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If you need a family-friendly weeknight dish, you’ll love these baked Chicken Tenders Parmesan. My family loved it!
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! And if you love your air fryer, try this Air Fryer Chicken Parmesan.
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.
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.
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.
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.
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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