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.
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