There’s comfort food, and then there’s the kind of comfort that arrives at your table with golden-crisp breading, bubbling cheese, and bright tomato sauce. This Chicken Tenders Parmesan takes everything you love about classic chicken parm and streamlines it into tender strips that bake up fast and feed a crowd. The result is crispy, saucy, and cheesy—perfect for busy weeknights or a relaxed weekend supper.

Why you’ll love this version

This take on Chicken Tenders Parmesan keeps things simple. Instead of breading and frying whole cutlets, we use chicken tenders for quick, even cooking. A light egg wash plus seasoned breadcrumbs gives a satisfying crunch, and baking the tenders means less mess and a lighter finish. Finish with a spoonful of marinara, a scattering of mozzarella and Parmesan, and a flash under the broiler to melt and brown the cheese. A sprinkle of chopped basil adds brightness and makes every bite sing.

Notes before you start

Ingredient names and amounts in the recipe below are the exact ones used in the instructions.
The recipe is arranged to be straightforward: bread, bake, saucing, cheese, and finish. Follow the steps in order for the best result.
Measure the breadcrumbs carefully—this recipe lists 1 cup, with half of that amount tossed (details in steps).

Ingredients

12 chicken tenders, 1 1/4 lbs
1 large eggs, beaten
1 teaspoon kosher salt
1 cup seasoned breadcrumbs, 1/2 gets tossed
olive oil spray
1 1/2 cups marinara sauce
1 cup shredded part-skim mozzarella
1/4 cup grated Parmesan cheese
chopped basil leaves, for garnish

Equipment

Baking sheet
Parchment paper or a nonstick baking mat
Shallow bowl or plate for the egg wash
Shallow dish for the breadcrumbs
Tongs or a fork for dredging
Wire rack (optional, for extra-crisp bottoms)
Measuring cups and spoons

Step-by-step Directions

The following steps walk you through the recipe in a clear, ordered way. Read through once before you begin so everything goes smoothly.

Prep the oven and pan: Position a rack in the center of the oven and preheat to 425°F (220°C). Line a baking sheet with parchment paper or a baking mat. If you have a wire rack that fits the sheet, set it on the sheet and lightly spray the rack; this helps air circulate under the tenders and keeps them crisper.
Prepare the egg wash and breadcrumbs: In a shallow bowl or plate, beat 1 large eggs until smooth. In a separate shallow dish, pour 1 cup seasoned breadcrumbs. Note that 1/2 cup of these breadcrumbs will be tossed later as specified below; keep the full cup ready for breading.
Season the chicken: Pat the 12 chicken tenders dry with paper towels. Sprinkle the 1 teaspoon kosher salt evenly over both sides of the tenders and rub it in gently so the salt adheres.
Coat the tenders: One at a time, dip each chicken tender into the beaten egg, allowing any excess to drip off. Transfer the egg-coated tender into the dish of seasoned breadcrumbs and press gently so the crumbs adhere evenly. Make sure each tender is well coated on all sides. Place the breaded tenders on the prepared baking sheet or on the wire rack set over the sheet.
Spray and bake: Lightly mist the tops of the breaded tenders with olive oil spray. This small amount of oil helps the breadcrumbs brown and crisp in the oven. Bake the tenders in the preheated 425°F oven for 10 minutes.
Flip and finish the first bake: After 10 minutes, remove the pan from the oven. Use tongs to flip each chicken tender so the other side can brown. Lightly spray the flipped side with olive oil spray and return the pan to the oven for an additional 6–8 minutes, or until the tenders are cooked through and the coating is golden. Internal temperature should reach 165°F (74°C).
Arrange for saucing: Once the tenders are cooked, remove the pan from the oven. If you used a wire rack, transfer the tenders back onto the baking sheet or leave them on the rack, spacing them evenly. Spoon about 1 1/2 cups marinara sauce over and around the tenders, distributing the sauce so each tender gets a little saucy coverage.
Add cheese: Sprinkle 1 cup shredded part-skim mozzarella evenly over the sauced tenders. Finish with 1/4 cup grated Parmesan cheese distributed across the top.
Broil to melt and brown: Switch the oven to broil on high. Place the pan under the broiler for 2–4 minutes, watching closely so the cheese melts, bubbles, and develops golden brown spots without burning. Remove from the oven once you see bubbly, lightly browned cheese.
Final touches and serving: Scatter chopped basil leaves over the hot tenders for brightness and aroma. Serve immediately, offering extra marinara on the side for dipping if desired.

Troubleshooting and tips

If your breadcrumbs are very fine and you prefer extra crunch, mix in a few tablespoons of panko for texture before breading.
To ensure even cooking, arrange tenders in a single layer with space between them; overcrowding traps steam and softens the crust.
Use part-skim mozzarella to avoid excessive oiliness when broiling. If you prefer a richer finish, swap to whole-milk mozzarella but watch the broiling time carefully.
A wire rack on the baking sheet promotes air circulation and prevents the bottoms from getting soggy.
If the cheese browns too quickly under the broiler, move the pan to a lower rack or reduce the broil time in small increments.

Serving suggestions

These tenders are perfect served on a platter with extra marinara for dipping. Pair them with a crisp green salad, garlic-roasted vegetables, or a side of buttery pasta tossed with olive oil and herbs. For a family-style meal, set out bowls of melted buttered noodles and a big bowl of mixed greens so everyone can build their preferred plate.

Make-ahead and storage

To make ahead, fully bake the tenders through step 6, then cool and refrigerate in an airtight container for up to 2 days. When ready to finish, reheat in a 375°F oven until warm, add sauce and cheese, and broil briefly to melt.
Leftovers keep well in the fridge for 3–4 days. Reheat in a 350°F oven to preserve crispness instead of microwaving.
You can freeze fully cooked tenders (before saucing) in a single layer on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F oven until heated through, then add sauce and cheese and broil.

Nutritional pointers

This recipe balances crisp breading and lean chicken with a modest amount of cheese and sauce. Using part-skim mozzarella keeps saturated fat lower while still delivering that satisfying cheesy pull. Baking instead of frying reduces overall oil usage without sacrificing texture. For a lower-sodium version, use low-sodium breadcrumbs and marinara, and adjust the 1 teaspoon kosher salt to taste.

Flavor variations

For a herby crust, stir 1–2 teaspoons dried Italian seasoning into the breadcrumbs before breading.
Spice lovers can add 1/2 teaspoon red pepper flakes to the marinara or sprinkle a touch of cayenne into the egg wash for a subtle heat.
Swap the marinara for a roasted tomato sauce or a puttanesca-style sauce to shift the flavor profile toward something bolder.
Top with a few torn fresh basil leaves and a quick drizzle of extra-virgin olive oil just before serving for an elevated finish.

This recipe takes a family-favorite and makes it approachable: quick breading, a short bake, saucy finishing, and a golden broil. Whether you’re serving a weeknight crowd or entertaining friends, these Chicken Tenders Parmesan deliver all of the classic flavors with minimal fuss.

Quick recipe recap

Prep oven to 425°F. Beat 1 large eggs and set out 1 cup seasoned breadcrumbs. Season 12 chicken tenders with 1 teaspoon kosher salt. Dredge tenders in egg, press into breadcrumbs, and place on a baking sheet. Lightly spray with olive oil and bake 10 minutes; flip, spray, and bake 6–8 more minutes. Spoon 1 1/2 cups marinara over tenders, sprinkle with 1 cup shredded part-skim mozzarella and 1/4 cup grated Parmesan. Broil 2–4 minutes until cheese is bubbly and golden. Garnish with chopped basil leaves and serve.

Chicken Tenders Parmesan

Crispy baked chicken tenders topped with marinara and melted cheeses for an easy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

12 chicken tenders about 1 1/4 lb
1 large egg beaten
1 teaspoon kosher salt
1 cup seasoned breadcrumbs use 1/2 cup for coating and reserve 1/2 cup to toss (if desired)
olive oil spray for spraying both sides of tenders
1 1/2 cups marinara sauce
1 cup part-skim mozzarella shredded
1/4 cup Parmesan cheese grated
basil leaves chopped, for garnish

Equipment

Sheet Pan
9x13-inch Baking Pan
2 shallow bowls

Method

Preheat the oven to 425°F (220°C). Line a sheet pan with foil and spray it with olive oil spray.
Season the chicken tenders with the kosher salt.
Place the beaten egg in a shallow bowl and the seasoned breadcrumbs in a second shallow bowl.
Dip each tender into the egg, then coat evenly with the breadcrumbs, shaking off any excess. Arrange the coated tenders on the prepared sheet pan.
Spray both sides of the breaded chicken generously with olive oil spray.
Bake the tenders on the sheet pan for 18 minutes, flipping once halfway through, until cooked through. They do not need to be fully crispy.
Transfer the cooked tenders to a 9×13-inch baking pan and arrange them in a single layer.
Spoon the marinara sauce evenly over the tenders, then sprinkle with shredded mozzarella and grated Parmesan.
Bake in the oven for 8 to 10 minutes more, until the sauce is hot and the cheese is melted.
Remove from the oven and top with chopped basil before serving.