Quick and easy to prepare, this Baked Chicken Tenderloin Parmesan is a family-friendly weeknight dish, prepared with just a handful of simple ingredients. One of my all-time favorite chicken tenderloin recipes!
Parmesan Chicken Tenderloins in Oven
Two family favorites – chicken tenders and chicken parmesan – combine for an easy weeknight dish with this baked chicken tenderloin parmesan recipe.
Honestly, I wasn’t sure how chicken parmesan would come out with chicken tenderloins, but I was pleasantly surprised. The chicken was so tender, and my picky husband loved it. Since then, it’s become a regular dish on our dinner table.
The best part is that it’s ready in just 35 minutes so it’s perfect for those busy weeknights. I like to add a garden fresh salad or some roasted veggies as a side to turn it into a quick, easy, and healthy dinner.
If you need more chicken tenderloin 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.
Why You’ll Love This Baked Chicken Tenderloin Recipe
Here are a few reasons why I love this chicken tenderloins in the oven recipe.
- Easy to prepare. From start to finish, this chicken tenderloin recipe takes just over 30 minutes and most of that is hands-off bake time.
- Family-friendly. This chicken tenders parmesan recipe has been a hit with everyone who has tried it, from my picky husband to the kids.
- Perfect for busy weeknights. This is a no-fuss recipe that’s made with just a handful of ingredients, making it perfect for even the busiest of weeknights.
What You’ll Need
This chicken tenders parmesan recipe is made with just a handful of ingredients.
- Chicken Tenders: If you don’t have tenders, you can slice breasts into long strips.
- Egg: The egg will help 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 some dried herbs, onion powder, and garlic powder.
- Marinara: Use your favorite brand or make your own with my quick marinara sauce recipe.
- Cheese: I use both shredded part-skim mozzarella and grated parmesan cheese.
- Basil: Fresh basil leaves are added at the end for garnish.
Are chicken tenders just cut up chicken breasts?
Chicken breasts and tenderloins, also called chicken tenders, are actually not the same. The tenderloin is a muscle underneath the breast that is removed and sold separately. As their name implies, tenderloins are more tender than breasts.
How to Make Chicken Tenders Parmesan
This is one of my favorite chicken tenderloin recipes because it’s just so easy to make.
- Prep: Line a sheet pan with foil and spray it with oil. Season the chicken with salt. Crack the egg into a shallow bowl, and put the breadcrumbs in another.
- Dredge the chicken: Dip the tenders in the egg, then the breadcrumbs, and shake off any excess. Place the tenders on the pan, and spray both sides generously with oil.
- Bake the chicken: Bake at 425°F for 18 minutes, flipping it halfway. Don’t worry about it getting crispy – it will get covered in marinara anyway.
- Cheese and sauce: Transfer the chicken strips to a 9” x 13” baking dish. Spread the sauce over the chicken and top it with both kinds of cheese. Bake for eight to 10 minutes until the marinara is hot and the cheese is melted. Top the chicken parmesan with fresh basil.
What to Serve with Chicken Parmesan
This baked chicken tenderloin recipe would pair well with a green salad or roasted vegetables, like garlic butter mushrooms or broccoli rabe.
You could also make a chicken parmesan sandwich with a hoagie roll or baguette or serve the tenderloins with your favorite pasta and extra marinara.
Proper Storage
Have leftovers of this baked chicken tenderloin recipe? Here’s how to store them.
- Fridge. Leftover chicken parmesan will keep in the refrigerator for up to four days.
- Freezer. You can also freeze them for up to three months.
- Reheat. Thaw them in the fridge overnight and reheat them in the oven or microwave when you’re ready to eat them.
More Chicken Parmesan Recipes
More Chicken Tenderloin Recipes You’ll Love
- Chicken and Mushrooms in a Garlic White Wine Sauce
- Sesame-Encrusted Chicken Tenders
- Slow Cooker Salsa Verde Chicken
- Skillet Sazon Chicken Tenders
- Tortilla-Encrusted Chicken Tenders
Chicken Tenders Parmesan
Equipment
Ingredients
- 12 chicken tenders, 1 1/4 lbs
- 1 large eggs, beaten
- 1 teaspoon kosher salt
- 1 cup seasoned breadcrumbs, 1/2 gets tossed
- olive oil spray
- 1 1/2 cups marinara sauce
- 1 cup shredded part-skim mozzarella
- 1/4 cup grated Parmesan cheese
- chopped basil leaves, for garnish
Instructions
- Preheat oven to 425F. Line a sheet pan with foil and spray.
- Season chicken with salt. Place egg in a shallow bowl. In a second shallow bowl, add the breadcrumbs.
- Dip chicken in the egg, then into the breadcrumb mixture and shake off excess and place on a sheet pan.
- Spray both sides of the chicken generously with oil.
- Bake the chicken 18 minutes flipping halfway until cooked through. It’s ok if it’s not crispy, it’s going to get covered in marinara anyway.
- Transfer to a 9×13-inch baking pan, arrange the chicken strips. Spread the marinara sauce over the chicken and top with the mozzarella and Parmesan.
- Bake 8 to 10 minutes, until marinara is hot and the cheese is melted. Top with basil.
Excellent! I made a mistake and made some side dishes which I felt obligated to eat otherwise I would have eaten nothing but chicken, but I do have leftovers for tomorrow.
5 stars for this fast, easy and tasty main course
Absolutely delicious!! Made it exactly as written and everyone had seconds
Perfect!
It was delicious, I had panko crumbs on hand, so I just smashed them down but it was great! I paired with roasted carrots, definitely went great with my kids, I made them meatball sliders similar ingredients so we got a two for 1.
Quick and easy.
Delicious every time!
♥
This is so easy to make and one of our favorites!!
Fast great meal
So easy and my family loves it.
Delicious! Made this earlier tonight and the family loved it
This meal was simple to make and delicious. I used fat free mozzarella cheese, so I added a bit more than called for. I don’t need to lose any weight, but I SO enjoy Gina’s recipes that are healthy and flavorful!
My entire family loved it! And it was easy to make, especially when you’re just coming home from work.
My family said this was the best chicken parm I’ve ever made!! I used to make another chicken parm that was great, but I guess this one topped it, thank you!
Glad everyone enjoyed it!
Simple to make, yet delicious, and everyone loved it! Definitely adding this to my list of regular dinners. Thank you!
I made this for dinner tonight and they were fantastic. To my bread crumbs, I added pepper, garlic and onion powder, a bit of paprika and I put the parmesan cheese in with the bread crumbs. This was a very easy dinner and I will definately put this recipe in rotation.
Maybe it’s me, but in the ingredient list you have “1 cup seasoned breadcrumbs, 1/2 gets tossed” What does that mean? I’m confused!
After breading the tenders, approximately a half cup will be left over and can be discarded.
Delicious & quick to make!
Wow, at first I was like idk this recipe seems so basic. I usually make the chicken parm that calls for 10 spices and it never turns out right. I made this and my kids asked for more. Sometimes less is more!
easy to make and delicious and I was able to see the WW points!
This is a very easy and tasty recipe We loved how tender the chicken is. Yummy!
This was very tasty and easy to make!
Easy and delicious 👍🏽🤗
Amazing! Thank you so much!
Extremely easy recipe and quick. Family enjoyed even the picky eaters.
Perfect!
It turned out perfectly. I know it will taste devine. It smells amzing. My don says is it ready yet?
The chicken was moist and it was full of flavor. Everyone liked it.
Very moist chicken with great flavor! Love it!
We just ate it was very good next time I will make my sauce but even with jar sauce it was delicious 😋
Used salsa instead of marinara for spicy taste.
My picky 2 & 4yo said “I love it!” and asked for seconds. This was so easy and yummy!!! Definitely will be making it again.
Perfect!
I know this recipe will be delicious! But every time I bake my chicken tenderloins, it burns! I’ve tried different bread crumbs, less parm… lower temp… the only thing I did not do is spray the top with olive oil spray , however I did prepare my sheet with Pam… maybe that’s the issue?
Thanks for sharing!
Not sure maybe your oven runs too hot?
Wow!! This is a great recipe to add to my quick and easy dinner collection! I will freeze some of it to have again soon. I made it exactly per your recipe except I didn’t have any fresh basil like I will this summer. I’ll be making this again! Delicious!
This is a delicious recipe, definitely company-worthy and one I will make again and again. But I feel your prep steps and timing are optimistic. First of all, since Covid I’ve been unable to find any tenderloins without a muscle attached, so it will take time to cut out the muscle/tendon unless you want an unpleasant eating experience. Second, removal of that muscle can result in a considerably reduced size tenderloin, which affects both cooking time and serving size. I cooked mine 9 inches on one side and 8 on the other, and they came out done and crispy. (I also skipped the egg wash before the breading, as it is completely unnecessary to get a good coating, and a waste of a $.35 egg in today’s economy.)
For the last bake, after adding sauce and cheese to the tenderloins, I reduced oven temp to 325 for 10 minutes. Not only does your recipe omit the trimming of the muscle, but it also fails to account for the time to top the tenderloins with sauce and cheese. Working promptly and efficiently through the recipe, my dinner came out at 57 minutes. It’s definitely worth it, but I think people should be aware of the possible adjustments that may be required.
And since I did wind up with smaller tenderloin pieces, I would not serve fewer than four of them.
I sure hope this isn’t my aunt Ellen that’s being so critical. I’m cooking the recipe as we speak. You didn’t account for the time it would take me to get around the kitchen with my broke ankle! Shame on you.
I’m kidding, I can’t wait to try it! I’m sorry the comment before me is so KAREN.
I think you are talking about the tendon in the tenderloin, not the muscle. Easy way to remove it is to use a pair of kitchen shears. Hold the end of the tendon firmly then position the tendon between partially open shears. Pull on the tendon with one hand and with the other, using a gentle rocking motion, run the shears down the tendon .
This is so intriguing – I try to pull it out using my fingers and putting the tendon between the teeth of a fork, but sometimes I am not strong enough to pull it out. Can’t wait to try this way – thanks!!
I don’t write reviews, but this was delicious! Thank you for the recipe. It’s easy to make and follow.
Outstanding, this has become a family favorite
The Best!!!! It was a hit in our house! Great flavor, juicy, and overall delicious. I will definitely be making this again
Super easy to make both a regular and GF option simultaneously with little extra mess. Easy to make and transport as dinner between rehearsals and practices with the kids. Served with a green salad.
Easy peezy. Very tasty.
Yummy and easy! Made this tonight and used provolone cheese because I didn’t have mozzarella. Served over whole wheat pasta.
Very simple and delicious. Goes quickly. A staple.
I made this tonight for myself and my adult son. It was super easy, I love that there was no chopping or tons of spices. It was delicious and will definitely be in my rotation!
This recipe is delicious
Delicious! It was easy to make, and the chicken was so tender and flavorful. Served with roasted zucchini with sautéed peppers and onions and tomato sauce over pasta.
It turned out amazingly delicious and thanks so much for sharing!!! It going to a regular on my menu
A new favorite in our household!
My family loved it! So much easier than a previous recipe I tried. I will definitely fix it again soon.
Loved this and so did my husband! The chicken was so tender and it tasted great! I’ll definitely make this again…and again! Thanks!
Very yummy and easy!
Just made it! So good! Definitely adding this to the rotation! Thank you Gina for another easy and delicious recipe!
I made this last night and it was great!!!
Quick and fabulous!! I make this again and again
We will be making the recipe tonight, but why did you add “1/2 cup gets tossed” in your ingredients list? Are you trying to convey that you do not expect the cook to use up all the breadcrumbs when breading the chicken? I would hope that would be understood, but we are laughing at the mental image of people tossing around 1/2 cup of the breadcrumbs like confetti while the chicken cooks! (I’m not sweeping that up! LOL)
Lol yes.
I’m sure it also relates to nutritional values too
This was fantastic!! My favorite Skinny Taste recipe to date! And not hard to make at all.
Oh my, that’s high praise! It’s great to hear that you enjoyed the recipe so much. And it’s always a plus when the recipe is easy to make. Do you use a lot of Skinny Taste recipes? Have you had other successes with the recipes?
Easy and tasty weeknight dinner 🌟
Ended up only using 1/2 c of breadcrumbs (I used Parmesan breadcrumbs), but these were delicious. Adding to the rotation.
Excellent, Easy to prepare . Perfect for a weeknight dinner.
My husband and I loved this. Usually leftovers don’t get eaten, but these did!
I love almost all Skinny Taste recipes, but this is now one of our favorites! Pretty low effort for terrific taste. I served it with whole wheat spaghetti – just yum! And the cleanup was also quite simple. Huge plus to have great taste and little cleanup.
Thanks Mary!
Made this for my grandchildren (one who is very picky) last week. He called it Pizza Chicken. Big hit and let me stay within my eating goals.
Perfect!
So easy yet so good! My family loved it. I have not found a recipe on skinny taste that I did not like.
Made this for dinner this evening. Both my husband and I really liked it and it will become a repeat with meal planning. Chicken was really moist and tender. Since it’s just the 2 of us we will get another meal out of this.
The best chicken parm recipe I’ve ever tried! Chicken was tender and delicious!
Love this simple recipe! The tenderloins make is so tender and delicious. It’s gonna be a regular in my WW dinner lineup!
Is the calorie count inclusive of sauce and cheese?
Yes.
My entire family enjoyed this and I have a few picky eaters! Easy to make and the chicken came out perfect. I didn’t use the foil in the pans as I have nonstick pans that I simply sprayed. Everything else according to directions. I served with the garlic knots and a salad. So good. I love healthy, easy, and tasty recipes. Thank you!
Have made this 3x so far! Delicious. I slightly pound the chicken tenders down before baking because I don’t like them as thick…gives them a nice extra crisp without being overdone! 🙃 Always enjoy Skinnytaste recipes!
Made this dish last night for dinner. It was absolutely delicious. Quick and easy to prepare and oh so good! This recipe is a definite keeper.
Made this for dinner, the chicken was very moist, I used my homemade marinara and used pepper jack instead of mozzarella. Is definitely going to be made around here often.
So delicious! My family of five loved this. I loved that it was easy and didn’t require tons of ingredients and prep. I’ll definitely make it again.
This looks and sounds amazing. It says it is FF, but I didn’t see a breakout for that option in the recipe. Is it truly FF? Can’t wait to make it.
You can freeze leftovers and thaw overnight in the fridge to reheat.
This was delicious! Made it with my parents here and should have doubled it with extra people and it being so good. We all loved it and the breading actually got and stayed a lot more crisp than I expected. Going into rotation!
Definite keeper! 8 and 2 year old loved it as did my husband. I used my homemade marinara, whole wheat seasoned bread crumbs and served with whole wheat spaghetti and frozen veggies. Very easy to make and the chicken was not dry.
This recipe was super easy and a big hit tonight for dinner! I air fried the chicken tenders before baking with the sauce and cheese — I also did the giant zucchini parm recipe with it for my vegetarian husband. Served with roasted brussel sprouts and a salad. Chicken was perfectly cooked and juicy. Great recipe.
Really delicious. Quick and easy too.
Made this dinner for my “picky eater” family last night… Used my own marinara from the freezer (used up the basil at the end of last summer)… And all family members were only unhappy that I made just one painful! They want me to make it again tonight! Perfect recipe, for which we all thank you!
Glad everyone enjoyed it!
I have to say that this is the best recipe I’ve found for this dish!!!
My grandkids couldn’t even wait for the marinara sauce!! Straight out of the oven, cooled them and away they went!
Thank you !
Oh wow, that sounds like quite the rave review! Your grandkids must have really enjoyed the dish if they couldn’t even wait for the marinara sauce. 😄 It sounds like you’re an amazing cook! Did you make any modifications to the recipe, or did you follow it exactly?
This was pretty quick and easy and so good! My whole family loved it.
Loved this recipe!! Perfect for a Saturday night dinner. Thanks, as always!!!
Quick and easy! I made this after a long day of work. I was happy that I didn’t have to cut up anything or measure out a lot of spices. I was sooooo tired. This came together quick and it was very tasty! I used Rao’s marinara and served with chickpea spaghetti and steamed broccoli/cauliflower/carrots.
Can you airfry the chicken? If so what’s the temp and timing?
Sure follow my air fryer chicken tenders recipe
Made your baked chicken parm last night.Was absolutely delicious.My husband is not a big fan of chicken and said this was great.He ate quite a bit.thank you
Just made this for dinner tonight-excellent! Served with It’s Skinny Pasta Spaghetti
I’ll definitely try this out.
How do I transfer this recipe and it’s WW points to the WW app?
if you click on the blue button in the recipe card that says WW points it will take you to WW recipe builder.
When I click on the ww points it’s showing as chicken tenders casserole. Is that the same recipe?
yes
This is such a handy feature for your site and I greatly appreciate that you break it down for us. 🙂