Name: Crispy Baked Chicken Breast Cutlets with Bacon Crumbs and Honey
Prep time: 15 min
Cook time: 25 min
Ingredients: 2 strips Cooked bacon; 1 1/2 cups panko bread crumbs; 1 teaspoon garlic powder; 1 teaspoon paprika; 1/4 teaspoon ground thyme; 1/8 teaspoon ground black pepper; 1/2 teaspoon salt; 1 1/2 pounds Chicken Breasts, boneless, skinless ((about 3 breasts or 6 thin cutlets)); 2 eggs; 6 Tablespoons honey; 1 cup All Purpose White flour; 1/2 teaspoon Salt; 1/2 teaspoon Ground Black Pepper; 2 Tablespoons Olive Oil Spray; 1 Tablespoon Italian Parsley, chopped

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These Crispy Baked Chicken Breast Cutlets with Bacon Crumbs and Honey are such an easy and yummy family dinner idea! You can prepare them with the bacon crumb coating the night before or in the morning to save time and then just bake at dinner time.

Crispy Baked Chicken Breast Cutlets with Bacon Crumbs and Honey cooked on a sheet pan with parsley sprinkled on top and slices of bacon on the counter.

This is the ULTIMATE Family dinner that turns an ordinary chicken breast into an AWESOME treat! Easy to make and amazingly delicious, it’s my Crispy Baked Chicken Breast Cutlets with Bacon Crumbs and Honey! I mean, c’mon it sounds pretty fantastic, right? It’s healthier because it’s baked, not fried, but still gives you all of the crispy, crunchy goodness!

It starts with healthy, lean skinless and boneless chicken, which cooks nice and quick. That gets coated with sweet honey and then fantastic combination of crispy bacon and garlic seasoned panko breadcrumbs. Each bite delivers salty and smoky crunch on the outside and sweet moist and tender chicken on the inside.

This recipe is a great way to use a couple pieces of bacon leftover from another meal. Click here to get 30 More Leftover Protein Dinner Ideas!

Crispy Baked Chicken Breast Cutlets with Bacon Crumbs and Honey cooked on a plate with part of it sliced and fork on plate. Sheet pan in background.

Baked-Not-Fried Chicken Breast Cutlets: a Healthy Option

I’ve always been health-conscious, but after receiving my Certification in Nutrition from Cornell, I am even more aware of how cooking methods impact the health benefits of foods. Baking these breaded boneless, skinless chicken breasts means you consume less calories and fat vs. a deep fried chicken on the bone with skin.

Let’s compare to one of the popular fast food deep fried chicken breast recipes. This popular brand’s original chicken breast recipe will deliver you 390 calories and 21g of Fat in 1 breast, which is considered 1 serving.

However, in this recipe, you are getting only 208 calories and 4g of Fat per serving.

First, you are eliminating the skin, which is very high in calories and fat. Second, we are using a very small amount of oil by spraying it and then baking it. So, even adding back in some calories and fat with the bacon will not dramatically add back the calories. In fact, since a small amount of back goes such a long way with infusing flavor, we only need 2 strips in this recipe!

Crispy Baked Chicken Breast Cutlets with Bacon Crumbs and Honey cooked on a plate with part of it sliced and mashed cauliflower and fork on plate. Sheet pan in background.

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What to Serve with these Baked Chicken Breast Cutlets?

Well, aside from some great Remoulade Dipping Sauce (my absolute favorite!) there are lots of different things that could go great with this chicken!

My favorite side is pictured above and it’s my Roasted Garlic Cauliflower Mash! You can also try a simple Mesclun Salad with a Honey Dijon Vinaigrette or Roasted Carrots with an Avocado Crema, or try my favorite Super Cheesy Cauliflower Rice!

If you want something a bit heartier – and cheesier – try my Cheesy Hash Brown Casserole, which is great for a large group!

Easy Ingredients You Have on Hand

Fridge or Freezer Ingredients

Cooked bacon
Chicken Breasts, boneless, skinless (about 3 breasts or 6 thin cutlets)
Eggs
Fresh Italian Parsley, chopped

Pantry Ingredients

Panko bread crumbs
Seasonings: garlic powder, paprika, ground thyme, salt and ground black pepper
Honey
All Purpose White flour
Salt and ground black pepper
Olive Oil Spray

Simple Equipment for these Breaded Chicken Cutlets

For the breadcrumbs, the easiest way to blend in the bacon into the panko is with a food processor. I use my go-to mini food processor. If you don’t have a food processor, you can crush up the bacon in a baggie if it’s super crispy. If its a bit chewy, finely chop with a knife and then stir it into the breadcrumbs.

You will also need 3 medium bowls and a large sheet pan (I use a 17×11) to bake the chicken in the oven.

Time Saving Prep-Ahead Steps for this Bacon-Crumb Chicken

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

This is such a simple recipe without having to worry about a messy pot of oil that splatters all over!

You need 3 bowls that have a wide top for easy dipping of the chicken breasts. Each bowl will have it’s own fork. One is for the flour mixture, the second is for the eggs and honey, and the third is for the bacon breadcrumbs.

Bacon and breadcrumbs in food processor for Oven Fried Chicken Breast. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness! It also gives you sweet and salty crunch with the addition of honey and bacon!

Bacon and breadcrumbs blended in food processor for Oven Fried Chicken Breast. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness! It also gives you sweet and salty crunch with the addition of honey and bacon!

If your chicken breasts are not already sliced thin, slice them from the side to create 6 thin pieces. Season chicken with salt and pepper.

Raw Asparagus on counter for Lemon Dill Sauce Chicken and Asparagus. It has chicken in a light and creamy sauce flavored with garlic, lemon and fresh dill. It's loaded with fresh asparagus. #springrecipes #dinner #easydinner #healthydinner #lemon #asparagus #chicken #glutenfree #easyrecipes

Cooking Steps for Oven Fried Chicken Breast Cutlets

Preheat oven to 400 F degrees.

For each chicken breast slice, you will be moving it through the assembly line dredging bowls. Each bowl should have it’s own fork so that they do not get gooey and clumpy.

The chicken first gets dredged in the flour mixture, then moves over to the honey-egg mixture to get coated. Finally, it moves over to the bacon breadcrumbs and then on to the oiled baking sheet pan.

Raw chicken in bowl with flour and in a bowl with eggs for Oven Fried Chicken Breast. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness! It also gives you sweet and salty crunch with the addition of honey and bacon!

Raw chicken coated in bacon breadcrumbs on pan for Oven Fried Chicken Breast. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness! It also gives you sweet and salty crunch with the addition of honey and bacon!

When all chicken breasts have been coated and transferred to the sheet pan, spray them with the Olive Oil to moisten all of the breadcrumbs that you can. Gently flip the chicken breasts over and do the same to the other side.

Place in the oven on the center rack for 15 minutes.

After the first 15 minutes, remove the sheet pan and gently flip the chicken using a large spatula, gently scraping the pan as you flip to lift any crumbs that may be sticking. Once all are flipped, put back in the oven and bake for the final 10 minutes.

Oven Fried Chicken Breast on pan. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness! It also gives you sweet and salty crunch with the addition of honey and bacon!

Garnish the baked breaded chicken with fresh chopped parsley and enjoy!

Oven Fried Chicken Breast cut on plate with fork. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness! It also gives you sweet and salty crunch with the addition of honey and bacon!

Crispy Bacon Crumb Baked Chicken FAQs

Can I use other Cuts of Chicken in this Baked Chicken with Bacon?

If you want something other than oven baked chicken breasts, you can use chicken tenders or boneless chicken thighs, but I would not use legs or wings for this one.

Can I leave out the Bacon in this Baked Chicken Breast Cutlets recipe?

Of course! The bacon is not necessary, but I would substitute in some parmesan cheese (about ¼ cup). The bacon brings a nice salty flavor to the breadcrumbs and the parmesan will do the same. If you leave both out, you might want to add a pinch more salt and ¼ cup more panko breadcrumbs.

Can I make these Breaded Chicken Breast Cutlets ahead?

You can prep and even bake these breaded chicken breasts cutlets up to 5 days in advance. Store them in an airtight container in the refrigerator. To reheat them, place on a sheet pan in a 350 F degree oven for 10-15 minutes until heated through.

Can I freeze these Breaded Chicken Breasts?

You can prep and coat these chicken breasts cutlets in the bacon breadcrumbs and then flash freeze on a sheet pan in the freezer for 2-3 hours. Once frozen, you can transfer to an airtight container and store in the freezer for up to 4-6 months. To reheat them, place the frozen cutlets on an oiled sheet pan in a 400 F degree oven for 15 minutes. After the first 15 minutes, remove the sheet pan and gently flip the chicken using a large spatula, gently scraping the pan as you flip to lift any crumbs that may be sticking. Once all are flipped, put back in the oven and bake for the final 10 minutes..

Oven Fried Chicken Breast cut on plate with Cauliflower mash and pan in background. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness! It also gives you sweet and salty crunch with the addition of honey and bacon!

Oven Fried Chicken Breast cut on pan with bacon in background. The chicken is coated with Bacon Crumbs and Honey and it's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness! It also gives you sweet and salty crunch with the addition of honey and bacon!

Crispy Baked Chicken Breast Cutlets with Bacon Crumbs and Honey

Carrie Tyler

This is the ULTIMATE Family dinner that turns an ordinary chicken breast into an AWESOME treat! Easy to make and amazingly delicious, it's my Crispy Baked Chicken Breast Cutlets with Bacon Crumbs and Honey! It's healthier because it's baked, not fried, but still gives you all of the crispy, crunchy goodness! It starts with healthy, lean skinless and boneless chicken that is coated with sweet honey and then crispy bacon crumbs and garlic seasoned panko breadcrumbs. Each bite delivers salty and smoky crunch with a sweet honey chicken inside.

5 from 1 vote

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Prep Time 15

Cook Time 25

Course Main Course

Cuisine American

Servings 6 servings

Calories 208 kcal

Ingredients

Breadcrumbs

2 strips Cooked bacon
1 ½ cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon ground thyme
⅛ teaspoon ground black pepper
½ teaspoon salt

Other

1 ½ pounds Chicken Breasts, boneless, skinless (about 3 breasts or 6 thin cutlets)
2 eggs
6 Tablespoons honey
1 cup All Purpose White flour
½ teaspoon Salt
½ teaspoon Ground Black Pepper
2 Tablespoons Olive Oil Spray
1 Tablespoon Italian Parsley, chopped

Instructions

Prep Ahead Steps

**Before you get started, make sure that your bacon strips are cooked and drained on a paper towel**
You will need 3 bowls that have a wide top for easy dipping of the chicken breasts. Each bowl will have it's own fork. Bowl One: Mix the flour, salt, and pepper. Bowl Two: Whisk the eggs and honey together. Bowl Three will be for the breadcrumbs in the next step.
In a food processor, add the panko breadcrumbs, bacon broken into pieces, garlic powder, paprika, thyme, salt, pepper. Pulse and then blend until crumbs are fine. It's ok to have small chunks of bacon the size of rice. Transfer the crumbs to Bowl three.
If your chicken breasts are not already sliced thin, slice them from the side to create 6 thin pieces. Season the chicken with salt and pepper.

Dredge & Cook

Preheat the oven to 400 F degrees. Spray a large sheet pan with olive oil to coat the bottom.
For each chicken breast slice, first coat in the flour mixture, then using the "Flour Fork", transfer to the egg/honey mixture. Using the "Egg Fork", dip and flip the chicken until all flour is coated, then transfer to the Breadcrumb bowl. Last, using the "Breadcrumb Fork" coat and flip the chicken until completely coated with the bacon and breadcrumbs. Transfer to the sheet pan.
When all chicken breasts have been coated and transferred to the sheet pan, spray them with the Olive Oil to moisten all of the breadcrumbs that you can. Gently flip the chicken breasts over and do the same to the other side. Place in the oven on the center rack for 15 minutes.
After the first 15 minutes, remove the sheet pan and gently flip the chicken using a large spatula, gently scraping the pan as you flip to lift any crumbs that may be sticking. Once all are flipped, put back in the oven and bake for the final 10 minutes.
Garnish with fresh chopped parsley and enjoy!

Notes

You can also use chicken tenders or boneless chicken thighs, but I would not use legs or wings for this one.
If you want to substitute the bacon for something else, you can use grated parmesan cheese (about ¼ cup). The bacon brings a nice salty flavor to the breadcrumbs and the parmesan will do the same. If you leave both out, you might want to add a pinch more salt and ¼ cup more panko breadcrumbs.
You can prep and even bake these breaded chicken breasts cutlets up to 5 days in advance. Store them in an airtight container in the refrigerator. To reheat them, place on a sheet pan in a 350 F degree oven for 10-15 minutes until heated through.
You can prep and coat these chicken breasts cutlets in the bacon breadcrumbs and then flash freeze on a sheet pan in the freezer for 2-3 hours. Once frozen, you can transfer to an airtight container and store in the freezer for up to 4-6 months.

Keyword Bacon, Baked chicken, chicken, chicken dinner, easy chicken dinner