Panko-breaded chicken tenders baked until golden and crisp, roasted alongside tender-crisp green beans, served with a mild honey mustard dip.
Oven rack should sit in the center position; preheat to 425°F before starting the coating. Flip the chicken tenders at the 10-minute mark so both sides brown evenly.
Use the Parmesan-panko coating as is for a mild, kid-friendly flavor; no heat is added anywhere in the recipe. Honey mustard sauce can be made up to 3 days ahead and refrigerated in a sealed container.
Ingredients
Scale
Measurement units
- 1 ½ lb chicken tenderloins
- 12 oz green beans
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- ½ cup all-purpose flour
- 2 eggs
- 3 tbsp olive oil (1 tbsp plus 2 tbsp, divided)
- 1 tsp garlic powder
- 1 tsp salt (1 tsp plus ½ tsp, divided)
- ¼ tsp black pepper
- ½ cup mayonnaise (for dipping sauce)
- 3 tbsp honey (for dipping sauce)
- 2 tbsp yellow mustard (for dipping sauce)
- 1 tsp lemon juice (for dipping sauce)
Ingredients
Scale
Measurement units
- 1 ½ lb chicken tenderloins
- 12 oz green beans
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- ½ cup all-purpose flour
- 2 eggs
- 3 tbsp olive oil (1 tbsp plus 2 tbsp, divided)
- 1 tsp garlic powder
- 1 tsp salt (1 tsp plus ½ tsp, divided)
- ¼ tsp black pepper
- ½ cup mayonnaise (for dipping sauce)
- 3 tbsp honey (for dipping sauce)
- 2 tbsp yellow mustard (for dipping sauce)
- 1 tsp lemon juice (for dipping sauce)
Instructions
Preheat the oven and prep the pan
Preheat the oven to 425°F with the rack in the center position.
Line a rimmed sheet pan with parchment paper and drizzle olive oil (1 tbsp) across it.
Equipment: rimmed sheet pan, wire cooling rack
Set up the breading station
Place all-purpose flour (½ cup) in a shallow dish and season it with salt (1 tsp) and black pepper (¼ tsp).
Beat eggs in a second shallow dish.
Combine panko breadcrumbs (1 cup), grated Parmesan cheese (½ cup), salt (1 tsp), and garlic powder (1 tsp) in a third shallow dish.
Equipment: rimmed sheet pan, three shallow dishes, instant-read thermometer
Bread the chicken tenders
Pat chicken tenderloins (1 ½ lb) completely dry with paper towels.
Dredge each tender in the flour, dip it in the beaten egg, then press it firmly into the panko mixture.
Arrange the breaded tenders in a single layer on the prepared sheet pan, leaving space between them.
Equipment: rimmed sheet pan, instant-read thermometer
Prep the green beans
Trim the ends from green beans (12 oz) and pat them dry.
Toss green beans (12 oz) with olive oil (2 tbsp), salt (½ tsp), and garlic powder.
Roast the tenders and green beans
Roast the chicken tenders at 425°F for 10 minutes on the center rack.
Flip each chicken tender, then scatter the seasoned green beans around them on the pan.
Continue roasting for 10 to 12 more minutes, until the tenders reach 165°F internally and green beans are crisp-tender and lightly browned.
Equipment: rimmed sheet pan, wire cooling rack
Make the honey mustard dipping sauce
Whisk mayonnaise (½ cup), honey (3 tbsp), yellow mustard (2 tbsp), and lemon juice (1 tsp) in a small bowl until smooth.
Refrigerate the sauce until serving.
Serve the dinner
Transfer the tenders and green beans to plates and serve with the honey mustard for dipping.
Tomorrow's Meal
Crispy Chicken Tender Salad with Warm Green Bean Vinaigrette
Cold chicken tenders shredded or sliced over fresh greens with pan-warmed green beans tossed in tangy vinaigrette
You'll need to pick up:
Mixed salad greensRed wine vinegar or lemon juiceDijon mustardOlive oilGarlic (minced)
Quick overview:
- 1.Slice or shred cold chicken tenders into bite-sized pieces
- 2.Arrange fresh mixed greens on a plate or bowl
- 3.Warm leftover green beans in a skillet over medium heat for 2-3 minutes
- 4.Whisk together 2 tbsp vinegar, 1 tbsp mustard, 1 minced garlic clove, and 3 tbsp olive oil
- 5.Toss warm green beans with vinaigrette while still hot
- 6.Top greens with chicken pieces and warm green bean mixture
- 7.Serve immediately while beans are still warm
Before you cook
Cook notes
- • Oven rack should sit in the center position; preheat to 425°F before starting the coating.
- • Flip the chicken tenders at the 10-minute mark so both sides brown evenly.
- • Green beans go on the pan at the same time as the tenders for crisp-tender texture; they finish in roughly 12 to 14 minutes. If you prefer softer beans, add 2 to 3 minutes more.
- • Pat the chicken fully dry before breading so the coating adheres and crisps.
- • Honey mustard sauce can be made up to 3 days ahead and refrigerated in a sealed container.
- • For a 10-year-old who loves noodles, serve the tenders alongside buttered egg noodles to add extra carbohydrate and satisfy the request without changing the sheet-pan method.
- • Use the Parmesan-panko coating as is for a mild, kid-friendly flavor; no heat is added anywhere in the recipe.
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