First things first—why I keep coming back to this chicken
Alright, let me set the scene. Picture a Thursday night (which is basically my official everything-gotta-be-fast night because, you know, life), and the fridge isn't exactly looking bounteous. That’s when Southwest Baked Chicken Tenderloins comes into the ring for me—it’s almost embarrassingly simple but feels way more fun than its humble beginnings. I've made this so many times I can practically smell the cumin five minutes before I even touch the spice jar. Back when my nieces were small, they’d help me lay out the chicken like some odd food version of playing cards, and I swear that’s how they learned what paprika was, for better or for worse. Also, one time I dropped an entire bowl of bread crumbs on the floor and our cat had a field day. Memories, right?
Why you'll probably love this (and when I make it)
I make this when I’ve either a) totally forgotten to thaw anything, b) have like 20 minutes total before someone’s hungry enough to eat a shoe, or c) both. My family goes nuts for it because they can customize it—someone always wants it mild, and I’ll just go heavier on the chili powder for myself. Honestly, it seems impossible to mess this up (except for one time I added way too much lime juice and everything tasted like a margarita gone suspiciously wrong; we still ate it, but no one's requested that variation since). In most cases, this is a dinner miracle in my house—and who doesn’t need more of those?
What you’ll need (substitutions & family myths included)
- 1.5 pounds of chicken tenderloins (I use frozen sometimes—just thaw 'em as best you can. Chicken breasts cut into strips work, too, though they're never quite as tender. My cousin swears by thighs, but I find them a bit rich for this recipe.)
- 2 tablespoons olive oil (Or canola, in a pinch. Heck, I’ve drizzled on melted butter once—it worked fine but made it very... buttery.)
- 1 tablespoon chili powder (Smoked paprika works if you’re out, and sometimes I do half & half.)
- 1 teaspoon cumin (That warm, classic Southwest taste; I feel lost without it.)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder (Honestly, sometimes I forget this and it turns out fine)
- ¼ teaspoon cayenne (Optional, but I like a kick. You can cut this and the chili powder way down for kids.)
- ¾ teaspoon salt (Plus a little more for good measure)
- Fresh cracked black pepper (I don’t measure, just twist it ‘til my wrist gets bored)
- 1 lime (for zest & juice—though if you only have bottled, don’t sweat it)
How I do it most days (plus one or two mild confessions)
- Preheat your oven to 425°F (that’s 220°C, I think. I still double check). Get a baking sheet lined with foil or parchment if you hate scrubbing pans as much as I do.
- Pat the chicken dry with a stack of paper towels—or the edge of a clean-ish tea towel if you’re out, just give it a wash after. I used to skip this, but actually, the spices cling way better if it's not damp.
- In a big bowl (honestly, I just use the biggest one that's clean), mix together olive oil, all the spices, zest of half the lime, and a nice squeeze of juice. Stir it up so it forms a sort of spicy paste (here’s where I sometimes taste-test, just to see if I want more salt or, heck, sometimes more lime).
- Toss the chicken in, use your hands if you're up for a mess (that’s actually the most fun part, and yes, I've gotten spice smudges on my glasses doing this). Make sure every piece is coated, even the wonky ones.
- Arrange on your lined pan, but don’t pack ‘em in tight; a little breathing room helps them cook evenly. If it looks weird—kind of a reddish mess—that's totally normal.
- Bake for about 15-17 minutes. If they’re really thick, maybe 20. I check one at 15 by slicing into it—should be totally white inside, juices running clear. If you’re fancy and have a thermometer, 165°F is the magic number, though truthfully I usually eyeball it.
- As soon as they're done, I like to squeeze the rest of the lime over (sometimes this step gets forgotten when people start dabbling in the kitchen to “sample”). Let them rest a couple minutes if you can stand it, they’ll stay juicier.
Things I’ve learned after lots of trial and error
- If you crowd the pan too much, the bottoms get soggy, and nobody is after that. Use two pans if you must (or bake in batches—yes, I've eaten the first batch standing at the counter, oops).
- The lime zest seems fussy, but it’s what makes the flavors pop. I skipped it and things tasted weirdly flat (which is a real letdown after a good day).
- Chicken tenderloins actually cook much, much faster than breasts. I overbaked them more than once by just wandering off—so set the timer, even if you’re feeling cocky.
When I decided to get creative (sometimes it bombs)
- I tried adding honey once—didn’t love it, too sweet for my taste, but if you’re into that whole sweet-savory thing, have at it.
- For a more Tex-Mex spin, I sometimes sprinkle shredded cheese on in the last 5 minutes. Monterey Jack melts the best, but honestly, whatever's lurking in the fridge will do.
- Chipotle powder instead of chili is great if you want it smokier. Don’t overdo it, though, unless you actually enjoy coughing halfway through dinner. Ask me how I know.
- I tried browning the chicken in a skillet first, thinking it’d get extra crispy. Turns out, it just made more dishes. So... I don’t bother anymore.
Do I actually need special equipment? Well...
If you have a big baking sheet—great. If not, use whatever oven-safe pan you’ve got. I did this once in a roasting tray meant for veggies and didn’t even have to change the temp, just a bit more flipping at the halfway mark because the sides were higher and things were browning unevenly. (Pro tip: tinfoil can save your sanity if your pans are as old as mine. If you don’t have parchment, just grease the metal up.) Oh, and if you’re zesting lime without a zester, use the smallest holes on a cheese grater—careful not to cheese your fingers, I’ve done it and it’s unpleasant to say the least.
How I store (though leftovers are rare around here)
Technically, these’ll keep in an airtight container in the fridge about 3 days. I even sliced them up cold for a salad once—tastes pretty good, actually, maybe even better the next day? But honestly, in my house it never lasts more than a day; some mysterious midnight snacker always makes it disappear. If you do want to reheat, cover with foil and pop in a low oven (about 300°F) for 10-ish minutes to keep them from drying out. The microwave works too, just not as juicy—don't say I didn't warn you.
How we like to eat ‘em (besides straight off the tray)
Our go-to is wrapping them up in tortillas with crunchy slaw. Or on top of rice bowls with some black beans and corn—honestly, whatever’s handy. My brother puts them in a salad with ranch, and I don’t judge. On game days, we dunk them in salsa or guac and call it dinner. To each their own.
What I wish I knew before (pro tips from my mistakes)
- I once tried rushing the marinating step—like, just tossed the spices on and straight into the oven. The flavor was fine but didn't get very deep, so now I try to let them sit in the spice goo for at least 10 minutes. If you’re really, really short on time, it’s not the end of the world, but worth it if you can swing it.
- Don’t skip the resting time! They stay so much juicier if you let all the hustle of baking settle down for 2-3 minutes.
- If you’re tempted to use way more lime, remember my earlier margarita-flavored chicken disaster. Just a little brightens things. More is not always better, apparently.
Frequently asked (sometimes funny) questions
- Can I use chicken breasts instead of tenderloins?
- Yeah, for sure! Just cut them into strips roughly the same size as tenderloins; you might need to bake them a couple mins longer. (Sometimes I get lazy and just use whole breasts, but then the spices don’t stick as well).
- Is it super spicy?
- Not really—even my spice-wary aunt likes it. You can leave out the cayenne and go lighter on chili powder if you want zero kick.
- What if I forgot to thaw the chicken?
- No judgments here. Defrosted in the microwave works fine (just don’t cook the edges), or you can run sealed chicken under hot tap water for a bit. Or, honestly, just start earlier next time. (Easier said than done, right?)
- Any way to batch cook this for a crowd?
- You bet—just double or triple everything, and pull out more pans. I’ve fed a full baseball team with this. It’s forgiving, thankfully.
- Why doesn’t mine get crispy?
- This is more juicy than crispy since there’s no breading, but don’t forget to leave space between the pieces for the heat to circulate—that’s key! Or pop under the broiler for a minute at the end. Watch it like a hawk though, it can turn from tasty to tragic very fast.
There you have it. Not the fanciest dish alive, but I genuinely love it—good for busy evenings, picky eaters, and anyone who enjoys a little zing without a ton of fuss. If you end up with extra, shoot me a message and tell me your secret for resisting late-night snacking, because I clearly don’t have that trick down yet.
Ingredients
- 1.5 lbs chicken tenderloins
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 lime, cut into wedges (for serving)
- Fresh cilantro, chopped (optional, for garnish)
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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2In a small bowl, mix together chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
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3Place chicken tenderloins in a large bowl. Drizzle with olive oil and toss to coat evenly.
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4Sprinkle spice mixture over the chicken and toss until all pieces are evenly coated.
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5Arrange the chicken tenderloins in a single layer on the prepared baking sheet.
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6Bake for 20-22 minutes or until chicken is cooked through and internal temperature reaches 165°F (74°C). Garnish with cilantro and serve with lime wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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