Crunchy & crispy Baked Parmesan Chicken Tenders with roasted veggies—an easy, all-in-one sheet pan dinner!
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Baked Parmesan Chicken Tenders
Getting super crispy and crunchy chicken tenders without a deep fryer or tons of oil can be tricky, but I’ve got a few easy tricks to make it happen:
- Use Panko breadcrumbs. Panko is lighter and crunchier than regular breadcrumbs, giving a crispier texture.
- Bake on a wire rack. Put a wire rack on a sheet pan and bake the chicken on top. This helps heat reach all sides, making it crispy everywhere.
- Spray with cooking spray. A quick spray stops sticking and makes the coating crunchier.
Why not bake veggies alongside the crispy chicken? One pan, one bake—main dish and sides together!
How To Make Baked Parmesan Chicken Tenders
- Mix the seasonings. This mix is used twice in the recipe.
- Cut veggies and coat them with olive oil and 1 tbsp of the seasoning, then roast them.
- Prep chicken and place it on a greased wire rack while the veggies cook.
- Push the veggies to one side of the pan, set the wire rack with the chicken on the pan, and bake for 10 mins.
- Turn the chicken and stir the veggies, then bake for another 7–10 mins until the chicken is done and the veggies are soft.
- Enjoy! Tasty chicken, potatoes, and veggies, all cooked on one pan!
One Seasoning, Two Uses
This recipe uses one simple seasoning mix, divided into two parts—one for the veggies and one for the chicken.
The mix includes garlic powder, onion powder, salt, pepper, paprika, dried oregano, and dried parsley.
I keep the salt low because Parmesan is already salty. If the flavors feel bland, add a little more salt at the end.
Let’s Talk Chicken Tenders
Use chicken tenders or cut chicken breasts into thin strips (about 3–4 per breast).
Cut out tendons with a small knife, trim any extra fat, and pat the chicken dry with a paper towel. Check out this easy hack to see how easy it can be!
Dry chicken makes the breading stick better and cooks more evenly for great flavor!
Baked Parmesan Chicken Tenders Breading
Once the chicken is ready, dip it in the batter, coat it in the breading, and bake. Here’s a quick breakdown:
Batter:
- Egg and mayo add flavor and moisture.
- Dijon mustard gives a deeper flavor.
- Flour helps the breading stick.
- Spices ensure even seasoning on the chicken.
Breading:
- Panko breadcrumbs (look in the baking or Asian food aisle).
- Parmesan cheese grated from a block for the best taste. Skip jarred Parmesan—it’s too salty.
Quick Tip
Once all the tenderloins are battered and breaded, they need to be generously sprayed with cooking spray. This promotes crisp, even browning in the oven and results in seriously crispy and crunchy chicken!
Baked Parmesan Chicken Tenders Dipping Sauces
I love a good chicken dipping sauce! Check the recipe notes for two options: honey mustard and an all-purpose dipping sauce (like fry sauce!). Or keep it simple with ketchup or marinara—my kids’ favorites!
Baked Parmesan Chicken Tenders Tools
- Use a 15×21 inch sheet pan: More space means better roasting. Crowded veggies steam instead of roast, turning soft and soggy.
- Use a spatula: This metal spatula makes flipping tenders and tossing veggies quick and easy.
- Use cooling rack: For crispy chicken, bake it on oven-safe cooling racks that fit your sheet pan.
Storage
This baked parmesan chicken tenders recipe is best fresh—tenders lose their crispiness once stored.
For make-ahead prep, wait to dredge in the Panko-Parmesan until right before baking to keep the breading crisp.
More One Pan Recipes
- One Pan Italian Sausage and Veggies with turkey sausage & veggies
- One Pan Jambalaya even the rice cooks on the sheet pan!
- Chicken Pot Pie Pasta made in one pot
- Mini Meatloaf with mashed potatoes and green beans
- One Pan Shrimp and Sausage with garlic-herb seasoning blend
Baked Parmesan Chicken Tenders
Equipment
- Large sheet pan (15" x 21")
Ingredients
- 1 heaping cup broccoli 1 head
- 1 cup red potato 1 to 2 potatoes
- 1 heaping cup bell peppers 1 pepper or 6 minis
- 8 ounces green beans
- 1 tablespoon minced garlic
- 3 tablespoons olive oil
- 1 pound chicken tenderloins see note 1
- 1 cup panko breadcrumbs see note 2
- 1 cup freshly grated Parmesan cheese divided
- 2 tablespoons mayo
- 2 tablespoons flour
- 1 large egg
- 1 tablespoon Dijon-style mustard
- Cooking spray
- Dipping sauce see note 3, optional
Instructions
- Preheat oven to 400°F. Mix all seasonings in a small bowl and set aside 1 tablespoon of the mixture. Grab a large 15×21-inch sheet pan (or 2 smaller pans) and an oven-safe wire cooling rack if available.
- Chop broccoli, potatoes (1/2-inch pieces), and peppers (1-inch pieces). Trim green beans and mince garlic.
- Toss all cut veggies on the pan with 3 tablespoons olive oil and the reserved 1-tablespoon seasoning mix. Spread evenly, ensuring no overlap (this will cause them to steam instead of roast, and bake time is longer). Roast for 5 minutes, then remove.
- Pat chicken tenders dry with paper towel, trim fat, and remove tendons (try this easy hack!). In a shallow bowl, mix panko and 2/3 cup Parmesan. In another bowl, whisk remaining spices, mayo, flour, egg, and mustard to create a batter. Coat tenders in batter, then dredge in breading (I like using tongs).
- Spray wire cooling rack generously with cooking spray and place coated chicken tenders on top. Press any leftover breading on top of chicken and spray tenders with cooking spray. Move veggies to one half of the sheet pan or to the edges of the pan to make room for the wire cooling rack (with the chicken on it) to sit on the sheet pan. Bake in the center of the oven for 8–10 minutes, then flip tenders, spray the now exposed side with cooking spray, and bake another 8–10 minutes until chicken reaches 160°F and veggies are crisp (see note 4). Add salt if needed.
- Carefully remove chicken and add remaining 1/3 cup Parmesan with veggies. Toss the veggies with the cheese and any panko breading that fell on the tray from the chicken. Enjoy chicken and veggies with optional dipping sauces (see note 4).
Recipe Notes
- 1/2 cup (100g) Best Foods/Hellman’s Regular Mayo
- 1/4 cup (65g) ketchup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper and Worcestershire sauce
- 1/8 teaspoon fine sea salt
- 1/4 cup + 2 tablespoons Best Foods/Hellman’s Regular Mayo
- 1-1/2 teaspoons yellow mustard
- 3/4 teaspoon lemon juice
- 1-1/2 tablespoons honey
- 1 tablespoon honey BBQ sauce (I like Sweet Baby Rays)
- 1/4 teaspoon fine sea salt and 1/8 teaspoon pepper
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made just the chicken tenders and my kids and I loved it!! So hard to get them to eat chicken! Definitely keeping this as a favorite-so quick and easy.
Yay! So thrilled to hear this! Thanks Kyla!
Hello!!
I have a ton of drumsticks! What alterations to the recipe should I make if I was going to use 2-3 pounds of drumsticks? I would assume I need to cook the chicken probably half way beforehand before adding the vegetables? 💕 Thanks for such a yummy sounding recipe!!
This recipe was simple and very delicious! Thank you Chelsea. Love this site your recipes and the way everything is presented, Nicest site I’ve seen . Thanks again!
That means so much to me, thanks so much Angie 🙂
SUCH a delicious and easy dinner to put on the table! Quick and healthy, and absolutely loved in my household. Thank you!
So happy this was a hit! Thanks for the comment Paige 🙂
Making this for dinner tonight! Is it possible to prep the chicken, refrigerate and then bake later? Or will the Panko get soggy?
I think the chicken would get soggy unfortunately. Truthfully, I haven’t ever tried preparing the chicken ahead of time though!
Tried this and it came out great! would 100% recommend. Having a marinara dipping sauce might also be good to compliment the parmesan cheese.
So happy you enjoyed it! And yes, marinara sounds delicious! 🙂
hey girl this looks so yummy!
Can’t go wrong with chicken parm! Lovely recipe
Thanks Maria! 🙂
Well this is one dinner inspiration that I simply must make asap!