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These baked Parmesan chicken tenders are coated in seasoned breadcrumbs and cheese, then baked until tender and lightly crisp. This single serving recipe is ready in about 30 minutes and pairs perfectly with marinara sauce for dipping.
Why You’ll Love This Recipe
- Ready in About 30 Minutes: These baked parmesan chicken tenders come together quickly, making them an easy dinner option.
- Classic Parmesan Chicken Flavor: Seasoned chicken baked with Parmesan, mozzarella, and marinara delivers familiar, comforting flavor.
- Oven Baked, Not Fried: Baking keeps the chicken tender with a lightly crisp coating.
- Single Serving Recipe: Perfectly portioned for one, with no extra food to manage.
This baked Parmesan chicken is one of those recipes I’ve made often enough to trust it every time. The chicken bakes up tender, the Parmesan adds a savory crust, and that final layer of melted mozzarella brings everything together.
I love serving it with warm marinara on the side and enjoying each bite while it’s still hot from the oven. It’s simple, familiar, and exactly the kind of meal I enjoy making for myself at the end of the day.
This small batch of baked chicken tenders pairs perfectly with simple single serving sides. Serve them with single serving buttered noodles, a crisp Caesar salad, or homemade French bread.
Ingredients
If you have any ingredients leftover from this crispy baked Parmesan chicken tenders recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken Tenders: You will need about 6 ounces of chicken, which equals one large boneless, skinless chicken breast. You can slice the breast into ½ inch thick strips or use pre-packaged chicken tenderloins from the meat case. Both work well and cook evenly when baked.
- Breadcrumbs: Breadcrumbs create the crisp coating on the chicken. Store-bought or homemade breadcrumbs both work well. If needed, you can substitute finely blended rolled oats, crushed cornflakes for extra crunch, crushed crackers like Saltines or Ritz, or crushed pretzels or potato chips. If using a salty alternative, reduce the added salt slightly.
- Cheese: Freshly shredded Parmesan and mozzarella melt smoothly and help the coating stick to the chicken. Pre-shredded cheeses contain anti-caking agents that can affect melting and texture, so shredding your own is recommended.
- Seasonings: Italian seasoning, garlic powder, salt, and black pepper add classic flavor to the breadcrumb mixture and complement the Parmesan without overpowering the chicken.
- Marinara Sauce: Marinara is served alongside the baked chicken tenders for dipping. A good-quality jarred sauce works well. Rao’s and Classico are reliable options, but homemade tomato sauce or a small batch of pomodoro sauce can also be used.
Recipe Variations
This single serving baked parmesan chicken recipe is easy to customize with a few simple swaps.
- Spicy Parmesan Chicken Tenders: Add a pinch of red pepper flakes in the breadcrumb mixture for gentle heat.
- Parmesan Chicken with Alfredo Sauce: Serve the baked chicken tenders with warm Alfredo sauce instead of marinara for a rich, creamy option.
- Pesto Parmesan Chicken Tenders: Spoon basil or spinach pesto over the baked tenders or serve it on the side for a fresh, herb-forward flavor.
How To Make Parmesan Chicken Tenders
These photos and instructions walk you through how to make a small batch of baked Parmesan chicken tenders. Ingredient amounts and full details are in the recipe card below.
- Preheat the Oven: Heat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. In a shallow bowl or plate, stir together the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper.
- Coat the Chicken: Melt the butter in a medium bowl. Dip each chicken tender into the butter, making sure it is fully coated.
- Bread the Chicken: Press the buttered chicken into the breadcrumb mixture, coating all sides evenly.
- Bake: Place the coated chicken tenders on the prepared baking sheet. Bake for 20 minutes, or until the chicken is cooked through and a thermometer inserted into the thickest part reads 165°F.
- Add the Cheese: Remove the baking sheet from the oven and sprinkle mozzarella evenly over the chicken. Return to the oven for 2 to 3 minutes, just until the cheese melts.
- Serve: Warm the marinara sauce and serve it alongside the baked parmesan chicken tenders or spoon it over the top before serving.
Expert Tips
- For Parmesan Chicken Without Breadcrumbs: Skip the breadcrumbs and coat the chicken with the seasonings and Parmesan only. The tenders will be less crisp but still flavorful.
- Let the Chicken Rest: After baking, loosely cover the chicken with foil and let it rest for 5 minutes. This helps the juices settle so the tenders stay moist when served.
Frequently Asked Questions
Bake the chicken tenders at 400°F for about 20 minutes, or until the internal temperature reaches 165°F.
Chicken tenders are done when a meat thermometer inserted into the thickest part reads 165°F and the juices run clear.
Yes. You can skip the breadcrumbs and coat the chicken with Parmesan cheese and seasonings only. The tenders will be less crisp but still flavorful.
Yes. Slice a boneless, skinless chicken breast into ½ inch thick strips to create chicken tenders.
If needed, store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in the oven to help maintain texture.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: More Chicken Recipes For One
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Baked Parmesan Chicken Tenders For One
Equipment
Ingredients
- 6 ounces chicken tenders (3-5 chicken tenders) or slice one boneless, skinless chicken breast into ½ inch thick strips
- 3 tablespoons breadcrumbs
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
- 2 tablespoons butter
- 2 tablespoons shredded mozzarella cheese
- ½ cup Marinara sauce -for dipping
Instructions
- Heat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
- In a shallow bowl or plate, stir together the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper.
- Melt the butter in a medium bowl. Dip each chicken tender into the butter, making sure it is fully coated.
- Press the buttered chicken into the breadcrumb mixture, coating all sides evenly.
- Place the coated chicken tenders on the prepared baking sheet. Bake for 20 minutes, or until the chicken is cooked through and a thermometer inserted into the thickest part reads 165°F.
- Remove the baking sheet from the oven and sprinkle mozzarella evenly over the chicken. Return to the oven for 2 to 3 minutes, just until the cheese melts.
- Warm the marinara sauce and serve it alongside the baked parmesan chicken tenders or spoon it over the top before serving.
Notes
- For Parmesan Chicken Without Breadcrumbs: Skip the breadcrumbs and coat the chicken with the seasonings and Parmesan only. The tenders will be less crisp but still flavorful.
- Let the Chicken Rest: After baking, loosely cover the chicken with foil and let it rest for 5 minutes. This helps the juices settle so the tenders stay moist when served.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I forgot to buy mozzarella and used sharp cheddar instead. Parmesan peppercorn dressing for dipping. Delicious! Can’t wait to try the proper recipe!
Instead of the oven I used my air fryer. Sprayed lightly with olive oil. It was great
Could this be done in the Air Fryer?
This recipe has not been tested in an air fryer but an air fryer is just a small convection oven so anything that can be made in a regular oven can be made in an air fryer. You’ll just need to reduce the cooking time as convection ovens cook faster due to how they circulate heat using a fan.
I did this recipe last night and totally loved it. Only thing I used ColbyJack cheese as that is all I had in the house. For sure a keeper.
Hey hey Joannie do u have any Keto recipes. Keto is a very low carbohydrates n or 0 carbs. I am following the keto plan I’m not perfect with it. However I took off 81 pounds.
Yes, we have many keto and low carb recipes on our website. Please use the search feature to browse through our low carb recipes.
I love your recipes but due to my health reasons I am on a low salt/low fat diet. I’m trying to figure out where the sodium comes from in this recipe? Is it the Parmesan cheese and Italian seasoning?
Does it include your marinara? I’m sorry to ask but I’m trying to make this so I can eat it.
Hi Debra, the majority of the sodium comes from the cheeses (Parmesan and mozzarella), there was also sodium in the breadcrumbs and in the sauce I used, as well as the 1/8 of a teaspoon that was added. To reduce the sodium, you can leave out the mozzarella or use a low sodium version and reduce the amount of Parmesan, or don’t use it all. Also, check the label of the marinara you use. There are several low-sodium kinds on the market. I would also leave out the added salt and season it to your taste.
I have just made but inadvertently pulled a fillet of fish instead of chicken !!!!!! so i followed the recipe and cooked the fish in a pen on top of the oven!!! A definite keeper, I shall be making this again with fish. Thank You very Much Mandy
I’m so glad you enjoyed the recipe, even with fish. Thank you so much for your feedback.
8.6.21
I made the Chicken Tender Parmesan tonight, it was sooo good! My mouth is doing a happy dance!