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 tenders taste amazing thanks to the chicken marinade balsamic vinegar. This recipe is oven-baked to perfection and so much healthier than fried chicken!
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Why We Love This Marinated Chicken Tenders Recipe
- Chicken fingers are one of those foods that are always a hit, no matter what age you are. And this oven-baked tenders recipe is quick, easy, has no breading, and is so delicious!
- These oven-baked 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.
- They’re always tender and juicy! The key to making these baked 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 breast tenderloins for some seriously delicious tender meat. I highly suggest not skipping this step!
No time for marinating? Try this Doritos chicken tenders recipe instead.
Get more recipes with chicken tenders (with over 20 recipes!).
Ingredient Notes and Substitutions
- Chicken tenderloins – You can use fresh or frozen tenderloins. If using frozen tenders, extend the marinade time to at least 8 hours.
- Italian salad dressing – This is used to marinate the chicken tenders and provide flavor. You can use store-bought or homemade Italian dressing.
- Olive oil – You can also use any neutral-flavored oil to bast the chicken and vegetables.
Optional
- 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.
🎯 TFN Pro Tip
Did you know you can make your own tenders from breasts? Check our how to cut chicken tips!
Recipe Variations
- Make it spicy. Add some spice by adding a teaspoon or two of hot sauce to the tenderloin marinade.
- Extra crispy chicken tenders. After marinating, 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 tenderloin before baking.
Kitchen Tools Used
- Baking Sheet
- Glass container or Ziploc bag – to marinade chicken
How To Make Oven-Baked Marinated Chicken Tenders
Marinating
Seasoning the chicken. Put the 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 tenders for 6-12 hours. I like to do this in the morning so it will be ready to cook in the evening.
Then, discard the marinade and rinse the chicken before preparing for baking.
Prep for Oven Baking
Baking preparation. Preheat the oven to 400ºF. To prepare the baking sheet, you can spray it with cooking oil, or line it with parchment paper or a Silpat silicone sheet.
Bake the chicken. Place the marinated 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 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.
Serving Suggestions
This recipe is a hit with both kids and adults, and they pair wonderfully with a variety of side dishes. For a fresh and flavorful option, serve a bowl of Greek yogurt mixed with lemon juice and fresh parsley as a dipping sauce alternative to the classic honey mustard sauce or ranch dressing. These tenders are also best served with sauces like ranch, BBQ sauce, or hot sauce mustard. A crisp garden salad or roasted vegetables make great sides, and for drinks, consider refreshing fruit juices like apple or orange to round out the meal.
Love cooking with chicken tenderloins? Check out these recipes: baked chicken tenderloin recipe (a no-breading!), breaded pancake batter chicken tenders oven baked, or our KFC copycat Nashville chicken tenders recipe.
Recipe FAQs
The best way to keep tenders moist when baking is to marinate them overnight. This will help the meat 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 meat 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 meat 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 meat reaches an internal temperature of 165ºF in the center before removing it from the oven.
Any leftover chicken tenders can be stored in an airtight container storage 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 tenders in the fridge overnight. Then, bake as directed above.
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Oven Baked Marinated Chicken Tenders
Equipment
- Baking Sheet
- Ziplock bag - to marinade chicken
- non-stick cooking spray
Ingredients
- 1½ pounds chicken tenderloins fresh or frozen *for frozen, see notes below
- 1½ cups Italian salad dressing prepared
- 1-2 tablespoons olive oil
Optional
- 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
Instructions
- 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.
Baking Instructions
- 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.
Video
Notes
- 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.
Nutrition
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Jack says
There is no chicken with skin on where I live (except for whole. BORING.)
Renae says
I usually get mine at Target.