Crispy Sheet Pan Chicken Tenders with Honey Mustard and Parmesan

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Weeknight dinners are often the most stressful meals to make. At the end of a long day, our motivation to cook can run low, so we need reliable recipes that are fast, easy and fresh.

Enter in: the sheet pan.

Normally reserved for homemade chocolate chip cookies or pizza, the sheet pan will be your new dinner BFF with this recipe for Crispy Sheet Pan Chicken Tenders with Honey Mustard and Parmesan. Satisfying both kids and adults can be tricky, but this convenient weeknight meal checks off all the boxes. It’s fast (bakes in 30 minutes), easy (no fancy ingredients or tools needed), and fresh (REAL food ingredients). The best part? It bakes on just one pan. Line your trusty sheet pan with parchment paper, and clean-up will be a breeze.

It starts with the chicken tenders. We’re coating cut-up chicken breasts in honey mustard, then dredging them in a herby breadcrumb-parmesan mixture for baking. Wisconsin parmesan is one cheese everyone can agree on. It has a pleasant, nutty flavor that gives these tenders the perfect cheesy crunch.

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Fresh asparagus and grape tomatoes round out this family-friendly recipe with a burst of color and extra topping of parmesan cheese. Don’t forget the honey mustard dipping sauce—it’s a must for dunking the chicken tenders or drizzling over the roasted veggies.

Looking for more stress-free weeknight meals made with Wisconsin cheese? Leave us a comment with any recipe requests you have.

 

Crispy Sheet Pan Chicken Tenders with Honey Mustard and Parmesan
 
Servings: 4
 
Ingredients:
 
For Honey Mustard
1/2 cup honey
1/2 cup Dijon mustard
2 tablespoons rice wine or white distilled vinegar
3 tablespoons mayonnaise
Salt and pepper
Fresh basil, for garnish
 
For Chicken Tenders
3/4 cup panko breadcrumbs
1/2 cup (2 ounces) grated Wisconsin parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper
1 pound (16 ounces) boneless, skinless chicken breasts, halved lengthwise and cut into strips
 
For Vegetables
1 pound fresh asparagus, washed and tough ends removed
1 tablespoon olive oil
Salt and pepper
1 1/2 cups grape tomatoes, halved lengthwise
1/2 cup (about 2 ounces) grated Wisconsin parmesan cheese

 
Cooking Directions:
Heat oven to 400˚F.
 
For honey mustard: In small bowl, whisk honey, Dijon mustard and vinegar until smooth. Pour half the honey mustard mixture onto large plate with rim. Set aside. Add mayonnaise to remaining honey mustard mixture to create dipping sauce; whisk until smooth. Season with salt and pepper, to taste. Set aside.
 
For chicken tenders: In small bowl, mix breadcrumbs, parmesan, garlic powder, oregano, basil, salt and pepper. Pour even layer of mixture over large rimmed plate. Place plate next to reserved plate of honey mustard. Coat 1 chicken tender piece in honey mustard. Dredge chicken in breadcrumb-parmesan mixture and place in center of parchment-lined rimmed sheet pan. Repeat with remaining chicken tenders. Bake 10 minutes.
 
For vegetables: In large bowl, toss asparagus and olive oil; season with salt and pepper. When chicken has baked 10 minutes; flip chicken tenders; arrange asparagus along sides of sheet pan. Return to oven; bake 10 minutes. Remove from oven; add grape tomatoes, distributing over pan. Top with parmesan and return to oven. Bake additional 10 minutes, or until chicken is cooked through. Serve with honey mustard dipping sauce for dunking and/or drizzling over vegetables. Top with fresh basil. Serve immediately.

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