Tender, juicy moist chicken cutlets in the oven are on the menu tonight!
The end result is delicious, never dry, chicken every single time. Dinner will be ready fast tonight, so let's get ready to eat!
This is an easy chicken cutlets recipe that requires only three ingredients and a few minutes of prep.
While I do have numerous chicken cutlet recipes in my repertoire, I've noticed a shortage of oven-baked options.
This could be due to concerns about dryness and lack of flavor when baking chicken breasts without the skin and bones.
After all, who desires a bland, parched chicken dinner? Certainly not my family, and certainly not me when I'm the one doing the serving.
Recipes with chicken cutlets are always my go-to when my time is short in the kitchen these days. My family's favorite chicken recipe is breaded Italian chicken cutlets.
Table of Contents
- How do I cook chicken breast without drying it out?
- Why is my chicken always dry?
- What temperature should you cook boneless chicken breast?
- Quick Tip
- Helpful Kitchen Tools
- Main Ingredients Needed
- Top Tip
- Step-by-Step Directions
- Baking Instructions
- Allow the Chicken to Rest
- Before You Begin!
- What to serve with chicken cutlets?
- How to Serve Leftover Chicken?
- 🍶Storage Tips
- ❄️Freezing Tips
- 🔁 Thawing and Reheating Tips
- More Recipes to Love!
- 📖 Recipe Card
- 💬 Comments
How do I cook chicken breast without drying it out?
The secret to baking chicken cutlets without drying them out is to make sure the chicken cutlets are not pounded thin like my other thin chicken cutlet recipes.
Slice the boneless, skinless chicken breasts in half lengthwise, but don't pound them.
Add some fat to the chicken by brushing them with olive oil.
Why is my chicken always dry?
If you're chicken is always dry, you're overcooking it. Cook chicken until it reaches an internal temperature of 165°. Use an internal digital meat thermometer like the one I use.
What temperature should you cook boneless chicken breast?
Bake the chicken at a high temperature. I like to bake them in a preheated 425° oven. This allows the meat to cook quickly and basically not have time to dry out!
Always check the internal temperature of the chicken. Remove from the oven as soon as they reach 165°.
Allow the chicken to rest before slicing. If you slice into the chicken as soon as you remove them from the oven, the juices will run all over the cutting board.
Quick Tip
Allowing the chicken to rest will allow the muscles in the chicken to hold on to the juices and not run all over the cutting board when you slice into them.
Helpful Kitchen Tools
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Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Chicken Cutlets - unlike most of my other chicken cutlet recipes, these do not need to be pounded thin.
- Olive Oil
- Seasoning Mix - for this recipe, I used my Rotisserie Spice Rub for this recipe.
Top Tip
For detailed instructions on how to slice chicken breasts, check out my post on How to Make Thin Chicken Cutlets.
Step-by-Step Directions
Step 1: Place the chicken cutlets in a 9X11 casserole dish that's been sprayed with non-stick cooking spray.
Step 2: Brush with the olive oil and then sprinkle the seasoning mix on top.
Baking Instructions
Step 3: Put the chicken in an oven preheated to 425°F and bake for 15 to 18 minutes, or until the internal temperature reaches 165°F.
Allow the Chicken to Rest
Step 4: After taking the chicken out of the oven, cover the casserole dish with aluminum foil and let the chicken rest for roughly 10 minutes before slicing and serving.
Before You Begin!
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What to serve with chicken cutlets?
For this simple recipe, I made pasta with homemade pesto sauce. It was ready fast, just like the chicken.
Other side dishes that would go great are mashed potatoes, homemade mac and cheese, wild rice or buttered noodles. A side salad with homemade ranch dressing would be great with this recipe.
If it’s summer time and if you have access to fresh tomatoes, I would definitely serve my Fresh Tomato Salad.
How to Serve Leftover Chicken?
Oven-baked chicken cutlets stay wonderfully moist and make for a delightful dinner option. Plus, their versatility extends to lunch leftovers the next day; try them sliced thinly over a bed of salad.
For another enticing dinner idea, why not craft homemade flatbread quesadillas? Saute up some peppers, onions, and the leftover chicken, and you have a scrumptious meal in no time.
🍶Storage Tips
Allow the leftover chicken to cool to room temperature before refrigerating or freezing. This helps prevent bacterial growth.
Place the chicken in an airtight container or wrap it tightly with aluminum foil. Store in the refrigerator for 3-5 days.
❄️Freezing Tips
If you don't plan to use the chicken within a few days, it's advisable to freeze it for extended storage. Remember to label the container with the date for reference.
Typically, frozen chicken can be stored for 2-6 months, but this can vary depending on the type of chicken and the storage method.
🔁 Thawing and Reheating Tips
When ready to use frozen leftover chicken, thaw it in the refrigerator overnight.
Then reheat the chicken thoroughly before serving. You can do this in the microwave, oven, or on the stovetop until it reaches an internal temperature of 165°F.
More Recipes to Love!
Try these other recipes for Jalapeno Popper Chicken, Instant Pot Chicken Piccata or my new favorite 30 Minute Caprese Chicken that's perfect for fresh tomatoes from the garden!
📖 Recipe Card
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Moist Chicken Cutlets in the Oven
Equipment
Ingredients
- 4 boneless skinless chicken cutlets
- 2 tablespoons olive oil
- 2 tablespoons homemade chicken spice seasoning mix; see note below
Instructions
- Place the chicken cutlets in a 9X11 casserole dish that's been sprayed with non-stick cooking spray. Brush with the olive oil and then sprinkle the seasoning mix on top.
- Place the chicken in a preheated 425°F oven and cook 15 to 18 minutes or until the internal temperature reaches 165°F.
- Once you remove the chicken from the oven, cover the casserole dish with aluminum foil and allow the chicken to rest for about 10 minutes before slicing and serving.
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