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Garlic Chicken Tenders

These garlic chicken tenders are juicy, tender, and bursting with rich garlic flavor. Seasoned with herbs and spices, then pan-seared until golden and finished in a buttery garlic sauce, they're an easy high-protein meal that's ready in just 25 minutes. Serve them with your favorite vegetables, rice, or mashed potatoes for a quick and satisfying dinner.
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Prep Time 10 minutes
Cook Time 13 minutes
Servings: 4 people
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken tenders
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 garlic cloves minced
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped fresh parsley

Method
 

  1. Pat the chicken tenders dry with paper towels.
  2. In a small bowl, mix the garlic powder, Italian seasoning, onion powder, paprika, salt, and black pepper.
  3. Season both sides of the chicken tenders evenly with the spice mixture.
  4. Heat the olive oil in a large skillet over medium-high heat.
  5. Add the chicken tenders and cook for 3 to 4 minutes per side, or until golden brown. Transfer them to a plate.
  6. Reduce the heat to medium and add the butter to the skillet.
  7. Stir in the minced garlic and cook for 30 seconds until fragrant.
  8. Add the lemon juice and stir to combine.
  9. Return the chicken tenders to the skillet and toss them in the garlic butter sauce for 1 to 2 minutes, or until they reach an internal temperature of 165°F (74°C).
  10. Sprinkle with fresh parsley and serve immediately.

Notes

  • Fresh garlic gives the best flavor, but garlic paste can be used if needed.
  • Avoid overcooking the tenders to keep them juicy.
  • Add a pinch of red pepper flakes for a little heat.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with roasted vegetables, rice, pasta, mashed potatoes, or a crisp green salad.