When I want dinner finished ahead of time and don’t want to babysit a skillet, this simple baked chicken cutlet recipe is the kind of meal I lean on. It uses just five ingredients, comes together fast, and bakes into a cozy main dish with a savory, golden topping that feels a little special without making extra work. It’s especially handy for a busy holiday weekend, when everyone is hungry but I’d rather spend my time outside or visiting than standing over a hot stove.
This chicken is wonderful with easy sides that keep the meal relaxed, like buttered noodles, rice, roasted potatoes, or sweet corn. I also like serving it with a crisp green salad, steamed green beans, or sliced tomatoes to balance the rich, savory topping. If you’re feeding a crowd over Labor Day weekend, it pairs nicely with watermelon, rolls, and a simple iced tea for a no-fuss family supper.
5-Ingredient Labor Day Weekend Winner Baked Chicken Cutlets
Servings: 4
Ingredients
1 1/2 pounds raw chicken cutlets
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon black pepper
Directions
1. Preheat the oven to 375°F and lightly grease a ceramic baking dish large enough to hold the chicken in a single layer.
2. Arrange the raw chicken cutlets in the baking dish so they slightly overlap if needed.
3. In a small bowl, stir together the mayonnaise, grated Parmesan, garlic powder, and black pepper until smooth.
4. Spread the mixture evenly over the chicken cutlets, covering the tops completely.
5. Bake for 25 to 30 minutes, or until the chicken is cooked through and the topping is puffed, browned, and bubbling. If you’d like a little more color, broil for 1 to 2 minutes at the end while watching closely.
6. Let the chicken rest for 5 minutes before serving so the topping can settle a bit, then spoon some of the savory pan juices over each portion.
Variations & Tips
Make-ahead tip: Assemble the chicken in the baking dish up to several hours ahead, cover, and refrigerate. When it’s time to bake, let the dish sit at room temperature for about 15 minutes while the oven heats.
Picky eater version: If your family prefers milder flavors, reduce the black pepper a bit and serve the chicken sliced over buttered noodles or rice. The creamy topping helps keep the chicken tender and easy for little ones to enjoy.
Add a little color: A sprinkle of chopped parsley or a side of bright vegetables makes this rich dish feel fresher on the plate. Even a few halved cherry tomatoes on the side can lighten up the meal nicely.
Use thighs instead: Boneless skinless chicken thighs can be swapped in if that’s what you have. They may need a few extra minutes in the oven, so cook until they reach a safe internal temperature.