Honey Mustard Chicken Tenders (Baked)

This is the kind of recipe that turns chicken tenders into something you actually crave.
They’re baked, not fried, but still come out juicy with a bold honey mustard glaze that sticks in all the best ways.

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You get sweetness, you get a little bite from the mustard, and the coating is just enough to bring texture without needing a vat of oil.
It’s the kind of dinner that’s quick to throw together but still feels a little elevated—great for feeding kids, feeding guests, or just feeding yourself on a Tuesday.

Serve them with fries, salad, or rice—or wrap them up in a pita with some greens and call it lunch.

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Why You’ll Love This Recipe

Chicken tenders are a classic, but this version ditches the grease without losing the flavor.
It’s simple, satisfying, and totally weeknight-approved.

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• Healthier than fried – Still golden and tasty, but baked for less mess and more ease.
• Super flavorful coating – That honey mustard glaze hits sweet, savory, and sharp all at once.
• Quick to prep – From fridge to oven in about 10 minutes.
• Kid and adult-friendly – No one turns these down.
• Great for leftovers – Slice them up in wraps, sandwiches, or salads the next day.

Once you try them, they’ll probably end up in regular rotation.

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What You’ll Need to Make It

This recipe keeps it simple—just basic pantry ingredients and fresh chicken.

• Chicken Tenders – Or slice chicken breasts into strips.
• Honey – Adds natural sweetness that balances out the mustard.
• Dijon Mustard – Tangy and smooth, helps the flavor stick to the chicken.
• Garlic Powder & Paprika – Adds warmth and depth to the coating.
• Panko Breadcrumbs – Gives a light crunch even in the oven.
• Olive Oil or Butter – Helps crisp up the coating as it bakes.
• Salt and Pepper – Always season your chicken!

Want a little heat? Add a pinch of cayenne or hot sauce to the mustard mix.

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How to Make Baked Honey Mustard Chicken Tenders

It’s just a few steps to get these in the oven—and even fewer to get them on your plate.

• Preheat the oven – Set it to 425°F and line a baking sheet with parchment or foil for easy cleanup.
• Make the honey mustard glaze – In a bowl, whisk together Dijon mustard, honey, garlic powder, paprika, salt, and pepper.
• Prep the coating – In another shallow bowl, mix panko breadcrumbs with a drizzle of olive oil to help it crisp.
• Coat the chicken – Dip each tender in the honey mustard mix, then press into the breadcrumbs until fully coated.
• Arrange and bake – Place coated tenders on the baking sheet. Bake for 18–20 minutes, flipping once halfway, until golden and cooked through.
• Serve hot – Pair with extra honey mustard on the side or your favorite dipping sauce.

They come out juicy inside, crispy outside, and full of that sweet-savory flavor combo.

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What to Serve With These Chicken Tenders

These tenders work with almost anything—go comfort food or keep it light and fresh.

Side Dish	Why It Works
Sweet Potato Fries	Sweet on sweet with a little extra crunch
Coleslaw	Cool, tangy, and balances the richness
Roasted Broccoli	Earthy and crisp to round out the plate
Garlic Rice	Absorbs the sauce and keeps things filling
Mac & Cheese	The ultimate cozy comfort pairing
Green Salad	Light, fresh, and keeps the meal balanced
Pickles or Pickled Onions	Adds tang that cuts through the glaze

Serve with lemon wedges or fresh herbs if you want to brighten it up.

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How to Store and Reheat Leftovers

These hold up well and make great next-day lunches or quick dinners.

Storage Tips

• Cool completely before storing.
• Keep in an airtight container in the fridge for up to 4 days.
• Freeze in a single layer, then transfer to a bag or container. Keeps well up to 2 months.

Reheating Tips

• Oven or Toaster Oven: Reheat at 350°F for 10–12 minutes until warmed and crisp.
• Air Fryer: Great for crisping them back up—375°F for 5–6 minutes.
• Microwave: Works in a pinch but won’t be crispy—add a damp towel to avoid drying out.

Perfect for wraps, grain bowls, or salads the next day.

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Honey Mustard Chicken Tenders FAQ

Can I make these ahead?

Yes—prep and bread the chicken, then refrigerate on a tray until ready to bake. Let them sit at room temp for 10 minutes before baking.

Can I use chicken breasts or thighs?

Absolutely. Just slice into strips. Thighs may take a couple minutes longer to cook through.

Can I use regular breadcrumbs?

Yes, but they won’t be quite as crunchy. Mix with a little oil for best results.

Is there a dipping sauce recommendation?

More honey mustard is always good. Ranch, BBQ, or even sriracha mayo work too.

Can I make it gluten-free?

Use gluten-free panko and double-check your mustard. Everything else is naturally gluten-free.