Crispy Parmesan Chicken Tenders with Rosemary Potato Wedges and Honey Mustard Sauce

These crispy Parmesan chicken tenders are a guaranteed hit with both kids and adults. The secret? Toasting the panko breadcrumbs before coating the chicken, ensuring an extra-crunchy crust that stays golden and delicious after baking. Paired with rosemary-infused potato wedges, tender green beans and a sweet-tangy honey mustard dipping sauce, this meal is balanced, flavorful and utterly satisfying.

Best of all, everything cooks in the oven at the same time, so you can have a complete dinner on the table with minimal fuss. Perfect for busy weeknights or when you want to impress without spending hours in the kitchen. Serve the honey mustard sauce on the side for dipping-it’s the perfect finishing touch.

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Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried RosemaryView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken TendersView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

3 ounce HoneyView ingredient guideLike ingredientDislike ingredient

8 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with racks in the upper and lower thirds. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges (like steak fries).
2. Spread the panko breadcrumbs on a baking sheet and toast in the oven until golden brown, 2-3 minutes. Transfer to a shallow dish or bowl, then stir in the Parmesan and a drizzle of olive oil. Season with salt and pepper.
3. On the same baking sheet, toss the potato wedges with a generous drizzle of olive oil, the dried rosemary and a pinch of salt and pepper. Spread in a single layer. Bake on the lower rack until deeply browned and crisp, 25-30 minutes, flipping halfway through.
4. Season the chicken tenders all over with salt and pepper. In a medium bowl, lightly beat the eggs. Working one piece at a time, dip the chicken into the eggs, letting excess drip off, then coat in the panko-Parmesan mixture, pressing to adhere. Place on a lightly oiled baking sheet.
5. On another baking sheet, toss the green beans with a drizzle of olive oil and a pinch of salt and pepper. Place the chicken on the upper rack and the green beans on the lower rack (or both on the same rack if space allows). Bake until the chicken is cooked through (no longer pink in the center) and the green beans are tender and slightly crisp at the edges, 12-15 minutes.
6. In a small bowl, stir together the honey and Dijon mustard. Divide the chicken, potato wedges and green beans among plates. Serve the honey mustard sauce on the side for dipping.

Recipe Tips

FAQ

Can I use chicken breasts instead of tenders?

Yes, you can slice chicken breasts into strips of similar thickness. Adjust baking time as needed, checking for doneness.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and ensure your Dijon mustard and other ingredients are certified gluten-free.

How do I reheat leftovers?

Reheat in a 375°F oven for about 5-10 minutes to regain crispiness. Avoid microwaving as it will make the coating soggy.