Baked Honey Chicken Tenders Recipe

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Published: January 8, 2021Updated: April 28, 2021Author: Camille Beckstrand
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We have the perfect meal to add to your dinner rotation. These baked honey chicken tenders. So easy to make and the family gobbled them down in no time at all. You'll love this recipe.
Baked Honey Chicken Tenders Recipe

It doesn’t get easier than these Baked Chicken Honey Tenders. They are simple, quick, delicious, and always a family favorite. 

My slow cooker is my best friend and I use her at least 3 to 4 times a week (yes, my slow cooker is a girl). 🙂 If I can’t throw it together in a matter of minutes, it just is not going to happen.

However, every once in a while, I completely space to put my food in the crock pot in the morning and so when dinner time rolls around, I am scrambling to find something to feed my family.

I was in that exact dilemma a couple of weeks ago and came across a recipe for Baked Chicken.  I love how tender and perfect my chicken cooks in the crock pot and feared that this chicken might be dry.

The end result was amazing!  This is definitely being added to our regular dinner rotation.

Baked honey chicken tenders is an easy dinner recipe that you can get started in the morning, let it marinate and have the flavors develop and then pop them in the oven in the evening for dinner. 

This is a great family dinner recipe. Our kids like the taste of the chicken and of course always love anything that is sticky. Haha. 

Since we bake these chicken tenders in the oven, you can free up your time to make other sides to go with it and not worry about having to constantly monitor and flip the chicken.

You can make these delicious chicken tenders with our super simple Instant Pot Green Beans, Apple Cranberry Walnut Green Chopped Salad, or our scrumptious Parmesan Orzo Side Dish.  

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Ingredients Needed For These Baked Honey Chicken Tenders:

  • Boneless skinless chicken breast tenders
  • Honey
  • Soy Sauce
  • Ground ginger
  • Minced garlic
  • Dried minced onions
  • Green onions

Kitchen tools needed to make Baked Honey Chicken Tenders:

  1. 9 x 13 inch baking dish (This one comes with a lid)
  2. Mixing Bowl Set (This set comes with 3 bowls)
  3. Plastic Wrap

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How To Make These Baked Honey Chicken Tenders:

Grab your 9×13 inch pan and spray it with nonstick cooking spray. 

Now, layer the chicken tenders in a single layer in the bottom of the pan. 

ingredients needed for chicken tenders

Then in a medium sized mixing bowl, mix together the honey, soy sauce, ground ginger, minced garlic, and dried onions to make the marinade. 

Sauce Ingredients in bowl

Once it is all mixed together, pour it over top of the chicken tenders and cover the pan with plastic wrap. 

After the pan is covered place it in the fridge to let it marinate for at least an hour be sure to turn the chicken half of the way through to make sure everything sits in the marinade. 

Chicken tenders in marinade

NOTE: I like to try and let mine marinate for 3 hours to let the flavors develop. 

When you are getting ready to bake the chicken, preheat the oven to 425 degrees. 

To bake the chicken, remove the pan from the fridge and take off the plastic wrap and bake the chicken for 20 minutes. 

After the 20 minutes is up, remove the pan from the oven, flip the chicken over and top it with the sliced green onions. 

When you are done with that, return the chicken to the oven for another 10 minutes to bake or until the chicken is no longer pink and the juices from chicken run clear. 

Crispy Honey Chicken Tenders Baked

Now just serve with your favorite sides and enjoy!

Baked chicken tenders with green onions on top
Baked Honey Chicken Tenders on plate

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Try These Instead

If you aren’t a fan of soy sauce there are other options you can try. One of the more popular choices is coconut aminos. You can find it at any grocery store or HERE on Amazon.

Pure Wow gives you even more options to try for the best substitute for soy sauce if you don’t like coconut aminos or if you want to find something you might already have in your kitchen!   

Can I Only Use Chicken Tenders for this Baked Honey Chicken Tenders recipe? 

No! If you want you can use chicken breast, thighs, or drumsticks with this recipe! They will all turn out fantastic. Just be sure to adjust the cooking time accordingly. 

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The best easy chicken breast recipes:

Serves: 6

Baked Honey Chicken Tenders Recipe

With a great recipe using a combination of honey and soy sauce you will create the best sweet and sticky baked honey chicken tenders you have ever had. 
Prep Time 1 hr 10 mins
Cook Time 30 mins
Total Time 1 hr 40 mins
Print Pin

Ingredients

  • 2 pounds boneless skinless chicken breast tenders
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon minced garlic
  • 2 Tablespoons dried minced onions
  • 4 green onions

Instructions

  • Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  • Arrange chicken tenders in single layer in pan.
  • In a medium-sized bowl, mix together honey, soy sauce, ginger, garlic, and dried onions. Pour mixture over chicken. Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.
  • Preheat oven to 425 degrees.
  • Remove chicken from fridge, discard plastic wrap, and bake chicken for about 20 minutes.
  • Remove chicken from oven, turn chicken pieces over, top with sliced green onions, and return to oven and bake for 10 more minutes (or until chicken is no longer pink and juices run clear).

Nutrition

Calories: 246 kcal · Carbohydrates: 18 g · Protein: 34 g · Fat: 4 g · Saturated Fat: 1 g · Cholesterol: 97 mg · Sodium: 718 mg · Potassium: 639 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 125 IU · Vitamin C: 5 mg · Calcium: 20 mg · Iron: 1 mg

Equipment

  • 9×13-inch pan
  • Saran Wrap
  • Mixing Bowl
  • spoon

Recipe Details

Course: Main Course
Cuisine: American
Author: Camille Beckstrand

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    • Camille says:
      May 18, 2014
      Thanks so much Jenn! I hope you enjoy!! :)
      Reply
    • Cheryl says:
      November 18, 2014
      I was preparing for tonight's dinner only to find that it'll have to be for tomorrow due to the amount of marinating time. Maybe adjust the time so one knows at a glance if it's something for now or later. Thanks!
      Reply
    • Yvonne says:
      August 14, 2020
      I made these exactly as described, except I added a teaspoon of apple cider vinegar to the marinade. They came out great. I will definitely make these again.
      Reply
  2. Cindy says:
    May 18, 2014
    Is it a 1/4 cup of soy sauce as well? Is just says 1/4 soy sauce. Don't want it too salty if you meant a different amount. Thanks! Looks delicious!
    Reply
    • Camille says:
      May 18, 2014
      Hi Cindy! So sorry about that- it's a 1/4 cup. I fixed it in the recipe, so we should be good to go! :)
      Reply
  3. Melanee says:
    May 18, 2014
    I'm guessing that it is 1/4 cup soy sauce.
    Reply
    • Camille says:
      May 18, 2014
      Yes! :) So sorry about that! I edited the recipe above, so we should be good to go! :)
      Reply
  4. Stephanie @ Back For Seconds says:
    May 18, 2014
    This looks so good! I love using my slow cooker too!
    Reply
    • Camille says:
      May 18, 2014
      Thanks so much, cute Stephanie!! I hope that you are doing well!!! xoxo!
      Reply
    • Todd says:
      December 9, 2020
      Hi, Stephanie this is Todd from St. Louis did you enjoy this recipe? Thanks I would love to share some other recipes would be fun to have a recipe friend😁
      Reply
  5. Sinea Pies says:
    May 18, 2014
    Wow, Camille this looks so good! Pinning :)
    Reply
    • Camille says:
      May 18, 2014
      You are so sweet! Thank you so much!!! xoxo!
      Reply
  6. Rachael says:
    May 19, 2014
    Hello, do you know what I can use as a sub to the soy sauce? The sodium content is very high in it. Thanks!
    Reply
    • bonnie says:
      May 19, 2014
      how about low sodium soy sauce or tamari?
      Reply
      • Jerry says:
        September 29, 2014
        I use low sodium in this, but I use the tamari in the veggie stir fry I make with it. Making it for the 2nd time tonight. To spice up a little I'm using a hot pepper honey from When Pigs Fly. We use on pizza when we make it.
        Reply
    • Heidi says:
      May 28, 2014
      Rachael, a substitute for soy sauce would be something called liquid aminos or coconut aminos. Both of them are naturally occurring substances and contain far less sodium than soy sauce.
      Reply
    • Paula says:
      July 20, 2021
      Rachel you can use coconut aminos as soy sauce replacement, same quantity.
      Reply
  7. Chelsea says:
    May 19, 2014
    do you cook the chicken in the marinade or drain it before cooking?
    Reply
    • Cyd says:
      May 20, 2014
      Don't drain off the marinade.
      Reply
  8. kate says:
    May 19, 2014
    For baking the chicken, is the dish covered ?
    Reply
    • Cyd says:
      May 20, 2014
      Leave the chicken uncovered while cooking.
      Reply
  9. margaret says:
    May 21, 2014
    Looks like a great recipe. Is 475 degrees the correct temp?
    Reply
    • Cyd says:
      May 23, 2014
      It's 425 degrees, not 475.
      Reply
  10. Kim says:
    May 22, 2014
    Do not cook the recommended time....it is too long...chicken dry!
    Reply
    • Marci says:
      May 28, 2014
      I agree the cooking time is way too long. I only cooked mine half the time and it tasted good but was dry.
      Reply
      • Jessica says:
        November 4, 2014
        I also agree with the oven cooking time too long. Otherwise it was very good. I would recommend cooking half the time noted and checking for doneness.
        Reply
    • Jan says:
      March 31, 2016
      I also made this recipe...the temp is too high, time is too long...even with the marinade on chicken it came out too dry. The marinade doesn't really cover chicken in a 13 x 9 pan. Wish I had gone with my instinct of smaller pan, lower temp, less time. So disappointed,.
      Reply
  11. Donna Freeman says:
    May 23, 2014
    Making this for dinner tonight. It looks amazing
    Reply
  12. Sue Gullett says:
    May 24, 2014
    Do you just the green part of the onion or the white also?
    Reply
  13. Joann says:
    May 25, 2014
    Hey Camille, I was just wandering if you could marinate longer and if so how long? Thanks so much and I hope you and your family have a safe and happy Memorial Day. :)
    Reply
    • Cyd says:
      May 27, 2014
      You are fine to marinate this for longer! It will be so tasty!! :)
      Reply
  14. Wayna says:
    May 25, 2014
    This sounds like a great recipe, I think I'll make it for Tuesday dinner. I'll change the soy sauce to coconut aminos which is less salty than soy sauce and temari. Plus it doesn't have wheat gluten like soy sauce does. There's always one person in the party that can't have gluten.
    Reply
  15. Posh says:
    May 25, 2014
    this looks so good. I'm about to stick it in the oven. Will let you know how it turn out.
    Reply
  16. Posh says:
    May 25, 2014
    OMG, thank you for this recpe. So good. My family loved it. No left overs, must donagain. ?? So tasty, made some brown rice on the side, yummy ?
    Reply
  17. Carolyn says:
    May 28, 2014
    At one time I had a recipe similar to this that used short ribs. It was really good!
    Reply
  18. Kathy Raper says:
    May 28, 2014
    Question - I followed the directions to the "T" and my marinade was burned. Anyone else have this issue? I'm getting ready to eat it, but it also looks dry. Wonder if we could cook it at maybe 350???
    Reply
    • Jen says:
      December 17, 2014
      You're not the only one. My marinade turned black on my baking dish and my chicken turned into jerky.
      Reply
  19. Nicci says:
    May 31, 2014
    i'm making this for my boyfriend tonight! :)
    Reply
  20. Kimberly Bowen says:
    June 27, 2014
    Did you really get your chicken to look like the picture you posted? I sure didn't! Turned out anemic looking with no glaze on it at all.
    Reply
    • Cyd says:
      June 30, 2014
      Hi Kimberly! That is really our picture of the Baked Honey Chicken Tenders. Not sure what could have gone wrong for you.
      Reply
    • Mary says:
      September 17, 2018
      Mine doesn't look like it either. Not sticking to chicken - marinate watery, not sticky. Chicken bland, even though I added a little red pepper flakes. Not going to make it again.
      Reply
  21. Mae says:
    August 8, 2014
    Hi! Is it 425 Celsius or Fahrenheit?
    Reply
    • Cyd says:
      August 11, 2014
      Fahrenheit
      Reply
  22. venetia says:
    August 13, 2014
    Mine did not turn out "sticky" lookingkind of dry? Help...lol
    Reply
  23. Shelly says:
    September 1, 2014
    Are you using the raw unbreaded tenders or the breaded tenders?
    Reply
    • Cyd says:
      September 3, 2014
      Use the raw unbreaded tenders!
      Reply
  24. leslie says:
    September 14, 2014
    Could you serve this as an appetizer? If so, would you fingers or toothpicks? Thanks for your reply.
    Reply
    • Cyd says:
      September 16, 2014
      Either will work fine!!
      Reply
  25. jenn says:
    October 14, 2014
    Sorry, didn't turn out good at all! Cooking time is too long. Chicken was dry and didn't have much flavor. Not trying to be rude. Just want to give some feedback to a recipe that needs tweeking.
    Reply
  26. Verna says:
    October 14, 2014
    This is in the oven as we speak, but have to tell you I read the first part about how you were scrambling for dinner idea and found this, didn't look thru the recipe to see that it should be marinated for hours. Makes it not such a late minute dinner
    Reply
  27. Shawna says:
    October 17, 2014
    Mine turned out really dry, and not glazed like the picture. Th juices and marinade just made it cook in the watery juice and I only cooked for 20 minutes @425. If I would have cooked for 30 min and then another 10-15, it would have been chicken jerky! First bad experience cooking with six sisters. Won't be making this one again :(
    Reply
  28. Ashley S says:
    October 18, 2014
    Can you marinate the chicken overnight?
    Reply
    • Cyd says:
      October 21, 2014
      Marinating the chicken overnight is just fine!!
      Reply
  29. B.J. says:
    October 25, 2014
    I thought this recipe looked delicious and I have it marinating in a plastic bag in the fridge till tomorrow. Plan on taking it to a family reunion but after reading the reviews I'm really anxious about how it will turn out. I thought the baking time seemed a little long so I'm not surprised some said so, but I do hope it's not dry. Will get back to you with the results.
    Reply
  30. liz says:
    October 28, 2014
    This recipe was great! All my kids 4 to 12, and husband loved it. This was easy and will be added to my regular dinner menu. I am just curious how to get it to look like the picture.?.?. I would like marinade to cake/stick to chicken. Thank you! Its nice to try something new and have it be hit in my house.
    Reply
  31. Debra Nelson says:
    October 29, 2014
    Can this be made in an electric skillet? Thanks....sounds good!
    Reply
    • Cyd says:
      October 30, 2014
      Hi Debra, I think it would work fine in an electric skillet. Let us know how it all turns out!!
      Reply
  32. Donna says:
    November 2, 2014
    Very tasty recipe! Thanks for sharing! We buy the frozen, boneless/skinless chicken tenders from Costco. I thawed the chicken ( halved the chicken as only cooking for two ) but did not half the sauce. I baked @ 350 for 25 minutes, turned chicken and added green onions, baked for an additional 15 minutes. Very yummy! Thanks again for sharing! I love trying new recipes and finding really good ones! This qualifies!
    Reply
  33. Krystle K says:
    December 16, 2014
    Ok now I had let the chicken marinade for an entire day. I added some sugar to my taste preference. I cooked it on 325F degrees for about 30-45 minutes. The last 10 minutes is when I flipped the chicken then added the green onion. This was delicious to me. Baked beans and mashed potatoes were my sides. Easy meal
    Reply
  34. Jen says:
    December 17, 2014
    This was just not good. Chicken was very dry and the marinade was meh. Won't make again sadly. Was really looking forward to it too so it's a shame. I'd give it 1 star but the website is being weird, if it's saying 5 stars it just ain't true.
    Reply
  35. Jo says:
    December 23, 2014
    The cooking time indicated in this recipe is not correct. If you follow it, you will absolutely cremate your dinner. For chicken tenderloins (skinless and boneless) you should heat your oven to 400 degrees, and let it cook for 20-25 min.
    Reply
  36. Marie says:
    February 10, 2015
    Sounded great, but flavor was just a bit too peculiar.. Cooked perfectly at 375 for about 30 minutes... Not dry, but the ingredients didn't harmonize to make a tasty dish but rather an unusual flavor that was not enjoyed by the family. :( We are adventurous eaters but this didn't fall into the "make again" category. :( Sorry- we wanted to like it, but just not quite right...Two stars but system will only let me enter five...
    Reply
  37. Jamie says:
    February 12, 2015
    so I didn't have time to marinade because this was a last minute decision, but it still worked. Pretty good. When the chicken was close to done, I used the juice to make a gravy, and cooked the chicken sauceless. Served it with rice and broccoli. Next time I'll make sure I have time to marinade it. My chicken wasn't dry, and I cooked it for close to 45 minutes all together. I used boneless thighs.
    Reply
  38. Lori says:
    March 29, 2015
    Not sticky at all, no glaze like covering. Also cooked for a lot less time.
    Reply
  39. moira vassallo says:
    April 6, 2015
    i try it but they do not came sticky.thanks
    Reply
  40. frank says:
    April 22, 2015
    I made it as followed two weeks ago burnt my pan but had great chicken jerky did it again today and went 375 degrees Fahrenheit for twenty two minutes turning half way through cut up some carrots broocoli and onion made some brown rice and dumped the juice out of the pan over the rice and veggies it was great used bone less skin less chicken tender loins
    Reply
  41. Sue says:
    April 26, 2015
    I just made this marinade and notice in the comments from May 2014 the soy sauce should be 1/4 cup and not 1/3 cup as stated in recipe on website. The recipe was never updated and marinade turned out very salty. I added a bit of water and more honey. Haven't cooked yet, but will reduce oven temp and cooking time based on other comments. Should have read comments first....lesson learned!
    Reply
  42. Stacee L. says:
    May 11, 2015
    SO lately my chicken cooking skills in the kitchen were not worth eating. So I turned to a new recipe and this one caught my eye. It is AMAZING! Pausing to eat just so I can write this. I didn't have any ginger so I replaced the 1tsp ginger with 1/2tsp nutmeg and 1/2 tsp cinnamon. Its so so good. The chicken is melt in your mouth good. THANK YOU for saving my dinner <3
    Reply
  43. Connie says:
    May 28, 2015
    2 stars for taste but the glaze is not a glaze, it's a marinade. The glaze was watery, the chicken came out plain but tinted a brown color from the soy sauce. I did make sure that my chicken was completely dry before cooking. One reason could be this, I researched this recipe on my laptop computer but used my mobile phone in the kitchen to measure the ingredients. On the mobile site, the ingredients call for 1/3 cup of honey and 1/3 cup of soy sauce. The recipe on the full browser version calls for 1/3 cup of honey and 1/4 cup of soy sauce. Not sure that the difference between 1/3 and 1/4 cup would make my chicken coating come out this runny. The recipe published here can't be the recipe that you used on the chicken in the photos. The recipe I followed cannot be the same, I'm an experienced cook and I know that I followed this exactly as written.
    Reply
    • Kimberly says:
      January 27, 2016
      I agree there's no way for the marinate to create such a pretty glaze. I followed directions exactly except making sure to remove from oven when chicken was done. It was just plain chicken with no flavor. My husband requested that I never serve it again!
      Reply
  44. Annamaria says:
    July 20, 2015
    I think maybe the recipe would need some corn starch to make it a "glaze -like "sauce.
    Reply
  45. Pauline says:
    August 5, 2015
    I had this tonight with a cold beer. This was DELICIOUS!
    Reply
  46. Karen Coghlan says:
    August 8, 2015
    I have to try this,,, I love asian flavors,,, this looks delicious...
    Reply
  47. Phyllis says:
    August 10, 2015
    The glaze was thin before I even put it in the oven......how did yours stay thick?
    Reply
  48. Fred says:
    August 17, 2015
    Use a recipe program to save and to reduce in servings. Reduced to two and ruined my glass baking pan. Know it was the honey that did it. I even added extra soy sauce but it turned to glue. Chicken was still good but not as sweet as I expected. Understand that it was the reduction in ingredient volumes but I can't make a meal for 6 when all I'm cooking for is myself. I won't give up so any ideas?
    Reply
  49. Natalie Dubrovsky says:
    January 12, 2016
    The recipe idea is delicious. The only thing I would tweak is the temperature, so it would not dry while baking. Adding some citrus like lemon and or orange also adds a nice kick. I'll definitely make it again.
    Reply
  50. Dell H. says:
    March 14, 2016
    I thought it was good but I am so glad I read most of the postings first! First, 425 would have been entirely to high. I cooked mine on 350 and even then they almost dried. (and I continually watched and turned them), Next time I will cover them after about 20 minutes. I will also marinate over night(I only did 1hr). I did add some cornstarch to the juice to make a glaze which was a great idea. Last, I will bake them with some pineapples.
    Reply
  51. Beechiegirl1953 says:
    April 6, 2016
    Well, after reading all the comments, I'm not sure whether I really want to try this recipe or not. I LOVE the looks of the dish in the picture, but it apparently has been photo-shopped or something, because no one commenting here was able to make theirs come out looking like the picture. Does the recipe reflect any changes, due to all the comments here that theirs didn't come out right when following the recipe? If it has been, will it now come out like the picture when cooking it? It looks sooo good and I really wanted to make it!
    Reply
  52. Ana says:
    May 28, 2016
    After reading some of the reviews, I was a little hesitant to try this recipe. However, I just tried it today and it was DELICIOUS! Well, I did decrease the cooking time, but I used chicken tenders that were rather thin. I imagine the time differs depending on what you are using. For mine, I cooked for about 20 mins and they were done. The flavors were delicious! I would definitely make again.
    Reply
  53. Connie says:
    October 26, 2017
    This looks good but I am concerned that 425° is a little high for a glass dish. Thoughts?
    Reply
    • Cyd says:
      October 30, 2017
      Pyrex glass dishes are able to handle 425 degrees. But older pyrex doesn't do as well. So don't be using your mothers old dish. Glass dishes don't do well with sudden temperature changes. So no cold liquid being added to a very hot glass dish.
      Reply
  54. Maria says:
    February 21, 2018
    Hi is it fine that I don't have dried onions
    Reply
    • Cyd says:
      February 23, 2018
      You can skip the dried onions, or use fresh onion diced very fine.
      Reply
  55. Liz says:
    April 1, 2019
    Hi, I'm trying to do some pre-baby meal prep and would like to know how you would recommend freezing these. Thanks in advance :)
    Reply
    • Cyd says:
      April 4, 2019
      You could put all of the ingredients in a freezer bag with the chicken. Let it marinade in the fridge for an hour and then move it to the freezer. Then when ready, just thaw and cook. The time it has to thaw would just be more marinade time. Best of luck with your new baby!!!
      Reply
  56. Miss Peachez says:
    May 9, 2019
    Does the chicken need to be dry before adding the sauce for it to look like the picture
    Reply
    • Cyd says:
      May 14, 2019
      Ours wasn't totally dry. Chicken is naturally moist. The sauce sticks to it pretty good.
      Reply
  57. Brenda says:
    October 16, 2019
    Hi I made this and I added some brown sugar to the top if the chicken as well as some butter. I also saved some sauce that hadnt touched the chicken and added some extra marinade half way through cooking!
    Reply
    • Cyd says:
      October 23, 2019
      Hi Brenda. The changes you made to Baked Honey Chicken Tenders Recipe sound amazing. Thanks for sharing. You might also like this Chicken Zucchini Casserole on Six Sisters Stuff. Here is the link - https://www.sixsistersstuff.com/recipe/chicken-zucchini-casserole/
      Reply
  58. Amy Davis says:
    April 8, 2020
    Baked in 9 inch square pan at 350 degrees 10 minutes per side then broiled on high to desired color on each side. Looks like photo and tasted great. Added red pepper flakes to marinade + 1 Tbs of corn starch. Let marinate for 5 hours
    Reply
  59. Traci Kenworth says:
    April 10, 2020
    Looks delicious!
    Reply
  60. rebecca white says:
    June 23, 2020
    do you ever use thighs in your chicken insta pot recipes? if so what would be the cooking time
    Reply
  61. Julie says:
    January 8, 2021
    Not crazy about dry onions. Think I’ll use extra green onions. Recipe looks great. I kind of imagine it get thick and glazy Thanks
    Reply
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