Chicken Tenderloin Bake

Name: Chicken Tenderloin Bake
Prep time: 15 min
Cook time: 30 min
Yield: 4

roubashahin.com.au

Juicy tenderloins, quick red sauce, melty mozzarella. Ten minutes in the oven and dinner’s done. Olives and parsley on top—so good.

PREP TIME

15 minutes (plus 1 hour marinating, optional)

COOK TIME

30 minutes

SERVES

About this recipe

Chicken Tenderloin Bake is my kind of weeknight dinner—simple, saucy, and ready fast. I marinate juicy tenderloins with garlic, olive oil, my favourite spice rub, and a little chilli, then blanket them with a quick stovetop Neapolitan sauce and mozzarella. Into the oven it goes, and out comes a bubbling pan finished with briny olives and fresh parsley. Chicken Tenderloin Bake feels a bit like parmigiana without the deep-fry—comforting, lighter, and honestly such a crowd-pleaser.

I first threw this together because I had a few tenderloins left over and needed something quick for my son. The red sauce, a handful of cheese, and that baked, melty finish hit the spot—my kids were in a parmigiana mood, and this delivered the vibe with less fuss. If you love set-and-forget dinners, you might also enjoy my easy chicken risotto bake—one pot, all in the oven, hearty and hands-off while you catch up on life. Try my chicken wing tray bake too: wings and veg in a bold lemon- garlic dressing, and the oven does the work. And if you like tenderloins, check out my char-grilled tenderloins marinated in a turmeric-yoghurt-mustard mix—they’re brilliant as is or tossed through the freshest chicken salad. If you’re craving the classic, my chicken parmigiana recipe is there for when only the real deal will do.

Ingredients

800 grams chicken tenderloins
2 cloves garlic, finely grated (for marinade)
2 tablespoons olive oil (for marinade)
1 tablespoon spice rub or all-purpose seasoning
1⁄2 teaspoon chilli flakes (or to taste)
1 onion, finely diced
2 cloves garlic, crushed (for sauce)
3 tablespoons olive oil (for sauce)
400 grams can diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
Salt and cracked black pepper, to taste
200 grams mozzarella, grated or torn
60 grams pitted kalamata olives, chopped
2 tablespoons parsley, finely chopped

Notes from Rouba

Marinate if you can—an hour adds flavour, but it’s still great without.
Sear well for colour and juicy chicken.
Keep a jar of my spice rub on hand—it saves dinner often.
Simmer the sauce until thick so the bake isn’t watery.
Mozzarella for melt; add a little parmesan if you fancy.

Method

Step 1. Marinate the Chicken.

Combine the tenderloins with the grated garlic, 2 tablespoons olive oil, spice rub (or all-purpose seasoning), and chilli flakes; toss well and marinate for about 1 hour if you have time (it still works if you don’t).

Step 2. Make the Sauce.

Heat 3 tablespoons olive oil in a pan over medium heat, sauté the onion until soft, then add the crushed garlic and cook briefly until fragrant; stir in the diced tomatoes, tomato paste, oregano, salt, and pepper, lower the heat, and simmer for 10–12 minutes until thick.

Step 3. Sear & Assemble.

Sear the tenderloins over medium heat until well browned and cooked through; Preheat the oven to 180°C (fan-forced) (350°F) and lightly grease a medium baking dish with oil, then arrange the cooked chicken in the base and spoon the thickened tomato sauce over, and scatter the mozzarella evenly.

Step 4. Bake & Finish.

Bake for about 10 minutes until the cheese is melted and the edges are bubbling; remove from the oven, sprinkle with chopped kalamata olives and parsley, and serve hot.

A FEW THINGS YOU’LL WANT TO KNOW

Why fry the tenderloins well first?
They only get about 10 minutes in the oven—just enough to melt the cheese—so pan-cooking ensures they’re fully done and tasty.

How long should I marinate?
About 1 hour is perfect. No time? Toss and cook—there’s plenty of flavour from the rub and sauce.

Don’t want to use a spice rub?
Use an all-purpose seasoning instead. If you want my blend, grab the downloadable spice-rub card and keep a jar ready.

Can I swap the cut?
Yes—breast fillets work if sliced into strips; boneless, skinless thigh fillets are also great.

Sauce too thin?
Simmer longer on the stove until thick and spoonable before assembling.

Cheese choices?
Mozzarella is classic; parmesan adds savoury bite. Both work well.

Make-ahead & leftovers?
Sear chicken and cook sauce earlier; assemble and bake later. Leftovers reheat nicely and make an easy wrap.