Tender Herb Chicken Recipes

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EASY BAKED CHICKEN TENDERS



Easy Baked Chicken Tenders image

A wholesome twist on the classic favorite chicken tenders....I personally would prefer these baked over fried any day!

Provided by Tarryn

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Yield 4

Number Of Ingredients 9

vegetable cooking spray (such as I Can't Believe It's Not Butter!®)
1 egg, beaten
1 ¼ cups panko bread crumbs
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 skinless, boneless chicken tenders, cut into 1/2-inch strips lengthwise

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
  • Spray each chicken tender with cooking spray 2 times.
  • Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil tenders in the preheated oven for extra crunch, about 2 minutes more.

Nutrition Facts : Calories 172 calories, Carbohydrate 25.6 g, Cholesterol 72.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 688.7 mg, Sugar 0.7 g

CREAMY HERB CHICKEN



Creamy Herb Chicken image

Quick And Easy Creamy Herb Chicken, filled with so much flavour, ready and on your table in 15 minutes! You won't believe how easy this is!

Provided by Karina

Categories     Dinner

Time 30m

Number Of Ingredients 11

4 chicken breasts ((pounded 1/2-inch thin))
2 teaspoons each of onion powder and garlic powder
1 teaspoon fresh chopped parsley
1/2 teaspoon each of dried thyme and dried rosemary*
salt and pepper (, to season)
4 cloves garlic (, minced (or 1 tablespoon minced garlic))
1 teaspoon fresh chopped parsley
1/2 teaspoon each of dried thyme and dried rosemary
1 cup milk ((or half and half)*)
Salt and freshly ground black pepper (, to taste)
1 teaspoon cornstarch mixed with 1 tablespoon water (, until smooth)

Steps:

  • Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  • Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  • To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
  • Stir in milk (or cream); season with salt and pepper, to taste.
  • Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
  • Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

Nutrition Facts : Calories 176 kcal, Carbohydrate 5 g, Protein 26 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 78 mg, Sodium 158 mg, Sugar 3 g, ServingSize 1 serving

CHICKEN AND HERBS



Chicken and Herbs image

Judy Sargent of Rome, New York sent the recipe for this moist and tender chicken. Nicely seasoned with a variety of herbs, it's easy to prepare...but seems special enough for company.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

4 bone-in chicken breast halves (2 pounds)
2 tablespoons olive oil
1 tablespoon grated onion
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon coarsely ground pepper
1/4 teaspoon rubbed sage
1/8 teaspoon dried marjoram
1/8 teaspoon hot pepper sauce
4-1/2 teaspoons minced fresh parsley

Steps:

  • Arrange chicken in an 11x7-in. baking dish coated with cooking spray. Whisk together the oil, onion, garlic, thyme, salt, rosemary, pepper, sage, marjoram and hot pepper sauce. Pour over chicken. , Bake, uncovered, at 425° for 30-40 minutes or until a thermometer reads 170°, basting occasionally. Remove and discard skin from chicken. Sprinkle with parsley. Drizzle with juice.

Nutrition Facts : Calories 240 calories, Fat 11g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 373mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

HERBED CHICKEN TENDERS



Herbed Chicken Tenders image

This is such a light, easy, yet flavorful way to cook chicken! I couldn't believe it when my kids actually fought over "who got more".....There were no leftovers when I made this, and I actually used this as the meat in a wonderful fettuccine Alfredo! Just delicious!

Provided by Stacky5

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs chicken breast tenders
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh rosemary (or 1 tsp. dried rosemary)
1/8 teaspoon thyme
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 teaspoons olive oil

Steps:

  • Wash and drain chicken breast tenders.
  • Mix all of the other ingredients (except for the olive oil) in a small bowl and whisk thoroughly.
  • Rub the herb mixture onto the chicken tenders thoroughly, until coated well on both sides of the chicken.
  • Heat the olive oil in a large nonstick skillet over medium high heat.
  • Add chicken to pan and sauté approximately 4 minutes on each side, until the color is lightly golden brown.

LEMON HERB BAKED CHICKEN TENDERS



Lemon Herb Baked Chicken Tenders image

Lemon Herb Baked Chicken Tenders are bright, zesty, and easy to prepare; they only require 30 minutes of marinating time and bake in 20 minutes!

Provided by Sara Maniez

Categories     dinners

Time 55m

Number Of Ingredients 9

1-1.5 pounds chicken tenders, get the freshest chicken, I usually get organic or at least hormone-free, vegetarian-fed chicken
1/4 cup fresh Italian parsley, washed, chopped, plus more for serving (you can also use a variety of whatever fresh herbs that you have on hand, I also used Winter Savory and Rosemary)
1/4-1/2 cup olive oil, the more oil you use, the more "juice" you will have for serving
1/4 cup fresh lemon juice
1 teaspoon Kosher salt, or amount to taste
1/4-1/2 teaspoon fresh ground pepper medley, or amount to taste
1 teaspoon (1 clove) minced garlic, optional
1 fresh, ripe lemon, sliced for serving and to bake with
1-2 tablespoons unsalted butter

Steps:

  • In a 9 x 13-inch baking dish, mix all the marinade ingredients (olive oil, lemon juice, minced garlic, chopped herbs/parsley, salt, and pepper), and coat the chicken tenders in it. Marinade chicken for at least a half-hour before cooking; you can also marinate for a few hours or overnight. The chicken tenders will only taste better the longer it is marinated.
  • When the chicken tenders are done marinating, add 1-2 tablespoons of butter on top, bake in a 425 degree F oven for 15-20 minutes. You can turn once halfway through (although I never bother to). Allow cooling 5 minutes before serving. Enjoy!

Nutrition Facts : Calories 1433 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 186 milligrams cholesterol, Fat 103 grams fat, Fiber 3 grams fiber, Protein 64 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 2867 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 76 grams unsaturated fat

TENDER HERB CHICKEN



Tender Herb Chicken image

This is such a versatile dish because it can be made in the oven or microwave...so time is never a factor. People always comment on the chicken's wonderful subtle herb flavor.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 9

3/4 to 1 cup water
1 tablespoon chicken bouillon granules
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
2 bay leaves
1 broiler/fryer chicken (3-1/2 to 4 pounds)
1 pound new potatoes, halved
2 medium onions, cut into 1/2-inch pieces
2 carrots, cut into 1/2-inch pieces

Steps:

  • Combine 1 cup water, bouillon, thyme, rosemary and bay leaves; pour into a roasting pan. Add chicken; arrange potatoes, onions and carrots around it. Cover and bake at 350° for 50 minutes. Uncover; bake for 20-30 minutes or until vegetables are tender and chicken juices run clear. Remove the bay leaves before serving.

Nutrition Facts :

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2011-05-03 The herbs add taste, but the acid from the lemon ensures that the already tender pieces of chicken will be even more plumptious when cooked. (Yes that’s a word… just like juicylicious is). I’ve taught a couple peeps how to make these guys and they all agree that this recipe …
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Reviews 24
Estimated Reading Time 4 mins
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  • Put the lemon juice, herbs, mustard, seasonings and oil in a large resealable plastic bag. Close the bag, then shake and smush to combine all the ingredients. Open the bag and drop in the chicken tenders. Close and shake the bag to coat evenly. Let it marinate 1 hour or overnight.
  • Place a pan with olive oil over medium-high heat. When the pan is hot, let some of the excess marinade drip from the chicken and place on the pan. Cook for about 2-3 minutes per side, or until nicely browned and cooked through. Lower the heat to medium-low if the chicken is browning too fast. Cover the pan with a lid while cooking to keep the chicken moist. Let them rest for a couple minutes. Enjoy. TIP: If you don't have fresh lemon, substitute with any vinegar of your choice. If you can't find chicken tenderloins, use this marinade for chicken breasts, chicken thighs and even pork!


HERB ROASTED CHICKEN BREASTS - TENDER AND JUICY - BUDGET BYTES
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  • Preheat the oven to 275ºF. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).
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  • Place the chicken on a cutting board and pat it dry on both sides with a clean paper towel. Smear the butter herb mixture over both sides of the chicken. Drying the meat will help the butter herb mixture stick. If the meat is too cold, it will form condensation as you rub the butter mixture over the surface and the butter will not stick.
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Directions for: Parmigiano and Herb Chicken Breast Tenders Ingredients Chicken. Olive oil, for frying. 1 ½ lb(s) chicken breast tenders. Salt and pepper. 1 cup all-purpose flour. 2 large eggs, beaten with 1/4 cup water. Breading. 2 cups Italian-style breadcrumbs. 1 …
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2019-02-05 Hi Everyone, I made this Herb Baked Chicken Tenders recipe when my parents were visiting over the Summer and it made for a delicious dinner. These Herb Baked Chicken Tenders could also be cut up and put over a salad or used in a wrap. I have found that chicken is a pretty plain meat and it needs the right seasoning or marinade to make it shine. This blend of herbs …
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  • In a baking dish mix all the marinade ingredients and coat the chicken tenders in it. Marinade chicken for at least a half-hour before cooking; you can also marinate for a few hours or overnight. The chicken tenders will only taste better the longer it is marinated.
  • When the chicken tenders are done marinating, bake in a 425 degree F oven for 15-20 minutes. You can turn once halfway through (although I never bother to). Allow cooling 5 minutes before serving. Enjoy!


14 BEST CHICKEN TENDER RECIPES - THE SPRUCE EATS

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Estimated Reading Time 5 mins
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  • Air Fryer Chicken Tenders. Crispy chicken fingers with a moist and tender inside, and no messy splatters on your stove, can be yours with this life-changing recipe.
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  • Grilled Chicken Tenders. Fire up the BBQ (or your oven broiler) to make these easy grilled chicken strips. This recipe skips the breading and frying, marinating the meat in store-bought Caesar salad dressing instead, for a lighter, low-carb chicken strip that doesn't skimp on juiciness or taste.
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OVEN-BAKED LEMON HERB CHICKEN EASY RECIPE | AMIABLE FOODS
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