31 Best Chicken Tenderloin Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Grilled Pineapple Chicken

Grilled Pineapple Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT120M · Cook: PT10M · Total: PT130M · Yield: [‘4’, ‘4 servings’]

Grilled Pineapple Chicken is a refreshing way to add a tropical twist to your summertime grilling!

Ingredients

• 4 chicken breasts or 8 chicken breast tenderloins
• 1 6- ounce can pineapple juice
• ¾ cup teriyaki sauce
• ½ cup sliced onions
• 1 tablespoon minced ginger
• 1 teaspoon minced garlic
• salt and pepper
• Garnish: finely chopped cilantro

Instructions

1. Combine all ingredients in a large bowl or in a large plastic zip-lock bag.
2. Refrigerate overnight, or for at least two to four hours.
3. Remove from the refrigerator and place reserve marinade in a bowl.
4. If using chicken tenderloins, place meat on a large piece of foil on the grill or use a grill basket to prevent the meat from falling through. If using chicken breasts, you can place either on a piece of foil or directly onto the grill.
5. Grill the chicken over medium-high heat for about 3 minutes and baste with reserve marinade when the meat is halfway cooked; turn the meat over to grill for another 5-7 minutes until the chicken is cooked evenly.
6. Remove cooked chicken from heat, turn off grill, plate chicken, and garnish with chopped cilantro.
7. Serve immediately with side of rice and/or my pineapple salsa.

2. Lemon Chicken with Tomatoes and Zucchini

Lemon Chicken with Tomatoes and Zucchini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 chicken breasts
• 2 medium zucchini, sliced
• 1 pint cherry tomatoes
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper
• Fresh parsley for garnish

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Season chicken with salt, pepper, and oregano.
3. 3. Toss zucchini and tomatoes with 1 tablespoon olive oil; spread on a sheet.
4. 4. Place chicken on the sheet and scatter garlic around; drizzle with lemon juice.
5. 5. Bake 20–25 minutes until chicken is cooked through and zucchini is tender.
6. 6. Finish with lemon zest and parsley; serve.

3. Lemon Garlic Butter Chicken Tenders

Lemon Garlic Butter Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb chicken tenders
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 lemon (juice and zest)
• 1/2 cup chicken broth
• 1 tablespoon olive oil
• Salt and pepper
• Fresh parsley or chives for garnish

Instructions

1. 1. Season tenders with salt and pepper; heat olive oil in a skillet over medium-high heat.
2. 2. Sear chicken until golden and cooked through, about 3–4 minutes per side; transfer to a plate.
3. 3. In the same pan, melt butter; add garlic and cook 30 seconds.
4. 4. Stir in lemon juice and zest, then pour in chicken broth; simmer 2–3 minutes to make a light glaze.
5. 5. Return chicken to the pan, turning to coat in the sauce; simmer 1–2 minutes more.
6. 6. Garnish with parsley or chives and serve with the pan sauce.

4. Coconut Chicken

Coconut Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

These Coconut Chicken Tenders have a sweet coconut crust baked onto tender chicken. Dip into my sugar-free maple mustard sauce for an easy flavorful main course or appetizer.

Ingredients

• 2 tbsp coconut oil
• 1.5-2 lb chicken tenderloins (12 pieces) (thawed if previously frozen)
• 1/3 cup coconut flour
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 eggs (beaten)
• 1 cup finely shredded unsweetened coconut
• 2 tbsp dijon mustard
• 1 tbsp water
• 1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 1/2 tsp maple extract

Instructions

1. Preheat oven to 400. Put a few blobs of coconut oil on a baking stone or cookie sheet. Put it in the oven to melt and get hot.
2. Prepare the ingredients to coat the chicken. In one bowl beat the eggs. In a second bowl mix the coconut flour with the salt and pepper. In a third bowl put the shredded coconut.
3. To coat the chicken: Coat a piece of chicken with the coconut flour, then dip it in the egg, then coat with the shredded coconut. After that put it on a second baking sheet while you coat the rest of the pieces.
4. When all the pieces are coated remove the hot baking stone from the oven, spread out the coconut oil if necessary, and carefully put the chicken on it. (Preheating the baking sheet helps the chicken get a crisper coating). Put it back in the oven and bake for 10 minutes. Flip the chicken over and put a few more blobs of coconut oil on the baking sheet. At this point my chicken was 150. Turn the broiler on high and put the chicken back in the oven. Do not leave the chicken unattended. I sat on the floor in front of the oven to watch it brown. When the first side was brown I flipped it one more time to brown the other side. It is worth the extra flipping to get a crispy coating. It only takes 2-3 minutes per side.

5. Mediterranean Chicken Salad

Mediterranean Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘2’, ‘2 people’]

My Mediterranean Chicken Salad is a delicious, easily prepared meal that is full of vibrant, fresh flavours and health benefiting nutrients. It is a high protein, low-carb meal which is perfect for lunch or a light dinner.

Ingredients

• 1 cup (200 g) cherry tomatoes – halved
• 1/3 cup kalamata olives – pitted and halved
• 1/2 small red onion – finely sliced into half moon shapes
• 1/3 cup feta cheese – crumbled or diced
• 1/3 cup fresh mint leaves – finely sliced
• 1/2 tsp dried oregano
• 2 cups rocket leaves/arugula
• 1/2 avocado
• 2 tbsp extra virgin olive oil (See Note 1)
• 1 tbsp lemon juice – freshly squeezed (See Notes 1 and 2)
• sea salt and freshly ground black pepper – to taste
• 4 chicken tenderloins (See Note 3)
• 1 tsp dried oregano
• 1 tbsp extra virgin olive oil (See Note 1)
• sea salt and freshly ground black pepper – to taste

Instructions

1. Add the prepared tomatoes, olives, onion, feta, mint and oregano to a large bowl. Season the salad to taste with sea salt, freshly ground black pepper, olive oil and lemon juice. Toss to combine. See Note 4.
2. Next, remove the white tendon at one end of the chicken tenderloin. Place the chicken between two sheets of cling film and gently pound to an even thickness until they are almost double in size.
3. Heat a grill pan or non-stick frying pan over medium-high heat. Brush or spray the chicken on both sides with olive oil and season with sea salt, freshly ground black pepper and dried oregano. See Note 5.
4. When the pan is ready, cook the chicken 1-2 minutes per side or until cooked through and set aside. See Note 6.
5. Arrange the rocket/arugula and avocado on your serving plates. Top with the tomato salsa.
6. Slice the chicken and add it to the salad. Serve immediately.

6. Mustard Baked Chicken

Mustard Baked Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

This healthy Mustard Baked Chicken Tenders recipe is super simple and deliciously flavorful. You can serve as-is, or dish it up over rice or a salad to soak up the tasty mustard sauce!

Ingredients

• 1 lbs. chicken tenders
• ½ cup whole grain mustard
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon lemon juice
• 1 clove garlic ((minced))
• ½ teaspoon paprika ((sweet smoked if you have it))
• ½ teaspoon pepper
• ¼ teaspoon kosher salt
• extra tarragon to garnish ((optional))

Instructions

1. Preheat oven to 425˚F (220˚C)
2. Combine the mustard, tarragon, lemon juice, garlic, paprika, salt, and pepper in a large bowl and mix well.
3. Pat dry the chicken tenders. Add the chicken to the bowl with mustard sauce and toss to coat each piece of chicken with the sauce.
4. Transfer the chicken along with the sauce to a large baking dish. Cover with aluminum foil.
5. Bake for 15-20 minutes or until the chicken is thoroughly cooked. Remove from oven and allow to rest for 5 minutes for juices to redistribute into the meat. Garnish with extra tarragon and serve.

7. Baked Honey Lemon Chicken Tenders

Baked Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’]

This baked chicken tenders recipe with a honey lemon glaze and a quick homemade ranch dipping sauce can be on your table in less than 30 minutes! It’s a kid-friendly meal for busy weeknights.

Ingredients

• 1 pound chicken fillets
• 1 cup panko crumbs
• 1/4 cup milk
• 1 egg
• Juice + zest of one lemon
• 2 teaspoons white vinegar
• 1/4 teaspoon garlic powder
• Salt & pepper (to taste)
• 1/2 cup honey
• 1/2 cup sour cream
• 3 tablespoons mayo
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon garlic powder
• 1 tablespoon chopped parsley
• Salt & pepper (to taste)

Instructions

1. Preheat oven to 425F. Place rack in top third of oven. Line a baking sheet with parchment paper (or use a good non-stick one).
2. Prepare two bowls: one with panko crumbs and one with the egg and milk (whisk the egg & milk together).
3. Dip each piece of chicken one by one into the liquid bowl (let excess drip off) and then the panko. Place them on the baking sheet.
4. Bake for 15-20 minutes or until they’re cooked through.
5. Meanwhile, add the lemon juice + zest, vinegar, garlic powder, honey, and salt & pepper to a small saucepan. Bring to a boil, then reduce the heat to medium-low and let it bubble away for about 5 minutes, until it thickens and reduces.
6. Combine the dipping sauce ingredients in a small bowl.
7. Once the chicken tenders are cooked, dip them in the honey lemon glaze (tongs or your fingers will work). Serve immediately with the dipping sauce on the side.

8. Baked Feta Chicken Tenders

Baked Feta Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’]

This easy chicken dinner will quickly become a favorite! Bottled salad dressing is a shortcut way to punch up the flavor!

Ingredients

• 1- 1 ½ pounds chicken tenderloins
• ½ cup Greek salad dressing (divided)
• 4 Roma tomatoes (diced (about 1 pound))
• ¾ cup feta cheese (crumbled (Mediterranean herb flavor))

Instructions

1. Preheat oven to 350F.
2. Lay the chicken tenderloins in a single layer on a plate. Drizzle ¼ cup of the Greek dressing over the chicken. If needed, use a pastry brush to spread evenly over the pieces.
3. Spray an 11×7 baking dish with cooking spray and add the tenderloins in a single layer.
4. Partially drain the liquid from the can of tomatoes, then empty the contents into a bowl. (Or just use the fresh Roma tomatoes, chopped) Add ¼ cup Greek dressing and stir to combine. Pour over the chicken in the pan to evenly cover.
5. Sprinkle feta cheese over the top.
6. Cover the pan with foil and bake in preheated oven for 30 to 35 minutes, until chicken is done.
7. Let chicken rest for 5 minutes before serving.

9. Chicken and Stuffing

Crockpot Chicken and Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Crockpot chicken and stuffing combines simple ingredients like chicken, stuffing, cream of chicken, sour cream, and chicken broth to create an irresistible meal that your family will love!

Ingredients

• 4 Chicken Breasts or 12 Chicken Tenders
• 2 (6 oz) Box of Stuffing
• 1 (10.5 oz) Can Cream of Chicken
• 1 Cup Sour Cream
• ½ Cup Chicken Broth + 1/2 Cup Chicken Broth

Instructions

1. Spray the bottom of your crockpot with canola spray.
2. Place chicken in the bottom of your slow cooker.
3. Sprinkle the stuffing evenly over the top. (you can use just one box if you prefer)
4. In a bowl, add the cream of chicken, sour cream and 1/2 Cup chicken broth. Mix to combine.
5. Pour mix over the top of your stuffing.  Spread evenly.
6. Cook on HIGH for 3-4 hours, LOW for 5-6 hours
7. While cooking pull the chicken and stuffing mixture away from the sides of your crockpot allowing the sour cream, cream of the chicken mixture to fall down the sides a bit during cooking. Make sure you evenly smooth back the mixture to cover all of your stuffing for the rest of the cooking process.
8. Add additional chicken broth (up to 1/4 cup additional if needed) if your stuffing seems a bit dry.
9. Once done cooking, add more chicken broth (up to 1/4 cup additional if needed) if the stuffing still seems a bit dry.
10. Start to break up your chicken pieces with a fork or spoon to shred a bit.
11. Mix well to combine all the flavors.
12. Serve with gravy.

10. Salsa Verde Chicken

Salsa Verde Crockpot Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘4’, ‘4 People’]

Ingredients

• 8 Frozen Chicken Tenders
• 16 oz Salsa Verde (I used Pace)
• 12 oz Chopped Tomatoes
• 1 Tbsp Minced Garlic
• 1 Tsp Cumin
• 1/2 Tbsp Red Pepper
• 1 Tsp Chili Powder
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Spray your crockpot with cooking spray and place 8 frozen chicken tenders on the bottom.
2. Pour salsa and tomatoes on top of chicken.
3. Add seasonings and mix until well combined.
4. Cook on high for 4 1/2 hours or low for 8 hours.

11. Smoked Chicken Tenders

Smoked Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘6’, ‘6 servings’]

Smoked Chicken Tenders with 3 chicken rub seasoning recipe options! Simply season, wrap in bacon and smoke!

Ingredients

• 14 uncooked chicken tenderloins ((almost 2 pounds))
• 12 ounces bacon
• 2 Tablespoons dried thyme
• 2 Tablespoons dried rosemary
• 1.5 Tablespoons paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon paprika (optional)
• 1 teaspoon oregano (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat smoker to 225°
2. Wrap each piece of chicken with one piece of bacon, securing with a toothpick if needed.
3. Season chicken with desired “rub” recipe above. (See notes in blog posts for options)
4. Cook chicken on smoker at 225° for 1 to 1.5 hours or until the internal temperature of the chicken reaches 165°.
5. Remove from smoker and serve! (See post for dipping sauce ideas and side dish recipe suggestions!)

12. Lemon Basil Chicken Salad

Copycat Chicken Salad Chick Lemon Basil Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Chicken Salad Chick Lauryn’s lemon basil! This recipe is so versatile, it goes great with crackers, salad, or as a sandwich.

Ingredients

• 1 pound chicken tenderloins (this yields about 2 cups of shredded chicken)
• 1 large rib of celery (finely diced)
• 3/4 cup mayonnaise (I recommend using Duke’s)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt
• 3 tablespoons finely diced fresh basil
• 1 tablespoon lemon juice
• 1/4 cup diced pecans (if desired)

Instructions

1. To make this chicken salad, begin by adding water to a large pot. Add your chicken tenderloins in with the water. Bring the water to a boil.
2. Once the water has reached boiling, reduce the heat to low and cover the pot. Cook for 8 to 10 minutes. Do not overcook or the chicken will be rubbery. The chicken should register at 165 degrees with a meat thermometer. You will also be able to tell if it’s done when you go to shred it.
3. Once the chicken is done, remove it from the water and let it cool. Use two forks or use a stand or hand mixer to shred the chicken. I like using a mixer because it is very quick and it helps get the chicken very fine like the original at Chicken Salad Chick.
4. Using your food processor, run the celery rib (with ends removed) through until it is finely diced. Next, use it to chop your fresh basil.
5. Next, whisk or stir in the garlic powder, onion powder, salt, and pepper in with the mayonnaise. In a large bowl combine the shredded chicken, mayonnaise with seasonings, celery, and basil. Add in the lemon juice and stir well. Add diced pecans, if desired.
6. Serve over salad, toasted bread, or with crackers.

13. Mushroom Chicken

Mushroom Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb chicken thighs, boneless and skinless
• 8 oz cremini mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup chicken stock
• 1/2 cup heavy cream (or milk)
• 1 tablespoon all-purpose flour
• 2 tablespoons olive oil
• Salt and pepper
• Fresh thyme for garnish

Instructions

1. 1. Season chicken with salt and pepper; heat olive oil in skillet over medium-high and brown on both sides.
2. 2. Remove chicken and set aside; add onion and mushrooms to the pan and sauté until browned.
3. 3. Add garlic and cook 1 minute until fragrant; sprinkle flour and stir to combine.
4. 4. Pour in chicken stock and cream; bring to a simmer and thicken slightly.
5. 5. Return chicken to the pan; simmer 5–8 minutes until sauce coats the chicken and chicken is cooked through.
6. 6. Garnish with thyme and serve.

14. Chicken Marsala

Slow Cooker Chicken Marsala is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT330M · Total: PT345M · Yield: [‘6’]

This slow cooker chicken marsala is tender chicken breasts cooked in a mushroom and marsala wine sauce. It’s a delicious meal option that the whole family is sure to love!

Ingredients

• 6 boneless skinless chicken breasts
• 1 tablespoon olive oil
• salt and pepper to taste
• 2 teaspoons minced garlic
• 1/2 cup marsala wine
• 1/2 cup chicken broth
• 1 1/2 cups sliced mushrooms
• 1/4 cup cornstarch
• 1/4 cup heavy cream
• 2 tablespoons chopped parsley

Instructions

1. Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
2. Place the chicken in the pan and cook for 4-5 minutes on each side or until golden brown.
3. Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.
4. Cook on LOW for 5 hours.
5. Remove the chicken from the slow cooker. Whisk together the cornstarch with 1/3 cup cold water. Pour the cornstarch into the slow cooker and stir to combine.
6. Add the chicken back to the slow cooker, turn the heat to HIGH and cook for 30 minutes or until sauce has thickened.
7. Stir in the heavy cream and season the sauce with salt and pepper to taste. Sprinkle with parsley and serve.

15. Oven Baked Chicken Tenders

Crispy Oven Baked Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Yield: [‘6’, ‘6 servings’]

Oven-Baked Chicken Tenders are tender on the inside and crispy on the outside. Perfect for dinner or appetizers. These are kid-approved and family-tested.

Ingredients

• 1 cup Panko Bread Crumbs (may need more)
• 1 cup French Fried Onions (may need more)
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• 1 cup buttermilk
• 1 tablespoon Sriracha Hot Sauce (optional)
• 1-1½ pounds chicken tenders

Instructions

1. Preheat the oven to 350 degrees. Line a baking sheet with foil. Place a wire rack on the prepared pan and spray the rack with cooking spray.
2. Combine bread crumbs, fried onions, salt, pepper, and garlic powder in a large zip-top bag. Crush the onions and shake to mix.
3. In a shallow bowl, add buttermilk and hot sauce.
4. Dip 1 piece of chicken at a time in the buttermilk mixture and place in a zip-top bag; seal, and shake. Place each piece of chicken on the prepared wire rack.
5. Bake for 35-45 minutes until done. The time depends on the thickness of the chicken tenders. Do not turn the chicken during baking. Let rest for 5 minutes before serving. Use a thermometer to check the internal temperature; it should be 165 degrees.

16. Chicken Fajitas

Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken breasts, thinly sliced
• 2 bell peppers (red and green), sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• juice of 1 lime
• 6-8 small tortillas, warmed
• Fresh cilantro and sour cream for serving (optional)

Instructions

1. 1. Slice chicken, peppers, and onions; mince garlic.
2. 2. In a large skillet, heat olive oil over medium-high heat; add chicken and sear until browned and nearly cooked through.
3. 3. Add peppers, onion, and garlic; cook until vegetables soften, about 5–7 minutes.
4. 4. Stir in chili powder, cumin, paprika, oregano, salt, and pepper; cook 1–2 minutes to bloom spices.
5. 5. Squeeze lime juice over mixture and toss to combine.
6. 6. Serve with tortillas and toppings.

17. Garlic Parmesan Chicken

Five Minute Garlic Parmesan Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘8’, ‘8 servings’]

My easy Garlic Parmesan Chicken Tenders recipe preps in 5 minutes and is ready for dinner in 20! And it’s Low Carb, Keto, & Gluten-Free.

Ingredients

• 2.5 pounds chicken tenderloins
• 3/4 cup mayo
• 3/4 cup shredded parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt

Instructions

1. Preheat oven to 400. Line a large baking sheet with parchment paper or spray with nonstick cooking spray.
2. Combine the mayo, 1/4 cup of the cheese, garlic, and salt in a medium bowl. Add the chicken and stir to coat. Put the chicken on a large baking sheet in a single layer.
3. Sprinkle on the rest of the cheese.
4. Bake for 15-25 minutes until the chicken is cooked through. It should read 160 on a meat thermometer. I try to take it out at about 158 and let it rest for a few minutes.
5. Optional: Broil for 2-3 minutes to brown the cheese. Watch the chicken closely if you are broiling so it doesn’t burn.

18. Oven-baked Buttermilk Chicken Tenders

Crispy Oven Baked Buttermilk Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT60M · Yield: [‘6’, ‘6 people’]

Indulge in the irresistible crunch of our homemade oven baked buttermilk chicken tenders. This step-by-step recipe guarantees juicy and tender chicken strips coated in a golden, crispy crust. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer!

Ingredients

• 2 pounds chicken tenders (trimmed)
• 1 cup buttermilk
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups seasoned breadcrumbs
• 2 tablespoons butter (melted)
• 1/2 cup Parmesan cheese (grated)
• 2 large eggs
• 1 cup all-purpose flour

Instructions

1. In a mixing bowl, add 1 cup buttermilk, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp cayenne pepper, and whisk well. Add 2 pounds chicken tenders and submerge them into the mixture. Cover the bowl and refrigerate for at least one hour or overnight.
2. When ready to cook, preheat the oven to 375°F. Place a wire rack on a baking sheet and spray or brush it with oil. Set aside.
3. In a baking sheet, add 1 ½ cups breadcrumbs, and 2 tbsp melted butter, and stir together. Add ½ cup grated Parmesan cheese and stir again.
4. Transfer it to the oven and toast for about 10-15 minutes, or until it’s golden color. Then take it out of the oven and let cool off.
5. Take the marinated chicken out of the refrigerator.
6. Prepare 3 dishes. 1st with all-purpose flour, 2nd with whisked eggs, 3rd with toasted breadcrumbs mixture.
7. First, take one chicken tender from the marinade and shake off the excess liquid. Dredge it first into the flour on both sides, then whisked eggs, then breadcrumb mixture.
8. Place on the baking sheet with wire rack. Repeat the same process with the rest of the chicken.
9. Bake at 375°F for about 20 minutes or until the internal temperature of the meat is 165°F.

19. Chicken Tacos

Crock Pot Chicken Tacos (3 Ingredients!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘5’, ‘5 cups chicken’]

These Crock Pot Chicken Tacos are so ridiculously easy – just 3 ingredients and 5 minutes of prep! Enjoy the shredded chicken very simply, just rolled in a tortilla … or create an entire taco bar of festive toppings!

Ingredients

• 1½ pounds boneless, skinless chicken breasts
• 1 (1.25-ounce) packet low-sodium taco seasoning (see note)
• 1 (16-ounce) jar of your favorite salsa
• Ideas for serving: tortillas or taco shells and your choice of optional toppings such as shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, chopped avocados or guacamole, reduced-fat sour cream, and hot sauce.

Instructions

1. Place chicken in the bottom of the slow cooker. Sprinkle taco seasoning over the chicken and pour salsa on top.
2. Cook on low (for 6-8 hours) or high (for 4 hours).
3. Just before serving, use two forks to shred the chicken. Then stir everything together to evenly distribute the salsa throughout the chicken.
4. Serve immediately with optional toppings as desired.

20. Creamy Chicken

Slow Cooker Creamy Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT270M · Total: PT280M · Yield: [‘8’, ‘8 servings’]

Quick to put together, the great taste and memory of this creamy crockpot chicken will last a long, long time! This is one of the best kid-friendly recipes that our entire family loves.

Ingredients

• 1 lb Chicken tenderloins or boneless chicken breast
• 1 Family sized can of Cream of Chicken Soup
• 1 cup water or broth (Optional in crock-pot version but not optional in Instant Pot Creamy Chicken version.)
• 2/3 cup of sour cream
• 1 tablespoon minced garlic
• 1/2 cup shredded sharp cheddar cheese
• 12 oz Frozen vegetables (for convenience I used a prepackaged bag with carrots, broccoli and cauliflower)
• salt and pepper to taste
• 1 tbsp onion powder
• 12 oz. egg noodles for a side

Instructions

1. Combine in a crockpot cream of chicken soup, water,  sour cream, minced garlic, cheese and salt and pepper.
2. Add chicken into sauce mixture, make certain to cover chicken with sauce.
3. Cover and turn crock pot on low. Cooking times will depend on how thick chicken is. Because I used chicken tenderloins which are thinner, chicken was done after 4 1/2 hours. If using a thicker chicken breast, continue in the crock pot until fully cooked.
4. Add the vegetables on top of sauce and then add salt, pepper, and onion powder to taste to the vegetables.
5. Before you are ready to serve, prepare egg noodle according to directions on bag.
6. Stir sauce in crock pot prior to serving.
7. Serve over egg noodles.
8. Enjoy.

21. Teriyaki Chicken

Slow Cooker Teriyaki Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘6’]

Slow cooker teriyaki chicken is chicken breasts cooked with garlic, ginger, soy sauce and honey, then shredded and drizzled with sauce. Serve over rice for an easy yet satisfying crock pot dinner!

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 2 teaspoons garlic (minced)
• 2 teaspoons ginger (minced)
• 1/4 cup honey
• 3 tablespoons brown sugar
• 1/2 cup low sodium soy sauce
• 2 teaspoons toasted sesame oil
• 2 tablespoons rice vinegar
• 1/4 cup cold water
• 2 tablespoons cornstarch
• 1 tablespoon sesame seeds
• 2 tablespoons sliced green onions

Instructions

1. Place the chicken breasts in a slow cooker.
2. In a small bowl, whisk together the garlic, ginger, honey, brown sugar, soy sauce sesame oil and rice vinegar.
3. Pour the soy sauce mixture over the chicken.
4. Cover and cook on HIGH for 3 hours or LOW for 5-6 hours.
5. Remove the chicken from the slow cooker and shred with two forks.
6. Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan.
7. Place the saucepan on the stove over medium high heat and bring to a simmer.
8. In a small bowl, mix the cornstarch with the water until dissolved.
9. Pour the cornstarch into the pan and bring a boil. Cook for 1-2 minutes or until sauce has just thickened.
10. Pour the sauce over the shredded chicken and toss to coat the chicken. Sprinkle with sesame seeds and green onions, then serve.

22. Skillet Chicken Tenders

Easy Pan Seared Chicken Tenders Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT14M · Total: PT24M · Yield: [‘4’]

Grilled chicken flavor and cooked in a skillet indoors! These low carb chicken tenderloins-perfect starter for salads and wraps are ready in under 30 minutes. Our “secret ingredient” gives them over the top flavor!

Ingredients

• 1½ lb chicken tenders
• 2 Tbsp Korean bbq sauce
• 1 tsp rotisserie seasoning
• 1 Tbsp olive oil

Instructions

1. Combine all ingredients except olive oil in a plastic bag. Place in refrigerator and allow to marinate.
2. Heat olive oil in a medium to large iron skillet over medium heat.
3. Cook chicken tenders in skillet until golden brown and fully cooked (165℉). Turn frequently for even browning. (Discard marinade.)

23. Crack Chicken

Slow Cooker Crack Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT300M · Total: PT310M · Yield: [‘8’]

Slow Cooker Crack Chicken is an easy recipe that takes only 10-minutes to prep. This cheesy, ranch, bacon chicken is amazing!

Ingredients

• 2 pounds boneless skinless chicken thighs (trim off excess fat if desired)
• 1 ounce packet ranch seasoning mix (or make your own)
• 16 ounces cream cheese (2 packages)
• 1 teaspoon garlic powder (optional)
• 8 slices bacon (cooked and crumbled)
• 1 ½ cups shredded cheddar cheese
• ½ cup sliced green onions

Instructions

1. Place the chicken thighs in the crockpot. Sprinkle chicken with ranch seasoning mix. Place the cream cheese on top of the chicken.
2. Cover and cook on low for 5-6 hours without opening the lid during the cooking time. 3-4 hours on high.
3. Shred the chicken. You can do this right in the crockpot with 2 forks or take it out and shred it on a cutting board. Stir the cream cheese into the shredded chicken and also stir in the bacon. Spread the chicken out into an even layer and top with shredded cheese. Cover for 10 more minutes to allow the cheese to melt. Stir, serve and enjoy!

24. Sheet Pan Chicken and Broccoli

Sheet Pan Chicken & Broccoli with Honey Sriracha Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Sheet Pan Chicken and Broccoli Supper with Honey Sriracha Sauce and Sweet Potatoes. It’s a healthy gluten-free and paleo meal.

Ingredients

• 2 large sweet potatoes, peeled if desired and cut into ½-inch dice
• 2 tablespoons avocado oil or organic canola oil
• 1 teaspoon coarse kosher salt
• 1 medium broccoli crown, cut into florets
• 1 pound chicken tenders
• 2 tablespoons honey
• 1 tablespoon Sriracha
• 1 teaspoon white vinegar
• 2 scallions, sliced for garnish

Instructions

1. Preheat oven to 450 degrees F. Coat 2 large rimmed baking sheets with cooking spray.
2. Toss sweet potatoes and broccoli with 4 teaspoons oil and ¾ teaspoon salt and spread on two baking sheets. Transfer to the oven and roast for 7 minutes.
3. Rearrange the veggies to make room for the chicken tenders on the baking sheet. Brush the chicken all over with the remaining 2 teaspoons oil. Sprinkle the remaining salt over the broccoli and chicken. Transfer to the oven and roast until the broccoli is browning, the chicken is cooked through and the sweet potatoes are tender, about 12 minutes.
4. Stir honey, Sriracha and vinegar in a small bowl. Drizzle over the chicken, broccoli and sweet potatoes. Serve hot sprinkled with scallions.

25. Pistachio Chicken

Pistachio Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’12’, ’12 servings’]

This pistachio chicken recipe is easy to make with 5ingredients. Pistachio crusted chicken is a gluten-free, paleo and keto main dish that is loved by both adults and children!

Ingredients

• 2 pounds chicken breasts ( cut into strips (or chicken tenderloins))
• Pure olive or avocado oil cooking spray
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• 8 ounces pistachios (roasted, salted, shelled (2 Cups))

Instructions

1. Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).
2. Grease two large baking sheets – set aside.
3. Place pistachios in a food processor fitted with the “S” blade, or in the container of a high-powered blender and process/blend (pulse) until coarse crumbs form (be careful not to turn them into a powder). Put the crushed pistachios in a shallow bowl.
4. Put chicken in a bowl and spray with cooking spray (or coat with olive oil). Season lightly with salt and pepper and stir to combine.
5. Place chicken pieces into the bowl with the pistachios and turn to coat.
6. Evenly place the coated chicken on the prepared baking sheets, spray the tops with oil to seal the coating on.
7. *to prepare in advance: wrap the baking sheets with plastic wrap and store them in the refrigerator until ready to bake (up to 3 hours). I prefer to let them sit in the fridge for at least 30-60 minutes.
8. Bake in the preheated oven for 12-15 minutes or until internal temperature reaches 160 degrees F. Baking time varies based on the thickness of the chicken.
9. Serve immediately.

26. Instant Pot Chicken Tenders

Instant Pot Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb chicken tenders
• 1 cup low-sodium chicken broth
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (optional, for sauté)
• Fresh parsley for garnish (optional)

Instructions

1. 1. Season chicken with salt, pepper, paprika, and onion powder.
2. 2. If using sauté mode, heat olive oil in Instant Pot and brown chicken on all sides, 3–4 minutes; remove.
3. 3. Pour in broth; deglaze pot to lift browned bits.
4. 4. Return chicken to pot; seal; cook on high pressure for 6 minutes; quick release or natural release for 5 minutes.
5. 5. Remove chicken; let rest 2 minutes; optionally thicken sauce with 1 tsp cornstarch mixed with 1 tbsp water, simmer until glossy.
6. 6. Serve with sauce spooned over chicken; garnish with parsley.

27. Baked Buffalo Chicken Fingers

Baked Buffalo Chicken Fingers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

These Baked Buffalo Chicken Fingers are perfect for an easy, tasty dinner, or an appetizer for a crowd. They’re quick, crispy, and taste delicious dipped into bleu cheese with chopped celery and carrots on the side!

Ingredients

• 1 pound chicken tenderloins
• 1/4 cup butter, (melted)
• 1/2 cup buffalo wing sauce
• 1 cup panko style breadcrumbs
• 1/3 cup all purpose flour
• 1/2 teaspoon garlic salt
• 1/2 teaspoon paprika
• pepper to taste

Instructions

1. Preheat oven to 400 degrees. Line a large cookie sheet with aluminum foil. Place a raised wire rack (like a cookie cooling rack) on top of the cookie sheet and spray with cooking spray. The rack will allow your chicken fingers to cook without getting mushy, and the spray will keep them from sticking to the rack!
2. Melt butter in a bowl in the microwave, then combine with the buffalo wing sauce and mix well. Remove 2 Tablespoons of the sauce and set aside to reserve for topping the chicken fingers later. 
3. Place the panko breadcrumbs in a shallow bowl. In another separate shallow bowl, stir together the flour, garlic salt, paprika, and pepper to taste.
4. Dredge the chicken tenderloins in the flour, then dip into the buffalo sauce mixture. Next dip into the panko breadcrumbs and coat well, pressing the panko into the chicken. Place each tenderloin on to the prepared wire rack.
5. Spray the tops of the chicken with oil or cooking spray, then bake in the preheated oven for 8-10 minutes. Flip the chicken fingers and bake for an additional 8-10 minutes until golden and cooked through. Remove from the oven, and drizzle a small amount of the reserved buffalo sauce over the tops of each chicken finger, about 1 teaspoon each. Serve with bleu cheese dip, celery, and carrots. Enjoy!

28. Chicken Tenders with Artichoke Avocado Salsa

Skillet Chicken Tenders with Artichoke Avocado Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT30M · Yield: [‘4’]

Easy 30 minute weeknight dinner? Check. Let’s try something different tonight: Seasoned chicken tenders meet a cool & confident salsa.

Ingredients

• 1 can plain quartered artichoke hearts (drained and chopped)
• 1 large avocado (chopped)
• 2 medium Roma tomatoes (chopped)
• 2 Tbsp diced onion
• 2 tsp minced garlic (about 4 cloves)
• 1 Tbsp olive oil
• 1 tsp oregano
• Sea salt (to taste)
• Black pepper (to taste)
• 1.5 Tbsp olive oil
• 2.25 lbs chicken tenderloin (trimmed)
• 1 tsp chili powder
• 1 tsp oregano
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Sea salt (to taste)

Instructions First, make your artichoke avocado salsa:

1. Drain and chop the artichokes. Cut up the avocado, tomatoes, garlic, and onion.
2. Add the chopped artichoke hearts, avocado, tomatoes, onion, and garlic to a large bowl. Toss with olive oil and seasonings to coat, then refrigerate the salsa while you cook the chicken.

Then, make your chicken tenders:

1. Trim the chicken tenderloins. Start heating 1.5 Tbsp of olive oil in a 12″ cast iron skillet over medium-high heat, while you mix together the chili powder, oregano, cumin, garlic powder, smoked paprika, and sea salt.
2. Season the trimmed chicken tenderloins on both sides. (Make this easier: Use half of the seasoning mixture to season one side, then place the chicken seasoned-side down in the pan so that you can season the other.)
3. Cook the chicken tenders in the cast iron skillet over medium-high heat for 3-4 minutes a side, or until nicely browned and cooked through.
4. Top your chicken with the artichoke avocado salsa. Serve immediately,

29. Prosciutto Chicken and Broccoli Sheet Pan

Prosciutto Chicken and Broccoli Sheet Pan Meal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘5’, ‘5 servings’]

This Prosciutto Chicken and Broccoli Sheet Pan Meal Recipe couldn’t be any easier to make. Tender, juicy chicken, wrapped in fresh sage leaves and crispy prosciutto, with roasted broccoli, tossed in balsamic vinegar, olive oil and spices. Best of all, it only dirties one pan and comes together in less than 30 minutes. It’s the perfect keto sheet pan meal.

Ingredients

• 10 chicken tenders (about 2 1/2 pounds)
• 3/4 teaspoon ground black pepper, divided
• 10 fresh sage leaves
• 10 thin slices prosciutto (about 6 ounces)
• 2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1 pound broccoli florets

Instructions

1. Preheat the oven to 425°F.
2. Season the chicken tenders on both sides with 1/2 teaspoon of the pepper. Put a sage leaf on top of each piece of chicken. Wrap each piece tightly in a slice of prosciutto.
3. Arrange the chicken in a single, well-spaced layer across a rimmed baking sheet.
4. In a large mixing bowl, whisk the avocado oil, balsamic vinegar, garlic powder, onion powder, salt, and remaining 1/4 teaspoon of pepper until combined. Add the broccoli to the bowl and toss until it is evenly coated in the oil mixture.
5. Arrange the broccoli in a single layer around the chicken. Bake for 20 to 25 minutes, or until the chicken is cooked through and the broccoli is slightly charred and crisp-tender.

30. Chicken Tenders Hummus Meal Prep Box

Grilled Chicken Tenders & Hummus Meal Prep Box Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: 4

Ingredients

• 12 Chicken Tenders (about 1.5 – 2lbs)
• 1/4 Cup Soy Sauce
• 1/4 Cup Red Wine Vinegar
• 1/4 Cup Olive Oil
• 1 Onion, Diced
• 3 Cloves Garlic, Diced
• 2 English Cucumbers
• 1 Pint Cherry Tomatoes
• 1 Cup Baby Carrots
• 8 Tbsp Hummus

Instructions

1. Place chicken tenders in the bottom of a Ziploc bag. Add the soy sauce, red wine vinegar, olive oil, onion, and garlic. Seal and place in the refrigerator to marinate at least 1 hour, up to 8 hours.
2. Once chicken tenders have finished marinating, fire up your girl to medium high heat. Once you grill is preheated, cook the chicken tenders 3-4 minutes on each side, until the internal temp is at least 165 F.
3. Remove chicken from grill and divide among 4 three compartment meal prep containers. Divide the veggies and hummus evenly among the containers as well. Seal and store in the refrigerator until ready to eat.

31. Lemon Mint Hazelnut Chicken

Lemon Mint Hazelnut Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 1/2 cup hazelnuts, toasted and chopped
• 2 tbsp olive oil
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tbsp fresh mint, chopped
• 1/2 cup chicken broth
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1. Season chicken with salt and pepper; pat dry.
2. 2. Stir crushed hazelnuts with lemon zest; press chicken into hazelnut mixture to coat.
3. 3. Heat 1 tablespoon oil in skillet over medium heat; cook chicken until golden and cooked through, 6–8 minutes per side; transfer to plate.
4. 4. In same pan, add remaining oil and broth; deglaze, scraping browned bits.
5. 5. Stir in lemon juice and mint; simmer 1–2 minutes to combine.
6. 6. Return chicken to pan to coat with sauce; spoon sauce over and serve with extra lemon and mint.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.