American
Herb Crusted Chicken Tenderloins
Chicken tenderloins get a light herb and breadcrumb coat, then bake until crisp outside and moist inside. They work for dinner plates or sliced into salads.
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Tenderloins cook evenly and stay tender with little effort.
- A short bake keeps the crust from burning.
- Dried herbs in the crumbs add flavor without chopping.
- High protein makes the dish solid as a main.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat oven to 400°F. Line a sheet pan with parchment and set a wire rack on top if you have one.
- 2
Mix panko, Parmesan, thyme, parsley, garlic powder, salt, and pepper. Drizzle in olive oil and toss.
- 3
Dip each tenderloin in beaten egg, then press into the crumb mix.
- 4
Arrange in a single layer on the pan or rack.
- 5
Bake 16 to 18 minutes until coating is golden and chicken reaches 165°F.
- 6
Rest 2 minutes before serving.
Pro tips
- Press crumbs firmly so they stick through baking.
- A rack helps air circulate for a crisper bottom.
- If tenders are thick, add 2 extra minutes and check temperature.
Easy substitutions
- panko
- regular breadcrumbs
- Parmesan
- pecorino
- chicken tenderloins
- thin-sliced chicken breast strips
Storage and reheating
Storage
Refrigerate up to 3 days. Re-crisp rather than microwave if possible.
Reheating
Heat at 375°F for 8 to 10 minutes until hot and crisp.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 330
- Protein
- 38 g
- Carbs
- 10 g
- Fat
- 14 g
- Fiber
- 1 g
Budget friendly · Oven · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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