Easy Baked Chicken Cutlets

Ingredients

• 2 pounds chicken cutlets (or boneless chicken breasts)
• 4–5 teaspoons seasoning blend of your choice
• 2 teaspoons olive oil

Instructions

Baking Sheet Method

1. Preheat — Oven to 400°F. Spray a baking sheet or line with foil.
2. Arrange — Place cutlets in a single layer on the sheet.
3. Season first side — Sprinkle half the seasoning over the cutlets (or just salt and pepper).
4. Flip and season — Turn cutlets over and season the second side with the remaining seasoning.
5. Oil — Drizzle olive oil over the cutlets and flip once more to distribute.
6. First bake — Bake 6–8 minutes. The top-side edges turning white is a sign they're ready to flip.
7. Flip — Remove pan, gently flip each cutlet with tongs or spatula.
8. Finish baking — Return to oven 6–8 more minutes, depending on thickness, until internal temp reaches 148°F (carryover will bring it to safe finished temp).
9. Serve or store.

Cast-Iron Griddle Pan Method

1. Preheat the griddle pan along with the oven to 400°F.
2. Season cutlets to taste, drizzle with olive oil, and rub to coat.
3. Remove hot griddle from oven and spray with non-stick spray (Bak Klene ZT or similar).
4. Place cutlets in a single layer and return the griddle to the oven.
5. Cook 5 minutes, flip cutlets, then cook 4–5 minutes more, until thermometer reads 148°F.
6. Transfer to a plate and serve or cool for storage.

For Whole Boneless Skinless Chicken Breasts (Baking Sheet)

• Bake 10–12 minutes before turning.
• After flipping, bake 10 more minutes or until 148°F internal.

Notes

• Doneness target — Pull cutlets at 148°F; carryover cooking brings them to safe finished temperature without drying out.
• Seasoning is flexible — The recipe is designed as a blank canvas. Use any seasoning blend to match what you're pairing it with.

Tags: #recipe #mains #chicken #baked #mealprep