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Parmesan Panko Chicken Tenders {Recipe}

Today I have an easy, crowd pleasing chicken recipe to share with you. I’ve been making variations of this breaded chicken since I started cooking and this parmesan panko version has become my go to.


What I love most about this Parmesan Panko Chicken is how quickly it cooks and how versatile it is. You can use chicken breasts that have been pounded thin or chicken tenders and either cook it on the stovetop in a skillet or in the oven on wire racks.


There are a variety of ways to serve it. Some of my favorites include…

– As chicken parmesan topped with mozzarella and marinara sauce
– Plain with lemon wedges
– Plain with honey mustard dipping sauce
– On top of a salad


How pretty is this salad presentation? I used a bed of spinach with avocado, toasted pecans, goat cheese and dried cranberries. It was delicious!


The most time intensive part of this chicken (and it’s not even that time intensive…just a little messy!) is the breading process but I’ve gotten it down to a science. I create an assembly line of three salad plates. In the first I have flour with a little salt and pepper, in the second I have an egg beaten with some Dijon mustard and in the third the bread crumb mixture. The chicken gets a dip in the flour first, then the egg wash and finally the bread crumbs and then into the skillet it goes! The chicken comes out crunchy on the outside but moist on the inside.

I promise that the whole family will love this one!

Parmesan Panko Chicken Tenders
(Original Peanut Butter Runner Recipe)


1 package chicken tenders (around 1lb) or 2-3 boneless, skinless chicken breasts pounded to 1/4 inch thickness
1/2 cup flour
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 cup panko bread crumbs
1 teaspoon Italian seasoning (even better if you have fresh parsley and basil…but use the Italian seasoning if not!)
1 garlic clove, smashed and minced (you can leave this out)
1/2 cup shredded parmesan
Salt and pepper, to taste
2 tablespoons olive oil
Lemon wedges for serving


Season the chicken tenders generously with salt and pepper. Set up your assembly line. In the first dish add the flour and season with salt and pepper. In the second dish add the egg and dijon mustard and whisk to combine. In the third dish add the breadcrumbs, seasoning, garlic and parmesan and toss to combine.

Working one tender at a time, dredge the chicken in flour and shake off excess. Next, dip it in egg mixture and then into panko mixture. You may have to firmly press the panko to get a nice thick coating on the chicken. (This is a hands on process!)

Heat olive oil in a large skillet. Place tenders into skillet and cook for about 3-4 minutes per side or until golden brown and internal temperature reads 160 degrees. You may have to work in two batches if your skillet can’t hold all of the tenders. Don’t crowd the chicken to ensure browning and even cooking. Alternatively, you can cook these in the oven by placing them on a wire rack and spraying them with cooking spray. Bake in a 425 degree oven for 20-25 minutes or until golden and cooked to 160 degrees.

Give chicken a generous squeeze of fresh lemon juice and serve with additional lemon wedges.

Yield: 3-4 servings

{ 11 comments… add one }
  • Jojo @ RunFastEatLots March 25, 2014, 2:38 pm

    Yummy! This would be great on a salad 😀

  • Jen@HealthyFoodandFamily March 25, 2014, 2:59 pm

    Sounds delicious and kid friendly!

  • Kim March 25, 2014, 4:00 pm

    I love recipes like this – especially now that the weather is warming up – I like lighter dishes!!!

  • Sara @ LovingOnTheRun March 25, 2014, 4:01 pm

    Yummy I would love to try this on a salad – sounds delicious!

  • Lauren-Kate March 25, 2014, 4:47 pm

    These look really easy and delicious 🙂

  • Kim @ FITsique March 25, 2014, 6:21 pm

    This looks great, especially on that salad! When I first attempted making chicken tenders I never knew to put them on the skillet first and they always came out soggy. Then one day my dad informed me I was doing it ALL wrong!

  • Elizabeth {Positively Healthy} March 25, 2014, 6:42 pm

    I have a version of this as well and it is always my go to! Love it! Love the salad presentation as well.

  • Rebekah March 25, 2014, 8:50 pm

    Look delicious and easy to make!

  • Samantha @ The Faithful Runner March 25, 2014, 8:52 pm

    I usually only eat paleo, but this looks amazing and I might have to try it. I always love new delicious recipes. Especially with chicken.

  • Erin March 27, 2014, 7:31 am

    Perfection! Sitting here at 7:30 am and trying to figure out what to make for dinner – Parmesan Panko Tenders it is!!!!

  • elizabeth March 27, 2014, 2:07 pm

    Made this last night, very tender, my husband loved it(I’m not much of a meat eater).
    One thing I changed was to coat the chicken in the mustard and garlic and let it sit, but I’m sure it turns out the same in the end. I also needed two eggs, instead of one.

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