Garlic Butter Chicken Tenders
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.
Servings: 4 people
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
Storage & Reheating:
This is a great make-ahead recipe that will last for up to 4 days in the fridge or 3 months in the freezer. Once they’ve cooled, store them in an airtight or freezer-safe container.
The chicken tenders are best reheated over low heat in a skillet or microwave. You can add a splash of water or chicken broth to keep the tenders moist, if needed.
Nutrition
Serving: 1/4 | Calories: 227kcal | Carbohydrates: 3g | Protein: 27g | Fat: 13g | Cholesterol: 78mg | Sodium: 256mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g