Easy Sheet Pan Chicken Cutlets

Looking for a hassle-free dinner that’s crispy, flavorful, and ready in no time? Say hello to sheet pan chicken cutlets—a recipe so easy, it might just become your new weeknight favorite. With minimal prep and just one pan to clean, this is the ultimate one-pan chicken cutlet recipe for busy families, students, or anyone who craves comfort food without the mess.

Whether you’re feeding a crowd or meal prepping for the week, these easy baked chicken cutlets are golden on the outside, juicy on the inside, and bursting with flavor. And the best part? Everything bakes in one pan, leaving you with more time to enjoy your meal and less time doing dishes.

Prep time: 10 minutesCook time: 15 minutesRest time: 5 minutesTotal time: 30 minutesServings:4 servings Best Season:Summer

What Are Sheet Pan Chicken Cutlets?

Sheet pan chicken cutlets are thin slices of chicken breast that are coated in breadcrumbs and baked to crispy perfection on a single baking sheet. Unlike pan-fried cutlets, they’re oven-baked, making them healthier, less greasy, and much easier to clean up.

Why You’ll Love This Recipe

Quick & Easy – Ready in under 30 minutes
Healthier Option – Baked, not fried
Crispy Texture – Thanks to panko breadcrumbs
Minimal Cleanup – One pan, no frying mess
Family-Friendly – Kids and adults both love them
Perfect for Meal Prep – Store and reheat easily

Ingredients

Directions

Step 1: Preheat and Prepare

Preheat your oven to 425°F (220°C) for optimal crispiness.
Line a sheet pan with parchment paper or foil to make cleanup easy.

a baking sheet with parchment paper placed on a kitchen counter

Step 2: Season the Chicken

Pat the chicken cutlets dry using paper towels.
Season both sides evenly with salt, pepper, and garlic powder.

a person's hand over a cutting board with raw chicken being seasoned with pepper and salt

Step 3: Set Up and Bread the Cutlets

In one bowl, beat the egg; in another, combine panko, Parmesan, and Italian seasoning.
Dip each cutlet in the egg, then coat with the breadcrumb mixture, pressing gently to adhere.

a person dipping a piece of breaded chicken cutlet into a bowl of whisked eggs

Step 4: Arrange and Bake

Place the breaded cutlets on the prepared sheet pan.
Drizzle or spray with olive oil and bake for 20–25 minutes, flipping halfway through.

Sheet Pan Chicken Cutlets placed on a tray with baking sheet

Step 5: Finish and Serve

Let the baked cutlets rest for 2–3 minutes after removing them from the oven.
Serve with lemon wedges, fresh herbs, or your favorite dipping sauce.

Sheet Pan Chicken Cutlets placed in a white plate with lemon and parsley

Pro Tips for Crispy, Juicy Cutlets

Use panko breadcrumbs for maximum crunch.
Don’t overcrowd the pan—leave space between cutlets.
Add a pinch of paprika or cayenne to the breadcrumb mix for a spicy kick.
Serve over pasta, salad, or alongside roasted veggies.
For extra crispiness, broil for the last 2 minutes (watch closely!).

Nutrition Facts

Amount Per Serving
Calories 340kcal

% Daily Value *
Total Fat 15g24%
Total Carbohydrate 18g6%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

One Pan, Endless Possibilities!

Sheet pan chicken cutlets are proof that weeknight dinners can be both easy and delicious. Crispy, juicy, and cooked to perfection, all with minimal mess and maximum flavor. If you’re looking to switch things up, try the best air fryer chicken cutlet recipe for an even quicker, crispier twist with zero oil and all the crunch.

FAQs

Can I use regular breadcrumbs instead of panko?

Yes, but panko gives a crispier, lighter texture. Regular breadcrumbs work too, but may result in a softer coating.

Can I add veggies to the sheet pan?

Definitely! Add quick-cooking vegetables like zucchini, bell peppers, or cherry tomatoes so everything roasts evenly and finishes at the same time.

Can I make this recipe gluten-free?

Yes, use gluten-free breadcrumbs and check all seasonings or sauces to ensure they don’t contain any hidden sources of gluten.

How do I store and reheat leftovers?

Refrigerate in an airtight container for up to 4 days. Reheat in the oven to maintain crispiness and avoid sogginess.

Can I use chicken thighs instead of cutlets?

Yes, boneless chicken thighs work well, but they may need slightly longer cooking time to ensure they’re fully cooked through.