This Oven Baked Marinated Chicken Tenders recipe is packed with flavor and easy to make. The perfect weeknight meal, they are sure to become a family favorite!
These delicious and easy no breading oven baked marinated chicken tenders taste amazing thanks to the simple marinade. This chicken recipe is oven baked to perfection and so much healthier than fried chicken!
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Quick and Easy Oven Baked Marinated Chicken Tenders
Chicken fingers are one of those foods that are always a hit, no matter what age you are. And this oven baked chicken tenders recipe is quick, easy, has no breading, and is so delicious!
The key to making these baked chicken tenders super duper moist is marinating them. I like to marinate mine for at least 30 minutes, but you can even do it overnight.
A longer marinade allows the flavors to really penetrate the chicken breast tenderloins for some seriously delicious tender meat. I highly suggest not skipping this step!
These oven-baked chicken tenders are perfect for meal prep or a quick and easy weeknight dinner. Serve them with your favorite dipping sauce, and some roasted vegetables and you have a complete and healthy meal.
Here are more easy chicken tender recipes for dinner with few ingredients (with over 20 chicken recipes!)
Ingredient Notes and Substitutions
- Chicken tenderloins – You can use fresh or frozen tenderloins. If using frozen chicken tenders, extend the marinade time to at least 8 hours.
- Italian salad dressing – This is used for marinating the chicken tenders and providing flavor. You can use store-bought or homemade Italian dressing.
- Olive oil – You can also use any neutral flavored oil for basting the chicken and vegetables.
- Potatoes – I suggest using scrubbed potatoes and if you’re using diced potatoes, make sure that they are small 1-inch cubes so they will cook through.
- Green beans – You can also use fresh or frozen green beans alongside the meat while baking.
- All-purpose seasoning– I love using Kinder’s The Blend seasoning. But you can use your favorite brand of seasoning you like.
Kitchen Tools Needed
How to make Oven Baked Marinated Chicken Tenders
Marinating the Chicken Tenders
Seasoning the chicken. Put the chicken tenders in a glass dish or Ziplock bag. Pour in the Italian salad dressing. Make sure that the chicken strips are covered with the dressing. Close or seal the lid or bag.
Let the chicken marinate. Refrigerate the marinated chicken tenders for 6-12 hours. I like to do this in the morning so it will be ready to cook in the evening.
Ready to bake. Remove the chicken tenderloin from the marinade and discard the marinade.
Baking the marinated chicken tenderloins in the oven
Bake the chicken. Place the marinated chicken tenderloins and potatoes onto the baking sheet that you have prepared. Add the green beans, if you are using them, to the baking sheet, too. If you prefer more firm green beans, add them to the sheet during the last 10-12 minutes of baking.
Drizzle the vegetables with olive oil and lightly season with all-purpose seasoning.
Bake the chicken tenders at 400ºF for 23-28 minutes until they reach an internal temperature of 165ºF in the center.
I recommend checking the temperature of the chicken after 20 minutes of baking. The potatoes should be tender when pierced with a fork.
Make it spicy. Add some spice by adding a teaspoon or two of hot sauce to the chicken tenderloin marinade.
Extra crispy chicken tenders. After marinading, follow the recipe directions for our extra crispy Shake ‘n Bake chicken tenders.
Add some flavor. If you want to add some extra flavor to the chicken, add garlic powder or onion powder to the chicken tenderloin before baking.
What to Serve
Not a fan of roasted green beans? Serve the tenders with these side dishes instead:
Love cooking with chicken tenderloins? Check out these chicken recipes: Baked chicken tenderloins (a no breading recipe!), breaded Bisquick chicken tenders oven baked, or our KFC copycat Nashville chicken tenders recipe.
How to store leftover oven baked chicken tenders
Any leftover marinated chicken tenders can be stored in an airtight container in the fridge for up to four days. To reheat, bake them in the oven at 400ºF until they are reheated to 165ºF..
You can also freeze them for up to three months. When ready to serve, thaw the chicken tenders in the fridge overnight. Then, bake as directed above.
Frequently Asked Questions
The best way to keep chicken tenders moist when baking is to marinate them overnight. This will help the chicken retain its moisture and prevent it from drying out. Also, make sure that you don’t overcook them.
It’s best to bake uncovered chicken so the skin can get crispy. To keep the chicken drying out, brush it with olive oil or butter before baking.
It’s better to bake this chicken at 400ºF to be crispy outside and moist on the inside. However, if you are worried about the chicken drying out, you can bake it at 350ºF and add 5-10 minutes to the baking time. Ensure that the chicken reaches an internal temperature of 165ºF in the center before removing it from the oven.
It takes about 20-25 minutes to bake chicken at 400ºF. However, this will vary depending on the thickness and size of your chicken. Make sure that the chicken reaches an internal temperature of 165ºF in the center before removing it from the oven.
Oven Baked Marinated Chicken Tenders
- Baking Sheet
- Glass container or Ziplock bag - to marinade chicken
- 1½ pounds chicken tenderloins fresh or frozen *for frozen, see notes below
- 1½ cups Italian salad dressing prepared
- 1-2 tablespoons olive oil
- 4 potatoes scrubbed and cut in 1-inch diced cubes
- 3 cups green beans fresh or frozen *for frozen, see notes below
- all-purpose seasoning
- Preheat the oven to 400ºF. Prepare the baking sheet by spraying it with cooking oil, or line it with parchment paper or a Silpat silicone sheet.
- Add the chicken tenders to a glass dish or Ziplock bag, then pour in the Italian salad dressing. Ensure that the chicken strips are submerged. Cover with a lid or seal the bag.
- Refrigerate the chicken and marinade for 6-12 hours. I like to do this in the morning, then bake the chicken and vegetables that evening for dinner.
- Remove the chicken from the marinade, and dispose of the marinade.
- Add the chicken to your prepared baking sheet along with the potatoes and green beans (if using). If you prefer more firm green beans, add them to the sheet the last 10-12 minutes of baking. Drizzle vegetables with olive oil. Lightly season with all-purpose seasoning.
- Bake the chicken tenders at 400ºF for 23-28 minutes until they reach an internal temperature of 165ºF in the center. I recommend checking the temperature of the chicken after 20 minutes. The potatoes should be tender when pierced with a fork.
- Serve the chicken tenders warm with your favorite dipping sauces like ranch, BBQ, or honey mustard.
- You can use frozen chicken tenders and extend the marinade time to at least 8 hours.
- If using diced potatoes, ensure that the size of the potatoes is about 1-inch cube, so they will be baked through.
- If using frozen green beans, put them on the outer edges of the baking sheet, away from the chicken. The moisture from green beans can keep the chicken from browning.
- Serve homemade chicken tenders with sauces like ranch, BBQ sauce, or honey mustard.
- Put cooked and cooled chicken strips in a sealed container and keep them in the fridge for up to 3-4 days. They also freeze very well! Seal in an airtight bag or storage container and keep in the freezer for up to 3 months.