Poultry Essentials: Butter Baked Chicken Tenders

Andy Anderson !


I had planned to work on this recipe using chicken breasts, stuffed with spinach and feta… Unfortunately, the only thing I had in my walk-in were chicken tenders… With that said, I changed the recipe, and I am quite happy with how it came out.

Chicken tenders lovingly baked in a butter/lemon sauce, sprinkled with breading, and laying on a bed of spinach and feta… So yummy.

So, you ready… Let’s get into the kitchen.


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15 Min
40 Min



  • 1 c
    saltine crackers, roughly crushed
  • 1/2 c
    parmesan cheese, freshly grated
  • 1/4 tsp
    garlic powder
  • 1 lb
    chicken tenders, boneless, skinless
  • 4 Tbsp
    sweet butter, unsalted, melted
  • 1 large
    lemon, just the juice
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste

  • 1 Tbsp
    grapeseed oil
  • 1 Tbsp
    sweet butter, unsalted
  • 2 clove
    garlic, minced
  • 10 oz
    spinach, chopped
  • 4 oz
    feta cheese, crumbled

How to Make Poultry Essentials: Butter Baked Chicken Tenders


  2. Gather your Ingredients (mise en place).
  3. Place a rack in the middle position, and preheat the oven to 375f (190c).
  4. In a small bowl, combine the saltine crackers, parmesan cheese, garlic powder, and a bit of salt & pepper.
  5. Chef’s Note: There are a lot of topping mixtures that you could try. I worked with plain, and seasoned breadcrumbs. They can be dry or fresh; even different types of bread. In the end, I used a cup of crushed saltine crackers. I liked the extra bit of crunch they gave the dish; as opposed to breadcrumbs.
  6. Add the melted butter and lemon juice to an ovenproof dish, then add chicken tenders, and coat with the butter/lemon mixture.
  7. Chef’s Note: sprinkle the chicken with a bit of salt and pepper, but go easy on the salt.
  8. Chef's Note: Since the chicken is cold, it will begin solidifying the butter… No worries, it will melt back when you place the baking dish into the oven.
  9. Cover with the cracker/parmesan mixture.
  10. Place into the preheated oven, and cook until the topping begins to brown, and the chicken tenders are cooked through, about 35 – 40 minutes.
  11. Chef’s Tip: Keep an eye on the tenders, and if the topping begins to brown too early, cover the baking dish with a piece of aluminum foil, and continue baking.
  13. While the chicken is happily baking away, add the butter and grapeseed oil to a pan, over medium heat.
  14. When the butter is melted, give the pan a swirl to combine the butter and oil, and then add the chopped onion. Cook until the onions begin to soften and turn translucent, about 6 – 8 minutes.
  15. Add the garlic, and cook until fragrant, about 60 seconds.
  16. Add the spinach to the pan, and combine with the onions and garlic.
  17. Stir to warm through, about 2 – 3 minutes.
  18. Take the spinach off heat, and the add the feta in chunks.
  19. Chef’s Note: Fold the feta into the spinach, but do not overly mix. I like to see chunks of feta on the plate when serving.
  21. Remove the nicely browned chicken from the oven.
  22. Add some spinach to a plate and place a few chicken tenders on top, and serve while still nice and warm. Enjoy.
  23. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Butter Baked Chicken Tenders

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Quick & Easy

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