Chicken Tenderloins Recipes
Tender, quick-cooking chicken tenderloin recipes — pan-fried, baked, grilled, and kid-approved.
★ Dinner
DinnerSouthern glazed baked chicken tenderloins
Seasoned with paprika, brown sugar, garlic powder, salt, pepper! Baked at 425 for 25 minutes!
Morgan ByrdIngredients
- 4 Thin Chicken Breast (Boneless/Skinless)
- 1 1/2 tbsp Brown sugar
- 1 tsp Italian seasoning
- 1/2 tsp Salt
- 3/4 tsp Paprika
- 1/4 tsp Pepper
- 1/4 tsp Garlic Powder
- 1 tbsp Extra Virgin Olive Oil
- Parsley for garnish
Instructions
- 1Line a 9x13 baking pan with aluminum foil and preheat oven to 425.
- 2Rinse chicken breasts until clean, lay in baking dish and set aside.
- 3In a small mixing bowl, add all DRY ingredients except parsley and whisk together. Set aside.
- 4Drizzle the olive oil over the chicken breasts and gently massage it into each chicken breast evenly. If you need more it's okay to add more!
- 5Sprinkle the dry ingredients mixture over the chicken breasts evenly and massage into each piece of chicken until they are well coated.
- 6Sprinkle a small amount of parsley over the chicken breasts just as a garnish, it'll make them look pretty after cooking!
- 7Bake for 20 minutes and let sit at least 5 minutes before serving!
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Open in Pepper →Why Chicken Tenderloins Are the Most Convenient Cut
Tenderloins cook in half the time of a full breast and stay incredibly moist because of their smaller size. They're perfect for weeknights when you need dinner on the table in 20 minutes.
They work in almost any preparation — a quick pan sear with herb butter, skewered and grilled, breaded and baked, or sliced thin for stir-fries. Their uniform size also means every piece cooks evenly.
On Pepper, home cooks consistently save and return to the chicken tenderloin recipes that make weeknight meals both easy and delicious.
Quick Tips
- 1
Remove the Tendon First
Pull out the white tough tendon that runs along each tenderloin before cooking. Pinch it with a paper towel for grip and slide a fork underneath — the whole thing pulls out cleanly in seconds.
- 2
They Cook in Under 10 Minutes
Tenderloins are thin and cook very quickly — about 3–4 minutes per side in a hot skillet. Don't walk away. They go from perfectly cooked to dry and rubbery in under two minutes.
- 3
Bread Them for Best Kid Results
Tenderloins are the ideal shape and size for breading. Pound them lightly to even thickness, dredge in seasoned breadcrumbs, and pan-fry or bake — they're better than anything from a drive-through.
- 4
Marinate for 30 Minutes Max
Tenderloins are small enough that a 30-minute marinade makes a real difference. Go longer and acidic marinades start to denature the protein and make the texture chalky and strange.
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