Garlic Parmesan Chicken Tenders are oven baked and so easy to make. They are crunchy and flavorful on the outside and tender and juicy on the inside. Skip the fast food and make these for dinner instead!
Everyone loves chicken tenders but no one wants to be the one to stand around frying them! So make garlic parmesan chicken tenders in the oven instead.
Oven baked chicken tenders are on our family menu at least once a month. Just cut chicken strips, coat the chicken and bake all the chicken tenders in one pan.
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How To Make Garlic Parmesan Chicken Tenders
Step One:
Cut boneless skinless chicken breasts into four strips.
Step Two:
In a wide, shallow bowl mix together panko, Italian breadcrumbs, garlic powder, and grated Parmesan. Set aside.
Step Three:
Melt butter in the microwave in a wide, shallow bowl.
Dip the chicken tenders in the melted butter.
Step Four:
Coat the chicken tenders in the breadcrumb mixture.
Step Five:
Place the coated chicken tenders on a large, rimmed baking sheet.
Step Six:
Bake at 400 degrees for 20-25 minutes, until cooked through.
Optional: Flip the chicken tenders over halfway through cooking to help brown both sides. If the chicken tenders are sticking, use a thin, metal spatula/turner to flip the chicken tenders (making sure to scrape up the coating along with the chicken).
To brown the chicken tenders a bit more, put them under the broiler for a couple of minutes.
Garlic Parmesan Chicken Tenders Recipe Tips
1. How can I make these into garlic parmesan chicken nuggets? Cut the chicken breasts into nugget size instead of tenders and then follow the rest of the recipe.
2. Want more garlic? Add a teaspoon of garlic powder to the breadcrumbs mixture.
3. Do you have instructions for frying these chicken tenders? Follow steps 1-5 to cut and coat the chicken. Then, heat two tablespoons of oil in a large non-stick skillet over medium heat. Cook about 6 chicken tenders for 3-4 minutes per side until the fully cooked. Repeat the process with more oil and chicken tenders. Do not overcrowd the chicken in the pan or it won’t be able to get crispy.
4. How can I get my chicken tenders crispier? Try cooking the chicken tenders on a wire baking rack on top of the baking sheet if you are having issues with getting crispy tenders.
5. Any other tips for making the chicken tenders crispier? After cooking them, brown them under the broiler for a couple of minutes.
6. My chicken tenders stuck to the pan. Any tips? Allow them to cool a bit and then use a thin, metal spatula/turner to scrape the chicken tenders along with the breading off the pan.
Must Try Chicken Tenders Recipes
Lemon Pepper Chicken Tenders from the Gunny Sack: A 30 minute, kid-friendly recipe for crispy, baked, Lemon Pepper Chicken Tenders that are crunchy and flavorful on the outside and tender and juicy on the inside.
Copycat Noodles and Company Parmesan Chicken and Buttered Noodles from The Gunny Sack: This recipe is a quick way to make one of your favorites at home!
Key Lime Chicken Tenders from The Gunny Sack: These Key Lime Chicken Tenders have a crunchy coating, a light lime flavor and the chicken is tender and moist. They’re my family’s favorite chicken recipe!
Garlic Parmesan Chicken Tenders
Ingredients
- 3 boneless skinless chicken breasts
- 1/2 cup panko
- 1/2 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 cup butter
Instructions
- Cut the boneless skinless chicken breasts into four pieces.
- In a wide, shallow bowl mix together panko, Italian breadcrumbs, garlic powder and grated Parmesan. Set aside.
- Melt butter in the microwave in a wide, shallow bowl. Dip the chicken tenders in the melted butter.
- Coat the chicken tenders in the breadcrumb mixture.
- Place the coated chicken tenders on a large, rimmed baking sheet.
- Bake at 400 degrees for 20-25 minutes, until cooked through.
- Optional: Flip the chicken tenders over halfway through cooking to help brown both sides. If the chicken tenders are sticking, use a thin, metal spatula/turner to flip the chicken tenders (making sure to scrape up the coating along with the chicken).
- To brown the chicken tenders a bit more, put them under the broiler for a couple of minutes.
Video
Tax1ahk says
Very good. Not many recipes do I not add or subtract something. I followed the recipe as provided. Really pleased with how moist and flavorful this dish was. Thank you for posting.
Sharon Seiber says
These were so good. I also cooked another pan of Root Veggies alongside of the chicken. They were both cooked at 25 min. and done! One of my sons is a diabetic #1 and he loved this. It was so easy to cook both pans and we had a fantastic Supper!
Tonia says
That’s wonderful! Thank you for stopping back to let us know!
Allison Pierce says
These were quick easy and tasted good except that they were way to dry. i think the picture showed a sauce with them but I didn’t see what it was or a recipe..
Veronica says
My husband does not really care for chicken. I made this and he absolutely loved it. Am making again and he is very happy about it. Thanks for the recipe.
ale says
This recipe has been a really special recipe for me.
Ari says
Hi! I’ve made this recipe a lot for my family and it’s always a crowd pleaser. Thank you!
Are there any special considerations if I want to make/prep tenders with bread crumb mixture in advance (several hours before actually cooking)?
Can they go straight from the fridge into the oven or is that a bad idea?
Tonia says
You should be able to prep them ahead of time, store them in an airtight container in the fridge, and move them right to the oven to cook. You could take them out of the fridge and leave them on the counter while you are preheating the oven.
Cassie says
Absolutely amazing!!
Meaghan Moiseev says
Hubby and I really enjoyed. Added some italian seasoning as well. Very tender and juicy.
Kate Webster says
I added a bit of Dijon mustard to the melted butter. I also added a bit of paprika, salt and pepper to the bread crumb mixture. Everything came out well. Be sure to use enough butter – butt not too much – otherwise the baked chicken will become soggy instead of crisp. This is my go-to recipe for baked chicken fingers.
Trish says
The best chicken tenders ever so crispy & delicious. I make them every couple weeks & hubby dips them in ranch dressing.
Kristin says
These are a regular in my house and often requested by my husband. My teenage boys love them too.
Kristin says
These are a regular in my house and often requested by my husband. My teenage boys love them too.
Susan O'Connor says
Made it tonite…such Awesomeness
Rosie Lowe says
OMG! I saw this recipe this morning and I will never, ever fry chicken tenders again. I just made them for supper tonight and they are sooooo good! I have one of those non stick baskets with a pan that sits under it and used it rather than a cookie sheet. They browned all over and were so crispy outside and so tender and juicy inside. And the flavor? Excellent! Fry chicken tenders? Never again!
Tonia says
Fabulous! Thanks for stopping back to let us know how it turned out. It continues to be one of my family’s favorite dinner recipes!
Rosie Lowe says
I have not tried this recipe yet but I am fixing it tonight. I usually fry chicken tenders and although good, it is messy and I just hate the clean up. From your comments and the photos they look delicious! They are on the menu tonight!
Ron says
Tried this and it was wonderful. I added cheese stuffed ravioli with a tomato sauce.
Kia Turner says
Made this tonight and my family LOVED IT!! My son said, “Mom, next time squeeze some lemon on it!” I think I will.
Tonia says
Fabulous! We continue to make these a couple of times a month!
Nikki says
Made these for my (very picky) nephew and cousin tonight, they loved it
Nikki says
Made these for my (very picky) nephew and cousin tonight, they loved it
Patricia J Kimble says
I don’t see the garlic in the recipe. Is there a pares an with garlic in it,
Tonia says
Hi Patricia,
Thank you so much for pointing that out! I totally missed that but I’ve updated the recipe now. Enjoy!
~Tonia
Betty says
Step 2:In a wide, shallow bowl mix together panko, Italian breadcrumbs, garlic powder (1tsp) and grated Parmesan. Set aside.