Easy Baked Chicken Tenderloins (4 Ingredients)
Prep Time: 5 minutes
Cook Time: 20–25 minutes
Servings: 4
Ingredients
- 1½ pounds (680 g) raw chicken tenderloins
- 2 tablespoons olive oil
- 1 (1-ounce) packet ranch seasoning mix
- 1 teaspoon garlic powder
Equipment
- 9×13-inch glass casserole dish
- Measuring spoons
- Tongs or a spoon
- Meat thermometer (recommended)
Instructions
- Preheat the oven.
Heat your oven to 400°F (200°C). - Prepare the baking dish.
Lightly coat the glass casserole dish with a little oil or nonstick cooking spray (optional, but it helps prevent sticking). - Arrange the chicken.
Place the chicken tenderloins in a single layer in the dish. Avoid overlapping them so they cook evenly. - Season the chicken.
Drizzle the olive oil evenly over the tenderloins. Sprinkle the ranch seasoning mix and garlic powder over the top. Use tongs or clean hands to gently turn the chicken until all sides are coated, then spread the pieces back into a single layer. - Bake.
Place the dish on the center rack of the oven and bake for 20–25 minutes. Cooking time may vary depending on the thickness of the tenderloins. - Check for doneness.
The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest piece. If you don’t have a thermometer, cut into the thickest tenderloin—the meat should be opaque white throughout, and the juices should run clear. - Rest and serve.
Remove the dish from the oven and let the chicken rest for 5 minutes before serving. This helps keep it juicy.
Serving Ideas
- Mashed potatoes and green beans
- Steamed rice with broccoli
- Roasted vegetables
- Garden salad
- Buttered noodles
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat in a 350°F (175°C) oven for about 10–15 minutes, or microwave until heated through.
