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Easy Parmesan Chicken Tenderloins are perfect when you want something cozy and satisfying but do not want to fuss over dinner for hours. The combination of crisp cheesy crumb coating and bubbly melted mozzarella on juicy chicken is a weeknight game changer for me and the kind of thing my family cheers for at the table.
I made this first on a night I was running late from soccer practice and now I find myself reaching for it any time I need a sure thing on the dinner front.
Ingredients
- Chicken tenderloins: Choose fresh ones for best texture. They cook quickly and stay juicy
- Salt pepper and garlic powder: Simple seasonings that add base flavor. Use a light hand to avoid overpowering
- Egg with milk: Helps the breadcrumbs stick and gives a golden crust. Use a fresh egg for best coating
- Breadcrumbs: Classic base for crispness. Go for plain or Italian style if you want extra herbs
- Grated parmesan cheese: Brings a sharp savoriness to the crust. Look for real Parmigiano Reggiano if possible
- Marinara sauce: Adds moisture and tang. Use a quality jar or homemade sauce for the brightest flavor
- Mozzarella cheese: Slices melt into a creamy top layer. Choose whole milk mozzarella for better melting
- Fresh or dried parsley: Finishes the dish with a pop of color and little herby lift
Step-by-Step Instructions
- Preheat the Oven:
- Start by getting your oven hot to four hundred twenty five degrees. This ensures a crispy finish on the chicken and melts the cheese perfectly
- Season the Chicken:
- Rub salt pepper and garlic powder evenly on both sides of all chicken tenderloins. Let them sit while you set up the other ingredients—this helps the seasoning stick
- Prepare the Breading Station:
- Crack an egg into a small bowl add the tablespoon of milk and beat well. In another bowl combine the breadcrumbs with your parmesan cheese stir well to evenly distribute the cheese through the breadcrumbs
- Coat the Chicken:
- Dip each chicken tenderloin into the egg mixture making sure it is coated all over. Allow any excess to drip off. Next dip it into the breadcrumb parmesan mixture pressing down gently so the mixture adheres to the chicken. Place breaded chicken on a baking sheet prepared with nonstick spray
- Bake the Chicken:
- Spray the top of the breaded chicken pieces with olive oil or avocado oil spray. Place the pan in your preheated oven. Bake for eight minutes then flip each piece over and return to the oven to bake for five more minutes. Watch for a golden color
- Add Sauce and Cheese:
- Remove the chicken from the oven. Spoon a little marinara sauce over each piece then top each with half a slice of mozzarella. Return to the oven for two to three minutes until the cheese gets melty and bubbly
- Garnish and Serve:
- As soon as you take the chicken out sprinkle it with chopped fresh or dried parsley. Let it sit for a minute before serving with extra marinara on the side
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Parmesan is my favorite ingredient here because it makes the crust so flavorful and golden That little extra cheese tang reminds me of many Sunday nights at my grandmother's house when an Italian inspired baked chicken ruled the table Some of my happiest kitchen memories are tied to the smell of tomato sauce bubbling away
Storage Tips
Cool leftovers completely then store them in an airtight container in the fridge for up to three days Reheat gently in a toaster oven or on a baking sheet in the oven to keep the crust crisp If freezing wrap each piece tightly in foil before freezing for best results
Ingredient Substitutions
If you are out of mozzarella try provolone or Monterey Jack for a similar melt Breadcrumbs can be swapped for crushed crackers or even panko for lighter crunch For gluten free just use your favorite gluten free breadcrumb and make sure your marinara is gluten free too
Serving Suggestions
Serve this with extra warm marinara and a side of garlic bread or pasta A crisp green salad dressed with balsamic is a wonderful fresh pairing For a casual dinner the chicken works great as a sandwich filling tucked in a toasted hoagie roll
Cultural and Historical Context
Parmesan Chicken is a beloved Italian American comfort dish blending elements of classic chicken parmigiana with approachable home cooking Italian immigrants adapted traditional recipes to their new kitchens using accessible cheeses and quick baking techniques The baked not fried breadcrumb chicken became a weeknight staple across the US
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Mastering this method means you can make delicious homemade chicken parm style dinners with very little fuss and a whole lot of flavor I hope it becomes a regular in your kitchen the way it has in mine
Frequently Asked Questions
- → How do you get the breadcrumbs to stick to chicken tenderloins?
Dip the seasoned chicken into a beaten egg and milk mixture before coating it in the breadcrumb and parmesan blend. This helps the breading adhere for an even, crispy texture.
- → Can I use pre-shredded parmesan or should it be grated?
Freshly grated parmesan is best as it melds smoothly with the breadcrumbs and adds better flavor and texture to each piece.
- → Is it necessary to flip the chicken during baking?
Flipping halfway through baking ensures even crispness and helps the coating brown nicely on all sides.
- → What’s the best way to melt the mozzarella on top?
Add the mozzarella after spooning on the marinara and return the chicken to the oven just until the cheese melts and bubbles gently.
- → Can different cheeses be used instead of mozzarella?
Provolone or fontina make great alternatives and will still give a wonderful, gooey melted topping for the dish.