Garlic Parmesan Chicken Tenders Recipe
With just Five Ingredients and Five Minutes of prep time, these baked Garlic Parmesan Chicken Tenders will be your new easy dinner. This is our favorite easy Chicken Tenders Recipe.
It can be difficult to make simple ingredients taste good quickly on busy weeknights. My Baked Garlic Parmesan Chicken Tenderloins Recipe does just that. With a five-minute prep time, you can pop them in the oven and help kids with homework, get a couple of chores done, or sit back and put your tired feet up.
Making this Parmesan garlic chicken is simple and effort-free. It’s great for serving a crowd of hungry guests or kids! This juicy chicken also pairs well with many different side dishes like green beans, broccoli, or a fresh salad and crusty bread.
These Healthy Baked Chicken Tenders are also a great kid-friendly option! Or if you want some heat in a chicken tenderloin recipe, try my Blackened Chicken Tenders!
Ingredients
- Chicken tenderloins – Tenders are cut from the side of a chicken breast. They are more tender. They do have tendon that runs through them. It is easy to cut out with kitchen shears. Alternatively, you can cut chicken breasts to this same shape.
- Mayonnaise – Mayo is the binder to hold on the cheese. Since it has egg in it as it cooks the cheese will adhere to the chicken.
- Parmesan cheese – You can use freshly shredded Parmesan or pre-shredded. Grated cheese can be worked in a pinch, but it isn’t my top choice for this recipe.
- Garlic powder – Regular garlic powder or roasted garlic powder both work well. You can use fresh minced garlic if you prefer.
- Salt – We’ve been using Real Salt lately, but kosher salt also works well. You don’t need much extra salt since Parmesan is naturally salty.
See quantities and the full recipe in the recipe card.
How To Make Garlic Parmesan Chicken Tenders
Step One: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with olive oil cooking spray. Mix together the mayonnaise, ¼ cup of cheese, garlic, and salt in a medium-sized bowl.
Step Two: Place the chicken in the bowl and stir until it is coated in the Parmesan sauce.
Step Three: Lay the pieces of chicken on the baking sheet in a single layer. Spoon any extra creamy sauce on top.
Step Four: Add the rest of the cheese on top of the chicken. Bake the chicken for 25-30 minutes until the internal temperature is 160.
Optional Step Five: If you want the chicken to be golden brown, broil it for 2-3 minutes. This will brown up the cheese.
Top Tip💡
If you decide to broil the chicken, it’s important not to cook it too long and keep a close watch. It can burn really quickly in the broiler. Plus, if it cooks too long, it can dry out.
Variations
- Seasoning – Try adding Italian seasoning, black pepper, or onion powder to boost the flavor of this easy recipe. For a bit of heat, add some crushed red pepper flakes.
- Breasts – If you prefer to use boneless skinless chicken breasts, you may. Just cut them into strips and proceed with the rest of the garlic parmesan chicken recipe.
- Thighs – You can also use boneless skinless chicken thighs.
Storage
Let the chicken cool down after cooking it, then place the chicken tenderloins in an airtight container and place it in the fridge. This garlic chicken will last 3-4 days, and it’s incredible for leftovers.
You can also freeze the chicken. I like to flash freeze it on a baking dish for around 2 hours, then take the pieces and put them in a freezer bag.
Reheating
A quick way to reheat the tenders in the microwave is to put them in a microwave-safe container and heat it for a minute or two.
You can also lay the chicken tenders on a baking sheet and heat them in the oven at 350 degrees for 10-15 minutes. Once they are warm all the way, you can eat them.
Common Questions
Mayo? Do I have to use Mayonnaise in Garlic Parmesan Chicken?
Mayo is my favorite condiment ever. It takes almost any savory dish and kicks it up a notch. It is my go-to for making anything dairy-free creamy. That delicious emulsified oil can replace cream in many recipes.
You cannot taste it in this recipe. Really. But if you are adamantly opposed to using mayonnaise I’ve had readers use yogurt or sour cream successfully.
What Temperature Do Chicken Tenderloins Need to Cook to?
Chicken should be 160 degrees F. before it’s consumed. As the chicken bakes, once it reaches 158 degrees, you can remove it from the oven and let it rest for 5 minutes. This gives it time to finish raising the temperature to 160 degrees F as it sits.
When it comes to chicken (or any meat really), you don’t want to overcook it. I know it sounds like a good idea to cook it until it’s hotter in theory, but you will end up with a dry and flavorless meal if you do. As long as it’s prepared to 160 degrees F., it’s safe to consume the tender chicken, and you don’t need to worry.
Can cooked chicken be pink?
Yes, sometimes chicken that’s fully cooked will have a slight pink color in the center. As long as it’s not raw and you are positive that it reads the correct temperature, it’s okay to eat. Undercooked chicken can make you very ill, so it’s always a good idea to check the temperatures when making any type of chicken dish.
Can I use the sauce in other ways?
This recipe has the same topping I use on my Garlic Parmesan Zucchini. It is a family favorite, and I knew it would also be great on chicken. My kids gobbled this up.
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Video
Five Minute Garlic Parmesan Chicken Tenders
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
- Preheat oven to 400. Line a large baking sheet with parchment paper or spray with nonstick cooking spray.
- 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.
- Sprinkle on the rest of the cheese.
- 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.
- Optional: Broil for 2-3 minutes to brown the cheese. Watch the chicken closely if you are broiling so it doesn’t burn.
Notes
Nutrition
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Originally published on November 3, 2017. Revised and republished on September 12, 2025.
I’ve made some awesome food from recipes I got online, and have never commented. This recipe was so easy, quick, and absolutely delicious, I decided to leave my comfort zone and comment. So, thanks for sharing it. what a great recipe!
I made this recipe as is and also using Boursin cheese instead of mayo. It was a hit both times.
I’ve made these several times. I use defrosted frozen chicken tenderloins and they always take much longer than 20 minutes. Yeas they are completely defrosted and I have a thermostat (that hangs from the rack) in my oven that shows the actual temperature, so I know it’s at 400. Any ideas why they take so much longer?
Maybe they are larger than in the past? Chicken in general has been getting larger (artificial growth hormones perhaps?). I’ve seen chicken breasts that were 2 pounds EACH in the store lately.
I’ve had small chicken tenderloins cook in 12-15 minutes. I think the size matters.
I have made these about 6 times. They are so fast and easy to assemble and taste great. Give this recipe a try, you won’t be disappointed.
Tried this last night. DELICIOUS. Hubby loved it.
Will be making this one again.
I don’t follow keto, but tried these. Soooo good! My kids, who hate almost everything I make, both asked for more. 20 minutes brought them to temps of 180-200 (yikes – I will check them sooner next time) but they were so moist they didn’t taste overcooked at all. Thanks for a great recipe!
Oh my goodness is this chicken recipe not only delicious, it’s super easy and quick to make! My whole family went nuts on these tenders. I did add in some ranch seasoning (not ranch dressing) that I had on hand to the mayo mixture only because we just love ranch here. I will definitely make this again!
Can this recipe be cooked in an air fryer?
I have had readers cook them in the air fryer. They take about 7-8 minutes at 400 depending on your model. Just make sure to check the internal temperature.
easy and delicious, my favorite!
The first–and still favorite–keto meal I made for the family. Delicious! I add a few spices as well depending on my sense of adventure, but the garlic and parmeson are always dominant.
This is a go to meal for my extended family. Young and old LOVE these tenders!! It is often requested for birthday diners as well (and works for lager pieces of chicken with an adjust of cooking time). We truly love this recipe.
Excellent use of chicken tenders!!! pretty enough to use for a fancy dinner or just everyday nutrition!
Has anyone used Greek yogurt in place of the Mayo?
Yes, I’ve had readers do that successfully.
This dish totally saved dinner. My son ordered fast food to an address in another state and I didn’t get a full refund so had to end up making something quick with stuff I had on hand.
I cannot believe how easy, quick, and JUICY the chicken was..
I have 7 kids, some of whom have more narrow tastes. This is a 7 for 7 recipe and a favorite for all! I have difficulty making enough for them. 🙂