What to Make with Chicken Tenderloins: 12 Quick Dinner Ideas

Chicken tenderloins are seriously underrated. They cook fast, they’re super tender (obviously), and they’re basically blank canvases for flavor. Whether you’re trying to get dinner on the table in 20 minutes or just want to use up that pack of tenders sitting in the fridge, you’ve got way more options than just breading and frying. We’re talking saucy stir-fries, creamy pastas, one-pan wonders, and wraps you’ll actually want to eat again tomorrow. This list is all about real-life recipes you’ll actually make, no five-hour marinades or fussy techniques, just good food, fast. Ready to give those tenders the love they deserve? Let’s get into it.

And if you’re anything like us, you’ve probably found yourself digging through screenshots or bookmarked tabs trying to find that one chicken recipe you swore you’d make – maybe even a great chicken tenderloin idea you saw weeks ago. That’s exactly why we built ReciMe: to give home cooks a smarter, simpler way to save and organize recipes they actually want to cook. With just a few taps, you can save any of these tenderloin dishes straight to your ReciMe app, instantly turn them into a grocery list, and drop them into your meal plan for the week. We designed it so you can go from “What can I make with chicken tenderloins?” to “Dinner’s sorted” without the chaos of lost recipes or last-minute shopping stress. Just real meals, made simple.

1. Creamy Tuscan Chicken Pasta (Weeknight Worthy)

This one’s got comfort written all over it. Creamy sauce, garlicky goodness, a touch of sun-dried tomato tang… and it all comes together in the time it takes to boil pasta. Yes, really.

What You’ll Need:

• Chicken tenderloins (around 500g or 1 lb)
• Olive oil
• 3 garlic cloves, minced
• 1 cup light thickened cream (or full cream if you’re feeling it)
• ½ cup sun-dried tomatoes, roughly chopped
• A handful of baby spinach
• Fresh sage leaves (or a sprinkle of dried sage)
• Salt and pepper
• Pasta of your choice (linguine or fettuccine works beautifully)
• Parmesan, grated
• Half a lemon, juiced

How to Make It Happen:

1. Start by seasoning your chicken with salt, pepper, and a pinch of dried sage if you’re using it. Heat some olive oil in a large skillet and cook the tenderloins until golden and cooked through. This usually takes 3-4 minutes per side. Set them aside on a plate.
2. In the same pan, add a little more oil if needed, then toss in the garlic. Let it sizzle for 30 seconds (don’t let it burn), then pour in the cream and stir in those sun-dried tomatoes.
3. Let the sauce simmer for a few minutes until it thickens slightly. Add the spinach and cook until wilted.
4. Bring the chicken back into the pan, add a squeeze of lemon juice, and give everything a gentle toss.
5. Meanwhile, cook your pasta until al dente. Drain, then stir it straight into the sauce. Sprinkle with grated Parmesan and give it one last mix.

Why it works: It’s cozy but not heavy, quick but still feels like a treat. The sage and lemon cut through the richness just enough, and the tenderloins soak up the sauce like they were made for it.

2. Chicken Fajita Tray Bake (Low Effort, Big Flavor)

If “throw it on a tray and forget about it” is your weeknight energy, this one’s for you. Chicken tenderloins + colorful veggies + spice mix = dinner with zero drama.

What You’ll Need:

• Chicken tenderloins (about 500g)
• 1 red capsicum, sliced
• 1 green capsicum, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp garlic powder
• A pinch of chili powder (optional, but encouraged)
• Salt and pepper
• Tortillas, sour cream, guac, salsa – whatever you like

The Game Plan:

1. Preheat your oven to 200°C (about 400°F). Line a large tray with baking paper or foil – trust me, it makes cleanup so much easier.
2. Toss the chicken and veggies together on the tray. Drizzle with olive oil, then sprinkle over the spices, salt, and pepper.
3. Use your hands (or a big spoon if you’re not into mess) to mix everything until it’s all nicely coated.
4. Spread it out evenly and roast for around 25 minutes, flipping once halfway. You want the edges of the veggies to get a little charred – that’s where the flavor lives.
5. Serve straight from the tray with warm tortillas and your favorite toppings. No judgment if you go heavy on the cheese.

Why you’ll love it: It’s got that sizzling fajita vibe without the smoke alarm going off. Everything roasts together, which means fewer dishes and more time to chill while it cooks. Plus, it’s great for leftovers – just wrap it up or throw it over salad.

3. Air Fryer Nashville Hot Chicken (Crispy, Spicy, Addictive)

This is one of those meals where you’ll need a napkin in one hand and a cold drink in the other. Nashville hot chicken tenderloins bring the heat, but making them in the air fryer keeps things quick and not too messy. It’s spicy, crispy, and honestly, a little bit of a flex.

What You’ll Need:

• Chicken tenderloins (about 500g)
• 1 cup buttermilk (or regular milk with a squeeze of lemon, if you’re improvising)
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper
• Cooking spray or a drizzle of oil

For the Hot Coating:

• 2 tbsp butter, melted
• 1 tbsp cayenne (adjust to taste)
• 1 tbsp brown sugar
• ½ tsp paprika
• Pinch of garlic powder

How to Do It:

1. Marinate your chicken in the buttermilk for at least 30 minutes if you’ve got time. Even 15 minutes helps. This keeps them juicy and adds a little tang.
2. In a shallow bowl, mix the flour, garlic powder, paprika, salt, and pepper.
3. Take the chicken out of the marinade, coat it in the flour mixture, and give it a light shake to knock off the excess.
4. Spray your air fryer basket or brush it with oil. Lay the tenders in a single layer (you might need to cook in batches) and air fry at 200°C (400°F) for 10-12 minutes, flipping halfway, until golden and crispy.
5. While the chicken cooks, mix the hot coating ingredients in a small bowl.
6. Once the tenders are done, brush them with the hot buttery sauce while they’re still warm.

Serve it with: White bread and pickles, or just dip it into some ranch and call it a day.

Why it’s worth the kick: This recipe hits that sweet spot between fiery and crave-worthy. It gives fast-food vibes, but you made it yourself… and that always tastes better.

4. One-Pan Creamy Pesto Chicken & Gnocchi (Zero-Fuss Comfort Food)

One pan. Fifteen-ish minutes. A dish that makes it look like you definitely know your way around the kitchen. Creamy pesto chicken with pillowy gnocchi is what you make when you’re tired but still want something that tastes like effort.

What You’ll Need:

• Chicken tenderloins (roughly chopped)
• Olive oil or butter
• 2 cloves garlic, minced
• 1 packet (500g) shelf-stable gnocchi
• 1 cup chicken stock
• ½ cup cream
• ¼ cup pesto (store-bought is fine, fresh is better)
• Salt and pepper
• Baby spinach or frozen peas (optional, but sneaky veg = bonus)

Let’s Cook:

1. Heat oil or butter in a large skillet. Add the chicken pieces and cook until lightly golden and cooked through, around 5-6 minutes. Set aside on a plate.
2. In the same pan, toss in the garlic and cook for 30 seconds.
3. Add the gnocchi straight from the packet, pour in the stock, and bring to a simmer. Let it bubble for about 3-4 minutes until the gnocchi starts to soften.
4. Stir in the cream and pesto, then add the chicken back in. Simmer everything together until the sauce is thickened slightly and the gnocchi is cooked through and pillowy.
5. Toss in some spinach or peas if using, and cook for another 2 minutes until wilted.

Serve it with: A spoon. Maybe a glass of white wine if it’s been that kind of day.

Why this works: Gnocchi + pesto + cream = foolproof combo. Add chicken and a one-pan shortcut, and it’s basically magic. Minimal cleanup, big flavor, and leftovers that reheat like a dream.

5. Chicken Lettuce Wraps (Light, Fast, Full of Flavor)

This one’s perfect for when you want something fresh and satisfying, but you’re not in the mood for a big, heavy meal. Think restaurant-style lettuce wraps, but homemade and even better.

What You’ll Need:

• Chicken tenderloins, finely chopped (or pulsed in a food processor)
• 1 tbsp sesame oil (or any neutral oil)
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 cup mushrooms, finely chopped
• ½ cup shredded carrots
• ½ cup chopped water chestnuts (adds that great crunch)
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp rice vinegar
• Lettuce leaves (butter lettuce or iceberg work well)
• Optional: sliced green onions, sesame seeds, sriracha

Here’s How It Goes Down:

1. Heat the oil in a skillet over medium-high. Add the garlic and ginger, give it 30 seconds to get fragrant, then toss in your chopped chicken.
2. Cook the chicken until browned and cooked through, then stir in the mushrooms, carrots, and water chestnuts. Cook for another 3-4 minutes.
3. Add the soy sauce, hoisin, and vinegar. Mix well and let it simmer for a couple more minutes until everything is saucy and well-coated.
4. Spoon the filling into lettuce cups, sprinkle with green onions or sesame seeds if you’ve got them, and drizzle with sriracha if you’re into heat.

Why it’s a go-to: It’s fast, fresh, and feels like something you’d order out, but with half the grease. Plus, the chicken tenderloins soak up the flavors perfectly.

6. Crispy Parmesan Couscous-Crusted Tenders (With a Twist)

We’ve all had breadcrumb chicken, but couscous crust? It’s got this unexpected crunch and makes you feel like you just invented something wildly clever. Bonus: it’s oven-baked, so no standing over hot oil.

What You’ll Need:

• Chicken tenderloins
• 1 cup cooked couscous (day-old works best, drier = crispier)
• ½ cup grated Parmesan
• 1 tsp garlic powder
• 1 tsp Italian herbs
• 1 egg
• Salt and pepper
• Olive oil or cooking spray

Let’s Make Magic:

1. Preheat your oven to 200°C (400°F). Line a tray with baking paper or foil.
2. In a shallow bowl, mix together the couscous, Parmesan, garlic powder, and herbs. Season well with salt and pepper.
3. In another bowl, beat the egg. Dip each tenderloin into the egg, then coat it in the couscous mixture, pressing lightly to make it stick.
4. Place the coated tenders on the tray and lightly drizzle with oil or spray for crispiness.
5. Bake for 20-25 minutes, flipping halfway, until golden and crunchy on the outside and cooked through.

Serving ideas: Serve with a side of roasted veg or over a salad. Or do it kid-style with ketchup or honey mustard on the side. Zero judgment.

Why it stands out: The couscous gives a craggy, textured coating that’s totally different from your usual breadcrumb crust. And it’s baked, not fried, so you feel a bit smug about how healthy it is.

7. Sweet and Spicy Chicken Dippers with Creamy Sauce

If your go-to dinner vibe is “snacky but satisfying,” this one hits the spot. These chicken dippers are coated in a sweet-spicy crust (think cheese crackers and chili flakes), then served with a creamy dipping sauce you’ll probably end up spooning onto everything else in the fridge.

What You’ll Need:

• Chicken tenderloins
• 1 cup crushed cheese-flavored crackers (Cheez-Its or similar)
• ½ cup panko breadcrumbs
• ½ tsp chili flakes (adjust based on how brave you’re feeling)
• 1 egg
• Salt and pepper

For the Sauce:

• ½ cup sour cream or Greek yogurt
• 1 tbsp honey
• 1 tbsp Dijon mustard
• A squeeze of lemon juice

Let’s Get Dipping:

1. Preheat your oven to 200°C (400°F). Line a tray with parchment or foil.
2. Crush the crackers into fine-ish crumbs, then mix them with panko and chili flakes in a shallow bowl.
3. Season your chicken with salt and pepper. Dip each tender into the beaten egg, then into the crumb mixture. Press to coat well.
4. Place the tenders on the tray and give them a quick spray or drizzle of oil to help them crisp up. Bake for 20 minutes, flipping once.
5. While they bake, stir together all the sauce ingredients until smooth.

Pro tip: Double the sauce. You’ll find yourself dipping fries, carrot sticks, or your finger in it later.

Why you’ll keep making it: It’s crunchy, it’s got just enough heat, and that sauce is wildly good. Also, kids love it. Adults do too, they just pretend not to.

8. Mango & Grilled Chicken Salad (Summer in a Bowl)

This one’s all about balance: juicy grilled chicken, sweet mango, crunchy greens, and a zippy dressing that ties it all together. It’s colorful, fresh, and oddly addictive for a salad.

What You’ll Need:

• Chicken tenderloins
• Olive oil
• Salt, pepper, and a pinch of garlic powder
• 1 ripe mango, peeled and sliced
• Mixed salad greens
• ½ red onion, very thinly sliced
• ½ cucumber, sliced or ribboned
• Optional: toasted almonds, sesame seeds, avocado

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt and pepper

How it Comes Together:

1. Season the chicken with salt, pepper, and garlic powder. Grill it in a hot pan or on a BBQ for 3-4 minutes per side until golden and cooked through.
2. While the chicken rests, whisk together the dressing ingredients in a jar or small bowl.
3. Toss the greens, mango, cucumber, and onion in a large bowl. Add avocado or almonds if you’re going extra.
4. Slice the grilled chicken and layer it on top. Drizzle with the dressing and give it a gentle toss.

Make it a meal prep hero: Store the components separately and toss right before eating. This one holds up beautifully for lunch the next day.

Why it’s a winner: It tastes like something you’d order on a beachside patio. Light, bright, and still totally filling thanks to the protein punch from the chicken.

9. Chicken Satay Noodle Bowl (10-Minute Emergency Dinner)

This is your go-to when the fridge is looking sad and you need dinner fast. Tender chicken, creamy peanut sauce, chewy noodles, and a handful of crunchy veg – it’s comforting, filling, and way faster than delivery.

What You’ll Need:

• Chicken tenderloins, sliced thin
• 1 tbsp peanut oil (or whatever oil you have)
• 1 garlic clove, minced
• 1 packet fresh Hokkien or rice noodles
• 2 cups pre-shredded slaw mix or chopped veg (carrots, cabbage, capsicum)

For the Satay Sauce:

• ¼ cup peanut butter (smooth or crunchy)
• 2 tbsp soy sauce
• 1 tbsp sweet chili sauce
• 1 tbsp lime juice (or rice vinegar)
• 2-3 tbsp warm water, to loosen

Quick Steps:

1. Mix all your sauce ingredients in a small bowl until smooth. Add a bit more water if it’s too thick.
2. In a large skillet, heat the oil and cook the garlic and chicken until golden and cooked through — about 5-6 minutes.
3. Add your noodles (run them under hot water if they’re stuck together) and the veggies to the pan.
4. Pour the sauce over everything and toss to coat. Let it warm through for another 2-3 minutes.

Top it with: Chopped peanuts, coriander, sesame seeds, or even a fried egg if you’re feeling fancy.

Why it works: Minimal chopping. Pantry staples. One pan. It’s comforting and full of texture, creamy, crunchy, chewy, and totally customizable depending on what you’ve got lying around.

10. BBQ Lime Chicken (For When You Want Sticky and Saucy)

This one’s sticky, tangy, and full of bold barbecue flavor. The lime keeps things bright and balanced, and it’s just the kind of dinner that feels a bit more exciting than usual, without needing a grill or hours of prep.

What You’ll Need:

• Chicken tenderloins
• 1 tbsp olive oil
• ½ cup barbecue sauce (your favorite kind)
• Juice of 1 lime
• 1 tsp honey or brown sugar (if your BBQ sauce isn’t already sweet)
• Salt and pepper

Here’s the Plan:

1. Heat a pan over medium-high heat. Season your chicken with salt and pepper, then sear in olive oil for 3-4 minutes per side until golden.
2. In a small bowl, mix the barbecue sauce, lime juice, and honey.
3. Pour the sauce over the chicken in the pan and reduce the heat slightly. Let it simmer and bubble for 5-6 minutes, flipping the chicken once or twice until the sauce thickens and coats each piece.

Serve with: Rice, coleslaw, grilled corn, or stuff it into taco shells with avocado and coriander.

Why you’ll crave it again: It’s sticky and a little smoky, with just enough zing from the lime to cut through the richness. Basically, it tastes like summer in every bite.

A Few Final Tips for Cooking Chicken Tenderloins

Don’t Overcook Them

This is the number one way to ruin a good tenderloin. They’re small and cook fast, which is great, unless you forget them on the pan. You’re usually looking at just 3-4 minutes per side over medium heat. Once they go opaque and firm up, they’re done. If you’re not sure, cut into one to check. Still pink? Give it another minute. Already white and juicy? Pull them off the heat.

Slice Before Or After

If you want quick cook time and easy sauce coverage, slice them into strips before you cook. But if you’re aiming for maximum juiciness, cook them whole, let them rest for a few minutes, then slice. Either way works, it just depends on the dish.

Marinate When You Can

Even a short soak makes a difference. Chicken tenderloins love a quick 15-30 minute marinade. You don’t need anything fancy: olive oil, a splash of lemon juice, a grated garlic clove, maybe some dried herbs. If you’ve got more time, great. If not, even a few minutes helps them come out more flavorful and tender.

Use What You Have

Don’t stress if you’re missing an ingredient. These recipes are super flexible. Out of spinach? Use frozen peas. No sun-dried tomatoes? Sub in cherry tomatoes. Don’t like spicy? Skip the chili. The idea is to make meals that work for you and what’s in your fridge, not to follow every step like a science experiment.

Final Thoughts

Chicken tenderloins don’t always get the spotlight, but once you know what to do with them, they’re basically a weeknight lifesaver. They cook fast, they’re easy to work with, and they pick up flavor like a dream. Whether you’re after something cozy like creamy pasta, light like a salad, or bold like Nashville hot chicken, there’s a tenderloin recipe that’ll hit the spot.

And the best part? You don’t need fancy ingredients or hours in the kitchen. Just a pack of tenderloins, a few pantry staples, and a little creativity.

So next time you open the fridge and spot that pack of chicken, skip the stress. You’ve got 12 solid dinner ideas waiting. Bookmark this page, pick one, and get cooking.

Dinner: handled.

FAQs: Chicken Tenderloins, Simplified