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The first time I made baked chicken tenders this way, I was honestly surprised by how much flavor a simple yogurt marinade could pull out of plain chicken breast. No breading, no frying, just thin strips of chicken coated in a tangy, spiced yogurt and baked at high heat until the edges turn golden and the inside stays perfectly juicy.
The yogurt marinade is the key here: it clings to every strip of chicken, locks in moisture, and gives you tender, flavorful results without any extra steps. You can then serve the baked chicken in wraps, over rice, on salads, in grain bowls, or enjoy it straight from the tray with your favorite dipping sauce. I especially love serving them over fluffy jasmine rice or alongside a fresh salad for a complete meal.
If you enjoy crispy chicken, you might also love this crispy fried chicken breast for nights when you want something with a crunch.
Baked chicken tenders ingredients
- Chicken breasts: Sliced lengthwise into tender-sized strips. Chicken tenderloins work just as well if that is what you have on hand.
- Plain yogurt: Full-fat plain yogurt works best. It helps the spices cling to the chicken and keeps the strips from drying out in the oven. Greek yogurt is a good substitute.
- Garlic: Finely grated or minced so it blends evenly into the marinade and does not leave large chunks on the chicken.
- Lemon juice: Freshly squeezed is best. It brightens the marinade and balances the richness of the yogurt.
- Seasonings: Paprika (sweet, smoked, or a mix), onion powder, dried oregano, fine salt, and black pepper.
- Olive oil: Drizzled over the chicken just before baking to help the edges brown and give the tenders a light golden color.
See printable recipe card below for the full ingredients list and quantities.
How to make baked chicken tenders
Pat the chicken breasts completely dry with paper towels. Slice each breast lengthwise into tender-sized strips, aiming for roughly half an inch to three-quarters of an inch thick. Try to keep them similar in size so they all finish cooking at the same time. If any strips are noticeably thicker at one end, give them a gentle pound with a meat mallet or the bottom of a heavy pan to even them out.
In a large bowl, combine the yogurt, grated garlic, lemon juice, salt, paprika, onion powder, oregano, and black pepper. Stir everything together until the marinade is smooth and evenly mixed.
Add the chicken strips and toss until every piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes. One to four hours is ideal for the best flavor and tenderness. Avoid leaving it much longer than eight hours, as the yogurt and lemon can eventually make the surface of the chicken overly soft.
1. Slice the chicken
3. Mix in the chicken
2. Mix the marinade
4. Refrigerate When you are ready to bake, preheat the oven to 425º F conventional, or 400º F on fan (220º C/200º C fan). Lightly grease or line a large rimmed metal baking tray. Metal trays conduct heat better than glass or ceramic and help the edges of the chicken color nicely.
Lift each chicken strip from the marinade and let the heavy excess drip back into the bowl. You want to keep a visible coating on each piece, not scrape it clean. Arrange the strips in a single layer on the prepared tray, leaving a little space between each piece. Crowding the tray traps steam and prevents browning. If your tray is small, use two.
Drizzle the olive oil evenly over the arranged chicken. Use tongs or clean hands to gently turn the pieces so they pick up a light coating of oil on both sides while keeping the yogurt marinade attached.
Bake for 12 to 16 minutes, turning the pieces once halfway through. Thinner strips may be ready closer to 11 or 12 minutes, so start checking early. The chicken is done when the thickest piece reads 165º F on an instant-read thermometer.
5. Arrange on a baking tray
6. BakeFor deeper color and lightly charred edges, slide the tray under the broiler for one to two minutes at the very end. Watch it closely because the yogurt coating can brown quickly.
Let the chicken rest for three to five minutes before serving. This short rest helps the juices settle back into the meat.
Use a wide metal baking tray and leave space between the strips. When the chicken is crowded, it releases steam and the pieces end up braising rather than browning. If your tray is small, split the batch across two trays.
Serving suggestions
These baked chicken tenders are genuinely one of those things you can build a whole meal around without much effort. Serve them over fluffy jasmine rice for a simple, satisfying dinner. They are also great tucked into flatbread with a drizzle of Lebanese garlic sauce or with for a wrap-style meal the whole family will enjoy.
For a lighter spread, pair them with a fresh fattoush salad or a classic tabbouleh. They also work well in grain bowls, fajita-style wraps, or on top of a simple green salad with tahini or yogurt sauce on the side.
Storage and reheating
- Fridge: Store cooled leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for best texture. If needed, bake and cool completely before freezing, then reheat from frozen in the oven at 375º F for 12 to 15 minutes.
- Reheat: Warm gently in a covered skillet over low heat or in the oven until just heated through. Avoid overheating, as thin chicken strips can dry out quickly.
More chicken recipes to try
If you enjoyed these baked chicken tenders, here are a few more chicken recipes worth adding to your regular rotation.
If you made these easy baked chicken tenders, please leave a rating and a quick comment. Your feedback supports the blog and helps other readers.
Juicy Baked Chicken Tenders with Yogurt Marinade
Ingredients
Chicken
- 3 boneless skinless chicken breast medium-sized, about 1.5 lb, patted dry and sliced into tender-sized strips
Yogurt marinade
- 1/2 cup plain yogurt
- 2 cloves garlic small, finely grated or minced
- 1 1/2 tablespoons fresh lemon juice from about 1/2 lemon
- 1 1/4 teaspoons fine sea salt
- 1.2 teaspoon ground black pepper
- 1 teaspoon paprika sweet, smoked, or a mix
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
To finish
- 1 1/2 tablespoons olive oil
Instructions
- Pat the chicken breasts completely dry with paper towels. Slice each breast lengthwise into tender-sized strips, roughly 0.5 to 0.75 inch thick. Try to keep the pieces similar in thickness. If any strips are uneven, pound them gently to an even thickness.
- In a large bowl, combine the yogurt, grated garlic, lemon juice, salt, paprika, onion powder, oregano, and black pepper. Stir until smooth and evenly mixed.
- Add the sliced chicken to the bowl and toss until every strip is thoroughly coated in the marinade. Cover and refrigerate for at least 30 minutes, or preferably 1 to 4 hours. Do not marinate longer than 8 hours.
- When ready to bake, preheat the oven to 425º F conventional, or 400º F on fan (220º C/200º C on fan). Lightly grease or line a large rimmed metal baking tray.
- Lift each chicken strip from the marinade and let the heavy excess drip back into the bowl. Keep a visible coating on each piece. Arrange the strips in a single layer on the prepared tray with a little space between each piece. Use two trays if needed to avoid crowding.
- Drizzle the olive oil evenly over the chicken. Use tongs or clean hands to gently turn the pieces so they are lightly coated in oil while keeping the yogurt marinade attached.
- Bake for 12 to 16 minutes, turning once halfway through. Begin checking thinner strips at around 11 to 12 minutes. The chicken is done when the thickest piece reads 165º F on an instant-read thermometer.
- For deeper color and lightly charred edges, place the tray under the broiler for 1 to 2 minutes at the end. Watch closely as the yogurt coating browns quickly.
- Remove from the oven and rest for 3 to 5 minutes before serving. Enjoy!
Notes
- Chicken tenderloins: You can use about 1.5 lb of chicken tenderloins instead of sliced chicken breast. The marinade stays the same. Cooking time may be slightly shorter depending on thickness, so start checking at 11 minutes.
- Yogurt: Full-fat plain yogurt gives the best results. Greek yogurt works well too.
- Add heat: Stir in 1/4 teaspoon of cayenne pepper or 1/2 teaspoon of chili flakes for a gentle kick.
- For best browning: Use a wide metal baking tray. Metal conducts heat more effectively than glass or ceramic.
- Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or in the oven to avoid drying out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
