If you’re anything like me, you love the idea of a comforting, homemade meal but often find yourself tangled in the bustling rhythm of daily life. On days like these, my Oven Baked Chicken Cutlets No Breading recipe becomes the undisputed dining table hero. I’m all about fuss-free recipes that promise to deliver taste without trapping you in a whirlwind of complicated steps and elusive ingredients. And this recipe? It’s the epitome of simplicity married to flavor.
How to make Oven Baked Chicken Cutlets with no Breading
Oven baked chicken cutlets without breading are simply thin slices of chicken breast that are seasoned and then baked in the oven instead of being coated in breadcrumbs or flour. This method keeps the dish lighter while still being flavorful.
Ingredients:
- 4 boneless, skinless chicken breast cutlets (about 1 1/2 pounds)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- A squeeze of lemon juice (optional for serving)
- Fresh herbs like parsley or thyme for garnish (optional)
Instructions:
- Preheat your oven: Begin by heating your oven to 375°F (190°C). A properly preheated oven is critical to cooking the chicken evenly.
- Prepare the chicken: If your cutlets are uneven in thickness, use a meat mallet or rolling pin to gently pound them to an even thickness. This ensures even cooking.
- Seasoning the cutlets: In a small bowl, combine garlic powder, dried oregano, smoked paprika, onion powder, salt, and pepper. Sprinkle the mixture over both sides of the chicken cutlets, then rub the spices in with your fingers to coat well.
- Oil it up: Drizzle olive oil over the seasoned chicken cutlets, ensuring each piece is lightly but thoroughly coated. The oil not only helps to cook the chicken but also adds moisture and helps the seasonings stick to the meat.
- Arrange for baking: Lay the chicken cutlets in a single layer on a baking tray lined with parchment paper or lightly greased with cooking spray. Avoid overcrowding the pan to ensure the cutlets cook evenly.
- Bake to perfection: Slide the tray into the oven and bake for about 15 to 25 minutes, or until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer should read 165°F (74°C) when inserted into the thickest part of the cutlet.
- Rest before serving: Once cooked, allow the chicken to rest for a few minutes before serving. This helps retain the juices, ensuring your cutlets stay succulent.
- Serve with a squeeze of lemon: For added zest, serve the chicken with a squeeze of fresh lemon juice and a sprinkle of fresh herbs for a lovely presentation.
Tips:
- Ensuring even thickness: As I mentioned before, making sure your cutlets are even in thickness is crucial. This helps in cooking the chicken uniformly, preventing the thinner parts from drying out while the thicker parts finish cooking.
- Marinating for extra flavor: If you have time, you can marinate the chicken with the spices and olive oil for 15 to 30 minutes before baking for an even deeper flavor.
- Keep an eye on the oven: Ovens can vary, and so can the size of the chicken cutlets, so start checking for doneness around the 15-minute mark to prevent overcooking.
- Variations: Feel free to experiment with different herbs and spices. This recipe is versatile and forgiving, making it a fantastic canvas for your culinary creativity.
- Serving suggestions: These cutlets are fantastic served with a side of roasted vegetables, over a bed of quinoa or rice, or even sliced atop a fresh salad.
What to serve with
When pairing side dishes with Oven Baked Chicken Cutlets No Breading, the options are as limitless and exciting as your creativity. Thanks to the cutlets’ simple, succulent flavor and low-maintenance preparation, they make a versatile centerpiece that various sides can complement.
Vegetables:
1. Roasted Vegetables:
Ingredients: Bell peppers, zucchini, carrots, and onions.
Preparation: Toss the vegetables in olive oil, salt, pepper, and your favorite herbs. Roast in the oven at 425°F until tender and caramelized, about 20-25 minutes.
Why They Work: When roasted, the natural sweetness of the vegetables pairs beautifully with the savory chicken.
2. Garlic Green Beans:
Ingredients: Fresh green beans, minced garlic, olive oil.
Preparation: Sauté green beans and garlic in olive oil until the beans are bright green but still crisp.
Why They Work: The crispness and garlic flavor complement the soft, tender texture of the chicken.
Starches:
3. Creamy Mashed Potatoes:
Ingredients: Potatoes, butter, cream, salt.
Preparation: Boil peeled potatoes until tender, then mash with butter, cream, and salt until smooth.
Why They Work: The creaminess of the mashed potatoes goes wonderfully with the lean cutlets, adding richness to the meal.
4. Quinoa Salad:
Ingredients: Quinoa, cherry tomatoes, cucumber, lemon dressing, feta cheese.
Preparation: Cook quinoa according to package directions, then mix with vegetables and dressing.
Why They Work: The light and fresh flavors balance the straightforward seasoning of the chicken, plus the quinoa adds a nice textural contrast.
Low-carb Options:
5. Cauliflower Rice:
Ingredients: Cauliflower, olive oil, seasoning of choice.
Preparation: Pulse cauliflower in a food processor until it resembles rice, then sauté in olive oil and season.
Why They Work: It’s a low-carb, healthy alternative to traditional rice that still provides a satisfying bulk to your dish.
6. Zucchini Noodles:
Ingredients: Zucchini, olive oil, garlic.
Preparation: Spiralize zucchini and sauté briefly with garlic in olive oil.
Why They Work: The subtle flavor of the zucchini noodles complements the seasoned chicken without overpowering it.
Something Refreshing:
7. Cucumber Tomato Salad:
Ingredients: Cucumber, tomatoes, red onion, olive oil, vinegar, herbs.
Preparation: Slice cucumber and tomatoes, mix with finely chopped red onion, dress with olive oil, vinegar, and fresh herbs.
Why They Work: A refreshing, juicy salad adds a bright contrast to the dish.
8. Fruit Salsa:
Ingredients: Mango, pineapple, jalapeno, red onion, cilantro, lime.
Preparation: Dice and mix all ingredients, let sit to meld flavors.
Why They Work: The sweetness and zing of the salsa add a vibrant pop of flavor and color, elevating the simple chicken cutlet.
Ingredient Substitutes
Creating oven-baked chicken cutlets without breading is a healthy way to enjoy a tasty meal while cutting down on carbs and calories. The traditional breading often provides the crust and flavor to breaded cutlets. However, you can substitute various ingredients to add flavor, tenderness, and a touch of crispiness to the chicken cutlets without using breadcrumbs.
Chicken Cutlets
Primary Ingredient: Boneless, skinless chicken breasts or thighs.
Substitutes:
- Turkey Breasts: A lean alternative with a similar texture that can be pounded thin like chicken.
- Pork Tenderloin: It can be sliced and pounded thin for a rich alternative.
- Firm White Fish: Varieties like tilapia or cod work as lighter alternatives when prepared similarly.
Flavor Enhancers (Instead of Bread)
To replicate the taste and texture of breading without the added carbs, you can use:
1. Parmesan Cheese (Grated):
Adds a salty, umami-rich crust when baked onto the chicken.
Substitutes: Nutritional yeast for a vegan option or other hard-grated cheeses like pecorino romano.
2. Almond Flour or Ground Almonds:
Provides a subtle nutty flavor and a crunchier texture.
Substitutes: Ground flaxseeds, ground sunflower seeds, or coconut flour for a different flavor profile and a gluten-free option.
3. Crushed Pork Rinds:
A carb-free alternative that crisps up nicely in the oven.
Substitutes: No alternative is needed if you’re aiming for ultra-low carb, but for a vegetarian option, you might consider crushed rice cakes.
4. Herbs and Spices:
Dried or fresh herbs such as paprika, garlic powder, onion powder, oregano, basil, thyme, rosemary, or any preferred seasonings.
Substitutes: Any blend of spices that complement poultry can be used.
Moisture and Adhesion
Instead of using eggs or milk to help the flavor enhancers stick to the chicken, try:
1. Mustard (Dijon or Yellow):
It adds a tangy flavor and helps other toppings adhere to the chicken.
Substitutes: Greek yogurt, mayonnaise, or any other thick condiment of choice.
2. Olive Oil or Avocado Oil:
It helps to ensure the chicken doesn’t dry out and adds a crispy edge when baked.
Substitutes: Coconut oil, ghee, or any preferred oil with a high smoke point.
3. Lemon or Lime Juice:
It imparts a zesty flavor while tenderizing the chicken somewhat.
Substitutes: Vinegar, such as apple cider vinegar, for another acidic component.
Final Thoughts
There you have it – an honest-to-goodness, delectably simple Oven Baked Chicken Cutlets No Breading recipe that’s sure to please any palate. Don your chef’s hat, and let the aroma of baking chicken fill your home with mouthwatering anticipation.
More Chicken Recipes:
- Feel Good Foods Chicken Soup Dumplings
- Ghost Pepper Chicken Noodle Soup Recipe
- Crack Chicken Penne Recipe
- Nicholas Sparks Chicken Salad Recipe
- Great Value Chicken Finger Dipping Sauce
Ingredients
- 4 boneless, skinless chicken breast cutlets (about 1 1/2 pounds)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- A squeeze of lemon juice (optional for serving)
- Fresh herbs like parsley or thyme for garnish (optional)
Instructions
- Preheat your oven: Begin by heating your oven to 375°F (190°C). A properly preheated oven is critical to cooking the chicken evenly.
- Prepare the chicken: If your cutlets are uneven in thickness, use a meat mallet or rolling pin to gently pound them to an even thickness. This ensures even cooking.
- Seasoning the cutlets: In a small bowl, combine garlic powder, dried oregano, smoked paprika, onion powder, salt, and pepper. Sprinkle the mixture over both sides of the chicken cutlets, then rub the spices in with your fingers to coat well.
- Oil it up: Drizzle olive oil over the seasoned chicken cutlets, ensuring each piece is lightly but thoroughly coated. The oil not only helps to cook the chicken but also adds moisture and helps the seasonings stick to the meat.
- Arrange for baking: Lay the chicken cutlets in a single layer on a baking tray lined with parchment paper or lightly greased with cooking spray. Avoid overcrowding the pan to ensure the cutlets cook evenly.
- Bake to perfection: Slide the tray into the oven and bake for about 15 to 25 minutes, or until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer should read 165°F (74°C) when inserted into the thickest part of the cutlet.
- Rest before serving: Once cooked, allow the chicken to rest for a few minutes before serving. This helps retain the juices, ensuring your cutlets stay succulent.
- Serve with a squeeze of lemon: For added zest, serve the chicken with a squeeze of fresh lemon juice and a sprinkle of fresh herbs for a lovely presentation.
