Chicken tenders are the start to a great comfort meal. If you grew up with a bag in your freezer, you know the delicious spot they can hit. And if you get that hankering into adulthood, that's natural and normal—maybe encouraged, in fact.
This mature take on classic chicken fingers will give you the same nostalgic feelings. The chicken is well-seasoned, tender, and juicy. Plus, it’s made in one pan. The cream sauce comes together in the same pan you cook your chicken in, so the result is a super flavorful sauce mixed with fried bits of breading and chicken.
To help create an extra crispy texture, pat the chicken dry, and season with salt and pepper. Then, place flour in one bowl, beaten eggs in another, and your panko mix in the third, which is a combination of grated Parmesan cheese, Italian-seasoned panko crumbs, and smoked paprika. Dredge your chicken and fry in a skillet with butter and oil.
When you finish frying the chicken and have set all pieces aside, add garlic and seasonings as well as white wine to deglaze the pan, stirring up all the browned bits from the bottom of the skillet. Stir in heavy cream next and bring to a boil. Return your chicken to the pan and reheat until ready to serve. Store in an airtight container in the refrigerator for about three to four days.
Editorial contributions by Keaton Larson
Ingredients
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2 pounds chicken breast tenders
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salt and freshly ground black pepper to taste
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½ cup all-purpose flour
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2 large eggs, beaten
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1 ½ cups freshly grated Parmesan cheese
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1 cup Italian-seasoned panko bread crumbs
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1 teaspoon smoked paprika
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parchment paper
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4 tablespoons unsalted butter, divided, or more as needed
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2 tablespoons olive oil, or more as needed
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3 cloves garlic, minced
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½ cup dry white wine
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1 teaspoon dried Italian seasoning
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½ teaspoon red pepper flakes, or to taste
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2 cups heavy cream
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chopped fresh parsley for garnish (Optional)
Directions
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Pat chicken tenders dry with paper towels and season lightly with salt and pepper.
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Place flour on a shallow plate. Place beaten eggs into a shallow bowl. Combine grated Parmesan cheese, Italian-seasoned panko crumbs, and 1 teaspoon smoked paprika, and place on a second shallow plate.
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Cover a dinner plate or platter with parchment paper.
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Dip each lightly seasoned chicken breast tender in flour, shaking off the excess. Next, dip in beaten egg, and hold the tender over the eggs to allow excess to drip back into the bowl. Place each tender on the panko mixture. With dry fingers, scoop panko mix over the tender, patting the crumbs in. Place on the parchment-covered plate.
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Repeat with remaining chicken tenders, until all tenders are breaded with flour, egg, and panko mix.
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Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat until butter is bubbling. Add tenders, 1 at a time, being careful not to crowd the skillet. You may need to cook chicken in 2 batches. Cook until breading is browned and chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side, being careful not to burn the breading.
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Turn tenders when the crust is nicely browned and continue cooking until an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Adjust heat down a notch or two, if the crust is getting too brown, and add a bit more oil or butter, if the skillet looks dry. Remove cooked chicken to a cooling rack.
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Add garlic to the skillet, and stir until garlic is fragrant, 30 to 45 seconds. Deglaze skillet with white wine, stirring up all the browned bits from the bottom of the skillet. Season Italian herb seasoning blend and red pepper flakes.
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Stir in cream and heat over medium high. Bring sauce to a boil, stirring frequently, and adjust flavor with salt and pepper, if needed. Allow sauce to bubble until desired consistency is achieved, 3 to 4 minutes.
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Return cooked chicken tenders to the skillet and warm in the sauce, about 1 minute. Garnish with fresh parsley.
![Chicken Parmesan in cheese sauce in pan]()
Brenda Venable
Cook’s Note
Use scant salt on the tenders, and adjust seasonings in the sauce, if needed, before returning the chicken to the pan.
This creamy dish is perfect with plain pasta, mashed potatoes, or green vegetables.
Nutrition Facts (per serving)
| 1092 | Calories |
| 76g | Fat |
| 57g | Carbs |
| 44g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 1092 | |
| % Daily Value * | |
| Total Fat 76g | 97% |
| Saturated Fat 33g | 164% |
| Cholesterol 263mg | 88% |
| Sodium 1890mg | 82% |
| Total Carbohydrate 57g | 21% |
| Dietary Fiber 3g | 10% |
| Total Sugars 4g | |
| Protein 44g | 88% |
| Vitamin C 1mg | 1% |
| Calcium 347mg | 27% |
| Iron 3mg | 18% |
| Potassium 717mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
