This simple sheet pan chicken is the kind of no-fuss supper I lean on when the day has gotten away from me and the freezer is my best friend. Around here in the rural Midwest, frozen chicken tenderloins are a staple because they thaw quickly and cook up tender, but this version skips the thawing altogether. You just toss those frozen pieces right onto a pan, add four pantry-friendly ingredients, and let the oven do the rest. The result is juicy, well-seasoned chicken with a buttery, caramelized edge that reminds me of the easy baked suppers my mother used to pull from the oven after chores were done.
Serve these tenderloins hot from the oven with a simple pan spooning of their buttery juices. They’re wonderful alongside mashed potatoes or buttered egg noodles, plus a green vegetable like steamed green beans, peas, or a tossed salad. In true Midwestern fashion, a slice of buttered bread or a warm dinner roll fits right in. Leftovers make fine sandwich fillings tucked into soft buns with a little mayonnaise, or you can slice the chicken over a bed of lettuce for a quick next-day lunch.
5-Ingredient Oven Chicken TenderloinsServings: 4
Ingredients
1 1/2 pounds frozen chicken tenderloins (do not thaw)
3 tablespoons salted butter, melted
2 tablespoons olive oil
1 1/2 teaspoons seasoned salt (such as Lawry’s)
1 teaspoon garlic powder
Directions
Preheat your oven to 400°F (200°C). Line a metal sheet pan with foil for easier cleanup if you like, and lightly grease the foil or pan.
Spread the frozen chicken tenderloins in a single layer on the prepared metal sheet pan. It’s fine if they’re stuck together a bit; just separate what you can without forcing it.
In a small bowl, whisk together the melted butter, olive oil, seasoned salt, and garlic powder until well combined.
Drizzle the butter and oil mixture evenly over the frozen chicken tenderloins, turning the pieces once with tongs or a fork so they’re lightly coated on both sides. Spread them back into a single layer with a little space between pieces for even cooking.
Place the sheet pan on the middle rack of the preheated oven and bake for 15 minutes. At this point, carefully remove the pan and use tongs to separate any tenderloins that were still stuck together and flip all the pieces over.
Return the pan to the oven and continue baking for another 10 to 15 minutes, or until the chicken is lightly browned at the edges and the internal temperature in the thickest piece reaches at least 165°F (74°C). Total time will depend on the size and thickness of the tenderloins.
Once done, let the chicken rest on the pan for about 5 minutes so the juices settle. Spoon some of the buttery pan juices over the top before serving.
Variations & Tips
You can change the character of this simple dish just by swapping the seasoning. Try using lemon pepper in place of the seasoned salt and adding a squeeze of fresh lemon over the chicken after baking, or sprinkle on smoked paprika and a pinch of dried thyme for a cozier, roast-chicken flavor. If your family likes a little heat, add 1/4 teaspoon crushed red pepper flakes to the butter mixture. For a slightly sweeter, more glazed finish, stir 1 tablespoon of honey or brown sugar into the melted butter before drizzling it on the frozen chicken, watching carefully near the end so the sugars don’t burn. If you prefer, you can use canola or vegetable oil instead of olive oil, especially if that’s what you keep on hand. Food safety tips: Always cook chicken to an internal temperature of at least 165°F (74°C), checked with an instant-read thermometer in the thickest piece, even when starting from frozen. Avoid overcrowding the pan so the chicken bakes rather than steams. Do not rinse frozen chicken; it can spread bacteria around your sink. Wash your hands, cutting boards, and any utensils that touch the raw chicken or its packaging with hot, soapy water. Refrigerate leftovers within 2 hours and use within 3 to 4 days, reheating until hot all the way through before serving.
