Baked Chicken Tenderloins
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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!
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
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.
Step 2- Season the chicken. Dredge the chicken tenderloins in the butter and place them on a baking sheet in a single layer.
Step 3- Bake in a preheated oven for 25-30 minutes at 180C/350F.
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
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.
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.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Baked Chicken Tenderloins
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
Nutrition
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
I am not much of a cook but am learning. I am 61 years old and trying to eat healthier. This recipe was so easy to understand and follow. It came out amazing and is awesome. I am now looking at different recipes of yours to try. Thank you!
David, this comment means so much. What an inspiration learning to cook and thank you for your kind words about the recipe and how it’s to understand- that’s always my goal with every recipe. Please reach out if there is anything I can assist with or any recipe queries! 🙂
Can’t wait to try cooking it tonight
I can’t wait to hear what you think, Margie!
My boys LOVE this recipe and constantly ask for it!
Aw, I love to hear that Melissa! Thank you for taking the time to leave a lovely comment 🙂
Too much Italian seasoning but still good. I will either cut the Italian seasoning to a third or replace it with basil.
Hi Xfil- thanks for your feedback! Depending on which brand you use, some can be a little overpowering or heavy on one spice over another. I like your idea to cut back on it or replace it with basil 🙂
This was an easy recipe and delicious!!!
Thanks, Janelle- we love it as a quick dinner or even meal prep!
Hi. I really enjoyed this recipe. Is there a way to modify this for pork tenderloin, sliced?
If so, how long to cook it & how high to preheat the oven?
Thank you !
Hi Daniel- Do you own an air fryer? I’d suggest this-https://thebigmansworld.com/air-fryer-pork-tenderloin/
Something without sugar
Hi Candace- you can omit the sugar! It brings out the other seasonings, but skipping it will still pack in plenty of flavor.
Which of your chicken tenderloin recipes is closest to Oporto’s? They are so moist. Want to make for my grandson who is obsessed with them. Thanks
Nina! I LOVE Oporto’s chicken tenderloins. I’ll be honest- my seasoning mix isn’t the same, but you can definitely tweak it to be like that. They focus on lemon pepper salt and smoked paprika (heavy on that)- So I recommend using half a tablespoon of lemon pepper salt (reduce the salt I add in) and added smoked paprika. Keep the sugar, though 🙂
I just came across your recipe and made it for dinner. Family loved it and there were no left overs! Definitely added to my meal planning.
Easy to make. Very tasty!
Absolutely delicious. I blended the spices with the butter as my Italian spice mix had large bits of seasoning in it. Chicken turned out very moist, tender, and yummy. Will be a part of our regular rotation.
Oh great idea for blending the spices with the butter- some of those mixes do have large chunks! I’m so glad to hear these were a hit and you’ll make them again- thanks Michelle!
FANTASTIC RECIPE….with a tweak: after dredging through butter, roll across a mixture of breadcrumbs and parmesan cheese. The chicken was amazingly tender and juicy at this temp and time. THANK YOU!
I’m matan! I love your page!
This was great! The chicken was tender and the seasoning combination is a winner! It’s definitely in the rotation!
I rarely cook chicken tenderloins but when I do, your recipe is the only one I need. It’s so flavorful and never rubbery, which happens with this cut of chicken. Any other recommendations using them?
Hi Tahnee- what a lovely comment. I’m so appreciative that you enjoy this recipe. If you like tenderloins, many readers love air fryer chicken tenderloins or pan-fried chicken tenderloins. So good and fast!
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.