Irresistible Lemon Garlic Parmesan Chicken Tenders

These lemon garlic Parmesan chicken tenders are crisp on the outside, juicy inside, and packed with bright citrus, savory garlic, and nutty cheese. The texture is golden and crunchy, while the flavor is fresh, rich, and comforting without feeling heavy. This is an easy, weeknight-friendly recipe that suits beginners and confident cooks alike. From start to finish, it takes about 40 minutes.

Ingredients

For the Chicken

• 500 g chicken tenders or chicken breast cut into strips
• 1 tsp salt
• 1/2 tsp black pepper

For the Lemon Garlic Marinade

• 2 tbsp olive oil
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 3 garlic cloves, finely grated
• 1/2 tsp dried oregano
• 1/2 tsp paprika

For the Parmesan Coating

• 60 g grated Parmesan cheese
• 80 g panko breadcrumbs
• 1 tsp dried parsley
• 1/2 tsp garlic powder

How to Make Irresistible Lemon Garlic Parmesan Chicken Tenders

Prepare the Oven

Preheat the oven to 200°C. Line a large baking tray with baking parchment and lightly brush with oil to prevent sticking.

Marinate the Chicken

Place the chicken tenders in a bowl and season with salt and black pepper. Add olive oil, lemon zest, lemon juice, garlic, oregano, and paprika. Mix well until each piece is evenly coated. Leave to marinate for 10 minutes for best flavor.

Prepare the Coating

In a shallow bowl, combine the Parmesan cheese, panko breadcrumbs, dried parsley, and garlic powder. Stir until evenly mixed.

Coat the Chicken

Dip each marinated chicken tender into the Parmesan breadcrumb mixture, pressing gently so the coating sticks well. Arrange the coated tenders on the prepared baking tray, leaving space between each piece.

Bake Until Golden

Bake for 18 to 22 minutes, turning once halfway through, until the chicken is cooked through and the coating is crisp and golden.

Rest and Serve

Remove from the oven and allow the chicken to rest for 3 minutes before serving. This helps keep the tenders juicy.

Tips

How do I keep the coating crisp?

Use panko breadcrumbs and avoid overcrowding the tray. Air circulation helps the coating stay crunchy.

Can I make these extra lemony?

Add an extra teaspoon of lemon zest to the breadcrumb mixture for a brighter citrus note.

What if my chicken browns too quickly?

Lower the oven temperature slightly and move the tray to a lower shelf for even cooking.

Can I pan-fry instead of baking?

Yes. Shallow fry in a little oil over medium heat, turning until golden and fully cooked.

Serving Suggestions

• Serve with a fresh green salad and lemon dressing
• Pair with roasted potatoes or garlic fries
• Add a creamy garlic or yogurt dip on the side
• Enjoy in wraps with lettuce and light mayo

Storage

Room Temperature

Not recommended. Chicken should not be left out for more than 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat in the oven to restore crispness.

Freezing

Freeze cooked tenders in a sealed container for up to 2 months. Reheat from frozen in the oven until hot throughout.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 18 g
• Protein: 38 g
• Fat: 22 g
• Saturated fat: 7 g
• Sodium: 680 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use chicken thighs instead of tenders?

Yes. Boneless, skinless thighs work well and stay very juicy, though cooking time may increase slightly.

Is fresh Parmesan better than packaged?

Freshly grated Parmesan gives better flavor and melts more evenly into the coating.

Can I make this recipe gluten free?

Use gluten-free breadcrumbs and check that all seasonings are certified gluten free.

How do I know the chicken is cooked?

The chicken should reach an internal temperature of 75°C and the juices should run clear.