Oven-Baked Rosemary Paprika Chicken Tenders

Baked chicken tenders that are full with flavor and juiciness in every bite! These are great to prepare ahead of time and makes for a quick lunch or dinner meal!

I’ve tried baking chicken many times but a majority of the time… it turns our dry. I didn’t know what I was doing wrong! I finally tried this recipe that has been a success every time. This is my fourth time making it and it has been nothing but tender, juicy and flavorful every time. Say goodbye to your dry chicken!

Most of the time, I add chicken into my fried rice, stir-fries or recipes that are sauce heavy. Sauces help keep chicken moist but don’t limit yourself in the way you incorporate chicken into your meals. This recipe is something you need to try!

Coating with Avocado/Olive Oil

The key is to coat it with an adequate amount of avocado oil to add moisture and helps seasonings stick to the chicken.

Higher Temperature, Less Baking Time

Also, baking at a higher temperature for a shorter amount of time allows the meat to cook quickly, retaining more moisture. Only 15 minutes in the oven and they came our perfectly!

I made these for my husband and he’s absolutely loves it! It is such a simple chicken recipe I know will be made very often! The sweetness from brown sugar and rosemary herbs definitely complement each other very well.

These chicken tenders will also last in your fridge for up to two days and still be juicy! When you transfer it to a sealed tupperware, also add in the juices that were baked out of the chicken, which will keep the chicken moist when stored.

Chicken is a protein option I have often! I also love my Crispy Sesame Chicken Lettuce Wraps and Baked Cornflake Crusted Chicken which are both oven-baked recipes!