Creamy Parmesan Chicken Tenderloins – Simple, Comforting, and Flavor-Packed
If you love a cozy, comforting chicken dinner that doesn’t take all night, this one’s for you. These Creamy Parmesan Chicken Tenderloins are juicy, golden on the outside, and smothered in a silky garlic-Parmesan sauce that tastes like it came from a bistro. It’s the kind of recipe that works on a busy weeknight but feels special enough for company.
Serve it with pasta, mashed potatoes, or just a big green salad and crusty bread. It’s simple, satisfying, and you’ll want to make it again and again.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Recipe So Good
- Fast and reliable: Chicken tenderloins cook quickly and stay juicy, so dinner’s on the table in about 30 minutes.
- Restaurant-level sauce: The creamy Parmesan sauce is rich without being heavy, thanks to a splash of broth and a hint of lemon.
- Everyday ingredients: Nothing fancy here—just pantry staples that deliver big flavor.
- Kid-friendly and crowd-pleasing: Mild, cheesy, and comforting, but still layered with flavor for adults.
- Flexible serving options: Pairs perfectly with noodles, rice, veggies, or roasted potatoes.
What You’ll Need
- 1.5 pounds chicken tenderloins
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, for color and depth)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour (or 1.5 teaspoons cornstarch for gluten-free)
- 1 cup low-sodium chicken broth
- 3/4 cup heavy cream (or half-and-half for a lighter sauce)
- 3/4 cup freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional, for subtle tang)
- 1–2 teaspoons lemon juice, to taste
- 1/4 teaspoon red pepper flakes (optional, for gentle heat)
- Fresh parsley or chives, chopped, for garnish
How to Make It
- Season the chicken: Pat the tenderloins dry. Sprinkle with salt, pepper, garlic powder, onion powder, and smoked paprika.
Press the seasoning in so it sticks.
- Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and cook 3–4 minutes per side until browned and cooked through. Remove to a plate and tent loosely with foil.
- Start the sauce base: Reduce heat to medium.
Add butter to the same skillet. Stir in garlic and cook 30–45 seconds until fragrant, scraping up browned bits.
- Thicken: Sprinkle flour over the garlic and stir for 30 seconds. Slowly whisk in chicken broth until smooth and slightly thickened.
- Make it creamy: Add cream, Parmesan, Dijon, and red pepper flakes if using.
Stir until the cheese melts and the sauce is silky. If it’s too thick, add a splash of broth.
- Brighten it up: Stir in lemon juice. Taste and adjust with salt and pepper.
The sauce should be savory, creamy, and lightly tangy.
- Finish the dish: Return the chicken and any juices to the skillet. Spoon sauce over the tenderloins and simmer on low for 2 minutes to warm through.
- Garnish and serve: Top with fresh parsley or chives. Serve over pasta, rice, mashed potatoes, or steamed veggies.
Spoon extra sauce over everything.
Storage Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 3–4 days.
- Reheat: Warm gently on the stovetop over low heat with a splash of broth or cream to loosen the sauce. Avoid boiling.
- Freeze: Cream sauces can separate when frozen. If you must freeze, do so for up to 2 months and reheat slowly while whisking.
Fresh is best.
- Meal prep tip: Keep the chicken and sauce separate if storing for multiple meals to prevent overcooking during reheating.
Why This is Good for You
- High-quality protein: Chicken tenderloins provide lean protein for energy and satiety.
- Calcium and flavor from Parmesan: Parmesan adds calcium and big flavor, so a little goes a long way.
- Balanced meal potential: Pair with whole grains and vegetables to round out fiber, vitamins, and minerals.
- Customizable richness: You control the creaminess—use half-and-half or lighten with extra broth if preferred.
Pitfalls to Watch Out For
- Overcooking the chicken: Tenderloins are lean and cook quickly. Pull them as soon as they reach 165°F and rest briefly.
- Boiling the sauce: High heat can cause cream to split. Keep it at a gentle simmer.
- Pre-grated cheese: Bagged Parmesan often contains anti-caking agents and doesn’t melt as smoothly.
Freshly grated is best.
- Skipping the seasoning: Season the chicken and the sauce. Taste at the end and adjust salt, pepper, and lemon.
- Crowding the pan: Sear in batches if needed. Crowding steams the chicken and prevents browning.
Recipe Variations
- Mushroom upgrade: Sauté 8 ounces of sliced mushrooms after searing the chicken.
Cook until browned, then proceed with the sauce.
- Spinach and sun-dried tomato: Stir in 2 cups baby spinach and 1/4 cup chopped sun-dried tomatoes at the end until wilted and warmed.
- Herb-forward: Add 1 teaspoon Italian seasoning or a mix of thyme and basil to the sauce for a fragrant twist.
- Lemon-garlic version: Increase lemon juice to 1 tablespoon and add extra zest for a brighter finish.
- Gluten-free: Use cornstarch instead of flour and serve with rice or gluten-free pasta.
- Lighter option: Swap half the cream for chicken broth and add a tablespoon of cream cheese for body.
- Spicy kick: Add more red pepper flakes or a pinch of cayenne to the sauce.
- Bacon lovers: Crisp 2–3 slices of diced bacon first, cook the chicken in the bacon fat plus oil, and crumble bacon over the finished dish.
FAQ
Can I use chicken breasts instead of tenderloins?
Yes. Slice boneless, skinless breasts into strips or cutlets to mimic tenderloins. Cook time may be slightly longer, but aim for 165°F internal temperature.
What type of Parmesan works best?
Freshly grated Parmesan from a wedge melts smoothly and gives the sauce a silky texture.
Avoid shelf-stable powder for this recipe.
Can I make this without cream?
You can use half-and-half with a bit more Parmesan, or thicken extra chicken broth with a cornstarch slurry. The sauce will be lighter but still tasty.
How do I prevent the sauce from curdling?
Keep the heat moderate, add the cream after the broth has thickened, and avoid boiling. Stir continuously as the cheese melts.
What sides go well with this?
Buttered noodles, garlic mashed potatoes, rice pilaf, steamed broccoli, roasted asparagus, or a simple green salad all work beautifully.
Can I make it ahead?
You can sear the chicken and make the sauce a day in advance.
Reheat gently and combine right before serving, loosening the sauce with broth as needed.
How do I thicken a sauce that’s too thin?
Simmer for a few minutes to reduce, add a small handful of Parmesan, or whisk in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water).
Is the Dijon mustard necessary?
No, but it adds subtle tang and depth without tasting “mustardy.” If you prefer, skip it and rely on lemon for brightness.
Final Thoughts
Creamy Parmesan Chicken Tenderloins deliver maximum comfort with minimal effort. The pan-seared chicken stays tender, and the sauce brings just the right mix of richness and brightness. Keep the ingredients on hand, and you’ve got a reliable dinner any night of the week.
Whether you serve it over pasta or pile it onto mashed potatoes, this recipe is the kind of simple, feel-good cooking you’ll come back to often.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
