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three baked chicken strips on a plate next to fresh basil.
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4.93 from 28 votes

Baked Chicken Tenders For One

These crispy baked chicken tenders are made with one chicken breast and a flavorful breadcrumb coating. Ready in just 20 minutes, they’re an easy and delicious meal!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Main Dish
Cuisine: American
Keyword: baked chicken tenders, chicken, chicken strips, chicken tenderloins, chicken tenders, oven baked chicken tenders, small batch chicken tenders
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • ¼ cup seasoned bread crumbs
  • ¼ cup grated or shredded Parmesan cheese
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon coarsely ground black pepper
  • 4 tablespoons salted butter -melted
  • 1 (6 to 8-ounce) boneless skinless chicken breast sliced into 3 to 4 strips or use packaged chicken tenders
  • dipping sauces (optional): ranch dressing, blue cheese dressing, ketchup, bbq sauce
US - Metric

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  • Prepare the coating: In a medium bowl, mix the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper.
  • Melt the butter in a separate medium bowl.
  • Coat the chicken: Dip each chicken strip into the melted butter, then coat it thoroughly in the breadcrumb mixture.
  • Arrange on the baking sheet: Place the breaded chicken tenders in a single layer on the prepared baking sheet.
  • Bake for 15-20 minutes, or until fully cooked.
    Pro Tip: The tenders should be golden brown when done. The best way to check doneness is with an instant-read thermometer—insert it into the thickest part of a tender. If it reads 165°F (74°C), the chicken is ready. If you don’t have a thermometer, check that the juices run clear with no pink.
  • Serve immediately with your favorite dipping sauce.

Notes

  • Slicing the Chicken: Cut the chicken breast lengthwise into even strips. This keeps the tenders uniform in size for even cooking—no need to pound the meat.
  • Breading for a Crisp Coating: Press the breadcrumb mixture firmly onto the chicken to help it stick. Shake off any excess before baking to avoid a soggy coating.
  • Prepping the Baking Sheet: Line the baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Nutrition

Serving: 1serving | Calories: 749kcal | Carbohydrates: 21g | Protein: 39g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 851mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1458IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

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