Baked Chicken Tenders

Why You’ll Love This Recipe

I love how this recipe skips the frying but still gives me tender, juicy chicken with lots of flavor. It takes just 30 minutes from start to finish, making it perfect for busy weeknights or meal prepping. There’s no breading involved, which means fewer carbs, less mess, and a lighter option that still satisfies every time. Plus, the seasoning blend is just right—warm, herby, and a little smoky.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1.5 lb chicken tenders

• 1 ½ tsp garlic powder

• 1 tsp smoked paprika

• ½ tsp oregano

• ½ tsp parsley

• ½ tsp salt

• ¼ tsp black pepper

Directions

1. I preheat the oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

2. I place the chicken tenders in a large bowl and set them aside.

3. In a small bowl, I mix together the garlic powder, smoked paprika, oregano, parsley, salt, and pepper.

4. I sprinkle the spice mixture over the chicken, then toss everything with tongs or my hands until each piece is evenly coated.

5. I arrange the seasoned chicken tenders on the baking sheet in a single layer.

6. I bake them for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F. The cook time can vary slightly depending on the size of the tenders.

7. I serve them hot—either as-is or with my favorite dipping sauces.

Servings and timing

This recipe makes 4 servings.

• Prep time: 5 minutes

• Cook time: 20–25 minutes

• Total time: About 30 minutes

Variations

• I sometimes add a little cayenne pepper to the spice mix for extra heat.

• For an herby version, I add thyme or rosemary in place of oregano.

• These work great cut up and added to wraps, tacos, or grain bowls.

• If I want a crispier exterior, I broil the tenders for 1–2 minutes at the end of baking.

• I’ve also used this seasoning blend on boneless chicken thighs or drumsticks with great results.

Storage/Reheating

I store leftover chicken tenders in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or toaster oven at 350°F for about 8–10 minutes to keep them from drying out. They can also be reheated in the air fryer for a crispier result.

FAQs

Can I make these in the air fryer?

Yes, I often make them in the air fryer at 400°F for about 10–12 minutes, flipping halfway through. They cook up fast and stay juicy.

Do I need to marinate the chicken first?

No marinating is needed for this recipe. The spice blend adds plenty of flavor in the short time it takes to bake.

Can I use chicken breasts instead?

Absolutely. I slice boneless, skinless chicken breasts into strips to create my own tenders. Just make sure they’re uniform in size for even cooking.

What sauces pair well with these?

I love dipping them in honey mustard, barbecue sauce, ranch, or spicy sriracha mayo. They’re also great tossed in buffalo sauce.

Are these good for meal prep?

Yes! I cook a batch ahead of time and use them throughout the week in salads, wraps, or rice bowls. They reheat well and hold their flavor.

Conclusion

Baked Chicken Tenders are a simple, reliable recipe that I keep in my rotation because they’re so easy to make and always a hit. With bold seasoning and juicy texture, they’re everything I want in a quick homemade dinner. Whether I serve them as the main course or add them to other meals, they never disappoint.

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