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Baked chicken tenders in golden lemon sauce with lemon slices and chopped herbs.
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5 from 1 vote

Oven-Baked Lemon Pepper Chicken Tenders

Fresh lemon gives these Lemon Pepper Chicken Tenders a tangy kick, and the oven-baked chicken comes with a savory Dijon sauce that complements your favorite sides.
Prep Time15 minutes
Cook Time25 minutes
Marinating Time30 minutes
Total Time1 hour 10 minutes
Course: Main Dish
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Author: Mariam Ezzeddine

Ingredients

  • ¼ cup lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic minced
  • 1 teaspoon lemon zest
  • 1 teaspoon dried cilantro
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 lb chicken tenders
  • ¼ cup chicken stock
  • 1 teaspoon paprika
  • ¾ teaspoon cornstarch
  • fresh cilantro to garnish
  • lemon wedges to serve
US Customary - Metric

Instructions

  • Preheat the oven to 400°F. Grease a baking dish with oil and set it aside.
  • In a large bowl, combine the lemon juice, olive oil, Dijon mustard, garlic, lemon zest, dried cilantro, onion powder, and salt. Mix well to prepare the marinade.
  • Add the chicken tenders to the marinade and coat them thoroughly. Cover and refrigerate for at least 30 minutes.
  • Transfer the marinated chicken to the prepared baking dish.
  • Add the chicken stock, paprika, and cornstarch to the remaining marinade. Mix well to prepare the sauce.
  • Pour the sauce over the chicken tenders in the baking dish and bake for 10 minutes.
  • Baste the chicken with the liquid in the baking dish and continue baking for another 10-12 minutes, or until the chicken is cooked through.
  • Garnish the chicken with fresh cilantro and serve alongside lemon wedges.

Notes

  • Remove the tendon from the chicken tenderloins before cooking to avoid a tough, chewy piece in the finished chicken.
  • Cut chicken breasts into evenly sized strips to help them cook at the same rate and prevent smaller pieces from drying out.
  • Pierce the chicken lightly with a fork before marinating to help the lemon-Dijon marinade penetrate the meat.

Nutrition

Calories: 368kcal | Carbohydrates: 3g | Protein: 49g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 472mg | Potassium: 895mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg