These chicken tenders are baked until golden and crisp, then coated in the most irresistible garlic parmesan butter.

I really wanted to create some gorgeous garlic parmesan chicken without the need for deep frying and well, here we are. Crispy and loaded with flavour by using just the oven! Follow me…

Panko Breadcrumbs

One of the keys to these tenders being so crispy is the use of Panko. These are Japanese breadcrumbs and they’re perfect because they’re big and airy, meaning they come out super crisp once cooked.

Pre-toasting the breadcrumbs

Because we’re not frying the breadcrumbs, we want to give them a head start before coating the chicken in them. By giving them a quick bake beforehand, they’ll already be light golden before they go back in the oven with the chicken, meaning they’ll be perfectly golden by the time the chicken is cooked.

Process shots: spray baking tray with oil (photo 1), add breadcrumbs (photo 2), shake (photo 3), bake (photo 4).

Crispy Baked Parmesan Tenders

We’re going to be working the parmesan into the tenders in 3 different layers:

• Layer 1 – Mixed in with the breadcrumbs. This will offer a good amount of flavour and also help them crisp up.
• Layer 2 – Mixed in with the garlic butter. The residual heat from the cooked tenders will lightly melt the butter/parmesan.
• Layer 3 – Sprinkled over the top at the end. This is optional, but I typically sprinkle over a handful at the end, just for good measure!

When it comes to coating the tenders, we’re going for the classic flour, egg and breadcrumbs. Just make sure you thoroughly coat the tenders at each stage and work one by one (tedious, I know, but worth it).

Process shots: coat chicken in seasoned flour (photo 1), coat in beaten egg (photo 2), coat in seasoned parmesan breadcrumbs (photo 3), bake on wire rack (photo 4).

Garlic Parmesan Butter

The butter is simply made with garlic, parsley and parmesan. I recommend getting the butter to a point where it’s softened, but not completely melted. A little creamy if you will. I find this to be the perfect texture to coat the tenders.

Coating the tenders

A lot of recipes completely melt the butter and then toss the tenders with it in a bowl. However, I find that not only does this risk the breading coming off, but tenders completely lose their crispiness. Plus, you don’t really get a great coverage.

Instead, I like to ‘dab’ the butter on top of the tenders once fresh out of the oven. This means the breading stays on, the majority of the tender is still crisp and you get a perfect layer of garlic parmesan butter across the top of each tender.

Process shots: add butter, parmesan, parsley and garlic to bowl (photo 1), mix (photo 2), coat tenders (photo 3).

Garlic Parmesan Chicken Tenders FAQ

Serving Garlic Parmesan Chicken Tenders

To serve I love finishing with more parmesan and parsley, just for good measure. These make the perfect Finger Food or even as a Dinner with a Side!

After more garlic parmesan goodness? Check out my Air Fryer Garlic Parmesan Chicken Skewers!

Alrighty, let’s tuck into the full recipe for these garlic parmesan chicken tenders shall we?!

How to make Garlic Parmesan Chicken Tenders (Full Recipe & Video)

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Garlic Parmesan Chicken Tenders

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These chicken tenders are baked until golden and crisp, then coated in the most irresistible garlic parmesan butter.

Course Main Course, Side Dish, Starter

Cuisine Western

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 512kcal

Author Chris Collins

Cost £2.50 / $3

Equipment

• Large Baking Tray & Wire Rack
• 3 Large Shallow Dishes (for coating chicken)
• Fine Cheese Grater (for parmesan)
• Sharp Knife & Chopping Board
• Small Bowl & Brush (for butter)

Ingredients

Tenders

• 600g / 1.3lb Chicken Tenders (see notes)
• 75g / 1 1/4 cups Panko Breadcrumbs (see notes)
• 30g / 1/3 cup freshly grated Parmesan
• 50g / 1/3 cup Plain Flour
• 2 Eggs, beaten
• 1 tsp EACH: Salt, Paprika
• 1/2 tsp Garlic Powder
• 1/4 tsp EACH: Onion Powder, Black Pepper
• Oil Spray, as needed

Butter

• 100g / 7 tbsp Butter, softened
• 20g / 1/4 cup freshly grated Parmesan, plus more to serve
• 1 tbsp very finely diced Fresh Parsley, plus more to serve
• 3 cloves of Garlic, very finely grated then mashed into a paste with the side of your knife (see notes)
• Salt & Black Pepper, to taste

Instructions

• Preheat the oven to 180C/350F.
• Lightly spray a large baking tray then sprinkle over the breadcrumbs. Give the tray a shake so they're evenly dispersed, then spray the top. Bake in the oven for 5-8 minutes, or until the breadcrumbs are golden (please be vigilant as they'll burn quickly). Remove from the oven and place in one of the shallow dishes. Raise the oven temp to 200C/400F.
• In a small pot or bowl combine 1 tsp salt and paprika, 1/2 tsp garlic powder and 1/4 tsp onion powder and black pepper.
• Line up 3 large shallow dishes: the first with the flour and half of the seasoning mix, the second with 2 beaten eggs and the third with the breadcrumbs, parmesan and the rest of the seasoning. Place the baking tray at the end with an oiled wire rack on top.
• Take a tender and coat it in the flour, then egg, then in the breadcrumbs and place on the wire rack. Make sure you thoroughly coat at each stage (especially the last). Repeat with all the tenders then spray them with oil. Bake in the oven for 15-20 minutes until golden and crisp and white/piping hot through the centre (smaller ones typically 15 minutes, very large ones more like 20 minutes – just be careful you don't overcook them).
• Meanwhile, combine all of the garlic butter ingredients in a small bowl. You want the butter to be soft enough to brush, but not completely melted. A little creamy if you will. Pop in the microwave for 5 second blasts until you reach this consistency. Season with a pinch of salt and pepper (to taste).
• Once the tenders are cooked, use a brush to dab the butter over the top side of all of the tenders. Serve with extra parmesan and parsley (measure with love). Enjoy!

Video

Notes

a) Tenders – You’ll find packs of chicken tenders in most supermarkets (sometimes called ‘chicken breast mini fillets’. If you can’t find any, just grab some chicken breast and slice it into strips (you’ll probably get 12 or so strips from 600g/1.3lb breast).

b) Panko – These are Japanese breadcrumbs, which you’ll find in most supermarkets. They’re perfect because they’re big and airy, meaning they crisp up really nicely. It’s important to give them a pre-bake in the oven. This gives them a head start and results in them being perfectly crisp by the time the tenders are cooked.

c) Garlic – This must be fresh – don’t use pre-diced pickled garlic. It’ll throw off the flavour. If you don’t have a microplane or fine grater, just dice it as finely as you can, then use the side of your knife to spread/mash it into a paste as best you can. This will help the garlic evenly distribute through the butter and ensure there are no big lumps. The garlic will very lightly ‘cook’ from the residual heat of the tenders, but 3 cloves will still result in the tenders being pretty garlicky. Even if you love lots of garlic, try 3 the first time around then increase next time if you want to.

d) Calories – Slight overestimate as not all the flour, egg and breadcrumbs are used.

Nutrition

Calories: 512kcal | Carbohydrates: 21.87g | Protein: 40.18g | Fat: 28.63g | Saturated Fat: 15.325g | Polyunsaturated Fat: 2.642g | Monounsaturated Fat: 7.795g | Trans Fat: 0.86g | Cholesterol: 238mg | Sodium: 1188mg | Potassium: 468mg | Fiber: 0.9g | Sugar: 1.24g | Vitamin A: 871IU | Vitamin C: 0.7mg | Calcium: 174mg | Iron: 3.32mg

For more similar recipes check out these beauties:

Delicious Chicken Tender Recipes

• Spicy Chicken Tenders
• Nashville Chicken Tenders
• Baked Chicken Tenders
• Dorito Chicken Tenders
• Cornflake Chicken Tenders

The post Garlic Parmesan Chicken Tenders appeared first on Don't Go Bacon My Heart.

Juicy steak served with a dreamy, creamy, garlicky mushroom orzo – this really is the dinner of dreams!

If you’re looking for a hearty and delicious dinner for two, you’ve landed in the right spot. Follow me…

Preparing Steak Orzo

For this recipe we’ll be using one (preferably 10oz) steak. It’s thinly sliced and ends up being the perfect amount to serve over the orzo, without the orzo becoming a side to the steak.

Although everyone might have their own preference for preparing steak, I’ve popped down 6 of my best tips that might help you along the way:

Tips for the perfect steak

1. Room Temp – Although disputed, I find that getting the steak out of the fridge at least 30 minutes before frying is crucial to relax the meat and prevent it from seizing up in the pan.
2. Dry – Patting the steak dry will remove moisture, which will help prevent the steaks from steaming when they hit the pan, which in turn helps the steak build a nice crust.
3. Seasoning – A generous seasoning of salt and pepper is all you need to bring out the best flavour in the meat.
4. Hot hot hot! – Make sure your pan is absolutely smoking hot (literally). This will ensure you get a nice crust on the steak without overcooking the inside.
5. Baste – Basting the steaks in butter adds a lovely rich flavour and ensures they don’t dry out. I also add some fresh thyme and garlic for a boost of flavour.
6. Rest – It’s very important to rest the steak after it’s fried so it can retain its moisture. Don’t slice into it straight away or all the juices will pour out.

Process shots: get steak to room temp (photo 1), pat dry (photo 2), season (photo 3), add to pan (photo 4), fry then flip (photo 5), baste then remove (photo 6).

Creamy Garlic Mushroom Orzo

This pairs so beautifully with the steak and comes together so easily.

Garlic Mushrooms

Once you’ve removed the steak you’ll go straight in with the mushrooms so they can fry in all that leftover goodness. I recommend slicing them thinly so they cook quickly, just to reduce the time the steak is sat there. You’ve got the garlic-infused butter from the steak, but I also go in with some more diced with the mushrooms, just for good measure!

Creamy Orzo

I like to cook the orzo in a separate pot and then finish it off in the sauce. As you stir the orzo through the sauce, the excess starch will help create a gorgeously creamy, glossy sauce.

Process shots: fry mushrooms (photo 1), fry garlic (photo 2), add stock, cream, herbs and parmesan (photo 3), simmer and stir (photo 4), add orzo (photo 5), simmer and stir (photo 6).

Serving Steak and Orzo

I love thinly slicing the steak and placing it on top of the orzo. I also serve with some asparagus, which you can pan-fry at the very beginning (more on this in the recipe card below). This is quite a rich and hearty dish, but you could add some Garlic Bread if you fancy!

For another creamy garlic steak pasta recipe check out my Boursin Steak Pasta!

For more delicious orzo recipes check out my Best Orzo Recipes!

Alrighty, let’s tuck into the full recipe for this steak and creamy mushroom orzo shall we?!

How to make Steak with Mushroom Orzo (Full Recipe & Video)

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Steak with Creamy Garlic Mushroom Orzo

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Juicy steak served with a dreamy, creamy, garlicky mushroom orzo – this really is the dinner of dreams!

Course Dinner, Main Course

Cuisine Italian, Western

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 1161kcal

Author Chris Collins

Cost £5 / $6

Equipment

• Sharp Knife & Chopping Board
• Paper Towels/Kitchen Roll (for drying steak)
• Large Cast-Iron or Heavy-Based Pan & Tongs
• Wooden Spoon
• Jug (for stock)

Ingredients

Steak

• 1x 285g/10z Ribeye Steak, at room temp (see notes)
• 1 tbsp Veg Oil
• 1 heaped tbsp Unsalted Butter (~25g)
• 2 large cloves of Garlic, left in skins and lightly smashed with the side of your knife
• 2-3 sprigs of Fresh Thyme
• 100g / 3.5oz Fine Asparagus, woody ends removed (optional)

Orzo

• 1 cup / 200g uncooked Orzo (see notes)
• 200g / 7oz Button Mushrooms, thinly sliced (see notes)
• 2 large cloves of Garlic, finely diced
• 180ml / 3/4 cup Double/Heavy Cream (leave at room temp)
• 120ml / 1/2 cup Chicken Stock
• 30g / 1/3 cup freshly grated Parmesan, plus more to serve if desired
• 1 tbsp finely diced Fresh Parsley, plus more to serve if desired
• 1 tbsp finely diced Fresh Chives
• Salt & Black Pepper, as needed

Instructions

• Optional: Add a large cast-iron/heavy-based pan over medium-high heat with a splash of oil. Add the asparagus and fry until it begins to soften and lightly char. Season with a pinch of salt and pepper, then remove and wipe out the pan if needed. Turn the heat to high.
• Pat the steak dry then generously season both sides with salt and pepper. Once the pan is piping hot (you may see wisps of smoke) add the oil and leave for 5-10 seconds. Add the steak and cook for around 2 minutes and 30 seconds, then flip and cook for another 1 minute and 30 seconds. Add the butter, thyme and whole garlic cloves and baste the steak for 1 further minute. Remove and place to one side, leaving the excess fat behind. Lower the temp slightly to medium-high.
• At this point add the orzo to salted boiling and cook until al dente (give it a good stir as it's prone to sticking). I recommend taking a couple of mins off the packet time so it can finish cooking in the sauce. Drain when needed, retaining a cup of the starchy pasta water.
• Add the mushrooms to the leftover fat in the pan and fry until they soften and build up a golden crust. Add the diced garlic and fry for 20 seconds or so (careful it doesn't burn). Lower the heat to medium then stir in the stock, cream, parmesan, chives and parsley. Simmer and stir for a few mins until the sauce begins to thicken.
• Add the drained orzo alongside a splash of starchy water and the resting juices from the steak. Simmer and stir until the sauce goes nice and thick and clings to the orzo. If the sauce dries out before the orzo cooks just stir through some more starchy water (discard any unused) and simmer a little longer. Check for seasoning and adjust with salt and pepper if needed.
• Very thinly slice the steak with your knife at an angle and against the natural grain of the meat. Top the orzo with the steak and asparagus (if using), finish with parmesan and parsley if desired then serve and enjoy!

Video

Notes

a) Steak – For this recipe I’ve gone for a 10oz steak, so you both end up with a good amount of steak. I use Ribeye, but you can use your favourite cut.

b) Mushrooms – You’ll want to slice the mushrooms quite thinly, just so they cook quickly. I like to use button mushrooms because they’re small and blend in with the orzo nicely, but in reality, you can use any variety you like.

c) Timings – My steak was a little over 2cm thick and found 2 min 30 secs each side ended with it being medium-rare. Just use your best judgment to cook the steak to your liking based on its weight and thickness.

d) Orzo – I’d usually cook the orzo in the sauce, but it takes a little time and you don’t want the steak to go cold. As such, I mostly cook it in a separate pan then just finish it off the sauce until perfectly tender. You can sub other pasta if you’d prefer not to use orzo.

e) Consistency – The consistency should be similar to a risotto. If it’s at all watery just continue simmering and stirring until it thickens up. If you over-thicken it, you can easily loosen it up with some pasta water (just discard what you don’t use).

f) Asparagus – This is optional, but it does make a nice accompaniment to the meal.

g) Calories – Whole recipe divided by 2 with no extra parmesan.

Nutrition

Calories: 1161kcal | Carbohydrates: 92.11g | Protein: 49.97g | Fat: 68.83g | Saturated Fat: 35.906g | Polyunsaturated Fat: 7.384g | Monounsaturated Fat: 20.639g | Trans Fat: 0.986g | Cholesterol: 234mg | Sodium: 479mg | Potassium: 888mg | Fiber: 13.2g | Sugar: 6.43g | Vitamin A: 2378IU | Vitamin C: 7.4mg | Calcium: 217mg | Iron: 5.48mg

The post Steak with Creamy Garlic Mushroom Orzo appeared first on Don't Go Bacon My Heart.