How to Make Oven-Baked Chicken Breast Tenderloins?

A recipe for a juicy, yet crispy, oven-baked chicken breast tenderloins, perfect for any meal and adaptable to various cuisines thanks to the blend of seasonings. Enjoy the ease and flavour!

	Prep Time:	10 minutes
	Cooking Time:	20 minutes
	Servings:	4
	Diet:	Meat-based
	Allergens:	None
	Kcal per Serving:	220 kcal

Ingredients

500g chicken breast tenderloins (1 lb)

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon dried thyme or oregano

How Do You Cook It?

Preheat the oven: Set your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.

Prepare the tenderloins: Pat the chicken tenderloins dry with paper towels to ensure they are dry, which helps the seasoning stick and promotes browning.

Season the chicken: In a bowl, combine olive oil, salt, pepper, garlic powder, paprika, and thyme or oregano. Toss the chicken tenderloins in this mixture until evenly coated.

Arrange on a baking sheet: Lay the seasoned tenderloins in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, flipping halfway through, until the chicken is fully cooked and reaches an internal temperature of 74°C (165°F). The juices should run clear when the meat is pierced with a fork.

Rest and serve: Remove from the oven and let the chicken rest for 5 minutes before serving. This step helps retain moisture and ensures juicy tenderloins.

Tips & Tricks

Marinate the chicken with the seasoning mixture for 30 minutes before cooking to enhance the flavour.

Use a meat thermometer for accurately checking doneness.

Serving Suggestions

Pair these oven-baked chicken tenderloins with roasted vegetables, a fresh salad, or mashed potatoes for a complete meal.

Slice and add to pasta, wraps, or salads for added protein.

Freezing and Reheating

Freezing: Store cooked tenderloins in an airtight container, separating layers with parchment paper, for up to 3 months.

Reheating: Thaw in the fridge overnight, then reheat in a 180°C (350°F) oven for 10 minutes or until heated through.