Baked Chicken Tenderloins

By Arman Liewupdated on Oct 28, 2025
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Reader Rating
Total Time 30 minutes
Servings 4 servings

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

baked chicken tenders.

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!

What readers are saying

★★★★★ – “Delicious. Definitely going to be in our family dinner rotation. Used slightly less sugar and paprika, and no chili flakes because of the kids. Still turned out great. Thank you!” – Emily

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.

Flavor variations

Once you get the hang of the original recipe, you can play around with different seasonings or change up the way you serve it. Here’s what I’ve tried:

  • Bread your chicken, in a breadcrumb mixture made up of 1/2 cup panko bread crumbs, 1/4 cup parmesan cheese, and 1/4 cup all-purpose flour. Dip them in a simple egg wash to ensure everything sticks.
  • Customize the spice mix. Switch gears and make an Asian spice coating with ginger, garlic, soy, and gochujang. Or make an Indian-style spice mix with garlic, curry, coriander, and red chili powder.
  • Marinate with buttermilk. Instead of butter, use buttermilk to marinate the chicken tenderloins for a few hours. The acid from buttermilk will tenderize the chicken and make it extra juicy! 
  • Make tenderloin chicken parm. After cooking the chicken, slather them with marinara sauce and add pieces of fresh mozzarella. Broil until the cheese bubbles, and serve fresh!

How to bake chicken tenderloins

Step 1- Make the spice mix. Melt the butter, add spices, and whisk to combine.

chicken tenderloin spice mix.

Step 2- Season the chicken. Dredge the chicken tenderloins in the butter and place them on a baking sheet in a single layer.

chicken in marinade.

Step 3- Bake in a preheated oven for 25-30 minutes at 180C/350F. 

how to bake chicken tenderloins.

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

Can I make this recipe with frozen tenderloins?

Yes, you can. However, I do recommend thawing the tenderloins thoroughly first. I did a test batch of baking them from frozen, and they didn’t turn out nearly as juicy because of the excess ice and water around each one.

Can I use chicken breasts instead of tenderloins?

Yes! Slice the chicken breast into equal-sized strips and season as you would the tenderloins. In testing, they needed an extra 3-4 minutes because they are a little thicker.

baked chicken tenderloins.

✅ Nutrition reviewed

Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.

baked chicken tenderloins recipe.

Baked Chicken Tenderloins

5 from 228 votes
These juicy baked chicken tenderloins are fabulous for easy weeknight dinners. They are perfectly seasoned, easy to make, healthy, and always a hit! Watch the video below to see how I make it in my kitchen!
Servings: 4 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Rate This Recipe Print

Video

Ingredients  

  • 1 pound chicken tenderloins room temperature
  • 1/4 cup butter
  • 1 tablespoon smoked paprika
  • 1 tablespoon Italian seasoning
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes optional

Instructions 

  • Preheat the oven to 180C/350F.
  • Melt the butter in the microwave until it is liquid. In a small bowl, combine the smoked paprika, Italian seasoning, brown sugar, salt, pepper, garlic powder, onion powder, and red pepper flakes, and butter.
  • Dredge the chicken tenderloins in the melted butter mixture.
  • Lay the chicken in a single layer on a baking sheet lined with parchment paper. You can add a spritz of cooking spray to prevent any sticking.
  • Bake the chicken for 25-30 minutes or until it reaches an internal temperature of 165F.
  • Serve warm.

Notes

TO STORE. Refrigerate cooled chicken in an airtight container for 3-4 days.  
TO FREEZE. If frozen in ziplock bags, consume it anytime within 2-3 months.
TO REHEAT. I toss the thawed or refrigerated chicken on a baking tray and heat it for a few minutes in a preheated oven. You could also heat in a skillet, air-fryer, or microwave (although the microwave could dry out the chicken!). 

Nutrition

Serving: 1servingCalories: 256kcalCarbohydrates: 6gProtein: 25gFat: 15gSodium: 809mgPotassium: 501mgFiber: 1gSugar: 3gVitamin A: 1310IUVitamin C: 2mgCalcium: 39mgIron: 1mgNET CARBS: 5g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

More ways to bake chicken

Originally published August 2023

Arman Liew

I’m a two time cookbook author, culinary school graduate, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

5 from 228 votes (192 ratings without comment)

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Comments

  1. 5 stars
    My family loved this recipe and have asked me to make it again. Served it with brown rice and a salad. Simple, quick and easy – thanks for sharing.

    Reply

  2. 5 stars
    I saw this had so many five star reviews and assumed it hadd to be paid spam. I was so wrong. This recipe was SO good I have been telling everyone about it. I used honey instead of brown sugar. I usually am not a fan of italian seasoning but somehow each individual ingredient in this just made it that much more phenomenal. I will be adding this super easy, out of this worl recipe to my rotation.

    Reply

  5. 5 stars
    I bought tenderloins and was trying to think of what to do with them since I am watching my weight. Found this recipe and figured I would give it a try. I used regular regular paprika, less brown sugar, and no red pepper flakes. Everything else, I followed the recipe. I was skeptical but to my surprise, it was delicious! The chicken was tender, the seasoning blend was just right, and it was so simple to put together. I will be making this again and again.

    Reply

  8. 5 stars
    I try this recipe and it was a hit. My husband loved it and asked am I going to bake these tender loins again. I had baked cream cheese macaroni and fresh stem garlic butter broccoli 🥦

    Reply

  13. 5 stars
    Love this recipe!! Made it with chicken breasts that we had on hand and turned out great. Also shared with my bachelor brother who probably makes this 2x/month now! This recipe has made me realize the wonders of smoked paprika!

    Reply