Garlic Butter Chicken Tenders are pan seared, not breaded, and coated in a garlic butter sauce you make in the same skillet while the chicken rests. No dredging station, no flour on the counter, just one pan from start to finish. They’re ready in 20 minutes, and the tenderloin cut means they cook through fast without drying out.
One Pan, Twenty Minutes, Done
I make a double batch of this almost every time, because it disappears fast in my house. Thomas asks for seconds before he’s even finished his first serving, and I’ve stopped pretending I’m only making enough for one dinner.
On busy weeknights I serve it with a simple side like mashed potatoes or my broccoli salad, and dinner is on the table in well under 30 minutes total. When I make extra, the leftovers go straight into my chicken avocado salad for lunch the next day, or into wraps if I’m packing something quick for the three of us.
I’ve made this recipe enough times now that I don’t measure the garlic anymore, I just go by smell. If you’re new to it, stick to the recipe card the first time. You’ll know exactly when to adjust it to your taste after that.
Key Ingredients You’ll Need
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Chicken Tenderloins: I default to tenderloins here because they’re already the right size and shape for a quick sear, no slicing required. If all you have on hand is chicken breast, slice it into strips about the same thickness as a tenderloin and it will cook in almost the same time. I’ve made this recipe both ways more times than I can count, and the only real difference is a few extra minutes in the pan for thicker breast strips.
Pro Tip: Try to keep your pieces close in size before they go in the pan. If some tenderloins are noticeably thinner than others, they’ll finish a minute or two earlier and can dry out while the thicker pieces catch up.
Butter: I use 3 tablespoons total, split between searing the chicken and building the garlic sauce. I recommend a good quality butter here since it’s doing double duty as the cooking fat and the sauce base. I’ve tested this with olive oil only, and it works in a pinch, but you lose the richness that makes the sauce cling to the chicken the way it should.
Fresh Garlic: Five cloves, minced or crushed. I don’t recommend jarred garlic for this one. The whole point of the second skillet step is to bloom raw garlic in butter for thirty seconds, and jarred garlic doesn’t bloom the same way, it just tastes muted. If you love a stronger garlic flavor, I’ve gone up to seven cloves without it turning bitter, as long as you don’t let it brown.
Garlic Butter Chicken Tenders In 4 Easy Steps
A note before you start: use a large skillet so the chicken sits in a single layer without crowding. If the pieces are stacked or touching, they’ll steam instead of sear, and you’ll lose the golden color that gives this dish its flavor.
First: Toss the chicken strips with the seasoning blend in a bowl. I like to mix the spices together first, in a separate small bowl, before adding them to the chicken. It gives a more even coating than sprinkling each spice on separately, and you’re less likely to end up with a bare patch of chicken that tastes under-seasoned.
Second: Cook the chicken in butter and olive oil over medium-high heat, about 3 to 4 minutes per side, until golden brown and cooked through. Resist the urge to move the pieces around. Letting them sit undisturbed is what builds that golden crust. Once both sides are done, move the chicken to a plate. It will finish cooking a little more from residual heat, so don’t worry if it looks just slightly underdone at this stage.
Next: Add the remaining butter and the minced garlic to the same skillet, off the direct high heat. This is the step people rush, and it’s the one that matters most. Garlic goes from fragrant to burnt in under a minute, and burnt garlic turns the whole sauce bitter. Thirty seconds to a minute, stirring the whole time, is enough.
Finally: Return the chicken to the skillet and toss to coat in the garlic butter, scraping up the browned bits from the bottom of the pan as you go. Those bits are concentrated flavor from the sear, and they’re what turns melted butter into an actual sauce. Cook for another minute or two just to heat everything back through, then serve.
Olivia’s Recipe Tips
The tenders also cook very quickly. If you’re concerned about overcooking the chicken, use a meat thermometer to tell when it’s done. Once the middle of the chicken hits the internal temperature o 165°F, it’s ready to go.
If your sauce looks thin, let it bubble for thirty extra seconds before adding the chicken back. Butter alone won’t thicken much, but reducing it slightly concentrates the garlic flavor so it coats the chicken instead of pooling in the pan.
This recipe scales up easily for a crowd. I double it often, and the only change I make is cooking the chicken in two batches so the skillet never gets crowded. Trying to fit a double batch in one layer is the fastest way to end up with steamed, pale chicken instead of seared.
Have Fun With The Flavors
I’ve made this recipe a thousand different ways since this recipe is so versatile. I love to make a lemony version with some lemon pepper seasoning and a squeeze of fresh lemon juice at the end. It’s so bright and SO good!
You can also switch out the seasonings for anything you’d like. I reach for my homemade Cajun seasoning when I want a little kick, or I’ll add whatever fresh herbs I have on hand as a garnish.
More Chicken Recipes
Garlic Butter Chicken Tenders
Ingredients
- 1 pound chicken tenderloins chicken mini fillets
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- Salt and ground black pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 5 garlic cloves minced or crushed
- Chopped fresh parsley for garnish
Instructions
- In a bowl, toss the chicken tenders with paprika, Italian seasoning, onion powder, salt, and pepper until evenly coated.
- Heat the butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for 3–4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium. Add butter and the minced garlic. Sauté for 30 seconds to 1 minute, until fragrant (but not browned).
- Return the chicken tenders to the skillet and toss to coat in the garlic butter sauce. Cook for another 1–2 minutes to heat through. Garnish with chopped fresh parsley and serve hot. Great with rice, mashed potatoes, or a fresh salad!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Great easy and delicious recipe.
Perfect for a good sandwich or meal.
Thanks for trying the recipe! I’m so glad you found it easy and delicious. 😊 The garlic butter chicken tenders are definitely perfect for a great sandwich or a satisfying meal!
As usual, your recipes are excellent, second to none.
Thank You. xoxo
Shirley
Aww you’re so sweet. Thank you so much!
It was amazing! Perfectly balanced! I would recommend adding some celery salt in the seasoning as well! I didnt have paprika but I bet it wouldve made it 10x better.
So glad you loved it! 😊 Celery salt is a great suggestion, and yes—paprika adds even more flavor. Thanks for stopping by 💛