Cook This Tonight:
Parmesan-Herb Chicken Tenders

We’re excited to introduce you to our newest recipe series: Cook this Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.

We firmly believe that no one outgrows their love for chicken fingers. Tonight, ditch the frozen stuff and opt for cheff’d up version that everyone can enjoy. Go the extra mile with homemade honey-Dijon mustard for dipping, too.

Parmesan-Herb Chicken Tenders

(Serves 4)

8 ounces haricots verts
4 boneless skinless chicken breasts
½ cup flour
1 cup panko breadcrumbs
1 tablespoon Italian dried herb blend
2 ounces grated Parmesan cheese
¾ pint grape tomatoes
1 ounce honey
5 teaspoons Dijon mustard
2 eggs
olive oil
kosher salt
black pepper

Want to get a helper involved in the fun? Have them toss the vegetables in Step 3, whisk the honey mustard in Step 5, and garnish the vegetables in Step 6.

1. Preheat oven to 450ºF. Line a baking sheet with foil. Rinse all produce. Trim and discard ends of haricots verts (line up the ends to trim them all at once). Pat chicken very dry with paper towel and slice lengthwise into ½ inch–wide strips. Season chicken all over with 1 teaspoon salt and pepper as desired.

2. Place flour on a large plate; season with ¼ teaspoon salt and pepper. In a medium bowl, whisk 2 eggs. In a large shallow bowl or resealable plastic bag, combine breadcrumbs, Italian dried herb blend, and half of Parmesan. Dredge chicken strips in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere—if using a bag, you can add several tenders to the bag at once, seal, and gently shake to coat.

3. On prepared baking sheet, toss whole grape tomatoes and haricots verts with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart; roast until tomatoes are beginning to burst and haricots verts are bright green and tender, 8–10 minutes.

4. Cook chicken tenders While vegetables roast, heat 3 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add chicken. If all the chicken doesn’t fit in the pan at once, work in batches, adding oil in between as needed and carefully removing any stray browned bits from the pan to prevent burning. Note that later batches may cook quicker since the oil’s already hot. Cook, flipping occasionally, until crust is browned on all sides and chicken is cooked through and no longer pink, 6–7 minutes total. Transfer chicken tenders to a paper towel–lined plate to drain.

5. While chicken cooks, in a small bowl, whisk together honey, Dijon mustard (use a pair of kitchen scissors to cut packets open together), and 1½ tablespoons olive oil until smooth. Set honey mustard aside for serving.

6. Divide roasted haricots verts and tomatoes among serving plates and garnish with remaining Parmesan. Serve with Parmesan-herb chicken tenders and honey mustard for dipping or drizzling. Enjoy!

Did you know Plated also offers dessert? Try it today!

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