.
Fresh Parsley: A pop of herbal brightness that lifts the overall flavor—fresh is best whenever possible.
Unsalted Butter: Enhances moisture and helps brown the cutlets nicely; unsalted lets you control salt levels.
Dijon Mustard: Adds a subtle tangy kick that compliments the cheese and breadcrumbs 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

I love experimenting with this Parmesan Baked Chicken Cutlets Recipe depending on what I have on hand or my mood. Feel free to customize the herbs or even swap Parmesan for Pecorino Romano if you want a sharper bite. It’s incredibly forgiving and easy to personalize.

Variation: I sometimes sprinkle smoked paprika into the breadcrumb mix for a subtle smoky note—it’s a simple twist that adds depth.
Herb Swap: Fresh thyme or oregano can replace parsley when in season, which brings a new flavor angle to the dish.
Spicy Kick: Adding a pinch of cayenne or red pepper flakes to the breadcrumbs works wonders if you like a little heat.
Gluten-Free Option: Simply switch the seasoned breadcrumbs for gluten-free panko to keep the crunch without the gluten.

Step-by-Step: How I Make 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 and Coat the Chicken

Start by preheating your oven to 350°F (175°C). While it heats, pat your chicken breasts dry—this helps the coating stick better. In a bowl, mix the grated Parmesan, seasoned breadcrumbs, and freshly chopped parsley. In a separate small dish, melt the unsalted butter and whisk in the Dijon mustard until smooth. Dip each chicken breast into the butter-mustard mixture, then dredge thoroughly in the Parmesan-breadcrumb mix, pressing gently to coat evenly. Don’t rush here—the better the coating adheres, the crispier the cutlet will be!

Step 2: Bake and Butter Glaze

Place the coated chicken cutlets on a greased baking dish or foil-lined pan. I usually pour any leftover butter-mustard mixture over the top to keep things moist and flavorful. Bake uncovered for about 45 minutes, until the chicken reaches an internal temperature of 165°F and the crust is beautifully golden. Resist the temptation to open the oven too often—it needs steady heat to develop that crispy crust.

Top Tip

After making this Parmesan Baked Chicken Cutlets Recipe over and over, I’ve learned a few little tricks that really make a difference in the finish and flavor. These tips helped me turn an ordinary baked chicken into a crowd-pleaser.

Double Dip for Crunch: For an extra crispy crust, dip each chicken breast twice—once in butter-mustard, then breadcrumbs, then repeat the butter-mustard and breadcrumb coating.
Room Temperature Chicken: Letting chicken sit out for 15 minutes before coating helps it cook evenly and prevents dryness.
Thin Cutlets Work Best: I like to pound the chicken breasts slightly for an even cooking surface and quicker bake time.
Don’t Skip the Butter: The butter-mustard coating stops the breadcrumbs from drying out in the oven and adds a golden color you’ll love.

How to Serve Parmesan Baked Chicken Cutlets Recipe

Parmesan Chicken Cutlets - Serving Suggestion

Garnishes

I usually finish my cutlets with a sprinkle of extra fresh parsley for color and brightness. A squeeze of lemon over the top is also fabulous—it adds a refreshing zest that balances the rich Parmesan and butter.

Side Dishes

Classic sides like garlic mashed potatoes or roasted veggies pair perfectly here. Lately, I’ve been loving a crisp green salad with a lemon vinaigrette to cut through the richness. Even simple pasta tossed with olive oil and herbs works beautifully.

Creative Ways to Present

For special occasions, I like plating the cutlets over a bed of creamy risotto or next to sautéed spinach with pine nuts. Adding a dollop of marinara or pesto on the side transforms this easy dinner into something you could serve at a dinner party.

Make Ahead and Storage

Storing Leftovers

I store leftover cutlets in an airtight container in the fridge for up to 3 days. This Parmesan Baked Chicken Cutlets Recipe holds onto its flavor nicely, and I find reheating them in the oven rather than microwave helps keep that crispy crust intact.

Freezing

You can freeze the baked cutlets wrapped tightly in foil or plastic wrap, then stored in a freezer bag for up to 2 months. Thaw in the fridge overnight before reheating to maintain the best texture.

Reheating

I reheat leftovers in a 375°F oven for about 10-15 minutes. This method crisps the coating again without drying out the chicken, unlike the microwave which can leave it soggy.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless skinless chicken thighs work wonderfully here and bring a bit more juiciness and flavor, though the cooking time may be slightly shorter. Just watch for doneness to avoid drying out.

Do I have to butter the chicken before coating?

While you can skip the butter, it really makes a difference by helping the coating stick and promoting a beautiful golden crust. The mustard mixed with butter adds an extra flavor boost too.

Can I make this recipe gluten-free?

Yes! Just swap the seasoned breadcrumbs for gluten-free breadcrumbs or panko. The rest of the recipe stays the same and the result is just as crispy and delicious.

How do I know when the chicken is cooked through?

Using a meat thermometer is the best way—check that the internal temperature reaches 165°F (74°C). If you don’t have one, the juices should run clear and the chicken should be firm to touch.

Final Thoughts

This Parmesan Baked Chicken Cutlets Recipe feels like a warm hug on a plate every time I make it. It’s approachable, quick, and truly satisfying, whether you’re cooking for yourself or feeding a crowd. I’m confident that once you try it, you’ll find it earns a permanent spot in your dinner rotation—just like it did in mine!