Oven Baked Chicken Cutlets

This easy 5-Ingredient Oven-Baked Chicken is the kind of comforting weeknight dinner that comes together with minimal prep. Thin-sliced chicken breast cutlets are topped with a creamy Parmesan and onion mixture, then baked until tender, juicy, and golden around the edges.

With just a handful of simple ingredients and about 25 minutes in the oven, this easy baked chicken recipe is perfect for busy weeknights, family dinners, and meal prep. The creamy topping helps keep the chicken moist while adding plenty of savory flavor without requiring a complicated sauce.

Serve these oven-baked chicken cutlets with mashed potatoes, rice, egg noodles, roasted potatoes, steamed broccoli, green beans, or a crisp garden salad for a complete dinner.

Servings: 4
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Oven Temperature: 375°F

Ingredients

• 1 ½ pounds fresh thin-sliced chicken breast cutlets
• 1 packet dry onion soup mix, about 1 ounce
• ½ cup mayonnaise
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• ½ teaspoon black pepper

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13-inch glass baking dish with the olive oil.
2. Arrange the thin-sliced chicken breast cutlets in a single, even layer in the baking dish. Sprinkle the black pepper over the chicken.
3. In a small bowl, combine the mayonnaise, Parmesan cheese, and dry onion soup mix. Stir until you have a thick, creamy mixture.
4. Spread the Parmesan-onion mixture evenly over the tops of the chicken cutlets. Try to cover each piece well so the topping helps lock in moisture as the chicken bakes.
5. Bake uncovered for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F at the thickest point.
6. For a lightly browned top, place the chicken under the broiler for 1–2 minutes at the end. Watch it closely because the topping can brown quickly.
7. Remove from the oven and let the chicken rest for about 5 minutes before serving. Spoon any flavorful juices from the baking dish over the chicken.

Why You’ll Love This Easy Chicken Dinner

• Quick weeknight meal: Thin chicken cutlets cook quickly, making this a practical dinner for busy evenings.
• Only a few ingredients: You don’t need a long shopping list or specialty ingredients.
• Tender and juicy: The creamy Parmesan topping helps protect the chicken from drying out during baking.
• Family-friendly: The mild, savory flavors pair easily with familiar side dishes.
• Easy meal prep: The chicken can be assembled ahead of time and refrigerated until you’re ready to bake.
• Versatile leftovers: Slice leftover chicken for rice bowls, salads, sandwiches, or lunch plates.

Easy Variations

Add a crispy topping: Sprinkle plain breadcrumbs or crushed buttery crackers over the creamy topping before baking for extra crunch.

Use chicken tenders: Chicken tenders can replace thin-sliced chicken breasts. Since they are smaller, begin checking them a little earlier.

Make it lighter: Replace half of the mayonnaise with plain Greek yogurt. This gives the topping a slightly tangy flavor while keeping it creamy.

Add herbs: A little dried parsley, Italian seasoning, garlic powder, or fresh chopped parsley can add another layer of flavor.

Helpful Tips for Juicy Baked Chicken

• Don’t overcrowd the chicken. Arrange the cutlets in a single layer so they cook evenly.
• Thin chicken breasts cook quickly, so start checking them before the full cooking time is up.
• Use an instant-read thermometer and remove the chicken when the thickest part reaches 165°F.
• Let the chicken rest for a few minutes before serving to help retain its juices.
• If preparing ahead, cover the assembled dish and refrigerate it until you’re ready to bake.

What to Serve With Baked Chicken

This creamy baked chicken pairs especially well with:

• Creamy mashed potatoes
• Buttered rice
• Egg noodles
• Roasted baby potatoes
• Steamed green beans
• Roasted broccoli
• Glazed carrots
• Simple garden salad