Chicken Tenderloin Marinara Bake

These chicken tenderloins are pan-fried, sauced, and baked with cheese, no pounding, layering, or extra prep. It’s an easy dinner that’s kid-friendly and actually doable on a weeknight.

This was my shortcut when dinner needed to happen fast

When I needed something quick, comforting, and guaranteed to get eaten, this was the chicken tenderloin recipe I made over and over again. It skips all the usual chicken parm steps—no pounding, layering, or big cleanup, but still gives you that saucy, cheesy result everyone likes. I made it often when I was deep in the trenches, full-time momming, working, juggling it all. Dinnertime had to land somewhere between school, practice, work stuff, and whatever else the day threw at us.

Using chicken tenderloins keeps the cook time short and the portions easy to manage, especially for younger eaters. They get a light pan-fry for a little texture, then finish baking in marinara with a handful of mozzarella on top. It’s simple, but it hits.

It’s one of those easy chicken tenderloin recipes I still keep around for nights when I don’t want to think too hard about dinner but want it to taste like I did.

This isn’t trying to be chicken parm

This recipe skips the grated Parmesan, the layering, and the long prep—and that’s kind of the point. It’s not trying to be the real thing, just something faster that still hits the same general mood. You get crispy-ish edges, warm marinara, and melted cheese without pulling out half your kitchen.

I used to make this on the busiest nights, when we were barely home long enough to eat. It was one of those meals I could throw together in real time, not hours ahead—and everyone would still eat it. It’s a kid-friendly chicken tenderloin dinner that’s budget-friendly, picky-eater approved (mine included), and doesn’t leave you with a pile of dishes.

What makes this one worth keeping around

• Uses just one pan and one baking dish.
• I don’t have to measure anything unless I feel like it.
• Works with whatever sauce or cheese I’ve got in the fridge.

What you’ll need to make it

Nothing out of the ordinary here, just a handful of basics that pull off something fast.

• Italian seasoned breadcrumbs – already seasoned, so no need to mess with extra salt or spices.
• Egg – helps the breadcrumbs stick to the chicken without sliding off.
• Chicken tenderloins – cook quickly and are easy to portion, especially for younger eaters.
• Marinara sauce – thicker is better so it doesn’t get watery under the chicken.
• Olive oil – for pan-frying, just enough to give the coating a little color.
• Mozzarella cheese – the most kid-friendly option, and it melts beautifully.
• Fresh basil leaves – adds a quick hit of freshness right before baking.

How to make it

This is one of those baked chicken tenderloins with marinara situations where once you get going, it all moves fast—just a quick fry, a bake, and dinner’s done.

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (preheat the oven)
  Get your oven going at 375°F so it’s ready once everything’s prepped.
• Step Two (coat the chicken)
  Pour the breadcrumbs into a shallow bowl. Dip each chicken tenderloin in the beaten egg, let the extra drip off, then press into the breadcrumbs to coat. Set them aside on a plate.
• Step Three (sauce the baking dish)
  Spread the marinara sauce into the bottom of an 11×7-inch baking dish. Go with a thicker sauce if you have it, it holds up better under the chicken.
• Step Four (pan-fry the chicken)
  Heat a little olive oil in a large nonstick skillet over medium. Cook half the chicken tenderloins for about 1–2 minutes per side, just until they’re lightly golden. Move them into the baking dish right on top of the marinara, then repeat with the rest of the chicken.
• Step Five (add basil and cheese)
  Place a basil leaf on top of each piece of chicken. Sprinkle shredded mozzarella evenly over the whole pan.
• Step Six (bake and serve)
  Bake for 15 minutes, or until the cheese is melted and the chicken is fully cooked. Serve it hot with pasta and a green salad if you want to make it a full meal.

Tips for making it your own

This recipe’s flexible, which is why I kept it in rotation for so long. A few small changes can make it work with whatever you’ve got.

• Use the cheese you already have. Mozzarella is great, but provolone, fontina, or even a shredded blend all melt just fine.
• Don’t skip the quick pan-fry. It’s what gives the chicken a little texture and keeps the breadcrumbs from turning to mush in the oven.
• Try it with store-bought sauce you actually like. A thicker one works better, but it doesn’t need to be pricey.
• Add more sauce if you’re serving with pasta. I’ve spooned extra from a jar right onto the pan before baking and there’s no shame in that.
• Use dried basil if that’s what you’ve got. Just sprinkle a little over the cheese before it goes into the oven.

Leftovers, storage, and freezing

This one holds up well in the fridge or freezer, sauce and all, no need to separate anything out.

• Fridge: Store leftovers in a sealed container for up to 3 days. I keep the sauce and chicken together—no special treatment needed.
• Reheat: Oven or microwave both work. It won’t stay crispy, but it still tastes good.
• Freeze: Freeze in a single layer with the sauce. Thaw overnight in the fridge and reheat in the oven until hot.
• Sauce Tip: Add a little sauce before reheating if it looks dry. I just spoon a bit from the jar straight onto the chicken, then warm it up.

Frequently Asked Questions

• Can I use frozen chicken tenderloins for this recipe?
  Yes—just make sure they’re fully thawed and patted dry before breading. If there’s too much moisture, the breadcrumbs won’t stick and they won’t brown properly in the pan.
• What kind of marinara sauce works best for baking chicken tenderloins?
  You want a smooth, thick marinara, not something watery or full of tomato chunks. If all you have is a chunky sauce, just give it a quick blend in the blender or with an immersion blender before using. It should coat the bottom of the pan without turning soupy in the oven.
• Can I make this chicken tenderloin recipe without frying first?
  Technically yes, but you’ll lose that light crust. The quick pan-fry gives the breadcrumbs a head start so they stay intact and don’t go soggy in the sauce.
• How do I keep the breadcrumb coating from falling off when baking?
  Make sure the chicken is dry before dipping in egg and that the breadcrumbs are pressed on firmly. Let the coated tenderloins sit for a few minutes before frying—this helps the coating stick better.
• Can I double this and bake it in a 9×13 pan?
  Definitely. Just make sure the chicken pieces aren’t too crowded, give them a little space so they can heat evenly and stay crisp around the edges.
• Is this a good chicken tenderloin recipe for picky eaters?
  Absolutely. The flavors are familiar—sauce, cheese, and lightly crisped chicken, nothing unexpected. I had a picky eater myself, and this was one of the few no-complaint meals.
• What if I want something lighter or more citrusy with chicken tenderloins?
  If you’re in the mood for something without sauce and cheese, try my chicken tenderloin piccata. It’s still quick and uses the same cut of chicken, but skips the capers and sticks to a lemony, kid-friendly pan sauce.

More weeknight chicken dinners to try

If you’re into fast, reliable chicken dinners, here are a few more that deliver.

• Chicken Frito Pie Casserole – Crushed Fritos, shredded chicken, beans, and cheese baked into a bold, crunchy dinner.
• Skillet Creamy Lemon Garlic Chicken – Quick stovetop chicken in a lemon-garlic cream sauce.
• Sheet Pan Chicken Fajitas – Chicken, peppers, and onions roasted together for easy cleanup.
• Apricot Glazed Chicken Breasts – Sweet, tangy, and made with just a few pantry staples.
• Greek Chicken Pasta – Rotisserie chicken, feta, and herbs tossed with warm pasta.
• You’ll find even more ideas in my 40 easy weeknight dinners post if you’re looking to mix things up.

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Print Recipe

5 from 4 votes

Chicken Tenderloin Marinara Bake

Chicken tenderloins are pan-fried, layered over marinara, topped with cheese, and baked until hot and melty. A quick, family-friendly dinner that’s easy to prep and picky-eater approved.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Keyword: baked chicken tenderloins with marinara, chicken tenderloin marinara bake, easy chicken tenderloin recipes, kid-friendly chicken dinner, weeknight chicken dinner

Servings: 6 people

Calories: 258kcal

Author: Cathy Pollak

Equipment

• nonstick skillet For pan-frying the chicken.
• baking dish 11x7 Holds the chicken and sauce without overcrowding.
• mixing bowls For coating the chicken in breadcrumbs.
• tongs Makes it easier to flip the chicken in the pan.

Ingredients

• 1/2 cup Italian seasoned bread crumbs
• 1-1/4 lbs chicken tenderloin
• 1 large egg lightly beaten
• 1 cup marinara sauce (the thicker the better)
• 2 tbsps olive oil
• fresh basil leaves
• 1-1/4 cups shredded mozzarella cheese

Instructions

• Preheat the oven to 375°F.
• Add the bread crumbs to a shallow bowl. Dip each chicken tenderloin in the egg, shaking off any excess. Coat with bread crumbs and set aside on a plate.
  1/2 cup Italian seasoned bread crumbs, 1-1/4 lbs chicken tenderloin, 1 large egg
• Pour the marinara sauce into an 11x7-inch baking dish.
  1 cup marinara sauce
• Heat the olive oil in a large nonstick skillet over medium heat. Add half of the chicken tenderloins and cook for 1–2 minutes per side, or until lightly golden. Transfer to the baking dish on top of the marinara. Repeat with the remaining chicken.
  2 tbsps olive oil
• Place one basil leaf on each tenderloin. Sprinkle the shredded cheese evenly over the top.
  fresh basil leaves, 1-1/4 cups shredded mozzarella cheese
• Bake for 15 minutes, or until the cheese is melted and the chicken is cooked through.
• Serve with pasta and a green salad for a quick and easy meal.

Video

Notes

Breadcrumbs: Italian-style are already seasoned—no need to add salt or extra spices.

Cheese: Mozzarella is the most kid-friendly, but any melty cheese works.

Sauce tip: If your marinara is chunky, give it a quick blend so it’s smooth before baking.

Pan-fry first: Don’t skip this step—it helps the coating stay put and adds texture.

Basil: Fresh is best, but a light sprinkle of dried works in a pinch.

 

For the best results when making this chicken tenderloin marinara bake, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

 

 

Nutrition information is an estimate and will vary based on the brands and products you use.

 

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Nutrition

Nutrition Facts

Chicken Tenderloin Marinara Bake

Amount Per Serving (174 g)

Calories 258 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3.5g22%

Polyunsaturated Fat 0.9g

Monounsaturated Fat 2.5g

Cholesterol 112mg37%

Sodium 478mg21%

Potassium 519mg15%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 4g4%

Protein 29g58%

Vitamin A 104IU2%

Calcium 180mg18%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Chicken Tenderloin Marinara Bake? I’d love to hear how it turned out — leave a comment below and let me know.

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