Oven-Baked Parmesan Chicken Tenders with Garlic and Herbs

Okay, quick confession: I may have done a happy chicken tender dance the first time I nailed this recipe. I mean, who doesn’t love a crunchy, cheesy crust with a tender, juicy center that smells like garlic and butter as soon as it comes out of the oven? I call these my Oven-Baked Parmesan Chicken Tenders, and they hit that perfect weeknight sweet spot — fast, comforting, and fancy enough to impress guests. They turn out crunchy without deep frying, bright from a squeeze of lemon, and so forgiving that even my friend who burns toast manages to make them taste great.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15–18 minutes
• Total Time: 30–33 minutes

Why This Recipe is Awesome

You’ll love this because it delivers crunchy, golden bites without a fryer. The crust combines nutty Parmesan and flaky panko for texture, while garlic and herbs sing through every bite. It smells like comfort and weeknight victory — a little toasty, garlicky, and buttery (but lighter). It’s so easy even your oven will take the credit.

Ingredients

For the Main Dish:

• 1 1/2 lb (24 oz) boneless, skinless chicken tenders (or thinly sliced chicken breasts)
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tbsp milk or buttermilk
• 2 tbsp melted butter + 1 tbsp olive oil (or 3 tbsp olive oil total)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder if you’re in a pinch)
• 1 tsp dried oregano
• 1 tsp dried parsley (or 1 tbsp fresh, chopped)
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• Optional: lemon wedges and chopped fresh parsley for serving

For the Sauce / Garnish (if applicable):

• Simple lemon-garlic dipping sauce: 1/2 cup Greek yogurt, 1 tbsp lemon juice, 1 small garlic clove minced, pinch of salt and pepper (mix and chill)

How I Make It

Step 1:

Preheat your oven to 425°F and line a baking sheet with foil or parchment. I like to place a wire rack on the sheet so air circulates and the tenders crisp on all sides. In one shallow bowl whisk the eggs with the milk. In a second bowl mix the panko, Parmesan, minced garlic, oregano, parsley, salt, and pepper. Put the flour in a third bowl. The kitchen will already start to smell faintly of garlic — tiny hint of what’s coming.

Step 2:

Pat the chicken tenders dry with paper towels (this helps the coating stick). Dredge each piece in the flour, shake off excess, dip into the egg wash, then press firmly into the breadcrumb mixture so it clings. Lay them on the rack. If your coating feels dry, drizzle the melted butter + olive oil over the tenders now or brush lightly — that little fat locks in flavor and helps the crust brown.

Step 3:

Bake at 425°F for 15–18 minutes, flipping once halfway through. Listen for that gentle sizzle and look for a deep golden color on the edges. The house will smell amazing — warm, garlicky, and nutty from the cheese. If you love extra crisp, give them an extra 2 minutes under the broiler but watch closely; Parmesan browns fast.

Step 4:

Check doneness by cutting a thicker piece open or, better yet, using an instant-read thermometer — the internal temp should reach 165°F. The outside should feel satisfyingly crisp and the center should stay juicy and opaque. Avoid overbaking; chicken continues to firm up a bit as it rests.

Step 5:

Finish with a quick squeeze of lemon and a sprinkle of fresh parsley. Serve hot with the lemon-garlic yogurt or your favorite dipping sauce. If you make these for kids, set aside a few without lemon for picky eaters — they’ll disappear fast.

Pro Tips

• For extra crunch, blitz half the panko in a food processor until coarse crumbs form, then mix back with whole panko.
• If you don’t have a wire rack, flip the tenders once midway and leave space between pieces so air can circulate.
• Use an instant-read thermometer to hit 165°F exactly; it prevents dry chicken every time.
• Make the breadcrumb mix ahead and store in an airtight container for quick weeknight assembly.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for extra-firm tofu (press, slice into strips, and follow the same coating method) for a vegetarian version — expect slightly different texture but similar crunch.
• Use gluten-free panko and rice flour for a gluten-free option; taste stays great, texture slightly lighter.
• Replace butter with olive oil for dairy-free — you’ll lose a bit of that buttery magic, but the tenders will still crisp well. Use ¾ the amount of oil if substituting straight for melted butter.

Variations & Tips

• Spicy: Add 1 tsp smoked paprika and 1/2 tsp cayenne to the panko for a kick.
• Herby: Fold 1 tbsp fresh chopped basil and thyme into the coating for a brighter, herb-forward flavor.
• Kid-friendly: Skip the lemon and serve with ketchup or honey mustard on the side.
• Cheesy-stuffed: Wrap a thin slice of mozzarella around each tender before coating for a melty surprise.
• Super-crunch: After coating, chill tenders for 10 minutes in the fridge before baking to help the crust set.
• Creative twist: Add a teaspoon of lemon zest to the panko mixture for a fresh pop of citrus without the squeeze.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep the breading and assemble the tenders, then refrigerate on a tray covered lightly with plastic for up to 24 hours. Bake from chilled and add 2 minutes to the cook time. For full make-ahead, bake, cool, and freeze single-layer in a zip-top bag; reheat at 375°F for 10–12 minutes until crisp.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them in the oven halfway through baking to ensure even crisping; don’t overcrowd a single pan.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping; olive oil adds a nice savory note.

How do I know it’s done?

Look for golden, crisp crust and an internal temperature of 165°F. Cut the thickest piece open — the center should look opaque and juicy, not pink or rubbery.

What if I don’t have ingredient X?

No sweat — use garlic powder if you don’t have fresh garlic, swap dried parsley for Italian seasoning, and trade plain yogurt for mayo in the dip if you prefer. Breadcrumbs? Toasted crushed crackers or cereal work in a pinch.

How I Like to Serve It

I toss these on a big platter with lemon wedges, a bowl of that tangy yogurt dip, and a simple green salad for a midweek dinner. They shine at potlucks with a trio of sauces—BBQ, honey mustard, and ranch—and they travel well for picnics. In summer I pair them with corn on the cob and cold slaw; in winter I serve them with mashed potatoes and roasted carrots.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven at 375°F for 8–10 minutes to restore crispness.
• Always cook chicken to a safe internal temp of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!