Tender chicken strips baked in a mild, slightly sweet tomato sauce topped with gooey mozzarella and cheddar and a crisp buttery breadcrumb crust; serve warm for easy, comforting portions.
A No-Fuss Cheesy Chicken Bake for Busy Weeknights
Tender seasoned chicken strips, a mild tomato sauce, gooey cheeses and a crunchy buttery breadcrumb top — all baked in one dish for easy, comforting portions.
Weeknights get chaotic, and this bake was designed for those evenings when you need something that feels special but won’t keep you in the kitchen for hours. It solves the classic dinner problem: picky eaters who want familiar flavors and parents who want minimal fuss. The result is an easy-to-serve tray of cozy comfort that slices into neat portions and disappears fast.
The flavors are simple and crowd-friendly: chicken tenders tossed with olive oil and a sprinkle of garlic, onion powder, and Italian seasoning, then nestled into a slightly sweet, mild marinara. A blanket of mozzarella and sharp cheddar melts into a gooey, saucy middle while a buttery panko crust crisps up on top — the best contrast of melty and crunchy in every bite.
Assembly takes about 15 minutes, and the dish bakes in a single 9x13 pan, so cleanup is a breeze. If you’re planning ahead, you can assemble and cover it in the fridge for the next day (or freeze before baking for longer storage) and slide it into the oven when dinner time hits.
Serve it warm alongside a green salad, steamed veggies, or buttered pasta for a complete family meal. Kids can dunk pieces in extra marinara, and adults will appreciate the golden, bubbling cheese and crunchy breadcrumb finish.
Ingredients
How to Make Crowd-Pleasing Cheesy Tomato Chicken Tender Bake
- Preheat the oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish or spray with nonstick spray.
- In a medium bowl, toss the chicken tenders with olive oil, salt, black pepper, garlic powder, onion powder, and Italian seasoning until evenly coated.
- Spread half of the marinara sauce across the bottom of the prepared baking dish in an even layer.
- Arrange the seasoned chicken tenders in a single layer over the sauce, then spoon the remaining marinara over the chicken to lightly coat each piece.
- Scatter the mozzarella and cheddar evenly over the sauced chicken so the cheese covers most pieces.
- In a small skillet over medium heat, melt the butter and stir in the panko breadcrumbs and red pepper flakes; cook, stirring, until the crumbs are lightly browned and crisp, about 3–4 minutes.
- Sprinkle the toasted panko evenly over the cheese, then place the dish in the preheated oven and bake until the chicken reaches 165°F (74°C) and the cheese is bubbly, about 18–22 minutes.
- If you want extra browning, switch the oven to broil and broil on high 1–2 minutes while watching closely until the top is golden. Remove from oven and let rest 5 minutes.
- Garnish with chopped fresh parsley, slice or serve whole, and plate warm with desired sides.
Recipe Card
Crowd-Pleasing Cheesy Tomato Chicken Tender Bake
Tender chicken strips baked in a mild, slightly sweet tomato sauce topped with gooey mozzarella and cheddar and a crisp buttery breadcrumb crust; serve warm for easy, comforting portions.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish or spray with nonstick spray.
- In a medium bowl, toss the chicken tenders with olive oil, salt, black pepper, garlic powder, onion powder, and Italian seasoning until evenly coated.
- Spread half of the marinara sauce across the bottom of the prepared baking dish in an even layer.
- Arrange the seasoned chicken tenders in a single layer over the sauce, then spoon the remaining marinara over the chicken to lightly coat each piece.
- Scatter the mozzarella and cheddar evenly over the sauced chicken so the cheese covers most pieces.
- In a small skillet over medium heat, melt the butter and stir in the panko breadcrumbs and red pepper flakes; cook, stirring, until the crumbs are lightly browned and crisp, about 3–4 minutes.
- Sprinkle the toasted panko evenly over the cheese, then place the dish in the preheated oven and bake until the chicken reaches 165°F (74°C) and the cheese is bubbly, about 18–22 minutes.
- If you want extra browning, switch the oven to broil and broil on high 1–2 minutes while watching closely until the top is golden. Remove from oven and let rest 5 minutes.
- Garnish with chopped fresh parsley, slice or serve whole, and plate warm with desired sides.
Nutrition
- Carbohydrates
- 23
- Saturated Fat
- 15
- Sodium
- 750
- Fiber
- 2
- Unsaturated Fat
- 22.5
- Protein
- 76
- Fat
- 38
- Cholesterol
- 230
- Trans Fat
- 0.5
- Calories
- 735
- Sugar
- 5