How Long To Bake Chicken Cutlets: Time & Temp Tips

How much time to bake chicken cutlets?

The baking time for chicken cutlets is generally between 15 and 20 minutes. It is recommended to set the temperature at around 200 °C (392 °F). This can make the outer skin crispy while keeping the inside juicy.

The specific time can be adjusted according to the thickness of the cutlets: For thin slices about 1 centimeter thick, 15 minutes is enough. For thick cuts of about 2 centimeters, it may take 20 minutes or even longer.

Here are some useful tips:

Marinate the cutlets with olive oil and your favorite spices (such as garlic powder and black pepper) for 10 minutes before baking to make them more flavorful.

Flip the cutlets once during baking for more even heating.

If you're worried about the bottom getting burnt, you can line the baking tray with baking paper.

I usually like to bake chicken together with broccoli and cherry tomatoes. The vegetables absorb the meat juices and taste especially delicious. Cooking everything in one pan is convenient and delicious.

Do chicken cutlets need to be thawed before baking?

It's best to thaw the chicken cutlets before baking. If you bake frozen chicken cutlets directly, the outer layer is likely to burn while the inside may not be cooked through, and the texture will also be dry and tough.

I usually put the meat in the refrigerator the night before to thaw. This is the most uniform and safe way. If you need to use it urgently, you can seal it and soak it in cold water. Change the water every 30 minutes, and it will thaw in about 1 hour.

My personal experience is that thawed chicken is easier to absorb the flavor during marinating and the meat will be more tender after baking. However, if you are short on time, you can also use the method I mentioned before as an emergency measure, but the texture of the meat may be a bit looser.

Should I cover chicken cutlets with foil when baking?

Don't cover if you want a crispy surface:

Leaving the chicken cutlets uncovered throughout the baking process allows the surface to color and become crispy quickly. Be careful not to set the oven temperature above 374°F (190°C), and flip the cutlets once during baking. If the edges start to turn black, just lower the temperature by 18 - 36°F (10 - 20°C).

Cover first and then remove if you're worried about it drying out:

I usually cover the chicken cutlets with foil for the first 10 minutes of baking. This enables the inside to be evenly heated and locks in the juices. Remove the foil in the last 5 minutes to let the surface dry out and turn golden brown. When you insert a toothpick and clear juice comes out, it means the cutlets are cooked.

It's not recommended to cover thin slices of meat throughout the process:

Meat slices thinner than 1 cm are easy to cook. Covering them for too long will make the surface wet and soft. If the meat is particularly lean, you can brush a layer of olive oil or butter on the surface to prevent it from becoming dry and tough.

Cover when there is sauce or cheese:

For example, when making a tomato and cheese flavor, covering with foil can prevent the cheese from burning and also allows the sauce to blend more deliciously with the meat. Finally, turn on the hot air function for 2 minutes to make the cheese slightly charred, which makes it more fragrant.

How to keep baked chicken cutlets juicy?

Soak in brine in advance

Soak every 250 grams of meat in cold water with 1 teaspoon of salt for 15 minutes. Salt can help the muscle hold onto moisture, and when you take a bite after baking, there will be a slight juiciness.

Rub oil on the surface before baking

Before putting the meat slices into the oven, use the back of a spoon to smear a layer of olive oil or melted butter on both sides of the slices to form a protective film. It would be even better to reapply the oil when flipping the slices midway.

Control the oven temperature

Don't let the temperature exceed 374°F (190°C). High temperatures will quickly contract the surface of the meat, causing the juice to escape. It's safer to bake slowly at 338°F - 356°F (170°C - 180°C).

Use lemon slices to retain moisture

Lay two fresh lemon slices on the baking tray first. After placing the meat slices, cover them with another two lemon slices. When the lemon juice evaporates, it can create a moist environment and also remove the fishy smell and add fragrance.

Wrap in foil while still hot

Immediately after baking, loosely wrap the chicken cutlets in foil and let them rest. The steam will be reabsorbed by the meat. It has been tested that this method can result in twice as much juice compared to just leaving them on the cutting board to cool.

How to know when chicken cutlets are done?

Insert a kitchen thermometer into the thickest part of the chicken cutlet. As soon as the temperature reaches 165°F (74°C), immediately turn off the heat and take it out. The residual heat will cause the temperature to continue to rise to a safe level (above 167°F / 75°C) while maintaining the tenderness.

You can also poke the thickest part with a fork or chopsticks. If the juice that flows out is clear, it means the cutlet is cooked. If the juice has a faint pink color or is cloudy, it needs to be baked for another 2 - 3 minutes.

How long should baked chicken cutlets rest?

For chicken cutlets of ordinary thickness, let them rest for 5 minutes:

Most meat slices cut 1 - 2 cm thick only need to be left at room temperature for 5 minutes. During this time, the internal temperature of the meat will still rise a bit, and the juices can flow back into the fibers. This way, the meat won't dry out easily when cut.

For particularly thick cutlets, the resting time needs to be appropriately extended:

If the meat slices are more than 3 cm thick, wait for up to 8 minutes. Gently press the surface with a fork. If clear meat juices seep out slightly, it means the cutlets are ready to be served.

Reduce the resting time for cutlets with sauce:

For example, for cutlets drizzled with lemon butter sauce or honey garlic sauce, 3 minutes of rest is sufficient. The sauce will affect the flavor when it gets cold. It tastes better when eaten while it's still warm.