These baked chicken tenderloins are a flavorful and juicy no-breading option perfect for busy weeknights. Coated in a buttery blend of smoked paprika, Italian herbs, garlic, and a hint of brown sugar, they bake to golden perfection in under 30 minutes. With their tender texture and savory-sweet seasoning, they’re loved by kids and adults alike, and can be served in countless ways—from salads to sandwiches or hearty mains.

Full Recipe: 

Ingredients

• 1 pound chicken tenderloins (room temperature)

• ¼ cup unsalted butter, melted

• 1 tablespoon smoked paprika

• 1 tablespoon Italian seasoning

• 1 tablespoon brown sugar

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ¼ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional)

Directions

1. Preheat Oven: Set oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. Prepare Seasoning: Melt butter and mix in paprika, Italian seasoning, brown sugar, salt, pepper, garlic powder, onion powder, and optional red pepper flakes.

3. Coat Chicken: Pat chicken tenderloins dry and dredge each one in the butter-spice mixture until fully coated.

4. Bake: Arrange tenderloins in a single layer on the baking sheet. Bake for 25–30 minutes or until the internal temperature reaches 165°F (74°C).

5. Serve: Let rest for a few minutes and serve warm. Enjoy alone, over salads, or with your favorite sides.

Nutrients (Per serving – based on 1/4 pound or approx. 4 oz of chicken)

• Calories: ~256 kcal

• Protein: ~25g

• Fat: ~15g

  • Saturated Fat: ~7g

• Carbohydrates: ~6g

  • Sugar: ~3g

  • Fiber: ~1g

• Cholesterol: ~75mg

• Sodium: ~809mg

• Potassium: ~501mg

• Vitamin A: ~1310 IU

• Vitamin C: ~2mg

• Calcium: ~39mg

• Iron: ~1mg

Why Chicken Tenderloins Work So Well in the Oven

Chicken tenderloins are naturally soft, lean, and quick to cook, making them perfect for baking. Unlike chicken breasts, which can become dry when overcooked, tenderloins retain moisture and have a finer grain, giving them a delicate texture that’s pleasing to all ages. When baked without breading, their exterior develops a beautiful golden crust from the buttery seasoning blend, while the inside stays moist and succulent. This makes them an ideal protein base for everything from salads and sandwiches to pasta dishes and grain bowls.

The Secret is in the Seasoning

What really elevates this recipe is the seasoning mixture. A blend of smoked paprika, Italian herbs, garlic, onion powder, and a touch of brown sugar creates a savory-sweet crust that browns beautifully in the oven. The smoked paprika adds a subtle depth and warmth, mimicking the appeal of grilled chicken without requiring a grill. The brown sugar caramelizes as it bakes, creating a subtle glaze that enhances both flavor and color. A dash of red pepper flakes introduces a gentle heat that can be adjusted to your preference. When whisked together with melted butter, this seasoning blend adheres perfectly to the chicken, ensuring each piece is flavorful from edge to center.

No Breading, No Problem: A Cleaner Way to Enjoy Chicken

Going breadless doesn’t mean sacrificing texture or taste. In fact, skipping the coating allows the natural qualities of the chicken and the spices to shine. This makes the recipe not only lower in carbs but also gluten-free and friendlier for those with dietary restrictions. It’s also a great choice for anyone watching their calorie intake, as it provides lean protein with just enough fat from the butter to keep the meat moist and flavorful. Without a heavy crust, the chicken becomes more versatile for other dishes and doesn’t compete with sides or sauces.

Family-Friendly and Crowd-Pleasing

One of the best things about these baked chicken tenderloins is their universal appeal. Kids love their tenderness and approachable flavor, while adults appreciate the complex seasoning and easy preparation. You can serve them as-is with simple sides like roasted vegetables or mashed potatoes, or turn them into wraps, tacos, or rice bowls. They also pair beautifully with dipping sauces like ranch, honey mustard, or tzatziki, allowing each family member to customize their plate. If you’re entertaining or feeding a crowd, you can easily double the recipe without adding time or complexity to the process.

A Nutrient-Dense, High-Protein Meal

These baked chicken tenderloins provide about 25 grams of protein per serving, supporting muscle repair, satiety, and overall wellness. With only around 256 calories per serving and a moderate 15 grams of fat (mostly from butter), they fit comfortably into a range of dietary lifestyles. The addition of brown sugar and spices provides flavor without excess sugar or carbs—only about 6 grams of carbohydrates per serving, including 3 grams of sugar. The dish is naturally low in fiber but offers a good balance of essential micronutrients, including potassium, iron, and vitamin A, thanks to the herbs and seasonings.

Perfect for Meal Prep and Leftovers

This recipe is a meal prep superstar. Make a batch at the beginning of the week and enjoy it for days. These tenderloins reheat beautifully and stay juicy without drying out. You can pack them for lunch with a side of quinoa and greens, slice them up for sandwiches, or serve them cold over a bed of spinach with a vinaigrette for a refreshing salad. They also freeze well, making them great for batch cooking. Simply cool them fully before storing, and reheat in the oven or microwave as needed.

Serving Suggestions to Suit Any Mood

The simplicity of this recipe opens up endless serving possibilities. For a low-carb option, pair the tenderloins with roasted cauliflower or zucchini noodles. If you’re craving comfort, they go great with creamy mashed potatoes, rice pilaf, or buttered noodles. Want something fresh and vibrant? Serve the chicken atop a Greek salad or in lettuce wraps with sliced cucumbers and hummus. You can also dress them up for dinner parties by plating them over risotto or polenta, finished with a drizzle of balsamic glaze or herb butter.

Tips for Perfect Results Every Time

To get the best texture and flavor, make sure the chicken is at room temperature before baking—this ensures even cooking. Patting the tenderloins dry helps the seasoning adhere better and prevents steaming during baking. Arrange them in a single layer on the baking sheet to allow proper air circulation and even browning. An internal temperature of 165°F (74°C) is the key to perfectly cooked chicken—use a digital thermometer for accuracy. Allowing the meat to rest for a few minutes before serving helps retain its natural juices, resulting in ultra-moist and flavorful bites.

Flavor Variations and Custom Additions

This recipe is wonderfully adaptable to your taste. Swap Italian seasoning for a Cajun blend for a spicier kick, or use lemon pepper for a citrusy twist. You can also add Dijon mustard or honey to the butter mixture for a slightly tangier or sweeter glaze. For an herbaceous upgrade, stir chopped fresh parsley, thyme, or rosemary into the butter before coating the chicken. These small tweaks allow you to keep the recipe fresh and exciting every time you make it, without changing the cooking method.

Conclusion

Baked chicken tenderloins without breading are a staple recipe that proves how simple ingredients and smart seasoning can lead to incredibly satisfying results. With their quick bake time, juicy texture, and versatile flavor profile, these tenderloins are perfect for weeknight dinners, meal prep routines, and family meals. The smoky paprika, sweet brown sugar, and savory herb blend create a taste experience that’s both comforting and crave-worthy, all while keeping things wholesome and nutritious. Whether you’re a seasoned cook or just starting out, this recipe is one you’ll return to again and again for its ease, adaptability, and delicious results.