Herbed Chicken Tenders With Tomato Sauce

Herbed Chicken Tenders with Tomato Sauce is a flavorful and satisfying dish that’s perfect for a weeknight dinner. Tender and juicy chicken strips are coated with a fragrant herb mixture, then served with a rich and tangy tomato sauce infused with garlic, cherry tomatoes, and fresh basil, making this a comforting meal to savor.

Ready Time

45 mins

Yields

4 servings

Ingredients

2 pounds boneless, skinless chicken breasts, cut into strips
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 large eggs
1 cup panko breadcrumbs
2 tablespoons olive oil
2 cups cherry tomatoes, halved
2 cloves garlic, minced
1/2 cup fresh basil leaves, chopped
1/4 cup grated Parmesan cheese
1 cup tomato sauce

Instructions

In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, black pepper, thyme, basil, and oregano. In a separate dish, beat the eggs.

In another dish, place the panko breadcrumbs.

Dip each chicken strip into the flour mixture, shaking off excess. Then dip into the beaten eggs, making sure they’re fully coated.

Finally, roll them in the panko breadcrumbs, pressing gently to adhere.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for about 5-6 minutes on each side, until golden brown and cooked through.

Meanwhile, in a separate skillet, heat the olive oil over medium heat.

Add the garlic and cook for about 1 minute until fragrant. Add the cherry tomatoes and cook for about 3-4 minutes until they start to release their juices.

Stir in the chopped basil and cook for another minute.

Add the Parmesan cheese and cook until melted. Add the tomato sauce to the skillet and stir to combine.

Bring the sauce to a simmer and let cook for about 5 minutes, stirring occasionally.

Serve the chicken tenders with the tomato sauce spooned over the top.

Notes

For extra crispy coating, make sure to pat the chicken strips dry with a paper towel before dipping them in the flour mixture.

Don’t overcrowd the skillet when cooking the chicken strips; cook them in batches if necessary, to ensure they have enough room to cook evenly.

If using fresh tomatoes instead of cherry tomatoes, be sure to dice them up finely to prevent chunks in the sauce.

You can also use store-bought tomato sauce if you’re short on time, but homemade is always better! For a lighter sauce, use 1/2 cup of tomato sauce and add some chicken broth to thin it out.