3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
Crispy Baked Chicken Tenders with Parmesan and Thyme are the perfect solution for a quick and satisfying weeknight dinner. These golden-brown, crunchy chicken tenders are not only easy to prepare but also packed with flavor thanks to the savory combination of Parmesan cheese and fresh thyme. You’ll love how they come out perfectly crispy in the oven without the need for frying, making them a healthier choice that still satisfies your cravings.
Why You’ll Love This Recipe
These chicken tenders are not just another dinner option; they’re a family favorite in the making. With their satisfying crunch and delicious flavors, they are sure to please everyone at the table.
- Quick to prepare: Ready in under 30 minutes.
- Healthier alternative: Baked, not fried, with a crispy panko coating.
- Flavor-packed: Infused with Parmesan and fresh herbs.
- Versatile: Perfect for dinner, lunch, or as a snack.
- Kid-friendly: A hit with picky eaters!
Ingredients
- 1 pound chicken breast, cut into strips
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard (optional)
How to Make Crispy Baked Chicken Tenders
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, mix together panko breadcrumbs, grated Parmesan cheese, garlic powder, thyme, salt, and pepper until well combined.
- In another bowl, whisk together olive oil and Dijon mustard (if using) until smooth.
- Dip each chicken strip into the olive oil mixture, allowing any excess to drip off.
- Coat the chicken strips in the breadcrumb mixture, pressing down to ensure an even coating. Place them on the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. The internal temperature should reach 165°F (75°C).
- Remove from the oven and let cool slightly before serving.
Tips for the Best Results
- Ensure the chicken strips are of even thickness for uniform cooking.
- For extra crunch, consider broiling the tenders for the last 1-2 minutes of baking. Keep a close eye to avoid burning.
- Feel free to experiment with different herbs and spices for varied flavors.
Easy Variations
- Swap out Parmesan for other cheeses like cheddar or mozzarella for a different twist.
- Add a kick by including a pinch of cayenne pepper or paprika in the breadcrumb mixture.
- For a gluten-free option, use gluten-free breadcrumbs.
What to Serve With It
- A fresh garden salad with a tangy vinaigrette.
- Crispy sweet potato fries or regular fries for a classic pairing.
- A side of creamy coleslaw for a crunchy contrast.
- Dipping sauces like honey mustard, BBQ sauce, or ranch dressing for added flavor.
Storage and Reheating
Love Trying New Recipes? Check These Out
Save your favorites, discover something different, or make meal planning a whole lot easier.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken tenders in a preheated oven at 375°F (190°C) for about 10 minutes to regain their crispiness.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 pound chicken breast, cut into strips
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard (optional)
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, mix together panko breadcrumbs, grated Parmesan cheese, garlic powder, thyme, salt, and pepper until well combined.
- In another bowl, whisk together olive oil and Dijon mustard (if using) until smooth.
- Dip each chicken strip into the olive oil mixture, allowing any excess to drip off.
- Coat the chicken strips in the breadcrumb mixture, pressing down to ensure an even coating. Place them on the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. The internal temperature should reach 165°F (75°C).
- Remove from the oven and let cool slightly before serving.
Notes: Ensure the chicken strips are of even thickness for uniform cooking. For extra crunch, consider broiling the tenders for the last 1-2 minutes of baking.
