Simple Chicken Tenderloin Parmesan

 Noble Pig Simple Chicken Tenderloin Parmesan
Weeknight dinners can be daunting if you are working all day or chasing kids around after school. We have been in the middle of basketball season, which means, three nights a week it is chaos at dinnertime. Mostly because the kids are starving by the time they get home. 

Everyone here loves chicken Parmesan, but I don't really have time on a weeknight to pound out chicken breasts, make red sauce and shred several kinds of cheese. As a result, I have come up with an alternative, quick method everyone in my family really enjoys. The best part, I can literally throw this together after a basketball game and it's ready in no time.

The only thing I have to remember is take out a package of tenderloins from the freezer in the morning. I buy them in bulk at Costco.

Noble Pig Simple Chicken Tenderloin Parmesan tenderloins
Using chicken tenderloins instead of breasts means they do not need to be pounded and flattened and they cook really quickly. I dip them only in egg and Italian breadcrumbs, which are already seasoned and finely ground. I place them in a skillet for just a few minutes to brown on each side.

Noble Pig Simple Chicken Tenderloin Parmesan oven ready
Our favorite brand of bottled marinara goes into the bottom of a baking pan and the tenderloins go right on top in the sauce.

Noble Pig Simple Chicken Tenderloin Parmesan with Sargento Cheese
I use Sargento 6 Cheese Italian shredded cheese to sprinkle over the tenderloins and some fresh basil leaves. In the past my chicken Parmesan has included several types of cheese, which can be very time consuming when it comes to shredding it all. This is such a time saver.

Chef Blends 6 Cheese
The 6 Cheese Italian gives me all the varied flavor in one package. It's one of the reasons I have been able to turn this meal into a weeknight dish that is packed with yummy, cheesy flavor.

Noble Pig Simple Chicken Tenderloin Parmesan baked
Only 15 minutes in the oven and it's baked to perfection. 

Noble Pig Simple Chicken Tenderloin Parmesan baked
The whole pan of chicken will disappear, I promise.

Print Recipe

Simple Chicken Tenderloin Parmesan

Recipe from: Created by Cathy Pollak for | Serves: 4


  • 1/2 cup Italian seasoned bread crumbs
  • 1 large egg, lightly beaten
  • 1-1/4 pounds chicken tenderloin
  • 1 cup marinara sauce (the thicker the better)


  • Preheat oven to 375 degrees F.
  • Add bread crumbs to a shallow bowl. Dip tenderloins in egg, shaking off any excess. Coat with bread crumbs and place on a plate.
  • Add marinara sauce to an 11 x 7 baking pan. Heat oil in a large nonstick skillet over medium heat. Add half of the tenderloins, cooking on each side 1-2 minutes or until slightly golden. Remove and place in baking pan on top of marinara. Repeat with second batch of chicken.
  • Place one basil leave on top of each tenderloin and sprinkle cheese evenly over the pan. Bake for 15 minutes and serve immediately.
  • ~Serve with a side of pasta and a green salad for the perfect, quick and easy meal.

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Disclosure: This post was made possible by Sargento Cheese, a wonderful family brand located in the heart of Wisconsin. Please support this company who helps to make posts on this blog possible. As always, all opinions about their products are 100% my own.

Post a Comment


  1. What a great family dinner. This would be gone in seconds over here!

  2. This looks very yummy! I’m bookmarking it for a future dinner.

  3. nancy geragi 3

    this is very quick! i was lucky and had sauce in the freezer…the dish was a great success and no one realized all the shortcuts. i made one change and put about half pound of cooked spaghetti on the bottom of the cassarole. nestled the chicken down in the nest of noodles and sauce….yum yum yum will do it again soon.

  4. LG 4

    Add a little Parmesan cheese to the breadcrumbs. Yum.

  5. AMAZING!!!! LOVED IT!!!!

  6. Dolores Michelsen 6

    I made this and it was so quick, easy and delicious! Definitely would season the tenderloins a little bit more with just some salt and pepper but this recipe was a big hit with my kids.


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