These baked chicken tenderloins are the centerpiece of a quick, gluten-free dinner. Instead of being breaded, they are tossed in garlic powder and paprika, then coated in a simple honey mustard marinade. They become tender and juicy in just 15 minutes in the oven. A true year-round weeknight savior!
I’ll admit, I’ve historically turned my nose up at chicken breasts. I much prefer thighs for their built-in fat and flavor. But the one thing lighter meat will always bring to the table is TIME. There is simply nothing quicker than a chicken breast. Unless, of course, you break them down even further into chicken tenderloins.
Most people who buy chicken tenderloins pre-packed at the store use them for chicken fingers. There is absolutely nothing wrong with that. If that’s your prerogative, please head right over to this gluten-free chicken tenders recipe.
However, chicken tenderloins can also be the secret weapon for a weeknight meal that’s ready in under 20 minutes.
Baked Chicken Tenderloin Step by Step
This baked chicken tenderloin recipe uses a homemade honey mustard marinade that only requires pantry ingredients: Dijon mustard, whole grain mustard, and honey. The garlic powder and paprika in the dry rub also adds extra flavor with minimal prep work.
Whole grain mustard is one of my favorite ingredients for chicken—it’s also the base for these kalamata chicken thighs. For nights when you have a little more time for the oven, give it a go.
Baking chicken tenderloins is fairly foolproof. The only thing to pay attention to is that you don’t overcook them. Since we are baking the chicken at high heat, don’t wait for the glaze to be fully caramelized or the chicken tenderloins will be dry. 15 minutes is usually all you need.
I like serving these baked chicken tenderloins with a simple green salad or roasted broccoli side. Buttery peas or rice pilaf also work well—anything that can be made in under 15 minutes while the chicken tenderloins are in the oven!
With health and hedonism,
Phoebe
Baked Honey-Mustard Chicken Tenderloins
You can easily scale these up or down, depending on how many tenderloins you want per person. They average about 6 per pound. I prefer to bake the full two pounds on separate sheet pans, but in a pinch, you can squeeze them onto one with a little overlap.
Because they are such small pieces, chicken tenderloins can dry out easily in the oven. You want to be extra careful about overcooking them. If they are hard to the touch, you’ve overdone it. They should have some give still for the juiciest possible result.
The only thing to pay attention to is that you don’t overcook these. Since we are baking them at high heat, don’t wait for the glaze to be fully caramelized or the chicken tenderloins will be dry. 15 minutes is usually all you need.
Ingredients
- 2 pounds chicken tenderloins about 12 to 14 tenderloins
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ¼ cup Dijon mustard
- ¼ cup honey
- 2 tablespoons whole grain mustard
- 1 teaspoon chopped fresh rosemary optional
Instructions
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Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
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In a large mixing bowl, season the chicken tenderloins with the salt, paprika and garlic. Toss until fully coated in the dry rub.
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In a small mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey and rosemary (if using) until smooth. Pour the glaze over the seasoned chicken tenderloins and toss to coat.
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Transfer the chicken breast tenderloins to the prepared sheet pan and arrange in an even layer so there’s no overlap.
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Bake the tenderloins for 15 minutes, or until cooked through and lightly browned on the bottom. Serve warm garnished with chopped herbs (if you like).