32+ Flavorful Gluten-Free Baked Chicken Cutlet Recipes You’ll Love

Crispy, golden, and tender—chicken cutlets are a classic comfort food, but when you’re following a gluten-free diet, finding a satisfying recipe can be a bit tricky.

Luckily, we’ve got you covered with 32+ gluten-free baked chicken cutlet recipes that are just as crispy and delicious as their traditional counterparts.

Whether you’re craving a healthier take on a fried favorite or looking to add a burst of flavor with unique seasonings, these baked chicken cutlet recipes are perfect for any occasion.

Plus, they’re simple to make and packed with savory goodness, all while being completely gluten-free!

32+ Flavorful Gluten-Free Baked Chicken Cutlet Recipes You’ll Love

These 32+ gluten-free baked chicken cutlet recipes are the perfect way to enjoy all the crunch and flavor of chicken cutlets without the need for gluten.

From simple breadings to bold, zesty marinades, each recipe brings something unique to the table.

Whether you’re making them for a weeknight dinner, a special occasion, or meal prep, these cutlets will always hit the spot.

So grab your ingredients, preheat the oven, and get ready to enjoy crispy, tender, gluten-free chicken cutlets that will leave you craving more!

Crispy Gluten-Free Baked Chicken Cutlets

This gluten-free chicken cutlet recipe is a perfect option for anyone avoiding gluten but still craving a crispy, crunchy texture. Coated with a mixture of gluten-free breadcrumbs and seasonings, these chicken cutlets are easy to make and require minimal ingredients. They bake to golden perfection, creating a satisfying meal that both kids and adults will love.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 tablespoons olive oil or melted butter
• Fresh parsley for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a shallow bowl, combine the gluten-free breadcrumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper.
3. In another bowl, beat the eggs.
4. Dip each chicken breast first into the egg mixture, allowing excess to drip off, then coat it in the breadcrumb mixture, pressing gently to ensure the crumbs stick.
5. Arrange the coated chicken cutlets on the prepared baking sheet.
6. Drizzle the olive oil or melted butter over the cutlets.
7. Bake for 25-30 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
8. Garnish with fresh parsley before serving.

chicken cutlets are a fantastic gluten-free option for anyone looking to enjoy a crunchy, flavorful dish without the gluten. The Parmesan cheese and seasoning blend create a delightful crust that’s both savory and satisfying, while the baked method keeps them healthier than traditional fried versions. Serve these with a side of vegetables, rice, or a simple salad for a balanced meal that everyone will enjoy.

Parmesan-Crusted Gluten-Free Chicken Cutlets

If you’re looking for a savory, cheesy twist on the classic baked chicken cutlet, this Parmesan-crusted gluten-free recipe is the answer. The Parmesan cheese creates a crispy, flavorful coating that pairs perfectly with the juicy chicken inside. This dish is perfect for any weeknight dinner or special occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh lemon zest
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 2 large eggs
• 1 tablespoon olive oil

Directions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a shallow bowl, combine the gluten-free panko breadcrumbs, Parmesan cheese, lemon zest, garlic powder, onion powder, salt, pepper, and parsley.
3. In another bowl, whisk the eggs until beaten.
4. Dip each chicken breast into the egg mixture, coating both sides. Then dredge the chicken in the breadcrumb mixture, pressing to ensure it sticks well.
5. Place the coated chicken breasts on the prepared baking sheet and drizzle with olive oil.
6. Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden and crispy (internal temperature should reach 165°F or 75°C).
7. Serve with a wedge of lemon for extra zest and garnish with additional parsley if desired.

These Parmesan-crusted chicken cutlets offer a great gluten-free alternative to traditional breaded utlets. The combination of crispy panko breadcrumbs and Parmesan cheese gives the cutlets a rich, cheesy flavor that’s irresistible. Whether served with pasta, a green vegetable, or your favorite dipping sauce, this dish is sure to become a family favorite, even among those who don’t follow a gluten-free diet.

Herb-Infused Gluten-Free Baked Chicken Cutlets

For a more aromatic and herb-forward option, these herb-infused gluten-free baked chicken cutlets will fill your kitchen with amazing scents as they bake. With a combination of fresh and dried herbs, these cutlets are both light and flavorful, offering a gourmet twist on the classic chicken dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free breadcrumbs
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons olive oil

Directions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the gluten-free breadcrumbs, thyme, rosemary, garlic powder, onion powder, salt, pepper, and Parmesan cheese.
3. In another bowl, whisk the egg until fully beaten.
4. Dip each chicken breast into the egg, ensuring it’s well-coated, then dredge it in the breadcrumb mixture, pressing lightly to coat it evenly.
5. Arrange the coated chicken breasts on the prepared baking sheet and drizzle with olive oil.
6. Bake for 25-30 minutes, flipping halfway through, until the chicken is golden brown and the internal temperature reaches 165°F (75°C).
7. Serve with a side of roasted vegetables or a fresh salad for a light and satisfying meal.

These herb-infused gluten-free chicken cutlets are a perfect option for anyone who loves the fresh flavors of thyme and rosemary. The use of fresh herbs combined with the crispy breadcrumb coating creates a vibrant and flavorful dish. These cutlets make an excellent addition to any dinner table and can be paired with a variety of sides to complete the meal. Whether for a weeknight dinner or a special gathering, these cutlets offer both elegance and

Crispy Gluten-Free Baked Chicken Cutlets

This gluten-free chicken cutlet recipe is a perfect option for anyone avoiding gluten but still craving a crispy, crunchy texture. Coated with a mixture of gluten-free breadcrumbs and seasonings, these chicken cutlets are easy to make and require minimal ingredients. They bake to golden perfection, creating a satisfying meal that both kids and adults will love.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 tablespoons olive oil or melted butter
• Fresh parsley for garnish

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. In a shallow bowl, combine the gluten-free breadcrumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper. In another bowl, beat the eggs. Dip each chicken breast first into the egg mixture, allowing excess to drip off, then coat it in the breadcrumb mixture, pressing gently to ensure the crumbs stick. Arrange the coated chicken cutlets on the prepared baking sheet. Drizzle the olive oil or melted butter over the cutlets. Bake for 25-30 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C). Garnish with fresh parsley before serving.

These crispy baked chicken cutlets are a fantastic gluten-free option for anyone looking to enjoy a crunchy, flavorful dish without the gluten.

Lemon Herb Gluten-Free Baked Chicken Cutlets

These lemon herb chicken cutlets are full of fresh, zesty flavors, making them a refreshing yet satisfying dish. The bright lemon zest and fragrant herbs pair perfectly with the crispy gluten-free breadcrumbs, creating a light and flavorful meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free breadcrumbs
• 1 tablespoon lemon zest
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 tablespoons olive oil

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. In a shallow bowl, combine the gluten-free breadcrumbs, lemon zest, parsley, thyme, garlic powder, salt, and pepper. In another bowl, whisk the eggs. Dip each chicken breast into the egg mixture, then coat it in the breadcrumb mixture, pressing gently to ensure it sticks. Arrange the coated chicken on the baking sheet and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway through, until the chicken is golden and cooked through (internal temperature should reach 165°F or 75°C).

Gluten-Free Baked Chicken Cutlets with Avocado Ranch Dip

This recipe elevates classic baked chicken cutlets by pairing them with a creamy, tangy avocado ranch dip. The combination of the crispy chicken and creamy dip is a crowd-pleaser that’s both gluten-free and full of flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 tablespoons olive oil
• 1 ripe avocado
• 1/4 cup Greek yogurt
• 1 tablespoon ranch seasoning mix

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. In a shallow bowl, combine the gluten-free breadcrumbs, Parmesan cheese, garlic powder, dill, salt, and pepper. In another bowl, whisk the eggs. Dip each chicken breast into the egg mixture, then coat it in the breadcrumb mixture, pressing to ensure it sticks. Arrange the coated chicken on the baking sheet and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway through, until the chicken is golden and fully cooked. For the dip, mash the avocado and combine it with Greek yogurt and ranch seasoning until smooth. Serve the chicken with the avocado ranch dip.

Gluten-Free Baked Chicken Cutlets with Sweet Potato Mash

These gluten-free chicken cutlets are paired with creamy sweet potato mash for a hearty and satisfying meal. The savory chicken and slightly sweet, velvety mash create a comforting dinner that’s both nutritious and full of flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 tablespoons olive oil
• 2 medium sweet potatoes, peeled and cubed
• 1/4 cup butter
• 1/4 cup milk

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. In a shallow bowl, combine the gluten-free breadcrumbs, Parmesan cheese, smoked paprika, garlic powder, salt, and pepper. In another bowl, whisk the eggs. Dip each chicken breast into the egg mixture, then coat it in the breadcrumb mixture. Arrange the chicken on the baking sheet and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway through, until the chicken is golden and cooked through. Meanwhile, boil the sweet potatoes in a large pot of water until tender, about 15 minutes. Drain and mash with butter and milk. Serve the baked chicken cutlets with the sweet potato mash.

Spicy Gluten-Free Baked Chicken Cutlets

For those who enjoy a little heat, these spicy gluten-free baked chicken cutlets will deliver just the right amount of kick. The spice blend adds a bold flavor, making this dish perfect for those who like their meals with a bit of a punch.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free breadcrumbs
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 tablespoons olive oil

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a shallow bowl, combine the gluten-free breadcrumbs, chili powder, cayenne pepper, paprika, garlic powder, salt, and pepper. In another bowl, beat the eggs. Dip each chicken breast into the egg mixture, then coat it in the spicy breadcrumb mixture. Arrange the chicken on the baking sheet and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway through, until the chicken is golden and cooked through.

Garlic Parmesan Gluten-Free Baked Chicken Cutlets

These garlic Parmesan chicken cutlets offer a deliciously rich, savory flavor. With a golden, crispy exterior and a tender interior, this dish is perfect for anyone who loves the bold flavors of garlic and Parmesan.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 tablespoons olive oil

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a shallow bowl, combine the gluten-free breadcrumbs, Parmesan cheese, garlic powder, parsley, salt, and pepper. In another bowl, whisk the eggs. Dip each chicken breast into the egg mixture, then coat it in the breadcrumb mixture. Arrange the chicken on the baking sheet and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway through, until the chicken is golden brown and fully cooked.

Crispy Gluten-Free Baked Chicken Cutlets with Pesto

A delicious twist on the traditional chicken cutlet, these gluten-free baked chicken cutlets are paired with fresh, vibrant pesto for an extra burst of flavor. The crispy coating and fragrant pesto complement each other perfectly, creating a dish that feels both light and indulgent.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 tablespoons olive oil
• 1/2 cup fresh pesto (store-bought or homemade)

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a shallow bowl, combine the gluten-free breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper. In another bowl, whisk the eggs. Dip each chicken breast into the egg mixture, then coat it in the breadcrumb mixture. Arrange the chicken on the baking sheet and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway through, until golden and cooked through. Drizzle with fresh pesto before serving.

Garlic and Herb Gluten-Free Baked Chicken Cutlets

This garlic and herb version of gluten-free baked chicken cutlets is simple yet packed with flavor. The combination of aromatic herbs and garlic infuses the chicken, while the crispy gluten-free breadcrumbs give it the perfect texture. This dish is light, flavorful, and easy to prepare.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 tablespoons olive oil

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a shallow bowl, combine the gluten-free breadcrumbs, parsley, garlic powder, thyme, oregano, salt, and pepper. In another bowl, beat the eggs. Dip each chicken breast into the egg mixture, then coat it in the breadcrumb mixture, pressing lightly to ensure it sticks. Arrange the chicken on the baking sheet and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway through, until the chicken is golden and cooked through.

Crispy Gluten-Free Baked Chicken Cutlets with Dijon Mustard Sauce

These gluten-free chicken cutlets come with a creamy Dijon mustard sauce that adds a tangy, flavorful kick. The crispy breadcrumb coating complements the rich mustard sauce, creating a dish that’s both savory and slightly tangy, perfect for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 tablespoons olive oil
• 1/4 cup Dijon mustard
• 1/4 cup Greek yogurt
• 1 tablespoon honey

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a shallow bowl, combine the gluten-free breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper. In another bowl, whisk the eggs. Dip each chicken breast into the egg mixture, then coat it in the breadcrumb mixture. Arrange the chicken on the baking sheet and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway through, until golden and cooked through. For the sauce, mix the Dijon mustard, Greek yogurt, and honey together in a bowl. Serve the chicken cutlets with the sauce drizzled on top.

Panko-Crusted Gluten-Free Baked Chicken Cutlets with Lemon Butter

A delicious twist on classic chicken cutlets, this gluten-free version uses panko breadcrumbs for an ultra-crispy coating and is served with a zesty lemon butter sauce. The combination of crispy chicken and rich lemony butter creates a satisfying dish perfect for any dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 tablespoons olive oil
• 1/4 cup unsalted butter
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, chopped

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a shallow bowl, combine the gluten-free panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper. In another bowl, whisk the eggs. Dip each chicken breast into the egg mixture, then coat it in the breadcrumb mixture. Arrange the chicken on the baking sheet and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway through, until golden and crispy. While the chicken is baking, melt the butter in a small saucepan over medium heat, then stir in the lemon juice. Drizzle the lemon butter sauce over the chicken cutlets and garnish with parsley.

Crispy Gluten-Free Baked Chicken Cutlets with BBQ Glaze

These gluten-free chicken cutlets are coated in a crispy, flavorful breadcrumb mixture and glazed with a tangy BBQ sauce for a smoky, sweet finish. The BBQ glaze adds a layer of sweetness and complexity that makes this dish a favorite for all ages.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 tablespoons olive oil
• 1/2 cup BBQ sauce

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a shallow bowl, combine the gluten-free breadcrumbs, Parmesan cheese, paprika, garlic powder, salt, and pepper. In another bowl, whisk the eggs. Dip each chicken breast into the egg mixture, then coat it in the breadcrumb mixture. Arrange the chicken on the baking sheet and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway through, until golden and cooked through. Brush the baked chicken with BBQ sauce during the last 5 minutes of baking.

These crispy gluten-free chicken cutlets with BBQ glaze bring a smoky, sweet flavor that’s irresistible. The crispy breadcrumbs provide the perfect texture, while the BBQ glaze adds depth to the flavor. Serve with coleslaw or a corn on the cob for a true BBQ-inspired meal.

Gluten-Free Baked Chicken Cutlets with Chipotle Lime Sauce

For a slightly spicy and zesty kick, try these gluten-free baked chicken cutlets paired with a chipotle lime sauce. The smoky heat from the chipotle and the freshness of the lime make for a vibrant and flavorful meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free breadcrumbs
• 1/2 teaspoon chipotle powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 tablespoons olive oil
• 1/2 cup Greek yogurt
• 1 tablespoon chipotle in adobo sauce, minced
• 2 tablespoons fresh lime juice

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a shallow bowl, combine the gluten-free breadcrumbs, chipotle powder, garlic powder, salt, and pepper. In another bowl, whisk the eggs. Dip each chicken breast into the egg mixture, then coat it in the breadcrumb mixture. Arrange the chicken on the baking sheet and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway through, until golden and cooked through. For the chipotle lime sauce, mix Greek yogurt with minced chipotle and lime juice. Serve the chicken cutlets with a generous drizzle of the sauce.

The chipotle lime sauce adds a smoky, spicy twist to these gluten-free baked chicken cutlets. The crispy coating balances the creamy, zesty sauce perfectly. Serve with a side of rice or black beans for a flavorful, satisfying meal.

Crispy Gluten-Free Baked Chicken Cutlets with Marinara Sauce

This classic gluten-free baked chicken cutlet is topped with a rich, homemade marinara sauce and melted mozzarella cheese, making it a comforting and delicious meal. It’s like a gluten-free chicken Parmesan, perfect for a satisfying family dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 tablespoons olive oil
• 1 cup marinara sauce
• 1/2 cup mozzarella cheese, shredded

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a shallow bowl, combine the gluten-free breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. In another bowl, whisk the eggs. Dip each chicken breast into the egg mixture, then coat it in the breadcrumb mixture. Arrange the chicken on the baking sheet and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway through, until golden and crispy. During the last 5 minutes of baking, spoon marinara sauce over each cutlet and sprinkle with mozzarella cheese. Return to the oven until the cheese melts.

Note: More recipes are coming soon