Baked Tuscan Chicken Tenderloin: Cater Your Own Wedding

Baked Tuscan Chicken Tenderloin big batch recipe that’s way too easy to be so delicious. It’s a must try if you cater your own small wedding.

Here’s how we did 8 pounds of chicken tenderloins,

and I can’t lie

they turned out delicious!

Directions for Baked Tuscan Chicken Tenderloin

Spice Rub for 8 pounds:

• 8 pounds chicken tenderloins
• 1 cup olive oil
• 2.5 tablespoons garlic powder
• 2 tablespoons salt
• 2 tbsp chopped parsley
• 4 tsp red pepper flakes
• 2 tsp onion powder
• 2 tsp black pepper

Instructions:

1. Pull out the tendons in the chicken tenders. Yes, this is a tedious job. Make it easier with a fork and these silicon finger protectors. Grab the tendon with the silicon wrapped finger tips. Gently thread the tendon through the tines of the fork, which you hold curved downwards. Then pull the tendon. It should come out leaving the chicken tender intact. Much more efficient with a better looking result than cutting out with a knife. If you don’t have silicon fingertips, use a piece of paper towel to grab the tendon.
2. Mix the Spice Rub ingredients. Pour over the whole batch of chicken, and stir to coat all the tenders. You can bake immediately, or refrigerate overnight.
3. Place the chicken tenders on baking sheets. Don’t crowd them. We used 3 half sheet pans for 8 pounds of chicken. Use a meat thermometer for the best results. Bake to 165° and no more, so your tenders stay tender!
4. Preheat the oven to 450° and bake for 20 minutes or until the meat reaches the correct temperature.
5. Serve immediately.

Tips:

• Make sure the chicken is dry before putting on the spice rub. If the chicken has been frozen, it’s can be quite watery after thawing. Pat it dry so the spices stay on.
• Evenly sized tenderloins will bake the best. If you have small and large pieces, the small ones will be too done by the time the large ones are baked.
• Serve the chicken with your favorite sauce or gravy over rice, pasta or mashed potatoes. Our favorite is with Alfredo Sauce over pasta.
• This recipe serves 16 to 20 people. I would likely plan on 16 per recipe if cooking for 30 to 100 people. The leftovers can be made into many different recipes. The man of our house rubbed brown sugar onto the tenders to bake one of our 3 pans, and voila! we had teriyaki flavored chicken!

Print the Tuscan Chicken Recipe

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Baked Tuscan Chicken Tenderloins

Ingredients

• 8 lbs. chicken tenders
• 1 cup olive oil
• 2 tbsp garlic powder
• 2 tbsp salt
• 2 tbsp chopped parsley
• 4 tsp red pepper flakes
• 2 tsp onion powder
• 2 tsp pepper

Instructions

• Pull out the tendons in the chicken tenders.
• Place chicken in large zipper bag or bowl with a lid.
• Mix the rest of the ingredients and pour over chicken. Stir gently until all the tenders are coated.
• Bake immediately, or refrigerate overnight.
• Place chicken tenders on baking sheets. Don't crowd them. We used 3 half sheet pans for 8 pounds of meat.
• Preheat oven to 450° and bake until the meat reaches 165°. About 20 minutes.

More Big Batch Recipes

If you are acting as your own caterer for an event, try other recipes we love, and printable planning helpers:

Cater Your Own Wedding Easy Creamy Potatoes Recipe

Budget Wedding Menu Ideas When You Are The Caterer

Wedding Menu Planner Printable and Portion Calculator

Individual Cream Cheese Desserts for Your Wedding

Save this recipe to your party planning board.

We love this chicken so much, we’ll be using it for family events or holiday gatherings.

It’s too good to save for weddings only!