Herb-Crusted Chicken Tenders with Dijon Pan Sauce
Toasted panko-Parmesan crust that genuinely shatters, tenders dry-brined for depth, and the Dijon sauce the title actually promises — emulsified glossy and bright.
- chicken tenders, tendon removed if present1⅓ lb
- panko breadcrumbs1½ cup
- Parmesan, finely grated2⅞ oz
- fresh thyme, leaves stripped4 sprigs
- fresh flat-leaf parsley, chopped, divided3 tbsp
- garlic cloves, minced2 cloves
- lemon, zested, then juiced for the sauce1 whole
- unsalted butter, 20g for the crumb, 30g for the sauce50 g
- Dijon mustard, divided — 2 for coating, 1 for sauce3 tbsp
- olive oil1 tbsp
- chicken stock3 tbsp
- kosher salt
- black pepper
- 1
At least 30 minutes ahead (up to overnight), season the tenders all over with kosher salt and set on a rack, uncovered, in the fridge.
- 2
Toast the panko: melt 20g butter in the 12-inch nonstick skillet over medium, add the panko, and stir until deep golden and crisp, 3–4 minutes. Off heat, mix in the Parmesan, thyme, half the parsley, garlic, and lemon zest. Season with a pinch of salt and pepper. Let cool slightly.
medium - 3
Preheat oven to 425°F and set a wire rack on a half sheet pan. Pat tenders dry, brush each all over with 2 tbsp Dijon, then press firmly into the crumb on all sides. Arrange on the rack and drizzle with the olive oil.
425F - 4
Roast 12–15 minutes until the crust is set and golden and the internal temperature reaches 165°F on an instant-read thermometer. Do not flip. Rest 3 minutes.
425F - 5
While the chicken roasts, make the sauce: in the 8-inch skillet over low heat, whisk 1 tbsp Dijon with the chicken stock and a squeeze of lemon. Off heat, whisk in 30g cold butter a piece at a time until glossy and emulsified. Stir in the remaining parsley; season to taste.
low - 6
Spoon the Dijon sauce onto warm plates, set the tenders on top so the crust stays crisp, and serve.
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