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If you are like me as a parent, I am always on the lookout for dinner recipes involving chicken! Our current family weeknight dinners typically involve cooking for “starving” kids at school pick up, dinner time for whoever is around, and then an 8:30 pm serving “fourth meal” involving dinner round 2 or a late-night snack before bed.

I’ve been making this recipe for years. I usually have everything in the pantry except the chicken tenders so it’s easy to make when I’m lacking in time or creativity. We all need some tried and true easy weeknight recipes to revisit over and over again. Hope you enjoy!

Crispy panko breadcrumbs mixed with freshly grated Parmesan Reggiano and dry herbs make a tasty crust for these tenders.

Some quick info:

Prep

To save time, I buy chicken breast tenderloins. I also use a store bought marinara for dipping if I don’t have any of my sauce in the freezer.

Dipping Station:

It’s important to get the stations lined up and ready before starting the coating process. I like to use just one hand to move the chicken from the melted butter, to the panko mixture, and then on to the baking sheet.

Serving Ideas

I normally make chicken tenders on busy weeknights so my family can eat them when they have time for dinner. Some of my kids prefer Chik-Fil-A sauce to dip the tenders. Judgment free zone at my house!

To serve these at a more “normal” dinner I would make an Italian Salad and serve along with a simple pasta, like Pesto Pasta.

FAQ

Panko or breadcrumbs?

I’ve used both. Panko tends to crisp up easier for me. I would use either though-whatever you have on hand. Also, if I have extra panko after coating the chicken I like to mix in a little butter to make it wet and press the extra onto the top of the tenders for an added crust before baking.

What if they don’t look brown enough?

I put them at the highest rack in the oven and put the broiler on and let them get that extra crispy crust on top. Be sure to do this for no more than one to two minutes so the panko doesn’t burn.

Some helpful links:

Homemade Pesto
Jarred Marinara
My mom’s sauce
Simple Italian Salad

Italian Chicken Tenders – Kid Approved

by Katie Heath
A perfect protein for busy nights
Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Print Pin Comment

Equipment

  • 1 baking sheet

Ingredients 

  • 1 cup breadcrumbs
  • 1/2 cup freshly grated Parmesan Reggiano
  • 1 1/2 tsp. dried thyme
  • 1 1/2 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/8 tsp. red pepper flakes
  • 1/2 cup butter, melted
  • 1 package (about 1.2 lbs.) boneless, skinless chicken breast tenderloins
  • 1 jar store bought marinara sauce, for dipping

Instructions

  • Preheat oven to 400 degrees.
  • Melt butter in a microwave safe dish and set aside. In a large bowl, combine breadcrumbs and all spices. Mix until blended.
  • One at a time, dunk a chicken tender into the butter and then into the breadcrumb mixture. Add the coated tender to a large baking sheet. Repeat with remaining tenders.
  • Bake for 20 minutes. Serve hot or at room temperature.

Notes

Katie’s Tips:
*As I mentioned above, if I have extra breadcrumbs, I like to mix it with leftover melted butter and add extra coating to the top of the tenders before baking.
*If the tenders do not look brown enough, I place them under the broiler for 1-2 minutes after baking.
*If you can’t find tenders, you can buy boneless, skinless chicken breast and slice into tenders. If the breasts are thick, you can either pound them out thinner before cutting into tenders or cook them for longer. 
*For easier clean up, line the baking sheet with parchment paper or foil. 
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!

Dinner is ready in no time and can be served at 3 pm, 6 pm, or 9 pm!