Super simple breaded chicken cutlets with sliced tomatoes, spicy barbeque sauce spruced up with crunchy bacon, roasted shallots, and fresh basil, then topped with pepper jack cheese, making it the best crispy barbeque chicken cutlets.
Table of Content
Jump to:
Easy Dinner to the Rescue!
Finding an easy chicken dinner option is a perpetual challenge in the hustle and bustle of our daily lives. That's where these Easy Baked Cheesy Crispy Barbeque Chicken Cutlets come to the rescue, offering a flavorful and time-saving solution for those busy weeknights. The best part?
These succulent chicken cutlets require minimal effort but deliver maximum taste. The crispy cheesy chicken cutlets exterior, drenched in a mouthwatering barbeque sauce, is perfectly complemented by a generous layer of melted cheese.
It's a great way to elevate your dinner routine and indulge in one of your favorite meals without spending hours in the kitchen. Say goodbye to stress and hello to a hassle-free, easy dinner that will soon become one of your favorite meals.
Try These Other Delicious Chicken Recipes:
- Crispy Baked Wet Lemon Pepper Chicken Cutlets
- Spicy Calabrian Pepper Tomato Chicken Chowder
- Pumpkin Gnocchi Chicken Soup
- Chicken Stir-Fry with Mushrooms, Peppers, and Green Beans in Hoisin Sauce
- Cheesy Chicken Tortilla Lasagna
Ingredients with Steps
To begin with, pat dry the boneless skinless chicken breasts and pound out. Then dredge it in all-purpose flour seasoned with Montreal Seasoning and kosher salt. Next, dip it in the beaten eggs and coat it in the panko breadcrumbs.
Place the chicken cutlets on a sheet pan with a rack, add the shallot drizzled with olive oil, and lay on the uncured applewood bacon between the chickens in a preheated oven. While the chicken bakes, slice the tomatoes and chop the basil leaves. Remove the shallots and bacon from the tray and chop them.
Add them with the basil and mix them into a bowl with spicy barbecue sauce. When the chicken is done, layer it with the sliced tomatoes, barbeque sauce, and shredded pepperjack cheese. Place it back into the oven and bake until the cheese is a nice, bubbly golden brown.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
- Pat Dry - The process of removing excess moisture from ingredients, typically meat, by gently pressing with paper towels. This helps to achieve better browning during cooking.
- Pound Out - Flattening meat, such as chicken breasts, with a meat mallet or rolling pin to an even thickness. This ensures that the meat is even cooked and tenderized. Need a mallet? Try the KitchenAid Meat Tenderizer.
- Dredge - Coating food, usually meat, lightly in flour or another dry ingredient before cooking. The chicken is dredged in flour seasoned with Montreal Seasoning and kosher salt in this recipe.
- Montreal Seasoning - A popular spice blend originally used for seasoning steak, typically made with garlic, coriander, black pepper, cayenne, dill, and salt. It adds a robust, savory flavor to the chicken.
- Panko Breadcrumbs - Japanese-style breadcrumbs that are lighter and flakier than traditional breadcrumbs, giving fried or baked foods a crispier texture.
- Sheet Pan with Rack - A baking sheet (sheet pan) combined with a rack that allows air to circulate around the food, promoting even cooking and browning. Need one? Try the Nordic Ware Prism Half Sheet.
- Shallot - A type of onion with a milder, sweeter flavor. It is often used in sauces, dressings, and as a seasoning in roasted dishes.
- Uncured Applewood Bacon - Bacon that has not been cured with synthetic nitrates or nitrites, typically using natural sources like celery powder. Applewood smoked bacon has a sweet, smoky flavor that enhances savory dishes.
- Spicy Barbecue Sauce - A sauce made with a blend of sweet, smoky, and spicy flavors, often used as a condiment or marinade. In this recipe, it adds a bold flavor to the chicken dish, you'll use your favorite brand.
- Pepper Jack Cheese - A semi-soft cheese with a creamy texture and spicy kick, made with Monterey Jack cheese and the addition of chili peppers. It melts well, creating a gooey, flavorful topping for the chicken. For less heat, use Monterrey Jack Cheese.
See the recipe card for quantities below.
See the cheesy bacon BBQ chicken recipe card for quantities. Also, learn how to butterfly chicken into cutlets.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Ensure that the chicken is dried completely with paper towels before dredging them in the seasoned flour; this will allow the seasoning and flour to adhere to the flesh.
Completely coat the beaten eggs and let the excess liquid drip off before placing it into the panko.
Lay flat in the panko breadcrumbs, then flip and press the chicken into the breadcrumbs to stick, then flip and press, then gently shake to remove excess breadcrumbs.
The cutlets are placed on a sheet pan with a rack lined with parchment paper to allow hot air to flow easily around the ingredients and for easy cleanup later.
Compared to the picture, remove the crispy bacon and shallots when done while the chicken continues to cook.
Before adding it to the barbeque sauce, chop all shallots, bacon, and basil together on the same cutting board for convenience.
Combine all the ingredients well; you want the chopped ingredients to be small for even sauce distribution.
Before adding the toppings, ensure the chicken is cooked to 165 degrees Fahrenheit.
Pack the cheese closer to the center as much as possible to melt in place.
Remove the chicken when the cheese is golden brown.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. In addition, some related detailed steps can be found there. Learn how to butterfly chicken into cutlets.
Substitutions
Dairy Free
- Pepper Jack Cheese - Use dairy-free pepper jack-style cheese.
Gluten-Free
- All-Purpose Flour - Use sorghum flour.
- Panko Breadcrumbs - Try gluten panko breadcrumbs or crushed cornflakes.
Vegetarian
- Boneless Skinless Chicken Breast - Try portobello mushrooms or sliced eggplant.
- Beaten Eggs - Use plant-based liquid eggs.
- Uncured Applewood Bacon - Try plant-baed bacon.
Convenience
- Boneless Skinless Chicken Breast - Try store-bought breaded chicken cutlets.
- Shallots - Use red onions if you already have one; just cut into six before baking.
- Montreal Seasoning - Not exact, but just use onion powder, garlic powder, red pepper chili flakes, smoked paprika, cumin powder, and ground black pepper.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Favorite BBQ Sauce - Use your favorite barbecue sauce, whether Carolina gold or honey barbecue sauce.
- More Toppings - Add chopped green onions.
- Different Cheese - Try with cheddar cheese or a blend of your choice.
Equipment
- Oven - Used to bake the chicken; if you plan to use the air fryer, cook it into batches since it might fit only two pieces at a time.
- Mallet - Used to pound out the chicken breast, like the KitchenAid Gourmet Multi-Sided Meat Tenderizer.
- Paper Towel - To dry the chicken, allow the seasoning and flour to stick.
- Three Shallow Containers - For the breading station of flour, eggs, and breadcrumbs, like the Navaris Breading Trays Set - 3 Medium Stainless Steel Pans.
- Half-Sheet Pan with Rack - Use a large baking dish if you do not have a sheet pan.
- Parchment Paper - For easy clean up. You can also use aluminum foil.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, you can place the BBQ chicken breast recipe in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. As a result, the meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer. Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tip
Get Organized - For perfectly breaded chicken cutlets, ensure your dredging station is well-organized: flour first for a dry base, then dip into beaten eggs for moisture, and finally coat with breadcrumbs for that satisfying crunch.
Additionally, let the breaded cutlets rest for a few minutes before cooking to help the coating adhere, ensuring a crisp and golden exterior when they hit the oven.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.
Frequently Asked Questions
Creating a delectable homemade barbecue sauce is simpler than you think. Here is the easiest way: combine ketchup, brown sugar, a splash of apple cider vinegar, Worcestershire sauce, Dijon mustard, and a dash of your favorite spices (garlic powder, onion powder, smoked paprika) in a saucepan over medium heat.
Stir the mixture until the sugar dissolves, then let it simmer for about 15-20 minutes to allow the flavors to meld and the sauce to thicken. Adjust the seasoning to your taste, and voilà – you have a versatile, easy homemade barbecue sauce ready to elevate your dishes with its perfect balance of sweetness, tanginess, and smokiness.
Whether slathering it on grilled chicken or as a dipping sauce, this homemade creation will undoubtedly become a kitchen staple.
Freezing chicken cutlets is the best way to have a convenient freezer meal, a quick, ready-to-cook option. To freeze chicken cutlets, ensure they are cooled to room temperature after cooking.
Do not let it sit out longer than 4 hours. Place individual cutlets on a parchment paper-lined tray, ensuring they don't touch each other. Pop the tray into the freezer until the cutlets are firm. Once frozen, transfer them to a resealable plastic bag, removing excess air before sealing.
Label the bag with the date for easy tracking. This method prevents the cutlets from sticking together, allowing you to grab just what you need for a speedy and delicious meal whenever you're in a pinch.
Absolutely! You can substitute Pepper Jack with mozzarella, cheddar, or Monterey Jack if you prefer a milder flavor. Each will provide a different taste profile but will still melt beautifully on top of the chicken.
If you don't have Montreal Seasoning, you can easily make a similar blend at home with a mix of garlic powder, onion powder, crushed coriander seeds, black pepper, cayenne pepper, and dill. Alternatively, you can use another favorite seasoning blend that complements the flavors in this recipe.
Yes, you can prepare the chicken cutlets, bacon, and shallots ahead of time and store them in the refrigerator. When you’re ready to serve, simply assemble the dish with the sliced tomatoes, barbecue sauce, and cheese, then bake until the cheese is bubbly and golden brown. This makes it an easy and convenient meal to finish just before serving.
Chicken Recipes
Are you looking for other chicken recipes like this? Try these:
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
- Easy Sheet Pan Jerk Chicken Fajitas | Oven-Roasted Yum
- Quick Spicy Potstickers | Chili Momo Tibetan Style
Quick and Easy Recipes
Looking for other quick and easy recipes like this? Try these:
- Haitian Djon Djon Rice Recipe (Diri Djon Djon)
- 4 Must-Try Tacos Recipes to Inspire Your Next Craving
- Homemade Cholula Green Chili Sour Cream Sauce
- Homemade Pico de Gallo | Fresh Salsa in 10 Minutes
Subscribe to my YouTube Channel
SUBSCRIBE: 👈To my YouTube Channel to Get Notifications of New Videos.
📖 Recipe
Easy Baked Cheesy Crispy Barbeque Chicken Cutlets
Ingredients
Breaded Chicken
- 2 large boneless skinless chicken breasts
- ¼ cup all-purpose flour
- 2 tablespoons Montreal Seasoning
- ½ teaspoon kosher salt
- 2 large beaten eggs
- 1 cup panko breadcrumbs
Toppings
- 1 medium shallot halved
- 1 teaspoon olive oil
- 2 thick strips of uncured applewood bacon
- 1 medium vine ripe tomato
- 8 fresh basil leaves
- ¾ cup spicy barbeque sauce
- 1 cup shredded pepper jack cheese
Equipment
- Oven
- Paper Towel
- Half-Sheet Pan with Rack
- Parchment Paper
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Heat the Oven: Preheat oven to 400 degrees Fahrenheit.
- Prep the Chicken: Slice the chicken breast in half lengthwise. Next, to pound, cover one chicken breast with plastic crap and use a mallet to flatten chicken pieces. Repeat for the rest of the pieces. Then, pat dry each chicken breast with a paper towel and set aside.
- Set Up the Breading Station: Set up three shallow containers, one with flour, beaten eggs, and panko breadcrumbs. Mix the flour well with the Montreal seasoning and kosher salt.
- Finally, set up a half-sheet pan with a rack next to the panko breadcrumbs container.
- Bread the Chicken: Dredge the dried chicken breast into the flour on both sides and wiggle to remove any extra flour. Next, dip it into the eggs, and again let it drip to remove any excess liquid. And finally, place it into the breadcrumbs, gently pressing it in on both sides. Remove the chicken and put it on the sheet pan rack.
- Prepare the Sheet Pan: Next to the chicken, place the shallot and slices of bacon. Drizzle the shallot with olive oil, place the pan in the oven, and bake for 15 to 20 minutes or until the internal temperature of the chicken has reached 165 degrees Fahrenheit. Prepare the toppings while the ingredients bake.
- Prepare the Toppings: Slice the tomato into six slices and set aside. Then, chop the basil and set it aside in a mixing bowl with the barbeque sauce. If you are preparing sides, you can use this time to do so.
- Finish the Toppings: Remove the shallot and bacon when they are ready. Chop the bacon and shallots, and mix with the barbeque sauce.
- Add the Toppings: When the chicken is cooked, place the toppings in the following order on each breaded chicken breast: Sliced tomatoes, Barbeque sauce mixture, and shredded cheese.
- Bake the Barbeque Chicken: Place the chicken back in the oven and bake for another 5 minutes or until the cheese has melted and is golden brown.
- Serve: Plate up the barbeque-baked chicken with your favorite sides.
Video
Nutrition
Have a Comment or Question?
If you have a question or comment about this Crispy Barbeque Chicken Cutlets recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!
Kathleen Rebosky says
Fantastic recipe! The added cheese on top is a bonus! I have made it like this for years but never thought of adding cheese which made it a WOW! Will make again. Keeper for sure!
Maika says
Hi!! I am thrilled you enjoyed these chicken cutlets. It's one of my favorites. Don't you just love how easy it was? Thank you!