Chicken Tenders Parmesan – Skinnytaste

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

Chicken tender parmesan

Chicken tender parmesan

Two family favorites—chicken tenders and chicken parmesan—combine for an easy weekday meal. I wasn’t sure how chicken parmesan with chicken fillets would turn out, but I was pleasantly surprised. The chicken was so tender and my picky husband loved it. If you need more chicken fillet 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 tender parmesan

Are chicken tenders just cut up chicken breasts?

Chicken breast and tenderloin, also known as chicken tender, are actually not the same thing. The tenderloin is a muscle under the breast that is removed and sold separately. As the name suggests, fillets are more tender than breasts.

Chicken fillet parmesan ingredients

  • chicken keeper: 12 tenders, about 1 ¼ pounds, season with salt. If you don’t have tenders, you can cut the breasts into long strips.
  • Egg: Beat an egg in a shallow bowl. The egg helps 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 dried herbs, onion powder, and garlic powder.
  • Marinara: Use your favorite brand or make your own with my quick marinara sauce recipe.
  • Cheese: Shredded semi-skimmed mozzarella, grated Parmesan cheese
  • Basil: Chop fresh basil leaves for garnish.

How to make Chicken Tender Parmesan

  • Preparation: Line a sheet pan with foil and spray with oil. Season the chicken with salt. Crack the egg into a shallow bowl and place the breadcrumbs in another.
  • Dredge the chicken: Dip the fillets in the egg, then in the breadcrumbs, shaking off the excess. Place the tenders on the pan and generously spray both sides with oil.
  • Bake the chicken at 425°F for 18 minutes, invert halfway. Don’t worry about it getting crispy—it’ll be covered in marinara anyway.
  • Cheese and Sauce: Transfer the chicken strips to a 9″ x 13″ casserole dish. Spread the sauce over the chicken and spread both cheeses on top. Bake for 8 to 10 minutes, until marinara is hot and cheese is melted. Garnish the chicken parmesan with fresh basil.

What to serve with chicken parmesan

This healthy chicken tender recipe pairs well with a green salad or roasted veggies like garlic butter mushrooms or broccoli crab. You can also make a chicken and parmesan sandwich with a hoagie roll or baguette, or serve the fillets with your favorite pasta and extra marinara.

How to Store Chicken Tenders Parmesan

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

Chicken Tenders Parmesan Ingredients
Baked chicken tenders
Baked Chicken Parmesan

More Chicken Fillet Recipes You’ll Love

Preparation: 5 minutes

Cook: 30 minutes

In total: 35 minutes

Yield: 4 portions

Serving size: 3 fillets

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

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

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

  • Generously brush both sides of the chicken with oil.

  • Bake the chicken for 18 minutes, turning halfway through, until cooked through. It’s ok if it’s not crispy, it’ll be covered in marinara anyway.

  • Place in a 9×13-inch baking pan and arrange the chicken strips. Pour the marinara sauce over the chicken and garnish with mozzarella and parmesan.

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

Last step:

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Portion: 3 fillets, Calories: 376 kcal, Carbohydrates: 19 G, Protein: 45 G, Fat: 12.5 G, Saturated Fatty Acids: 4.5 G, Cholesterol: 169.5 mg, Sodium: 1188 mg, Fiber: 2 G, Sugar: 4.5 G

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