These juicy baked chicken tenderloins are fabulous for easy weeknight dinners. They are perfectly seasoned, easy to make, healthy, and always a hit!

I cook chicken almost every day, and chicken tenderloins are one of my favorite ways to keep things quick, versatile, and flavorful. They cook fast, stay juicy, and take on just about any seasoning you throw at them.

I first started cooking with them over ten years ago, except I’d pan-sear them as part of a weekly meal prep for my partner and me. Instead of reinventing the wheel, I tested it in the oven to see how it would fare. Spoiler alert: it was sensational. I landed on a simple blend of smoked paprika, brown sugar, and Italian herbs, giving the chicken a slightly sweet, savory crust that pairs with just about anything.

Table of Contents

1. Key Ingredients
2. How to bake chicken tenderloins
3. Arman’s recipe tips
4. Frequently asked questions
5. Baked Chicken Tenderloins (Recipe Card)
6. More ways to bake chicken

Recipe highlights

• No breading. Most chicken tender recipes call for some form of breading, but not this one. My simple spice mix keeps it juicy, crisp, and tender chicken.
• It’s healthy. Chicken tenderloins have a similar nutritional profile to a standard chicken breast, meaning they are packed with protein, low in calories, and naturally low in fat! Oh, and we also oven-bake them instead of frying them, which cuts out all the excess oil.
• No dry chicken! Everyone complains about overcooking chicken tenderloins, but my oven-baked chicken tenders guarantee juicy and moist chicken every time.
• Ready in under 30 minutes. This is the kind of recipe you can make on busy weeknights and have dinner on the table in no time!

Key Ingredients

Here are the main ingredients in baked chicken tenders. The complete list with measurements is in the recipe card.

• Chicken breast tenderloins. Buy boneless and skinless chicken tenderloins. You can often find these in the poultry section of any grocery store, packaged in 1 to 2 pounds.
• Butter. I prefer butter to oil when baking leaner cuts of chicken, as it crisps up better and has a richer flavor. As we already add salt, opt for unsalted butter.
• Spices. I’m keeping things simple with paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper.
• Brown sugar. With just a dash of brown sugar, you’ll get a beautiful caramelization and subtle smoky sweetness. Liquid sweeteners work too, so feel free to use agave, maple syrup, or honey instead.
• Red pepper flakes. For a bit of heat. If serving to kids, you can skip this ingredient.

Arman’s recipe tips

• Check the doneness. Because tenderloins are super lean, I recommend using an instant-read thermometer to double-check if they’re fully cooked. Chicken should have an internal temperature of 165°F (or if you rest the chicken first, 160°F is fine).
• Choose uniformly sized chicken tenderloins. Evenly cut chicken strips will have similar cooking times, resulting in a consistent result.
• Always dry your chicken. Drying it with clean paper towels will remove any surface moisture, helping you get perfectly crispy chicken tenders!   
• Start with room-temperature chicken. I highly recommend taking it out of the refrigerator 20-30 minutes before cooking. This ensures uniform internal and external cooking. 

Frequently asked questions

More ways to bake chicken

• Crispy baked chicken thighs
• Baked chicken legs
• Baked chicken wings
• Peruvian chicken
• Baked chicken breast
• Baked chicken leg quarters

Originally published August 2023