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First off, I’m HOME! Back in upstate South Carolina where I belong. It’s so nice to have a kitchen again. Two of the first things I made when I got back were a chocolate peanut butter milkshake (this recipe with added cocoa powder) and French Toast in a Bowl. I literally had no blender while I was working in Ohio for two months. How tragic is that? Extremely.
Today I’m going to share with you one of my family’s favorite meals. This recipe comes from an old friend, and we’ve made it for years. Since following the Trim Healthy Mama healthy eating lifestyle (which you can find details on here), we’ve made some modifications – most notably: we skip the bread crumbs that the original recipe called for. You could always dip these chicken tenders into a low carb breading mixture after dipping them in the parmesan mixture, but we just omit it for the sake of convenience. Possible low carb breadings would be THM Baking Blend (which can be purchased from the THM online store), crushed pork rinds, almond flour, or ground golden flax.
These chicken tenders are super easy, kid friendly, and would be a great dish to serve to company! They take no special ingredients, and only 5 ingredients total are needed! Can’t beat that, folks.
Question of the day: what’s your favorite quick dinner?
Need more 5 ingredient recipes? Click here!
You can find this recipe in my cookbook, Necessary Food.
- 1 2.5 lb. bag chicken tenderloins
- ¾ cup butter
- 1⅛ cup parmesan cheese (the kind from the green shake container)
- ¾ tsp. garlic powder
- Salt, to taste (we usually don't add any because the other ingredients are salty enough)
- Melt the butter in a skillet and add the parmesan cheese and garlic powder (and salt, if using). Dip the chicken in the mixture and place on a cookie sheet. Bake at 325 degrees F for 20-30 minutes (until the chicken is no longer pink inside and the juices run clear). Do not overbake!
- We have also used these for Sunday lunch. My mom prepared them for church, then baked them on our oven's "warm" setting for about 3½ hours while we were gone. Worked great!
I made this recipe tonight and found the whole butter and Parmesan in the skillet part confusing, but I went ahead with it. When I cooked the chicken butter went everywhere…way too much butter. What did I do wrong?
I’m sorry it didn’t work out for you! I’m not sure what went wrong. You just melt the butter in a skillet, then stir in the parmesan cheese and garlic powder. Dip the chicken tenders into the butter/cheese mixture to coat, place the chicken on a cookie sheet, and bake. Discard the excess butter/cheese mixture.
How many calories is this recipe? I want to make it next week prepping in 2 days plz help
I don’t usually calculate nutrition info on my recipes since the healthy eating lifestyle I follow doesn’t require it (Trim Healthy Mama) and I like to embrace that freedom, but MyFitnessPal is a super easy way to find nutrition facts! If you sign up for an account, under the Recipes tab there’s a place where you can just add the link to a recipe and it will pull up the ingredients for you to confirm, then generate the nutritional info! 🙂
Looks so good. Quick question, do you bake covered or uncovered? Thanks so much for your inspiring recipes, can’t wait to purchase your new cookbook.
Uncovered 🙂
Is the chicken frozen or thawed when you bake it?
Thawed. 🙂
Can you make this in the air fryer?
I don’t have an air fryer so I’ve never tried it like that, but I bet it would work!
DELICIOUS!!!!!
I made this recipe and the chicken was amazing. First off I don’t usually eat white meat but these were an exception. So good. Also my husband will only eat fried chicken, but he loved this recipe. You have a winner.
Thank you.
Wonderful! I’m so glad you liked them!
Have you heard when they will be getting more THM baking blend in. I have been trying to order it for 5 weeks. I emailed them and they say hopeful this week but that was 5 weeks ago.
I keep hearing September. I know they had to switch packaging companies, so that threw a wrench in things.