Crispy, oven-baked chicken tenders coated in a savory parmesan-almond crust, topped with warm marinara, melty mozzarella, and fresh basil. It delivers all the cozy chicken parm vibes without frying.

Why You’ll Love This Recipe

• Crispy texture without deep frying
• Big flavor from a simple, pantry-friendly coating
• Quick bake time, perfect for busy weeknights
• Easy to pair with rice, quinoa, zoodles, or roasted vegetables
• Makes a satisfying, family-style comfort meal with cleaner ingredients

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1.5 pounds chicken tenders (about 8–10 tenders)
• 1/2 cup grated parmesan cheese
• 1/2 cup blanched almond flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• avocado oil cooking spray (enough to lightly coat both sides of the chicken)
• 1 cup marinara sauce or pure tomato sauce (no added sugar if possible)
• 1/3 cup shredded mozzarella cheese
• 1/2 cup fresh basil leaves, chopped (a large handful)

Directions

1. Preheat your oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2. Even out the chicken. Place chicken tenders between parchment paper (or inside a zip-top bag). Lightly pound thicker areas until each tender is an even 1/4-inch thickness.
3. Season the chicken evenly with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Lightly spritz both sides with avocado oil cooking spray.
4. In a shallow dish, mix together the grated parmesan, almond flour, garlic powder, onion powder, and Italian seasoning.
5. Coat the chicken. Dredge each tender in the parmesan-almond mixture, gently pressing so the coating sticks on all sides. Arrange on the prepared baking sheet in a single layer.
6. Bake for about 15 minutes, or until the chicken is cooked through and the coating is golden.
7. Remove from the oven. Spoon about 1 tablespoon of marinara (or tomato sauce) over each piece.
8. Sprinkle the mozzarella evenly over the sauced chicken.
9. Return to the oven for 3–5 minutes, just until the cheese melts.
10. Garnish with chopped fresh basil and serve warm.

Servings and timing

• Servings: 4
• Prep time: about 12–15 minutes
• Cook time: about 18–20 minutes (15 minutes bake + 3–5 minutes to melt cheese)
• Total time: about 30–35 minutes

Variations

• Make it spicier: add 1/4 teaspoon crushed red pepper flakes to the coating mix, or stir into the sauce.
• Extra-herby: mix 1 tablespoon chopped basil or parsley into the coating before dredging.
• More “classic” topping: use a blend of mozzarella and a little extra grated parmesan on top.
• Sauce swap: try a roasted garlic tomato sauce, or a basil marinara for a brighter flavor.
• Crispier finish: broil for 30–60 seconds at the end (watch closely) to lightly brown the cheese.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezer: Freeze cooled chicken in a single layer, then transfer to a freezer-safe container for up to 2 months. For best texture, freeze with minimal sauce and add fresh sauce after reheating.
• Reheat (best texture): Warm in a 375°F (190°C) oven for 8–12 minutes, until heated through.
• Reheat (quick option): Microwave in 30-second bursts until hot, but the coating will soften.
• Tip: If reheating sauced pieces, add a small spoon of sauce before warming to keep the chicken moist.

FAQs

Can I use chicken breasts instead of tenders?

Yes. Slice chicken breasts into tender-sized strips and pound to an even 1/4-inch thickness so they cook evenly.

How do I know the chicken is fully cooked?

The safest way is a thermometer: the thickest part should reach 165°F (74°C). The coating should also look golden.

Why pound the chicken to 1/4-inch thickness?

Uniform thickness helps everything cook at the same speed, keeping the chicken juicy without overbaking the thinner parts.

Can I make this dairy-light?

You can reduce the mozzarella or use a dairy-free mozzarella alternative. The parmesan in the coating adds a lot of flavor, so replacing it will change the taste and crispiness.

What marinara works best?

Use a marinara or tomato sauce you love, ideally with no added sugar and a short ingredient list. Since it’s the main topping, its flavor really comes through.

Can I prepare it ahead of time?

Yes. Coat the chicken and place it on the baking sheet, cover, and refrigerate for up to 8–12 hours. Bake when ready, then add sauce and cheese at the end.

What if I don’t have avocado oil spray?

You can lightly brush the chicken with a neutral oil (like olive oil or avocado oil) to help the coating crisp and brown.

Is almond flour necessary?

Almond flour helps create a crisp coating while keeping it grain-free. If you need an alternative, use fine breadcrumbs, but the texture and nutrition profile will change.

Why did my coating fall off?

This usually happens if the chicken is too wet or the coating isn’t pressed on. Pat the chicken dry before seasoning, then firmly press the coating onto each side.

What should I serve with baked chicken parmesan?

Great options include brown rice, quinoa, zucchini noodles, spaghetti squash, roasted green beans, sautéed zucchini, or broccolini.

Conclusion

This healthy baked chicken parmesan keeps the cozy, saucy, cheesy comfort you want, with a crisp oven-baked coating that’s easy enough for weeknights. Choose a flavorful marinara, don’t skip pounding the chicken for even cooking, and finish with fresh basil for that classic chicken parm feel—clean, satisfying, and totally crave-worthy.

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