20 Delicious Healthy Chicken Cutlet Recipes for Busy Weeknights

Weeknight dinners don’t have to be boring or time-consuming! If you’re craving something crispy, juicy, and packed with flavor, these 20 healthy chicken cutlet recipes are your new go-to. From zesty lemon garlic to cozy parmesan-crusted, these quick and easy dishes prove that comfort food can be both delicious and nutritious. Ready to shake up your dinner routine? Let’s dig in!

Baked Parmesan Herb Chicken Cutlets

These crispy, golden chicken cutlets are packed with savory Parmesan and fresh herbs—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup grated Parmesan, 1/4 cup panko, 1 tbsp parsley, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush chicken cutlets with 2 tbsp olive oil, then press both sides into the Parmesan mixture to coat evenly.
4. Arrange on the baking sheet and bake for 20–22 minutes, flipping halfway, until golden and crispy (internal temp should reach 165°F).

The secret? Flipping the cutlets halfway ensures extra crunch on both sides—no soggy bottoms here!

Tip: For extra browning, broil for 1–2 minutes at the end (watch closely!).

Lemon Garlic Grilled Chicken Cutlets

Bright, zesty, and packed with garlicky goodness, these grilled chicken cutlets are a weeknight hero—ready in under 30 minutes!

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• Zest and juice of 1 large lemon (about 3 tbsp juice)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, minced garlic, lemon zest, lemon juice, 1 tsp salt, 1/2 tsp black pepper, 1 tsp oregano, and red pepper flakes (if using).
2. Pat chicken dry and place in a shallow dish. Pour marinade over, turning to coat. Let sit at room temperature for 15 minutes (or up to 1 hour in the fridge).
3. Heat grill or grill pan to medium-high (about 400°F). Brush grates with remaining 1 tbsp olive oil.
4. Grill chicken for 4–5 minutes per side, until internal temperature reaches 165°F and grill marks appear.
5. Transfer to a plate, sprinkle with fresh parsley, and let rest for 5 minutes before serving.

The double hit of lemon—zest and juice—gives these cutlets a vibrant punch that balances the smoky char from the grill.

Tip: For extra flavor, spoon any reserved marinade over the cooked chicken just before serving (heat it in a small saucepan first to kill bacteria).

Panko-Crusted Air Fryer Chicken Cutlets

These golden, crunchy chicken cutlets cook up perfectly in the air fryer—no deep-frying required, but all the satisfying crunch stays!

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for spraying)

Instructions:

1. Prep the chicken: Pat the chicken dry, then season both sides evenly with the 1/2 tsp salt and 1/4 tsp black pepper.
2. Set up your breading station: Place the 1/2 cup flour in one shallow bowl, the 2 beaten eggs in another, and mix the 1 cup panko, 1 tsp garlic powder, and 1 tsp paprika in a third.
3. Coat the chicken: Dredge each piece in flour (shake off excess), dip in egg, then press firmly into the panko mixture to coat. Mist both sides with olive oil.
4. Air fry: Arrange chicken in a single layer in the air fryer basket (work in batches if needed). Cook at 375°F for 10–12 minutes, flipping halfway, until the crust is deep golden and the internal temperature reaches 165°F.

The magic here? Panko stays ultra-crispy in the air fryer, giving you that diner-style cutlet texture without the grease. Serve these over a salad or tucked into a buttery bun!

Tip: For extra crunch, spritz the breaded cutlets lightly with oil just before cooking—this helps them brown evenly.

Mediterranean-Style Chicken Cutlets with Olive Tapenade

These juicy chicken cutlets get a bold upgrade with a briny olive tapenade and a sprinkle of fresh herbs—perfect for a quick yet impressive weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 1/2 cup pitted Kalamata olives, finely chopped
• 2 tbsp capers, drained and chopped
• 1 garlic clove, minced
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a small bowl, combine the olives, capers, garlic, 1 tbsp olive oil, lemon juice, and oregano to make the tapenade. Set aside.
2. Season the chicken cutlets evenly with the salt and black pepper. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until golden and cooked through (internal temp of 165°F).
3. Spread the tapenade over the cooked cutlets, then sprinkle with fresh parsley. Serve immediately.

The salty-savory tapenade clings to the tender chicken, creating a punchy contrast that’ll wake up your taste buds.

Tip: For extra richness, add a crumble of feta cheese on top before serving.

Spicy Cajun Chicken Cutlets with Avocado Salsa

These Spicy Cajun Chicken Cutlets with Avocado Salsa pack a punch of bold flavor and creamy freshness—perfect for a quick weeknight dinner that feels anything but ordinary.

• 4 boneless, skinless chicken cutlets (about 1 lb total)
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 ripe avocado, diced
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp honey

1. Heat olive oil in a large skillet over medium-high heat. Pat chicken dry, then rub evenly with Cajun seasoning, smoked paprika, garlic powder, and salt.
2. Cook chicken for 4–5 minutes per side until deeply browned and internal temperature reaches 165°F. Transfer to a plate.
3. Meanwhile, in a bowl, gently toss avocado, red onion, cilantro, lime juice, and honey.
4. Top chicken with avocado salsa and serve immediately.

The contrast of smoky-spiced chicken against the cool, tangy salsa is downright addictive—you’ll love how the flavors pop in every bite.

Tip: For extra heat, add a pinch of cayenne to the Cajun rub or a diced jalapeño to the salsa.

Whole Wheat Breaded Chicken Cutlets with Honey Mustard

Crispy, wholesome, and just a little sweet—these cutlets are a weeknight hero with a healthy twist.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness
• ½ cup whole wheat flour
• 2 large eggs, beaten
• 1 cup whole wheat breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 3 tbsp olive oil
• ¼ cup honey
• 2 tbsp Dijon mustard

Instructions

1. Prep the coating: In separate shallow bowls, place the whole wheat flour, beaten eggs, and breadcrumbs. To the breadcrumbs, add 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper; mix well.
2. Bread the chicken: Dredge each chicken breast in flour, shaking off excess. Dip into the eggs, then press into the breadcrumb mixture, coating evenly.
3. Pan-fry: Heat 3 tbsp olive oil in a large skillet over medium heat. Cook the cutlets for 4–5 minutes per side, until golden brown and internal temperature reaches 165°F.
4. Make the sauce: Whisk together ¼ cup honey and 2 tbsp Dijon mustard in a small bowl. Drizzle over the cutlets or serve on the side.

The whole wheat breading adds a nutty crunch, while the honey mustard balances savory and sweet in every bite—no one will guess it’s lighter!

Tip: For extra crispiness, let the breaded chicken rest on a wire rack for 10 minutes before frying.

Zucchini-Wrapped Chicken Cutlets with Tomato Basil Sauce

These elegant yet easy zucchini-wrapped chicken cutlets are smothered in a bright, herby tomato sauce—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 2 medium zucchinis, thinly sliced lengthwise (about 1/8-inch thick)
• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 1/4 cup fresh basil, thinly sliced
• 1/2 tsp garlic powder
• 1/4 cup shredded Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Lay zucchini slices on paper towels, sprinkle with 1/4 tsp salt, and let sit 5 minutes to draw out moisture. Pat dry.
2. Season chicken with remaining 1/4 tsp salt, black pepper, and garlic powder. Wrap each cutlet with 3-4 overlapping zucchini slices, tucking ends underneath.
3. Heat olive oil in an oven-safe skillet over medium-high. Sear zucchini-wrapped chicken 2-3 minutes per side until golden. Remove from heat.
4. Pour marinara sauce around chicken, sprinkle with Parmesan, and bake 15-18 minutes until chicken reaches 165°F. Garnish with fresh basil.

The zucchini ribbons turn tender and slightly caramelized, adding a subtle sweetness that balances the tangy tomato sauce beautifully.

Tip: Use a mandoline or vegetable peeler for paper-thin, even zucchini slices that wrap easily.

Quinoa-Crusted Chicken Cutlets with Greek Yogurt Dip

These quinoa-crusted chicken cutlets are a crispy, protein-packed twist on classic fried chicken—paired with a tangy Greek yogurt dip, they’re a weeknight win.

• 1 cup cooked quinoa, cooled
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, beaten
• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 2 tbsp olive oil
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill

1. Prep the coating: In a shallow bowl, mix the quinoa, Parmesan, garlic powder, smoked paprika, salt, and black pepper.
2. Coat the chicken: Dip each cutlet into the beaten eggs, then press firmly into the quinoa mixture to coat both sides.
3. Pan-fry: Heat olive oil in a large skillet over medium heat. Cook the cutlets for 4–5 minutes per side until golden and the internal temperature reaches 165°F.
4. Make the dip: Stir together Greek yogurt, lemon juice, and dill in a small bowl.

The quinoa crust adds a nutty crunch that pairs perfectly with the creamy, herbed dip—no one will guess it’s baked, not fried!

Tip: For extra-crispy cutlets, let the coated chicken rest on a wire rack for 10 minutes before frying.

Thai-Inspired Coconut Curry Chicken Cutlets

These tender chicken cutlets soak up the rich, aromatic flavors of coconut milk and red curry paste for a quick weeknight dish that feels like a getaway.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 1 tbsp vegetable oil
• 3 tbsp Thai red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1 lime, cut into wedges (for serving)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Cook chicken cutlets for 3–4 minutes per side until lightly browned. Transfer to a plate.
2. Reduce heat to medium. Add 3 tbsp red curry paste to the skillet and stir for 30 seconds until fragrant. Pour in 1 can coconut milk, 1 tbsp fish sauce, and 1 tbsp brown sugar, scraping up any browned bits. Simmer for 2 minutes.
3. Add sliced bell pepper and return chicken to the skillet. Spoon sauce over the cutlets and simmer for 5–6 minutes until chicken is cooked through (165°F internal temp).
4. Remove from heat. Stir in 1/4 cup basil and serve with lime wedges for squeezing.

The magic here? The curry paste caramelizes slightly in the pan first, deepening the flavor without overpowering the creamy coconut.

Tip: For extra richness, swap half the coconut milk with heavy cream.

Herb-Marinated Grilled Chicken Cutlets with Chimichurri

These juicy grilled chicken cutlets soak up a bright, garlicky herb marinade, then get topped with a vibrant chimichurri that’s bursting with fresh parsley and a hint of spice—perfect for weeknights or weekend grilling.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1 1/2 lbs total)
• 1/4 cup olive oil, divided
• 3 tbsp red wine vinegar
• 4 garlic cloves, minced (divided)
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 cup packed fresh parsley leaves
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, red wine vinegar, 2 minced garlic cloves, rosemary, thyme, 1/2 tsp salt, and black pepper. Place chicken cutlets in a resealable bag, pour marinade over them, and refrigerate for at least 30 minutes (or up to 4 hours).
2. Preheat grill or grill pan to medium-high (about 400°F). Remove chicken from marinade (shake off excess) and grill for 4–5 minutes per side, until internal temperature reaches 165°F and grill marks appear.
3. While chicken cooks, make chimichurri: In a food processor, pulse parsley, remaining 2 minced garlic cloves, remaining 2 tbsp olive oil, remaining 1/2 tsp salt, red pepper flakes, and lemon juice until finely chopped but still textured.
4. Serve chicken hot, topped with chimichurri.

The double hit of herbs—in the marinade and the sauce—gives this chicken layers of freshness, while the quick grill keeps it tender and juicy.

Tip: For extra flavor, let the chimichurri sit for 10 minutes before serving to let the garlic mellow slightly.

Gluten-Free Almond Flour Chicken Cutlets

These gluten-free almond flour chicken cutlets are crispy on the outside, tender on the inside, and packed with nutty flavor—perfect for a quick weeknight dinner that feels anything but ordinary.

• 1 lb boneless, skinless chicken breasts, sliced into ½-inch cutlets
• ½ cup finely ground almond flour
• ¼ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 large egg, beaten
• 2 tbsp olive oil (for frying)

1. In a shallow bowl, whisk together the almond flour, Parmesan, garlic powder, smoked paprika, salt, and black pepper.
2. Dip each chicken cutlet into the beaten egg, letting excess drip off, then coat evenly in the almond flour mixture, pressing lightly to adhere.
3. Heat olive oil in a large skillet over medium heat. Once shimmering, add the chicken in a single layer (work in batches if needed) and cook for 4–5 minutes per side, until golden brown and the internal temperature reaches 165°F.
4. Transfer to a paper towel-lined plate to drain briefly before serving.

The almond flour and Parmesan create an irresistibly crunchy crust that stays crisp without heavy breading—ideal for gluten-free families or anyone craving a lighter twist on classic cutlets.

Tip: For extra flavor, sprinkle with lemon zest or a drizzle of honey before serving.

Spinach and Feta Stuffed Chicken Cutlets

These Spinach and Feta Stuffed Chicken Cutlets are a restaurant-worthy dish that comes together with minimal fuss—perfect for impressing weeknight guests or treating yourself!

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 1 tbsp olive oil
• 2 cups fresh baby spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup cream cheese, softened
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

1. Prep the filling: In a bowl, mix the chopped spinach, feta, cream cheese, garlic powder, oregano, salt, and black pepper until well combined.
2. Stuff the chicken: Lay each cutlet flat and divide the filling evenly among them, spreading it down the center. Roll up tightly and secure with toothpicks.
3. Sear: Heat olive oil in an oven-safe skillet over medium-high. Add the stuffed chicken and cook for 2–3 minutes per side until golden.
4. Bake: Pour chicken broth into the skillet, then transfer to a 375°F oven. Bake for 20 minutes or until the chicken reaches 165°F internally.

The creamy, tangy filling stays perfectly tucked inside the juicy chicken, and a quick pan sauce forms as it bakes—no extra work required!

Tip: For extra browning, broil for the last 2 minutes (watch closely!).

Teriyaki Glazed Chicken Cutlets with Sesame Seeds

These juicy chicken cutlets get a glossy, sweet-savory glaze and a nutty crunch from toasted sesame seeds—weeknight dinner just got a major upgrade.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1 lb total)
• 1/4 cup soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp vegetable oil
• 1 tbsp toasted sesame seeds
• 2 thinly sliced scallions (for garnish)

Instructions:

1. In a small bowl, whisk together 1/4 cup soy sauce, 3 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp grated ginger to make the teriyaki glaze.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken cutlets and cook for 4–5 minutes per side until golden and cooked through (165°F internal temp). Transfer to a plate.
3. Pour the glaze into the same skillet and simmer for 2–3 minutes, stirring, until slightly thickened. Return chicken to the pan, turning to coat evenly.
4. Sprinkle with 1 tbsp sesame seeds and sliced scallions, then serve immediately.

The magic here? Reducing the glaze in the same pan picks up all the crispy chicken bits for extra depth.

Tip: For extra caramelization, broil the glazed cutlets for 1–2 minutes before adding toppings.

Cauliflower Crust Chicken Cutlets with Marinara

These crispy, veggie-packed cutlets are a lighter twist on classic chicken parm—no breadcrumbs needed, just a golden cauliflower crust!

Ingredients:

• 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
• 2 cups riced cauliflower (thawed if frozen)
• ½ cup grated Parmesan cheese
• 1 large egg, beaten
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 1 cup marinara sauce, warmed
• ½ cup shredded mozzarella cheese
• Fresh basil, for garnish

Instructions:

1. Prep the crust: In a bowl, mix riced cauliflower, Parmesan, egg, garlic powder (1 tsp), oregano (1 tsp), salt (½ tsp), and pepper (¼ tsp) until sticky.
2. Coat the chicken: Press cauliflower mixture evenly onto both sides of chicken, packing gently to adhere.
3. Pan-fry: Heat olive oil (2 tbsp) in a skillet over medium. Cook cutlets for 5–6 minutes per side until crust is crisp and chicken reaches 165°F.
4. Finish: Top with marinara (1 cup) and mozzarella (½ cup). Cover for 1–2 minutes to melt cheese. Garnish with basil.

The cauliflower crust adds a nutty crunch while keeping the chicken juicy—perfect for sneaking in extra veggies without sacrificing flavor!

Tip: For extra crispiness, broil for 1–2 minutes after adding cheese.

Low-Carb Keto-Friendly Chicken Cutlets with Pesto

These juicy chicken cutlets get a flavor boost from creamy pesto, making them a quick, satisfying meal that fits your keto lifestyle—without skimping on taste.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• ¼ cup keto-friendly pesto (store-bought or homemade)
• ¼ cup shredded mozzarella cheese
• 1 tbsp grated Parmesan cheese
• 1 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Season chicken evenly with salt, black pepper, and garlic powder.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden.
3. Remove skillet from heat. Spread 1 tbsp pesto over each cutlet, then sprinkle with mozzarella and Parmesan.
4. Transfer skillet to the oven and bake for 8–10 minutes until cheese melts and chicken reaches 165°F internally.
5. Let rest for 3 minutes before serving. Drizzle with extra pesto if desired.

The crispy-edged cheese topping and herby pesto create a restaurant-worthy dish that’s ready in under 30 minutes—perfect for busy weeknights.

Tip: For extra crunch, broil the cutlets for the last 1–2 minutes to bubble the cheese.

Sun-Dried Tomato and Basil Chicken Cutlets

These Sun-Dried Tomato and Basil Chicken Cutlets are a quick, flavor-packed weeknight dinner that feels fancy without the fuss.

• 4 boneless, skinless chicken cutlets (about 1 1/2 lbs total)
• 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced (reserve 1 tbsp oil)
• 1/4 cup fresh basil leaves, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

1. Pat chicken dry and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp reserved sun-dried tomato oil in a large skillet over medium-high. Cook chicken for 4–5 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. In the same skillet, sauté garlic and red pepper flakes (if using) for 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits.
4. Stir in sun-dried tomatoes, heavy cream, and basil. Simmer for 2–3 minutes until slightly thickened.
5. Return chicken to the skillet, spooning sauce over it. Warm through for 1 minute.

The sun-dried tomatoes add a sweet-tangy depth that balances beautifully with the fresh basil and creamy sauce—like a gourmet bistro dish in 20 minutes flat.

Tip: For extra richness, sprinkle with grated parmesan just before serving.

Garlic Butter Baked Chicken Cutlets with Asparagus

This one-pan wonder delivers juicy chicken and crisp-tender asparagus smothered in a rich garlic butter sauce—minimal effort, maximum flavor.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 1 lb asparagus, tough ends trimmed
• 4 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Arrange chicken cutlets and asparagus in a single layer on a large rimmed baking sheet.
2. In a small bowl, whisk together melted butter, minced garlic, lemon juice, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Drizzle evenly over the chicken and asparagus, tossing the asparagus lightly to coat.
3. Bake for 18–20 minutes until chicken reaches 165°F internally and asparagus is tender but still bright green. Broil for 1–2 minutes for extra browning, if desired.

The garlic butter pools into a savory pan sauce that’s perfect for drizzling over the chicken—no extra gravy needed!

Tip: For crispier asparagus, place it on a separate baking sheet so it isn’t crowded by the chicken.

Smoky Paprika Chicken Cutlets with Roasted Vegetables

These juicy chicken cutlets get a bold kick from smoky paprika, while the roasted veggies caramelize into sweet, tender perfection—a weeknight win!

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 3 tbsp olive oil, divided
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt, divided
• ½ tsp black pepper
• 1 tbsp fresh lemon juice

Instructions:

1. Prep: Preheat oven to 425°F. Toss baby potatoes with 1 tbsp olive oil, ½ tsp salt, and ½ tsp black pepper on a sheet pan. Roast for 15 minutes.
2. Season: While potatoes roast, rub chicken cutlets with 1 tbsp olive oil, 2 tsp smoked paprika, 1 tsp garlic powder, and remaining ½ tsp salt.
3. Add veggies: Remove pan from oven, push potatoes to one side, and add broccoli and bell pepper. Drizzle with remaining 1 tbsp olive oil. Place chicken on top.
4. Roast: Return to oven for 18–20 minutes, until chicken reaches 165°F and veggies are charred at the edges. Drizzle with lemon juice.

The smoky paprika forms a gorgeous crust on the chicken, and the lemon brightens every bite—no marinating required!

Tip: For extra crispiness, broil the chicken for 1–2 minutes at the end (watch closely!).

Orange Glazed Chicken Cutlets with Steamed Broccoli

These zesty, sticky-sweet chicken cutlets pair perfectly with tender steamed broccoli for a quick weeknight meal that feels a little fancy.

Ingredients:

• 4 boneless, skinless chicken cutlets (about 1 lb total)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/3 cup orange juice (fresh or bottled)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 garlic clove, minced
• 2 cups broccoli florets

Instructions:

1. Season chicken cutlets evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
3. In the same skillet, whisk together 1/3 cup orange juice, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp ginger, and 1 minced garlic clove. Simmer for 2–3 minutes until slightly thickened.
4. Return chicken to skillet, turning to coat in glaze. Cook 1 minute to caramelize.
5. Meanwhile, steam broccoli florets for 4–5 minutes until bright green and crisp-tender. Serve alongside glazed chicken.

The glossy orange glaze clings to every nook of the chicken, balancing tangy and sweet with a subtle garlic-ginger kick—no one will guess it’s ready in 20 minutes!

Tip: For extra caramelization, spoon glaze over the chicken during the last minute of cooking and let it bubble without stirring.

Healthy Chicken Cutlet Lettuce Wraps with Sriracha Mayo

These light yet satisfying lettuce wraps pack a punch with crispy chicken and creamy-spicy mayo—perfect for a quick lunch or fuss-free dinner.

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced into cutlets
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 large egg, beaten
• 2 tbsp olive oil
• 8 large butter lettuce leaves
• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1/2 tsp honey
• 1/4 cup shredded carrots
• 2 tbsp chopped cilantro

Instructions:

1. Prep the chicken: In a shallow bowl, mix 1/2 cup panko, 1/4 cup Parmesan, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp salt. Dip chicken cutlets into 1 beaten egg, then coat evenly with the panko mixture.
2. Cook the cutlets: Heat 2 tbsp olive oil in a large skillet over medium heat. Cook chicken for 3–4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
3. Make the sauce: Whisk together 1/4 cup mayonnaise, 1 tbsp sriracha, and 1/2 tsp honey in a small bowl.
4. Assemble: Fill each lettuce leaf with a chicken cutlet, drizzle with sriracha mayo, and top with 1/4 cup shredded carrots and 2 tbsp cilantro.

The contrast of crunchy panko chicken against cool, crisp lettuce makes every bite irresistible—plus, that spicy-sweet mayo ties it all together!

Tip: For extra crunch, toast the panko in a dry pan for 2 minutes before breading the chicken.

Conclusion

With 20 tasty and healthy chicken cutlet recipes, weeknight dinners just got easier—and more delicious! Whether you’re craving something crispy, saucy, or packed with flavor, this roundup has you covered. Try a few, then let us know your favorites in the comments. Don’t forget to pin this article for later—happy cooking!