Pour frozen chicken tenders in the aluminum baking pan and 3 simple additions to get a supper so comforting your family will be begging for more.

This 4-ingredient oven chicken using frozen chicken tenders is the kind of weeknight recipe I lean on when the day runs long and everyone still expects a real supper. You literally pour the frozen tenders into an aluminum baking pan, add three simple pantry ingredients, and slide it all into the oven. The result is a pan of tender, saucy, slightly crisp-topped chicken that feels like classic Midwestern comfort food—familiar, cozy, and almost embarrassingly easy for how quickly it disappears.

Serve these baked chicken tenders straight from the pan with spoonfuls of the buttery, seasoned sauce over the top. They’re excellent with mashed potatoes or buttered egg noodles to catch the drippings, plus a simple green vegetable like steamed green beans, roasted broccoli, or a crisp salad. If you’d like to keep it very casual, tuck the tenders into soft rolls with a little extra sauce for quick sandwiches, and add a side of coleslaw or roasted carrots to round out the plate.

Servings: 4

2 pounds frozen breaded chicken tenders

Preheat your oven to 400°F (200°C). Place an oven rack in the center position so the chicken cooks evenly.

Set a rimmed aluminum baking pan on the counter. You can line it with aluminum foil for easier cleanup if you like, but it’s not required.

Pour the frozen chicken tenders straight from the bag into the aluminum pan. Arrange them in a single layer so they’re neatly lined up and not overlapping; this helps them brown and crisp instead of steaming.

In a small bowl or measuring cup, whisk together the melted butter, grated Parmesan cheese, and garlic powder until you have a thick, spoonable mixture. It will look a bit crumbly from the cheese—that’s exactly what you want.

Spoon or drizzle the buttery Parmesan mixture evenly over the frozen chicken tenders. Use the back of the spoon to spread it so each tender has some of the crumbly topping. A few bare spots are fine; the mixture will melt and spread slightly in the oven.

Place the pan in the preheated oven and bake for 22–28 minutes, or according to the timing on your chicken tender package, until the chicken is cooked through. The internal temperature of the tenders should reach at least 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest piece.

If you’d like a deeper golden, slightly crisper topping, move the pan to the upper third of the oven for the last 3–5 minutes of baking, or briefly broil on high, watching closely so the topping doesn’t burn.

Remove the pan from the oven and let the chicken rest for 3–5 minutes. Spoon some of the melted buttery juices from the pan over the tenders before serving for extra flavor and moisture.

You can shift the character of this dish with small changes to the topping. For an herby version, add 1–2 teaspoons of dried Italian seasoning or dried parsley to the butter-Parmesan mixture. If your family likes a little kick, stir in 1/4 teaspoon of crushed red pepper flakes or a pinch of cayenne. To lean more toward a ranch-style flavor, swap the garlic powder for 1 tablespoon of dry ranch seasoning mix. If you prefer a slightly lighter dish, you can reduce the butter to 1/3 cup and add a tablespoon of olive oil for a different richness. For extra crunch, sprinkle 1/4 cup of panko breadcrumbs over the top along with the Parmesan before baking, but keep in mind this technically adds a fifth ingredient. Food safety tips: Always keep the chicken tenders frozen until they go into the oven; don’t thaw them on the counter. Use an instant-read thermometer to confirm they reach 165°F (74°C) in the center before serving. Avoid reusing any utensils or bowls that have touched the frozen raw chicken on cooked food unless they’ve been thoroughly washed in hot, soapy water. Leftovers should be cooled quickly, refrigerated within 2 hours, and eaten within 3–4 days; reheat until steaming hot before serving.