Chicken tenderloins baked in a sticky honey mustard glaze are tender, juicy and tangy-sweet, with a little smoky warmth from paprika and a pop of whole grain mustard in every bite. They take 20 minutes from fridge to table, which makes them one of the fastest chicken dinners you can put on a weeknight plate.
How to make baked chicken tenderloins: season 2 pounds of tenderloins with salt, paprika and garlic powder, toss them in a glaze of Dijon, whole grain mustard and honey, spread them on a parchment-lined sheet pan and bake at 400°F for 15 minutes, until they reach 165°F.
Why You’ll Love It
- 20 minutes start to finish, with 5 minutes of prep.
- One bowl, one pan, and parchment means almost nothing to scrub.
- Juicy, glazed and golden on the bottom, with a sweet and tangy coating.
- Great for meal prep: leftovers slice into salads, rice bowls, enchiladas and soups.
Ingredient Notes
Chicken tenderloins. Two pounds, about 12 to 14 pieces. That’s roughly 6 tenderloins per pound. Pat them dry with paper towels before seasoning so the spices and glaze stick.
Dry rub. A teaspoon each of sea salt, paprika and garlic powder goes on first, straight onto the chicken.
Two mustards. A quarter cup of smooth Dijon for the base, plus 2 tablespoons of whole grain mustard for texture.
Honey. A quarter cup whisked into the two mustards.
Rosemary. One teaspoon of chopped fresh rosemary is optional; whisk it into the glaze if you use it.
Ingredients
- 2 pounds chicken tenderloins, about 12 to 14 tenderloins
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons whole grain mustard
- 1 teaspoon fresh rosemary, chopped; optional
How to Make Baked Honey Mustard Chicken Tenderloins
1. Heat the oven. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2. Season the chicken. In a large mixing bowl, season the chicken tenderloins with the salt, paprika and garlic powder. Toss until fully coated.
3. Make the glaze. In a small mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey and rosemary (if using) until smooth. Pour the glaze over the seasoned tenderloins and toss to coat.
4. Arrange on the pan. Transfer the tenderloins to the prepared sheet pan and arrange them in an even layer so there is no overlap.
5. Bake. Bake for 15 minutes, until cooked through and lightly browned on the bottom. Check that the thickest tenderloin reaches 165°F on a food thermometer.
6. Serve. Serve warm, garnished with chopped herbs if you like.
How Not to Overcook Chicken Tenderloins
Tenderloins are small pieces of chicken, so they dry out fast in a hot oven. The difference between juicy and chewy is only a couple of minutes, and these habits keep you on the right side of it.
Trust the thermometer. Start checking at 15 minutes. Push a food thermometer into the thickest tenderloin; the moment it reads 165°F, take the pan out. A thermometer is the easiest way to stop overcooking.
Feel for give. A done tenderloin still has a little give when you press it. If it feels hard, it’s overcooked.
Don’t wait for the glaze. Pull the pan when the chicken is done, even if the honey mustard hasn’t fully caramelized. Waiting for dark, sticky edges means overcooked chicken underneath.
Adjust for size and temperature. At 400°F, 15 minutes is right for the recipe. If you bake at a lower heat, use this as your guide:
| Situation | Time |
|---|---|
| This recipe, 400°F | 15 minutes |
| 350°F, normal tenderloins | 15 minutes, then check |
| 350°F, tenderloins bigger than your thumb | Add 2 to 3 minutes |
| From frozen, 350°F | Add about 3 minutes |
| Air fryer, 325°F | 10 to 15 minutes |
Every row ends the same way: the thickest piece reads 165°F.
Tips for Success
Why didn’t the glaze stick?
The chicken was wet. Pat the tenderloins dry with paper towels before the dry rub goes on, so the seasoning and glaze cling.
Why are some pieces pale and steamed?
They were crowded or overlapping on the pan. Spread them in one even layer with space between them so each one browns on the bottom.
Variations
- Different spices: swap or add Italian seasoning, chili powder, cumin or cayenne to the dry rub.
- Simple seasoned: skip the glaze. Toss the tenderloins with olive oil, garlic powder, onion powder, paprika, salt and pepper, bake at 400°F for about 15 minutes and finish with a squeeze of lemon juice.
- Sheet pan dinner: add green beans, asparagus, bell pepper, broccoli or small diced potatoes around the chicken.
Storage & Reheating
Refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days. You can freeze them for 3 to 4 months; thaw them in the fridge. Reheat covered so they keep their moisture, until they reach 165°F.
What to Serve With It
Serve the tenderloins over salad, quinoa or rice with a squeeze of lemon, or alongside roasted asparagus and carrots, garlic broccoli olive oil pasta or a big bowl of layered pasta salad. For a sweeter take, try bacon brown sugar chicken tenders. If you like mustard with your chicken, chicken and potatoes with Dijon cream sauce is a good next one, and melt-in-your-mouth chicken breasts is just as easy with whole breasts.
Frequently Asked Questions
What is a chicken tenderloin?
A small, triangular-shaped cut of meat attached to the chicken breast. Because it’s small, it suits quick cooking: baking, grilling, broiling or stir-frying. Any extra cooked tenderloins are handy for meal prep, sliced into enchiladas, casseroles, salads or soups later in the week.
Is chicken tenderloin the same as chicken breast?
It comes from the breast, but it’s a separate, much smaller piece. A whole breast is larger and needs a longer baking time. No tenderloins? Cut a chicken breast into finger-size strips and use the same recipe.
Can I cook them from frozen?
Yes. At 350°F, add about 3 minutes to the bake time and check that the thickest piece reaches 165°F.
Final Notes
Set a timer for 15 minutes and have the thermometer ready before the pan goes in. Tell me in the comments what you served yours with.
Baked Honey Mustard Chicken Tenderloins
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 2 pounds chicken tenderloins about 12 to 14 tenderloins
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons whole grain mustard
- 1 teaspoon fresh rosemary chopped; optional
Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- In a large mixing bowl, season the chicken tenderloins with the salt, paprika and garlic powder. Toss until fully coated.
- In a small mixing bowl, whisk together the Dijon mustard, whole grain mustard, honey and rosemary (if using) until smooth. Pour the glaze over the seasoned tenderloins and toss to coat.
- Transfer the tenderloins to the prepared sheet pan and arrange them in an even layer so there is no overlap.
- Bake for 15 minutes, until cooked through and lightly browned on the bottom. Check that the thickest tenderloin reaches 165°F on a food thermometer.
- Serve warm, garnished with chopped herbs if you like.
Notes
Nutrition
Made this recipe? Tap a star to rate it.
