There’s something reliably comforting about breaded chicken topped with bright marinara and gooey cheese. This version strips away fuss and delivers that familiar, crowd-pleasing combination using chicken tenders — fast to prep, simple to bake, and perfect for weeknights or casual dinner guests.
I tested this method so you don’t have to: a quick egg wash, seasoned breadcrumbs, a generous spray of olive oil, and a short bake before finishing with sauce and cheese. The result is crisp edges, juicy meat, and a melty, saucy top that hits all the right notes.
Below you’ll find a clear ingredient rundown, step-by-step instructions taken exactly from the recipe source, helpful swaps, storage tips, and answers to the most common questions. Read once, then get cooking — this comes together faster than you think.
Ingredient Rundown
- 12 chicken tenders (1 1/4 lbs) — the star: uniform size helps everything cook evenly.
- 1 large eggs, beaten — binds the breadcrumbs to the tenders and helps create a golden crust.
- 1 teaspoon kosher salt — seasons the chicken simply and effectively; adjust if using a salty breadcrumb.
- 1 cup seasoned breadcrumbs, 1/2 gets tossed — provides crunch and flavor; note that about half the breadcrumbs remain unused and are discarded per the recipe.
- Olive oil spray — used to crisp the coating without deep frying.
- 1 1/2 cups marinara sauce — bright tomato sauce gives acidity and moisture; spread evenly over the tenders before the final bake.
- 1 cup shredded part-skim mozzarella — melts into that classic stringy topping without being overly greasy.
- 1/4 cup grated Parmesan cheese — adds savory, salty depth on top of the mozzarella.
- Chopped basil leaves, for garnish — fresh herb for brightness; scatter just before serving.
Chicken Tenders Parmesan: Step-by-Step Guide
- Preheat oven to 425°F. Line a sheet pan with foil and spray the foil with olive oil spray.
- Pat the 12 chicken tenders dry and season both sides evenly with 1 teaspoon kosher salt.
- Put the beaten egg in a shallow bowl. Put 1 cup seasoned breadcrumbs in a second shallow bowl.
- One at a time, dip each chicken tender into the beaten egg, then press into the breadcrumbs to coat, shaking off any excess. Place the coated tenders on the prepared sheet pan. (If any breadcrumbs remain—about 1/2 cup per the ingredient list—discard them.)
- Spray both sides of each coated chicken tender generously with olive oil spray.
- Bake the chicken on the sheet pan at 425°F for 18 minutes, flipping once halfway through, until cooked through.
- Transfer the cooked tenders to a 9×13-inch baking pan and arrange in a single layer. Spoon 1 1/2 cups marinara sauce evenly over the tenders, then sprinkle 1 cup shredded part-skim mozzarella and 1/4 cup grated Parmesan on top.
- Bake 8 to 10 minutes more, until the marinara is hot and the cheese is melted. Remove from oven and top with chopped basil leaves before serving.
Why Cooks Rave About It
Chicken Tenders Parmesan combines convenience with classic flavor. Using tenders means no trimming or pounding, which cuts prep time and keeps the meat tender. Baking instead of frying reduces cleanup and makes the dish lighter, while the olive oil spray still gives that desired crispness.
Finish-baking with marinara and two kinds of cheese creates immediate comfort-level satisfaction: the sauce adds acidity, mozzarella melts smoothly, and Parmesan punches through with umami. It’s a familiar flavor profile that works for kids and adults alike, and it scales well for feeding a crowd.
Swap Guide
- Breadcrumbs — swap for panko for extra crunch, or use gluten-free breadcrumbs if you need gluten-free; keep quantities similar.
- Chicken — if you don’t have tenders, small boneless skinless chicken strips or thin cutlets will work; thickness should be even so they cook through in the same time.
- Cheese — use whole-milk mozzarella for a richer finish, or a blend with provolone for more pull; sprinkle extra Parmesan for a saltier top.
- Marinara — a simple jarred marinara keeps things fast; swap for a chunky tomato basil sauce if you prefer more texture.
- Spray oil — a light brush of neutral oil like avocado or vegetable oil works if you don’t have olive oil spray.
Before You Start: Equipment
- Sheet pan lined with foil — for the initial bake and easy cleanup.
- 9×13-inch baking pan — for finishing with sauce and cheese.
- Two shallow bowls — one for the beaten egg, one for breadcrumbs.
- Olive oil spray — important for crisping the coating without deep frying.
- Tongs or a fork — for dipping and transferring tenders without losing coating.
- Instant-read thermometer (optional but helpful) — chicken is done at 165°F.
Steer Clear of These
- Avoid skipping the pre-spray or oil — the spray is what gives the crust color and texture in the oven.
- Don’t overcrowd the sheet pan during the first bake — crowding traps steam and prevents crisping.
- Resist the urge to add the sauce too early — sauce on during the initial bake will soften the crust and make the coating soggy.
- Don’t under-season the chicken — the recipe uses just 1 teaspoon of kosher salt for the tenders; if your breadcrumbs are unsalted, you’ll taste the difference.
Dietary Customizations
- Gluten-free: Use certified gluten-free breadcrumbs or crushed gluten-free crackers. Confirm the marinara and cheeses are labeled gluten-free if needed.
- Lower sodium: Choose low-sodium marinara and omit added salt on the tenders, but taste and adjust — salt helps with flavor and texture.
- Vegetarian option: Replace tenders with breaded and roasted eggplant slices or breaded tofu cutlets; follow the same method but watch cooking time.
- Dairy-free: Try dairy-free shredded cheese alternatives and skip the Parmesan, or sprinkle nutritional yeast for savory notes after baking.
Pro Tips & Notes
- Pat the chicken very dry. Moisture is the enemy of crispness. Use paper towels to remove surface moisture before seasoning and dredging.
- One-at-a-time dredging saves frustration. Dip, press into the crumbs, then set on the pan. Press the crumbs into the tender so they adhere well.
- Flip once, and on time. The recipe calls for flipping once halfway through the 18-minute bake. This gives even browning on both sides.
- Use a warm oven for the final melt. The 8–10 minute finish at 425°F melts cheese quickly and heats the marinara without overcooking the chicken.
- Discard leftover breadcrumbs. The recipe specifies about 1/2 cup remains; don’t try to reuse them for this batch — they’ve lost their binding and seasoning balance.
- Make-ahead options: Assemble breaded tenders on a sheet pan, cover tightly, and refrigerate for up to 24 hours before baking. For freezing, bake through the initial step, cool, then freeze individually on a tray before transferring to a bag. Finish from frozen in the oven, adding a few minutes to the bake times.
Save It for Later
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in a 375°F oven until warmed through to preserve crispness.
- Freeze: Cool completely, then freeze in a single layer on a tray. Transfer to a freezer-safe bag for up to 1 month. Reheat from frozen in a 400°F oven, covered briefly with foil, then uncovered to crisp the coating.
- Reheat tip: Use a toaster oven or conventional oven rather than microwave if you want to keep the coating from going soggy.
Top Questions & Answers
- Can I use chicken breasts instead? Yes. Slice breasts into strips about the same thickness as tenders so they cook in the same time. Watch for dry edges; a quick internal-temperature check is helpful.
- Why discard the extra breadcrumbs? The recipe assumes you’ll lightly coat the tenders and that about half the breadcrumbs remain unused. Those extra crumbs lose their binding from the egg bowl and aren’t intended for reuse in this batch.
- Can I pan-fry instead of baking? You can, but frying changes cook time and texture. If frying, use enough oil to shallow-fry and drain on paper towels before finishing with sauce and cheese in the oven.
- How do I know the chicken is done? The safest check is an instant-read thermometer: 165°F in the thickest part. The recipe’s times assume average tender thickness.
- My cheese didn’t brown. Is that okay? Yes. The goal is melted cheese. If you like browning, switch the oven to broil for 1–2 minutes and watch closely to avoid burning.
Next Steps
Plan a quick side and you’re set: a simple green salad, roasted broccoli, or garlic butter pasta pairs beautifully. Serve family-style so everyone can dig in hot; the basil garnish brightens each bite and makes the dish feel finished.
Once you’ve made this a few times, try small tweaks: a sprinkle of red pepper flakes in the marinara for heat, or mixing Italian seasoning into the breadcrumbs for extra herb flavor. Keep the core method the same and the results will be reliably delicious every time.
Chicken Tenders Parmesan
Breaded chicken tenders baked, then topped with marinara and melted mozzarella and Parmesan for a quick Parmesan-style chicken dish.
Servings: 4 servings
Ingredients
Ingredients
- 12 chicken tenders 1 1/4 lbs
- 1 large eggs beaten
- 1 teaspoonkosher salt
- 1 cupseasoned breadcrumbs 1/2 gets tossed
- olive oil spray
- 1 1/2 cupsmarinara sauce
- 1 cupshredded part-skim mozzarella
- 1/4 cupgrated Parmesan cheese
- chopped basil leaves for garnish
Instructions
Instructions
- Preheat oven to 425°F. Line a sheet pan with foil and spray the foil with olive oil spray.
- Pat the 12 chicken tenders dry and season both sides evenly with 1 teaspoon kosher salt.
- Put the beaten egg in a shallow bowl. Put 1 cup seasoned breadcrumbs in a second shallow bowl.
- One at a time, dip each chicken tender into the beaten egg, then press into the breadcrumbs to coat, shaking off any excess. Place the coated tenders on the prepared sheet pan. (If any breadcrumbs remain—about 1/2 cup per the ingredient list—discard them.)
- Spray both sides of each coated chicken tender generously with olive oil spray.
- Bake the chicken on the sheet pan at 425°F for 18 minutes, flipping once halfway through, until cooked through.
- Transfer the cooked tenders to a 9×13-inch baking pan and arrange in a single layer. Spoon 1 1/2 cups marinara sauce evenly over the tenders, then sprinkle 1 cup shredded part-skim mozzarella and 1/4 cup grated Parmesan on top.
- Bake 8 to 10 minutes more, until the marinara is hot and the cheese is melted. Remove from oven and top with chopped basil leaves before serving.
Equipment
- Sheet Pan
