5-Ingredient Baked Chicken Tenderloins That Melt in Your Mouth
Some of the best dinners come together with the fewest ingredients, and this baked chicken tenderloin recipe is proof of that. With just five simple pantry staples and a glass casserole dish, you can have a warm, juicy, and incredibly tender meal on the table that your whole family will absolutely love. No marinating, no fuss, and no mountain of dishes to wash afterward.
Looking at the dish before it even goes into the oven, you can already tell this is going to be something special. The tenderloins are laid out snugly in the pan, dotted with pats of butter, and generously seasoned with garlic, red pepper flakes, and cracked black pepper. The butter melts down as it bakes, essentially basting the chicken from above and keeping every single piece incredibly moist all the way through.
Why You’ll Love This Recipe
Chicken tenderloins are naturally more tender and forgiving than chicken breasts, which means they cook up juicy even if you leave them in the oven just a few minutes longer than planned. The butter and garlic create a savory, rich pan sauce right in the dish that you can spoon right over the top when serving. It is truly a weeknight winner.
Ingredients
- 2 pounds raw chicken tenderloins
- 4 tablespoons unsalted butter, cut into small cubes
- 1 tablespoon minced garlic (or garlic powder)
- 1 teaspoon red pepper flakes
- 1 teaspoon cracked black pepper
- Salt to taste
Method
- Preheat your oven to 375°F (190°C) and lightly grease a glass casserole dish with a little butter or nonstick spray.
- Arrange the raw chicken tenderloins in a single snug layer across the bottom of the glass casserole dish.
- Season generously with salt, cracked black pepper, red pepper flakes, and minced garlic, making sure to coat the tops of all the pieces evenly.
- Scatter the small cubes of butter across the top of the chicken, distributing them as evenly as possible so every tenderloin gets some buttery goodness.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 10 to 15 minutes, or until the tops are lightly golden and the internal temperature of the chicken reaches 165°F (74°C).
- Remove from the oven and let the chicken rest for 5 minutes before serving. Spoon the buttery pan juices over the top for extra flavor.
Serving Suggestions
These baked chicken tenderloins pair beautifully with mashed potatoes, steamed rice, roasted vegetables, or a simple green salad. The pan juices make a wonderful light sauce, so consider serving some crusty bread on the side to soak it all up. Leftovers reheat wonderfully the next day and can be sliced over salads or tucked into wraps for an easy lunch.
Tips for the Best Results
Make sure your chicken pieces are as close to the same size as possible so they cook evenly. If some tenderloins are particularly thick, you can gently press them down or slice them in half lengthwise. Always use a meat thermometer to confirm doneness rather than guessing by color alone. And do not skip the resting time — letting the chicken sit for a few minutes before serving locks in all of those delicious juices.
