These oven-baked chicken tenders are a quick and flavorful dinner, ready in under 20 minutes. With no breading, they stay tender, juicy, and full of flavor. The chicken tenderloins are seasoned with a paprika spice blend, lemon pepper seasoning, and parsley, then marinated to enhance the flavor before being baked to perfection. You’ll love how simple and delicious this recipe is!
INGREDIENTS
- 1 ½ pounds chicken tenders
- 1 tablespoon paprika spice blend (or any seasoning blend of your choice)
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon dried parsley
- 2 tablespoons olive oil
- Salt and black pepper to taste
INSTRUCTIONS
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and set aside.
- Prepare the Chicken: If desired, remove the tendon from the tenderloins (see the note below for instructions). Pat the chicken dry with a paper towel.
- Season the Chicken: Drizzle olive oil over the chicken tenders. Sprinkle with paprika, lemon pepper seasoning, parsley, salt, and black pepper. Toss until the chicken is evenly coated. Cover with cling film and marinate for at least 30 minutes, or up to 24 hours for more flavor.
- Arrange on Baking Sheet: Lay the chicken tenders in a single layer on the lined baking sheet, making sure they are not overlapping.
- Bake: Bake in the preheated oven for 15-20 minutes (no need to flip). The chicken is done when it reaches an internal temperature of 165°F (74°C), checked with a meat thermometer.
- Rest and Serve: Remove the chicken from the oven and let it rest for 3-5 minutes before serving, allowing the juices to redistribute.
Enjoy these flavorful tenders with your favorite side dishes or as a healthy protein snack with a dipping sauce!
NOTES
How to Remove the Tendon:
Removing the tendon is optional, but it can make the chicken less chewy. To do so, place the tip of the chicken tender between two layers of paper towel. Grip the tendon with your thumb and index finger, then use a fork to gently push between the chicken and tendon, pulling it away. It’s simple but requires a firm grip to avoid slipping.
