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5.0 from 9 votes

Parmesan Chicken Tenders Recipe with Onion Dip

Parmesan Chicken Tenders with Onion Dip is a quick and easy meal idea. Whether served as a main dish or appetizer, it’s a great way to satisfy picky eaters!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
50 mins
Servings: 15 tenders
Calories: 307 kcal
Course: Main Course , Appetizer
Cuisine: American

Ingredients

Chicken Tenders
  • 1 cup flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 eggs
  • 1 cup Italian seasoned breadcrumbs
  • ¾ cup Parmesan Cheese grated
  • 1.5 pounds chicken tenders
  • 2 tablespoons butter divided
  • 2 tablespoons olive oil divided
Onion Dip
  • 2 large onions
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 2 beef bouillon cubes
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon black pepper
  • 4 ounces cream cheese at room temperature
  • ½ cup sour cream
  • ½ cup mayonnaise

Instructions

Chicken Tenders
    Cup of Yum
  1. Combine the flour, salt, and pepper in a shallow bowl.
  2. Beat the eggs with 1 tablespoon of water in a second shallow bowl.
  3. Combine the breadcrumbs and Parmesan in a third shallow bowl.
  4. Dredge the chicken tenders on both sides in the flour mixture. Then dip both sides into the egg mixture. Then roll chicken in the breadcrumb mixture, pressing lightly to help the breadcrumbs stick.
  5. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-low heat until butter is melted. Cook the chicken tenders for about 3 minutes on each side, until cooked through. (Don't crowd the pan.)
  6. Add more butter and oil and cook the rest of the chicken tenders.
  7. Keep the chicken tenders warm in a preheated oven set to 200 degrees F on a baking sheet if needed. Serve with onion dip.
Onion Dip
  1. Cut the onions in half and then cut into 1/8-inch thick slices. (about 3 cups)
  2. Heat the butter and oil in a large skillet over medium heat until butter is melted.
  3. Add the onions, beef bouillon cubes, cayenne, pepper, and black pepper.
  4. Saute for 10 minutes, being sure to smash the bouillon cubes and mix the granules in with the onions.
  5. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
  6. Remove from heat, and allow the onions to cool.
  7. Place the cream cheese, sour cream, and mayonnaise in a mixing bowl and beat together with a hand mixer.
  8. Add the onions and fold into the dip base until onions are incorporated.

Notes

  • Instead of chicken tenders, you can use 3 big chicken breasts and sliced them into tenders.
  • You can make the onion dip ahead of time and keep it stored in the fridge in an air-tight container for up to 1 week.
  • Prep and cooking times are for both recipe simultaneously.
  • Ntrution values assume all chicken and onion dip will be comsumed.

Nutrition Information

Calories 307kcal (15%) Carbohydrates 14g (5%) Protein 15g (30%) Fat 21g (32%) Saturated Fat 7g (35%) Cholesterol 78mg (26%) Sodium 636mg (27%) Potassium 251mg (7%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 361IU (7%) Vitamin C 2mg (2%) Calcium 100mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 15tenders

Amount Per Serving

Calories 307

% Daily Value*

Calories 307kcal 15%
Carbohydrates 14g 5%
Protein 15g 30%
Fat 21g 32%
Saturated Fat 7g 35%
Cholesterol 78mg 26%
Sodium 636mg 27%
Potassium 251mg 5%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 361IU 7%
Vitamin C 2mg 2%
Calcium 100mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.