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Honey Mustard Chicken Tenders

Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 6 Servings
Author Live Laugh Rowe


  • 6 tablespoons honey divided
  • 1/4 cup Dijon Mustard
  • 1/2 teaspoon paprika
  • 2 tablespoons water
  • 1/4 cup all-purpose flour
  • 1 1/2 cups panko Japanese breadcrumbs
  • 1 tablespoons fresh parsley chopped
  • 1 3/4 pounds chicken breast tenders 12 tenders
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper


  • Preheat oven to 450.
  • Place a wired rack coated with cooking spray in a large jelly-roll pan.
  • Combine honey, mustard, and paprika in a shallow bowl, stirring with a whisk. Reserve half of honey mixture in a small bowl to use as a dipping sauce. Stir 2 tablespoons of water into remaining honey mixture to thin.
  • Place flour in a shallow bowl. Combine panko and parsley in a second shallow bowl.
  • Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess; dip into thinned honey mixture.
  • Dredge in panko mixture, shaking off excess.
  • Coat chicken heavily with cooking spray, and place on prepared rack.
  • Bake at 450 for 15 minutes. Turn chicken over and cook 8 additional minutes or until done and lightly browned.
  • Serve chicken tenders with dipping sauce.


Recipe courtesy of Weight Watchers.
SmartPoints Value per serving: 9