For standard chicken tenderloins in the oven, plan on about 15–22 minutes, but always cook to an internal temperature of 165°F (74°C) for safety.

Quick Scoop

  • At 350°F (175°C): 15–20 minutes for average-size tenderloins, check for 165°F internal temp at 15 minutes and add 2–3 minutes as needed.
  • At 375°F (190°C): around 20–22 minutes for larger tenderloins, again aiming for 165°F inside.
  • Thickness matters more than the exact time; thicker pieces need a few extra minutes, thinner ones may be done sooner.
  • Use a meat thermometer in the thickest part of a piece; pull them out as soon as they hit 165°F to keep them juicy, not dry.

Simple step‑by‑step

  1. Preheat oven to 350°F–375°F (175–190°C).
  1. Arrange chicken tenderloins in a single layer on a greased or lined baking sheet or dish.
  1. Bake 15 minutes, then start checking internal temperature in the thickest piece.
  1. If not yet at 165°F, continue baking, checking every 2–3 minutes until they reach 165°F and are no longer pink inside.

A practical rule: for “thumb‑size” tenderloins at 350°F, 15 minutes plus 2–3 extra minutes if they’re a bit larger usually hits the sweet spot, as long as you confirm with a thermometer.

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