By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
302 cal · 45 min
Baked Chicken Tenders with Pecans and Thyme
Recipe GLPR34334acbf2afa3
Crispy baked chicken tenders coated with a toasted pecan and panko crust, brightened with fresh lemon and aromatic thyme. These tender, juicy chicken pieces are a healthier alternative to fried chicken—baked until golden and cooked through, making them perfect for a wholesome lunch or dinner.
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Ingredients
1 pound Chicken tenders
½ cup Greek yogurt
½ medium lemon Lemon juice
½ medium lemon Lemon zest
¾ cup Panko bread crumbs
¼ cup Roasted pecans, finely chopped
¼ teaspoon Salt
2 tablespoon Fresh thyme, finely chopped
Cooking spray
Directions
Preheat your oven to 350°F. Line a baking sheet with aluminum foil, then place a wire rack on top. Lightly spray the rack with cooking spray to prevent sticking.
In a shallow bowl or plate, combine the panko bread crumbs, chopped pecans, fresh thyme, and salt. Mix well to distribute the pecans and thyme evenly throughout the bread crumbs.
In a larger bowl, whisk together the Greek yogurt, lemon juice, and lemon zest until smooth and well combined. This mixture will serve as your binding coating.
One at a time, dip each chicken tender into the yogurt mixture, making sure it is thoroughly coated. Allow excess yogurt to drip off, then press the tender firmly into the panko-pecan mixture, coating all sides evenly.
Place each coated chicken tender on the prepared wire rack, spacing them apart so they cook evenly. Do not overlap.
Bake for 15 to 20 minutes, until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer in the thickest part. The coating should be golden brown and crispy.
For a darker, more golden-brown finish, turn on the broiler for the final 1 to 2 minutes of cooking, watching closely to prevent burning.
Comments
This recipe hits the mark for a Charlotte weeknight: chicken tenders, Greek yogurt, panko, and pecans are all stocked at Harris Teeter, Food Lion, and Walmart without a second stop, and the ingredient list is short and cheap—pecans are the only line item with real cost, running roughly $2 per serving total. The stated 45 minutes is honest (15 to prep, 25 to bake, 5 to rest), and baked tenders reheat reliably in a 325-degree oven, which matters for leftovers. The only friction is that the thyme and lemon pairing reads more coastal-restaurant than Southern comfort, so it won't land the same way a simple fried-chicken riff would in North Carolina—not a drawback, just a different expectation.
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