Parmesan Chicken Tenders are breaded and baked to perfection in under 30 minutes. Crunchy on the outside and juicy in the center, this Italian breaded chicken recipe allows you to enjoy a restaurant-quality dish from your very own kitchen!
Parmesan Chicken Tenders
These breaded chicken tenders are delightfully tender and juicy on the inside, and the panko breadcrumbs and parmesan cheese form this incredible crunch.
Fresh rosemary ties it all up in the perfect flavor package. Oh, my mouth is watering just thinking about them!
You can even skip the breading and make these air fried lemon chicken bites for a lighter option. There’s still plenty of Italian flavor in the seasoning.
Recipe Tips and Tricks
- Don’t forget the oil! Spray a light mist over the tops of the parmesan chicken tenders before they go in the oven, then again when you flip them.
This helps them to crisp and get that gorgeous brown color all over.
- Add some heat. Include a dash of paprika in the breadcrumb mixture or try some red pepper flakes if you want them to be spicy!
- Not a fan of rosemary? Substitute dried basil or parsley and reduce the amount to 2 teaspoons total.
- Keep it clean. Use tongs instead of your hands to transfer the coated chicken into the breadcrumb mixture.
- Make-ahead tip: I usually buy my poultry in bulk, which allows me to meal prep these panko parmesan chicken tenders and plenty of shredded meat.
I portion them in one batch increments before freezing, and they reheat perfectly in 10 to 15 minutes at 400°F.
Serving Suggestions for Italian Breaded Chicken
Marinara is the perfect pairing for baked parmesan crusted chicken – grab a jar from the store or whip up my homemade marinara in just 5 minutes!
If you want to get creative, line panko parmesan chicken tenders in a casserole dish and cover with layers of mozzarella and tomato sauce.
Bake until the cheese is melted and bubbly, then dig right in!
- Not crispy enough? Try setting a wire rack inside the baking sheet and cooking the breaded chicken tenders on top.
Or, switch the oven to broil for a minute or two after they are cooked through.
- Not enough flavor? Increase the amount of garlic powder or swap the rosemary for Italian seasoning.
- Stuck to the pan? Be sure to spray the foil with cooking spray.
Otherwise, simply allow the panko parmesan chicken tenders to cool for a few minutes before scraping them off with a thin spatula.
Breaded Chicken Tenders FAQ
You sure can! Prepare the recipe as directed, but place them directly in the basket without any foil. Cook for 10 to 12 minutes at 400°F, flipping halfway.
This is a great option for smaller batches or when you want to reheat a few for lunch!
Just be sure to use an oil mister on the food, since nonstick sprays can damage the basket.
That’s what gives this baked parmesan crusted chicken its fabulous crunch! If you prefer a softer texture, combine equal parts panko with plain or Italian seasoned breadcrumbs instead.
Sort of. Chicken tenderloin is a specific part of the chicken breast and is often use to make chicken tenders.
However, tenders can also be made from any part of the breast meat into the crispy, breaded strips we all know and love.
Parmesan chicken tenders will last for 3 to 5 days when stored in an airtight container. You can also freeze them for up to 3 months!
Reheat in the oven or air fryer to get them nice and crispy again.
With love, from our simple kitchen to yours.
More Easy Chicken Recipes
Parmesan Chicken Tenders
- 1 pound boneless skinless chicken tenders
- 1/4 cup all purpose flour
- 1/2 teaspoon kosher salt
- 3/4 cup panko bread crumbs
- 1/2 cup finely shredded parmesan cheese
- 2 tablespoons fresh rosemary, divided, ½ chopped, ½ crushed
- 1/4 teaspoon garlic powder
- 2 large eggs, lightly beaten
- Olive oil cooking spray
- Crushed rosemary
- marinara or your favorite dipping sauce
- Preheat the oven to 425°F. Prepare a baking sheet by lining with aluminum foil and spraying with non-stick cooking spray.
- In a gallon sized plastic bag, combine flour and salt, set aside. In a flat bowl, add bread crumbs, 1 tablespoon chopped rosemary, parmesan cheese, and garlic powder, stirring to combine. Set aside. In a second shallow bowl, add beaten eggs.
- Add chicken tenders to the plastic bag and shake until the flour coats the chicken tenders. Place chicken tenders, one at a time, into egg mixture. Flip chicken to cover on both sides. Remove and place chicken tenders into the crumb mixture. Flip in mixture to coat both sides, lightly pressing it on if necessary.
- Place chicken tenders on the baking sheet. Once chicken is all on the baking sheet, spray with olive oil spray. Bake for 8-12 minutes or until the tenders are golden brown on the bottom side. Flip the tenders over, lightly mist with olive oil and bake for another 3-5 minutes, until crispy and golden brown on the outside.
- Remove from the oven and sprinkle with crushed rosemary. Serve warm with marinara or your favorite dipping sauce.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2012, updated and republished January 2023
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