Baked Chicken Tender Dinner Box
Crispy panko-crusted chicken tenders served with roasted broccoli and creamy mashed potatoes for nostalgic, reheatable comfort.
Ingredients (serves 4)
- 1.5 lbs chicken breast
- 1 cup panko breadcrumbs
- 2 eggs
- 3 cups broccoli
- 1.5 lbs potato
- 4 tbsp butter
- 1/2 cup milk
- salt
- black pepper
- garlic powder
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Save this recipeInstructions
- 1
Preheat oven to 400°F. Cube potatoes and boil in salted water until tender, 15 minutes.
- 2
Cut chicken breasts into thick tenders, pat dry. Whisk eggs in one bowl, combine panko with salt, pepper, and garlic powder in another.
- 3
Dip chicken tenders in egg, then coat with panko mixture. Place on a parchment-lined baking sheet.
- 4
Bake tenders for 18 minutes until golden and internal temp reaches 165°F.
- 5
Toss broccoli florets with 1 tbsp butter, salt, and pepper on another baking sheet.
- 6
Roast broccoli alongside tenders for final 12 minutes until crispy-edged.
- 7
Drain potatoes, mash with 3 tbsp butter and milk, season with salt and pepper.
- 8
Divide mashed potatoes into four containers, add chicken tenders and roasted broccoli.
