Sheet Pan Herb Parmesan Chicken Tenders

• 1 1/4 pounds chicken tenders
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 2 tablespoons milk
• 1/4 cup panko breadcrumbs
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 425°F and line a sheet pan with parchment paper.
2. 2 In a bowl, combine Parmesan, flour, garlic powder, paprika, thyme, oregano, salt, and pepper.
3. 3 In another bowl, whisk together eggs and milk.
4. 4 Dip each chicken tender into the egg mixture, then coat thoroughly with the Parmesan mixture, pressing gently to adhere.
5. 5 Place coated tenders on the prepared sheet pan.
6. 6 Lightly brush tenders with olive oil.
7. 7 Bake for 20 minutes, flipping halfway through, until golden and cooked through.
8. 8 Serve hot.

Nutrition

Tips

• For extra crispiness, chill the coated chicken tenders in the fridge for 15 minutes before baking.
• Add a sprinkle of fresh parsley before serving for a pop of color and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes to maintain crispiness.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh garden salad.
• Pair with your favorite dipping sauce, like ranch or honey mustard.

FAQ