Baked Parmesan Chicken Tenders (Easy Oven Recipe)
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Parmesan Chicken Tenders are breaded and baked to perfection in under 30 minutes. Crunchy on the outside and juicy in the center, this Italian breaded chicken recipe allows you to enjoy a restaurant-quality dish from your very own kitchen! These golden brown chicken tenderloins have the best flavor!
If you’re a fan of chicken strips, you’re going to love this chicken tenderloin recipe.
It’s so much better than anything that you’d buy at the grocery store, and it’s an easy recipe, too!
The entire family digs in when I make these baked parmesan chicken tenders.
They just pair their favorite dip, I whip up a few side items, and we all enjoy a delicious chicken tender meal. It’s one of my favorite recipes for a reason!
Parmesan Chicken Tenders
These breaded chicken tenders are delightfully tender and juicy on the inside, and the panko breadcrumbs and parmesan cheese form this incredible crunch.
Fresh rosemary ties it all up in the perfect flavor package. Oh, my mouth is watering just thinking about them!
Want these same flavors of Italian breaded chicken in a one-and-done meal?
Enjoy my Italian chicken cutlet recipe, parmesan crusted meatballs, or chicken parmesan sliders!
You can even skip the breading and make these air fried lemon chicken bites for a lighter option. There’s still plenty of Italian flavor in the seasoning.
Recipe Tips and Tricks
- Don’t forget the oil! Spray a light mist over the tops of the parmesan chicken tenders before they go in the oven, then again when you flip them.
This helps them to crisp and get that gorgeous brown color all over. - Add some heat. Include a dash of paprika in the breadcrumb mixture or try some red pepper flakes if you want them to be spicy!
- Not a fan of rosemary? Substitute dried basil or parsley and reduce the amount to 2 teaspoons total.
- Keep it clean. Use tongs instead of your hands to transfer the coated chicken into the breadcrumb mixture.
- Make-ahead tip: I usually buy my poultry in bulk, which allows me to meal prep these panko parmesan chicken tenders and plenty of shredded meat.
I portion them in one batch increments before freezing, and they reheat perfectly in 10 to 15 minutes at 400°F.
Serving Suggestions for Italian Breaded Chicken
Marinara is the perfect pairing for baked parmesan crusted chicken – grab a jar from the store or whip up my homemade marinara in just 5 minutes!
This dish would also be delicious with buttermilk ranch or freshly made basil pesto.
Add a green salad or some roasted veggies and you’ve got a simple meal the whole family will love.
If you want to get creative, line panko parmesan chicken tenders in a casserole dish and cover with layers of mozzarella and tomato sauce.
Bake until the cheese is melted and bubbly, then dig right in!
Troubleshooting
- Not crispy enough? Try setting a wire rack inside the baking sheet and cooking the breaded chicken tenders on top.
Or, switch the oven to broil for a minute or two after they are cooked through. - Not enough flavor? Increase the amount of garlic powder or swap the rosemary for Italian seasoning.
- Stuck to the pan? Be sure to spray the foil with cooking spray.
Otherwise, simply allow the panko parmesan chicken tenders to cool for a few minutes before scraping them off with a thin spatula.
Breaded Chicken Tenders FAQ
You sure can! Prepare the recipe as directed, but place them directly in the basket without any foil. Cook for 10 to 12 minutes at 400°F, flipping halfway.
This is a great option for smaller batches or when you want to reheat a few for lunch!
Just be sure to use an oil mister on the food, since nonstick sprays can damage the basket.
That’s what gives this baked parmesan crusted chicken its fabulous crunch! If you prefer a softer texture, combine equal parts panko with plain or Italian seasoned breadcrumbs instead.
Sort of. Chicken tenderloin is a specific part of the chicken breast and is often use to make chicken tenders.
However, tenders can also be made from any part of the breast meat into the crispy, breaded strips we all know and love.
Parmesan chicken tenders will last for 3 to 5 days when stored in an airtight container. You can also freeze them for up to 3 months!
Reheat in the oven or air fryer to get them nice and crispy again.
It’s important that you pay attention to the cooking time and also use a meat thermometer to check the internal temperature of the chicken pieces. They need to be at least 165 degrees internally to be considered safe to eat.
You have so many options to turn this into a completely easy weeknight dinner. A nice side salad is a family favorite, or you can simply pair these chicken tenders with dipping sauce options to make it fun.
I love honey mustard sauce, but others prefer marinara sauce. I say enjoy them in your favorite way, and don’t worry about what everyone else thinks!
Enjoy!
With love, from our simple kitchen to yours.
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Parmesan Chicken Tenders
Ingredients
- 1 pound boneless skinless chicken tenders
- 1/4 cup all purpose flour
- 1/2 teaspoon kosher salt
- 3/4 cup panko bread crumbs
- 1/2 cup finely shredded parmesan cheese
- 2 tablespoons fresh rosemary, divided, ½ chopped, ½ crushed
- 1/4 teaspoon garlic powder
- 2 large eggs, lightly beaten
- Olive oil cooking spray
Garnish (optional)
- Crushed rosemary
- marinara or your favorite dipping sauce
Instructions
- Preheat the oven to 425°F. Prepare a baking sheet by lining with aluminum foil and spraying with non-stick cooking spray.
- In a gallon sized plastic bag, combine flour and salt, set aside. In a flat bowl, add bread crumbs, 1 tablespoon chopped rosemary, parmesan cheese, and garlic powder, stirring to combine. Set aside. In a second shallow bowl, add beaten eggs.
- Add chicken tenders to the plastic bag and shake until the flour coats the chicken tenders. Place chicken tenders, one at a time, into egg mixture. Flip chicken to cover on both sides. Remove and place chicken tenders into the crumb mixture. Flip in mixture to coat both sides, lightly pressing it on if necessary.
- Place chicken tenders on the baking sheet. Once chicken is all on the baking sheet, spray with olive oil spray. Bake for 8-12 minutes or until the tenders are golden brown on the bottom side. Flip the tenders over, lightly mist with olive oil and bake for another 3-5 minutes, until crispy and golden brown on the outside.
- Remove from the oven and sprinkle with crushed rosemary. Serve warm with marinara or your favorite dipping sauce.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2012, updated and republished February 2024
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These look so good, and I love the rosemary that you added! I like to bake up a bunch of chicken tenders too and then freeze them in meal size portions to pull out when you want some! Thanks for another great recipe!
These sound delicious, Donna! I was just looking for a new idea for using some of the rosemary in the garden. I love this. I am going to make them next week. Thanks!
This recipe sounds delicious!!! Definetely not your "regular" chicken fingers!!
I have a recipe for chicken fingers but they are deep fried. This looks much healthier!
Oh yeah..rosemary in chicken tenders – love it:-). Your header and sidebar look great!
Those cheese encrusted chicken tenders look heavenly! Great photo!
Wow, these would be so good leftover, which means they're even better the first time around. Love this one.
I tried this last night and it was a huge hit! We loved how crispy and tender the chicken was yet still light and flavorful. Thanks for a great idea. Here is my post about it.
http://lexslifeasanewwife.blogspot.com/2012/06/rosemary-parmesan-crusted-chicken.html#
These turned out amazing! It was crispy and delicious, and the kids loved them too. I may try the air fryer method next to see how it compares. Definitely a recipe to repeat as a regular dinner for my family!