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Garlic Butter Chicken Tenders Recipe
Ash Tyrrell

Garlic Butter Chicken Tenders Recipe

When I first made these garlic butter chicken tenders, I couldn't believe how quickly they came together. It was one of those busy weeknights where I needed a fast, delicious meal, and this recipe delivered beyond my expectations.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 1 lb. chicken tenders: These are the most tender part of the chicken breast which ensures a naturally juicy result. If you can't find them, you can slice regular chicken breasts into strips.
  • 1 teaspoon smoked paprika: This spice adds a beautiful color and a subtle smoky flavor that complements the chicken perfectly.
  • 3 dashes cayenne powder: A little bit of cayenne provides a gentle warmth without making the dish overly spicy. You can adjust the amount based on your preference for heat.
  • 4 tablespoons unsalted butter room temperature: Using unsalted butter allows you to control the saltiness of the dish. Room temperature butter melts more evenly in the pan.
  • 3 –4 cloves garlic minced: Freshly minced garlic is key for a powerful, aromatic flavor. Avoid pre-minced jarred garlic if possible, as its flavor is less potent.
  • 1 teaspoon bottled Italian seasoning: A blend of dried herbs like oregano basil, and thyme adds a classic, savory depth to the dish.
  • Salt to taste: Seasoning is crucial, so add salt according to your preference to enhance all the other flavors.
  • 1/2 tablespoon lemon juice: A splash of fresh lemon juice brightens up the rich butter sauce and helps to tenderize the chicken.
  • 1 tablespoon chopped parsley: Fresh parsley adds a pop of color and a clean peppery taste that cuts through the richness of the butter.
  • Lemon wedges for serving: An extra squeeze of lemon just before eating elevates the dish with a final burst of freshness.

Method
 

  1. First, place the chicken tenders in a bowl and sprinkle them with the smoked paprika and cayenne powder. Use your hands or a pair of tongs to toss the chicken until each tender is evenly coated with the spices. Set the seasoned chicken aside while you prepare the skillet.
  2. Heat a cast-iron skillet over high heat and add 3 tablespoons of the butter. Once the butter has completely melted and starts to sizzle, carefully place the seasoned chicken tenders in the skillet in a single layer. Cook them for 1-2 minutes without moving them to get a nice brown sear, then flip and cook the other side for another minute.
  3. Push the chicken tenders to one side of the skillet to make space. Add the remaining tablespoon of butter to the empty area. Once it melts, add the minced garlic and cook for about 30 seconds until it becomes fragrant, then sprinkle the Italian seasoning over the chicken.
  4. Stir everything together, combining the garlic and seasonings with the chicken. Add the salt and lemon juice, and continue to cook, stirring frequently, until the chicken is cooked through and lightly charred. Finally, turn off the heat, add the chopped parsley, and stir one last time to combine.

Notes

  • Don't Crowd the Pan: I always make sure to cook the chicken in a single layer. If your skillet isn't large enough, it's better to cook the tenders in two batches. This ensures they sear properly instead of steaming, which is key to developing that beautiful golden-brown crust.
  • Pat the Chicken Dry: Before seasoning, I pat the chicken tenders completely dry with a paper towel. This small step helps the spices adhere better and allows the chicken to get a much better sear in the hot pan.
  • Watch the Garlic Carefully: Minced garlic can burn very quickly, especially on high heat. I always add it toward the end of the cooking process and stir it constantly for just 30 seconds before mixing it with the chicken. This releases its flavor without it turning bitter.