Crispy Breaded Chicken Tenders with Lemon Garlic Broccolini
Golden chicken tenders coated in seasoned whole-wheat panko and Parmesan create a satisfying weeknight dinner that's both comforting and nutritious. The chicken bakes alongside vibrant broccolini drizzled with a bright lemon-garlic butter sauce, making this a complete one-pan meal. The combination of crispy coating, tender chicken, and fresh vegetables offers a perfect balance of textures and flavors that appeals to both kids and adults.
Ingredients
- parchment paper
- ¼ cup whole-wheat flourall-purpose flour1:1none
same coating
- ½ cup whole-wheat panko breadcrumbs
- 8 Tbsp Parmesan cheese, grated, divided use
- 1 tsp dried parsley
- ½ tsp garlic powder
- 1 dash sea salt, or Himalayan salt
- ½ tsp ground black pepper
- ½ cup fresh lemon juice
- 1 tsp lemon peel, finely chopped
- 4 cloves garlic, finely chopped
- ¼ cup butter, melted, preferably grass-fed
- 1 lb raw chicken tenders
- 1 Tbsp lemon-pepper seasoning, salt-free
- 12 oz broccolinibroccoli florets1:1none
cut into similar sized pieces
- 1 medium lemon, sliced(optional)
Instructions
- 1
Preheat oven to 400º F
- 2
Line large sheet pan with parchment paper
- 3
Place flour on a medium plate
- 4
Combine bread crumbs, 6 Tbsp cheese, dried parsley, garlic powder, salt, and pepper in a small bowl and transfer to a plate
- 5
Combine lemon juice, lemon peel, garlic, and butter in a medium bowl and set aside 1/4 cup of mixture
- 6
Dip each chicken tender in flour, then lemon juice mixture, then bread crumbs, coating evenly on all sides and place on prepared baking sheet
- 7
Sprinkle chicken with lemon pepper
- 8
Bake for 10 minutes, then turn chicken tenders
- 9
Place broccolini on the side of the pan and drizzle with 2 Tbsp reserved lemon juice mixture and sprinkle with remaining 2 Tbsp cheese
- 10
Top chicken with lemon slices if desired
- 11
Bake for 10 to 12 minutes, or until chicken is no longer pink in the middle, and broccolini is tender-crisp
- 12
Drizzle chicken with remaining 2 Tbsp lemon juice mixture before serving
Tips
Reserve 1/4 cup of the lemon-garlic mixture before dipping chicken to avoid cross-contamination and ensure safe drizzling at the end.
Turn chicken tenders halfway through cooking to ensure even browning and crispy coating on both sides.
Add broccolini during the second half of baking so vegetables stay tender-crisp rather than overcooked.
Good to Know
Store leftovers in refrigerator for up to 3 days. Reheat in 350°F oven for 5-7 minutes to maintain crispiness.
Bread chicken tenders up to 4 hours ahead and refrigerate. Add 2-3 minutes to initial baking time if cooking from cold.
Serve immediately while chicken coating is crispy and broccolini is tender-crisp.
Common Mistakes
Don't reuse lemon mixture that touched raw chicken to avoid foodborne illness.
Turn chicken gently to prevent breading from falling off.
Don't add broccolini too early or it will become mushy and overcooked.
Substitutions
Gluten-Free Swaps
General Alternatives
same coating
cut into similar sized pieces
FAQ
Can I use regular broccoli instead of broccolini?
Yes, cut regular broccoli into similar-sized florets and follow the same timing. The cooking time should be about the same.
What if I don't have whole-wheat panko?
Regular panko or even fine breadcrumbs work well. You can also make breadcrumbs from whole-wheat bread in a food processor.
How long will the leftovers keep?
Store in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best results to maintain the crispy coating.