Spoon the mayonnaise mixture over the chicken tenders. Use the back of the spoon to spread it so each tender is coated on top. You don’t have to flip them—just make sure the tops are well covered.
Place the glass casserole dish on the center rack of the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C and the juices run clear). The topping should look set and lightly golden around the edges.
If you’d like a deeper golden color on top, switch the oven to broil for 1–3 minutes at the end, watching closely so it doesn’t burn.
Remove the dish from the oven and let the chicken rest for about 5 minutes before serving. This helps the juices settle so the tenders stay moist and tender. Spoon any extra sauce from the dish over the chicken when you serve.
Variations & Tips
For picky eaters, you can skip the Italian seasoning and just use garlic powder, salt, and pepper for a milder flavor. If your family likes a little crunch, sprinkle plain breadcrumbs or crushed buttery crackers over the sauced chicken before baking. To make it a touch sweeter, stir a teaspoon of honey into the mayonnaise mixture—kids tend to love that subtle sweetness. You can also swap the Italian seasoning for dried ranch seasoning if that’s what your crew prefers. For a slightly lighter version, use half mayonnaise and half plain Greek yogurt. If you’re cooking for a crowd, double the recipe and use a larger glass casserole dish, making sure the tenders still sit in a single layer. Leftovers reheat well: warm them in a low oven or slice the cold chicken into strips for salads, wraps, or sandwiches the next day.
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