Fancy Chicken Tenderloins
Elevate your dinner game with these Fancy Chicken Tenderloins, a sophisticated twist on a classic favorite! Featuring perfectly seasoned chicken tenderloins coated in a crispy parmesan-panko crust, this recipe combines pan-searing for a golden finish and baking for tenderness. The dish is brought to life with a luscious lemon herb butter sauce infused with fresh parsley, bright lemon juice, and zesty lemon zest, drizzled over the chicken for a burst of flavor in every bite. Ideal for a quick yet elegant meal, these tenderloins are ready in just 35 minutes and pair beautifully with roasted vegetables or a fresh garden salad. Bring restaurant-quality dining to your table with this easy but impressive chicken recipe!
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Recipe Information
Ingredients
- 1 pound chicken tenderloins
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 eggs
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 0.5 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Pat the chicken tenderloins dry with paper towels. Season them lightly with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Set up a breading station with three shallow bowls. In the first bowl, mix the flour, garlic powder, and remaining salt and pepper. In the second bowl, whisk the eggs and milk together. In the third bowl, combine the panko breadcrumbs with grated parmesan cheese.
Dredge each chicken tenderloin in the flour mixture, followed by the egg mixture, and then coat it in the breadcrumb-parmesan mixture. Press gently to ensure the coating adheres fully.
Heat olive oil in a large skillet over medium heat. Working in batches, sear the breaded chicken tenderloins for about 2 minutes per side, or until golden brown. Transfer the seared tenderloins to the prepared baking sheet.
Once all chicken tenderloins are seared, bake them in the preheated oven for 8-10 minutes, or until the internal temperature reaches 165°F (75°C).
While the chicken is baking, prepare the lemon herb butter sauce. In a small saucepan, melt the butter over low heat. Stir in lemon juice, parsley, and lemon zest. Keep warm until ready to serve.
Remove the chicken from the oven and let it rest for 5 minutes. Drizzle the lemon herb butter sauce over the tenderloins before serving.
Garnish with extra parsley and serve immediately alongside your favorite sides!
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 3870 mg | 168% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.6 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 644 mg | 50% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1435 mg | 31% | |
*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.
