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Easy Baked Italian Chicken photo

Baked Italian Chicken

This Baked Italian Chicken is a weeknight winner! Juicy chicken cutlets with a crispy panko crust and fresh tomatoes will delight your family.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 pounds chicken breast cut into 6 thin cutlets
  • 1/2 cup Italian dressing
  • 1 cup panko bread crumbs
  • 1/4 cup Parmesan cheese
  • 2 tablespoons melted butter
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt for seasoning the chicken
  • 8 ounces cherry tomatoes
  • 2 tablespoons chopped fresh basil for garnish
  • 1/4 teaspoon salt for seasoning the tomatoes

Equipment

  • Baking Sheet
  • Mixing bowls
  • Meat mallet or rolling pin
  • Measuring cups and spoons
  • Spatula

Method
 

Instructions:
  1. Step 1: Prepare the Chicken - Preheat your oven to 400°F (200°C). Pound the chicken cutlets between plastic wrap to an even thickness of 1/2 inch.
  2. Step 2: Marinate the Chicken - Combine the Italian dressing and chicken cutlets in a bowl. Let marinate for at least 15 minutes.
  3. Step 3: Prepare the Coating - Mix panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and salt. Drizzle with melted butter and combine.
  4. Step 4: Coat the Chicken - Remove chicken from marinade, dredge in breadcrumb mixture, and place on a greased baking sheet.
  5. Step 5: Add the Cherry Tomatoes - Toss cherry tomatoes with chopped basil and 1/4 teaspoon salt, scatter around the chicken.
  6. Step 6: Bake - Bake in the oven for 20-25 minutes until chicken is cooked through and coating is golden.
  7. Step 7: Serve and Enjoy - Let rest, serve hot garnished with fresh basil.

Notes

  • For juicier chicken, marinate longer in the refrigerator.
  • Feel free to substitute chicken thighs for more flavor.
  • Use gluten-free breadcrumbs for a gluten-free option.