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You’ve seen packages of chicken breast in the meat department but have you noticed any packages labeled ‘chicken tenderloin’? If you’re not sure of the difference, we’ve gathered some information that we hope will help.
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How to Cook Chicken Tenderloin and Chicken Breast

You’ve seen packages of chicken breast in the meat department but have you noticed any packages labeled ‘chicken tenderloin’? If you’re not sure of the difference, we’ve gathered some information that we hope will help.
Keyword Chicken Tenderloin vs Chicken Breast
Servings 6

Ingredients

Chicken Tenderloin:

  • 1 ½ lb chicken tenderloin
  • 1 egg
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • salt and pepper to taste
  • 1 cup Panko breadcrumbs
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/4 cup freshly grated parmesan cheese

Chicken Breast:

  • 3 chicken breasts skinless boneless
  • 1 lb baby red potatoes halved or quartered
  • 1 cup cherry tomatoes
  • 1 lemon sliced into rings
  • 3 tsp garlic minced
  • 1 tsp oregano
  • 3 tbsp olive oil
  • salt and pepper to taste
  • 3 sprigs fresh rosemary optional
  • 3/4 lb green beans trimmed

Instructions

Chicken Tenderloin:

  • Fill a large bowl with 1 quart of water and 2 tablespoons of salt. Stir to combine and the salt is absorbed. Add the chicken tenderloins and let them sit in the saltwater to brine for at least 15 minutes.
  • Preheat oven to 425°F, and line a baking sheet with parchment paper. Set aside.
  • In a medium bowl, whisk together the egg, oil, lemon juice, garlic, salt, and pepper.
  • In another bowl, add breadcrumbs, paprika, onion powder, and parmesan cheese.
  • Remove chicken tenderloin from the brine. Then pat dry with paper towels.
  • Add chicken into the egg mixture, shake off the excess. Then dredge the chicken in the breadcrumb mixture.
  • Arrange chicken on the baking sheet. Then bake for 8 minutes. Flip and bake for an additional 5-10 minutes or until cooked through.

Chicken Breast:

  • Preheat oven to 450°F. Set aside a large baking sheet.
  • Pat dry chicken breasts and rub with oil. Then place them on the baking sheet.
  • Add potatoes and tomatoes around the sheet pan and arrange them in one layer. Sprinkle minced garlic, oregano across the pan. Add salt and pepper to taste.
  • Toss to mix well. Place several lemon slices on top of chicken.
  • Bake for 18 to 20 minutes (add green beans during the last 10 minutes).
  • Broil for the last 5 minutes, if your chicken breasts look too pale.
  • Remove chicken breasts from the oven and let rest for 5 to 10 minutes before serving. Cover with aluminum foil while resting. Serve and enjoy!