Description
Delicious Lemon Garlic Parmesan Chicken Tenders baked to golden perfection, coated with a crispy Parmesan and panko breadcrumb crust, infused with fresh lemon juice and garlic for a flavorful and easy-to-make meal perfect for any weeknight dinner.
Ingredients
Chicken
- 3-4 boneless, skinless chicken breasts (about 1.5 lbs)
Marinade
- 4 cloves fresh garlic, minced
- 1/4 cup freshly squeezed lemon juice
- Salt and pepper to taste
Coating
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tbsp extra virgin olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Prepare Chicken: Cut the chicken breasts into strips about one inch wide to create uniform tenders for even cooking.
- Marinate: In a bowl, mix salt, pepper, and freshly squeezed lemon juice. Toss the chicken strips in this mixture to coat them thoroughly, allowing the flavors to infuse.
- Mix Coating: In another bowl, combine the panko breadcrumbs, grated Parmesan cheese, and minced garlic. This mixture will provide a crispy, flavorful crust.
- Coat Chicken: Dip each chicken strip into the breadcrumb mixture until fully coated, ensuring every piece is well covered for maximum crunch.
- Arrange and Drizzle: Place the coated tenders on the prepared baking sheet and drizzle lightly with extra virgin olive oil to help with browning and crispiness.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the chicken tenders are golden brown on the outside and cooked through internally.
Notes
- You can substitute panko breadcrumbs with regular breadcrumbs if needed, though panko provides extra crispiness.
- For extra tang, add some lemon zest to the breadcrumb mixture.
- Ensure the chicken is cooked to an internal temperature of 165°F for safety.
- Serve with a side of dipping sauce like ranch or marinara for added flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
