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.

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

Prep Time 15

Cook Time 15

Total Time 30

Servings 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