Sheet Pan Maple Dijon Chicken Tenders

• 1.5 pounds chicken tenders
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 3 tablespoons maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon apple cider vinegar
• Optional: Fresh parsley for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, whisk together olive oil, Dijon mustard, maple syrup, garlic powder, paprika, salt, and pepper.
3. 3 Add chicken tenders to the bowl and toss to coat evenly.
4. 4 Spread the tenders in a single layer on a parchment-lined sheet pan.
5. 5 Bake for 20 minutes, flip the tenders, then bake for an additional 5 minutes.
6. 6 Optional: Drizzle with a little extra maple syrup before serving.
7. 7 Garnish with fresh parsley if desired.

Nutrition

Tips

• For crispier tenders, refrigerate them on the sheet pan for 30 minutes before baking.
• Ensure chicken is fully cooked by checking that the internal temperature reaches 165°F.

Storage

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

Serving Suggestions

• Serve with roasted vegetables or a fresh green salad.
• Pair with a side of mashed potatoes or garlic bread.

FAQ