Chicken Tenders Parmesan
Juicy breaded chicken tenders baked and topped with marinara sauce and melted parmesan–mozzarella cheese—an easy, family‑friendly twist on classic chicken Parmesan.
Ingredients
- 1 lb chicken tenders approx. 8-10 pieces
- 1/2 cup all‑purpose flour
- 2 large eggs
- 1 cup breadcrumbs Italian style or panko
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- Salt & pepper to taste
- 2 tbsp olive oil or cooking spray
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh parsley or basil chopped, for garnish (optional)
Instructions
- Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper or lightly grease it.
- Set up breading stations: place flour in one shallow bowl; beat eggs in a second; mix breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in a third.
- Dredge each chicken tender in flour (shake off excess), dip in egg, then coat thoroughly in breadcrumb mixture. Press crumbs to adhere.
- Arrange breaded tenders on the prepared baking sheet. Drizzle or spray lightly with olive oil.
- Bake in preheated oven for 12–15 minutes, until golden and cooked through (internal temp 165 °F/74 °C).
- Remove from oven; spoon marinara sauce evenly over each tender, then sprinkle with mozzarella cheese.
- Return to oven and bake 3–5 minutes more, until cheese is melted and bubbly.
- Garnish with chopped parsley or basil if desired, and serve hot—perfect with pasta, salad or as standalone bites.
Notes
- For extra crispiness, broil for the final 1–2 minutes—watch closely to avoid burning.
- Substitute panko breadcrumbs for lighter crunch.
- Use homemade or store‑bought marinara—add red pepper flakes for a kick.
- Chicken tenders can be swapped with thin chicken breast strips.
- Leftovers reheat well in the oven or air fryer for maintaining crispiness.