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Chicken Tenders Parmesan – Skinnytaste


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If you need a family-friendly weeknight dish, you’ll love these baked Chicken Tenders Parmesan. My family loved it!

Chicken Tenders Parmesan

Chicken Tenders Parmesan

Two family favorites – chicken tenders and chicken parmesan – combine for an easy weeknight dish. I wasn’t sure how chicken parmesan would come out with chicken tenderloins, but I was pleasantly surprised. The chicken was so tender, and my picky husband loved it. If you need more chicken tenderloin recipes, these Air Fryer Chicken Tenders and these Pickle-Brined Chicken Tenders are both very popular!

Chicken Tenders Parmesan

Are chicken tenders just cut up chicken breasts?

Chicken breasts and tenderloins, also called chicken tenders, are actually not the same. The tenderloin is a muscle underneath the breast that is removed and sold separately. As their name implies, tenderloins are more tender than breasts.

Chicken Tenderloin Parmesan Ingredients

  • Chicken Tenders: Season 12 tenders, about 1 ¼ pounds, with salt. If you don’t have tenders, you can slice breasts into long strips.
  • Egg: Beat one egg in a shallow bowl. The egg will help the breading stick to the chicken.
  • Breadcrumbs: I like to use seasoned breadcrumbs because it reduces the number of ingredients. If you don’t have them, you can sprinkle in some dried herbs, onion powder, and garlic powder.
  • Marinara: Use your favorite brand or make your own with my quick marinara sauce recipe.
  • Cheese: Shredded part-skim mozzarella, grated parmesan cheese
  • Basil: Chop fresh basil leaves for garnish.

How to Make Chicken Tenders Parmesan

  • Prep: Line a sheet pan with foil and spray it with oil. Season the chicken with salt. Crack the egg into a shallow bowl, and put the breadcrumbs in another.
  • Dredge the Chicken: Dip the tenders in the egg, then the breadcrumbs, and shake off any excess. Place the tenders on the pan, and spray both sides generously with oil.
  • Bake the chicken at 425°F for 18 minutes, flipping it halfway. Don’t worry about it getting crispy – it will get covered in marinara anyway.
  • Cheese and Sauce: Transfer the chicken strips to a 9” x 13” baking dish. Spread the sauce over the chicken and top it with both kinds of cheese. Bake for eight to 10 minutes until the marinara is hot and the cheese is melted. Top the chicken parmesan with fresh basil.

What to Serve with Chicken Parmesan

This healthy chicken tender recipe would pair well with a green salad or roasted vegetables, like garlic butter mushrooms or broccoli rabe. You could also make a chicken parmesan sandwich with a hoagie roll or baguette or serve the tenderloins with your favorite pasta and extra marinara.

How to Store Chicken Tenders Parmesan

Leftover chicken parmesan will keep in the refrigerator for up to four days, or you can freeze them for up to three months. Thaw them in the fridge overnight and reheat them in the oven or microwave when you’re ready to eat them.

Chicken Tenders Parmesan ingredients
Chicken Tenders baked
Baked Chicken Tenders Parmesan

More Chicken Tenderloin Recipes You’ll Love

Prep: 5 mins

Cook: 30 mins

Total: 35 mins

Yield: 4 servings

Serving Size: 3 tenderloins

  • Preheat oven to 425F. Line a sheet pan with foil and spray.

  • Season chicken with salt. Place egg in a shallow bowl. In a second shallow bowl, add the breadcrumbs.

  • Dip chicken in the egg, then into the breadcrumb mixture and shake off excess and place on a sheet pan.

  • Spray both sides of the chicken generously with oil.

  • Bake the chicken 18 minutes flipping halfway until cooked through. It’s ok if it’s not crispy, it’s going to get covered in marinara anyway.

  • Transfer to a 9×13-inch baking pan, arrange the chicken strips. Spread the marinara sauce over the chicken and top with the mozzarella and Parmesan.

  • Bake 8 to 10 minutes, until marinara is hot and the cheese is melted. Top with basil.

Last Step:

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Serving: 3 tenderloins, Calories: 376 kcal, Carbohydrates: 19 g, Protein: 45 g, Fat: 12.5 g, Saturated Fat: 4.5 g, Cholesterol: 169.5 mg, Sodium: 1188 mg, Fiber: 2 g, Sugar: 4.5 g


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