Parmesan Chicken Tenders Recipe - KATE FREVERT (2024)

Meet your new favorite go-to weeknight chicken recipe! This Parmesan Chicken Tender Recipe takes minimal effort and tastes incredibly delicious. Plus, this is a meal the entire family will love!

Picture this, you just need four ingredients and forty minutes to make these delicious chicken tenders. You’ll spend about 10 minutes preparing them and they will be ready to eat about 30 minutes later! Plus, you can pair them with so many different side dishes. I’m sharing my top side dish ideas below, so keep reading!

Every restaurant has chicken tenders because it’s a classic meal item that so many people love. This should definitely be a go-to recipe you keep in your meal rotation. My husband raved about this meal, and when I told him it was an easy recipe he was shocked. He said these chicken tenders taste so good it made him think it took a lot of time and effort. But they are honestly so easy to make!

• 1-1/4 lbs Tyson Trimmed & Ready Chicken Breast Tenderloins (one package of 8 chicken tenders)
• 1-1/2 cups of shredded parmesan cheese
• 1 cup of mayonnaise
• 2 tablespoons of Italian seasoning

1. Preheat oven to 350 degrees
2. Prep a baking sheet with cooking spray or non-stick foil.
3. Set up a small dish filled with mayonnaise
4. Set up a second small dish with the shredded parmesan and mix in the Italian seasoning
5. Take one chicken tender and dip it in the mayonnaise to coat all sides
6. Next, dip it in the parmesan/seasoning mix to coat all sides
7. Place the coated chicken tender on your baking sheet and repeat until you’ve coated all chicken tenders
8. Bake at 350 degrees for 30 minutes or until chicken reaches an internal temperature of 170 degrees.

Recipe Tip No. 1

I prefer recipes that are low-carb, so I make these without any breadcrumbs. If you want that extra crispiness, you could simply add in panko breadcrumbs.

Recipe Tip No. 2

You could also make this recipe using boneless, skinless chicken breasts. I would suggest slicing them in half so they will cook more quickly.

Recipe Tip No. 3

As a go-to meal in your rotation, switch things up with different side dishes each time. You can even switch it up as seasons change. Make a cold side dish in the summer and make a roasted vegetable side dish in the winter.

Leftover Tip No. 1

The great thing about this recipe is you can store the leftovers in the fridge for 3 to 5 days. The mayonnaise tends to keep the chicken from drying out, so they still taste great reheated. You can add a little more shredded parmesan on top before reheating if you like.

Leftover Tip No. 2

After the leftover chicken tenders have cooled, I like to put the sheet of foil with leftover chicken tenders right into a food storage container. Then when I’m ready to reheat them, I can pull out the foil sheet and put it right back on a baking sheet and in the oven.

Leftover Tip No. 3

Once the Parmesan Chicken Tenders are already cooked, you can simply heat up in the oven for about 20-25 minutes at 350 or 375 degrees. I like to make roasted green beans as a side dish, so then I can warm these leftovers up together at the same time!

I love to pair these Parmesan Chicken Tenders with roasted green beans. Target’s Good & Gather brand carries a large bag of fresh green beans that are prewashed, trimmed, and ready to go.

To make these, first preheat your oven to 375 degrees. To prepare the green beans, I simply coat them in olive oil, minced garlic, and my favorite seasoning. This McCormick Himalayan Pink Salt, Black Pepper, and Garlic all purpose seasoning is my go-to seasoning and all-time fave!

Then spread the beans on a baking sheet covered in non-stick foil or in a large baking pan sprayed with cooking spray. Roast them at 375 degrees for 15 to 25 minutes, depending on how cooked you like them. These roasted green beans are so delicious and easy to make!

There are lots of other side dishes you could pair with these Parmesan Chicken Tenders. I’ve listed out a few of my favorites you might consider:

Roasted Vegetable Side Dishes

• Brussel Sprouts, Carrots, and Red Onion together
• Broccoli and Cheese

Italian Side Dishes

• Spaghetti and Marinara
• Cheese Tortellini with Vodka Sauce

Cold Side Dishes

• Pasta Salad
• Broccoli Salad