Chicken Tenders W Balsamic Vinegar Glaze
Elevate your weeknight dinner game with these irresistible Chicken Tenders with Balsamic Vinegar Glaze! This recipe combines crispy, golden baked chicken tenders coated in a flavorful Parmesan-panko crust with a luscious glaze made from tangy balsamic vinegar, sweet honey, and aromatic garlic. Perfectly seared and then oven-finished, these tenders are juicy on the inside and delightfully crunchy on the outside. The rich, velvety balsamic glaze is drizzled on top or served as a dipping sauce, adding a gourmet touch to this family-friendly favorite. With just 35 minutes from start to finish, this easy yet elegant meal is ideal for busy weeknights or casual entertaining. Serve with a side of roasted vegetables or over fresh greens for a complete and satisfying feast!
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Recipe Information
Ingredients
- 1 pound Chicken tenders
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 0.5 cup Balsamic vinegar
- 2 tablespoons Honey
- 1 clove Garlic, minced
- 1 tablespoon Butter
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Season the chicken tenders with salt and black pepper on both sides.
Set up a breading station with three shallow bowls: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs mixed with Parmesan cheese.
Dredge each chicken tender in the flour, shaking off any excess, then dip it into the egg, and finally coat it with the breadcrumb mixture. Press the breadcrumbs gently onto the chicken to ensure an even coating.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches if necessary, sear the breaded chicken tenders for 2-3 minutes on each side, until golden brown. Transfer the seared tenders to the prepared baking sheet.
Bake the chicken tenders in the preheated oven for 8-10 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, honey, and minced garlic over medium heat. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the glaze thickens slightly.
Remove the saucepan from heat and stir in the butter until melted and the glaze is smooth.
Drizzle the warm balsamic glaze over the baked chicken tenders, or serve it on the side for dipping.
Garnish with fresh herbs or additional Parmesan if desired, and serve immediately.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1309 mg | 57% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 15.3 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 362 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
