Name: Garlic Butter Chicken Tenders
Ingredients: 1.5 lbs Boneless, Skinless Chicken Tenders: These are the star of the show, chosen for their quick cooking time and inherent tenderness. You can also use chicken breasts cut into strips.; 1/2 cup All-Purpose Flour: Used for dredging the chicken, creating a light coating that helps the butter sauce adhere and gives a lovely golden-brown crust.; 1 teaspoon Salt: Essential for seasoning the chicken and enhancing all the other flavors.; 1/2 teaspoon Black Pepper: Adds a mild, pungent kick to complement the salt and garlic.; 1/2 teaspoon Paprika: Provides a subtle sweetness, a hint of smokiness, and a beautiful reddish hue to the chicken. Smoked paprika can also be used for a deeper flavor.; 1/4 teaspoon Garlic Powder: Adds an initial layer of garlic flavor directly to the chicken coating.; 4 tablespoons Unsalted Butter: The heart of the sauce, providing richness, flavor, and a luscious texture. Using unsalted allows you to control the overall saltiness.; 4-6 cloves Garlic, Minced: Freshly minced garlic is key for that signature aromatic and pungent garlic punch in the sauce. Adjust to your garlic preference!; 1 tablespoon Olive Oil: Helps prevent the butter from burning too quickly when searing the chicken and adds its own subtle fruity note.; 1/4 cup Chicken Broth: Adds moisture to the sauce, helps to deglaze the pan, and brings a savory depth. Low-sodium is a good choice.; 1 tablespoon Lemon Juice, Freshly Squeezed: Brightens up the rich butter sauce with a touch of acidity, cutting through the richness.; 2 tablespoons Fresh Parsley, Chopped: Adds a burst of freshness, color, and a clean, herbaceous note to finish the dish.

Ingredients

Scale

1.5 lbs Boneless, Skinless Chicken Tenders: These are the star of the show, chosen for their quick cooking time and inherent tenderness. You can also use chicken breasts cut into strips.
1/2 cup All-Purpose Flour: Used for dredging the chicken, creating a light coating that helps the butter sauce adhere and gives a lovely golden-brown crust.
1 teaspoon Salt: Essential for seasoning the chicken and enhancing all the other flavors.
1/2 teaspoon Black Pepper: Adds a mild, pungent kick to complement the salt and garlic.
1/2 teaspoon Paprika: Provides a subtle sweetness, a hint of smokiness, and a beautiful reddish hue to the chicken. Smoked paprika can also be used for a deeper flavor.
1/4 teaspoon Garlic Powder: Adds an initial layer of garlic flavor directly to the chicken coating.
4 tablespoons Unsalted Butter: The heart of the sauce, providing richness, flavor, and a luscious texture. Using unsalted allows you to control the overall saltiness.
4–6 cloves Garlic, Minced: Freshly minced garlic is key for that signature aromatic and pungent garlic punch in the sauce. Adjust to your garlic preference!
1 tablespoon Olive Oil: Helps prevent the butter from burning too quickly when searing the chicken and adds its own subtle fruity note.
1/4 cup Chicken Broth: Adds moisture to the sauce, helps to deglaze the pan, and brings a savory depth. Low-sodium is a good choice.
1 tablespoon Lemon Juice, Freshly Squeezed: Brightens up the rich butter sauce with a touch of acidity, cutting through the richness.
2 tablespoons Fresh Parsley, Chopped: Adds a burst of freshness, color, and a clean, herbaceous note to finish the dish.

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Instructions

Prepare the Chicken: Pat the chicken tenders thoroughly dry with paper towels. This step is crucial as it helps the flour coating adhere better and ensures a crispier exterior when cooked. If your chicken tenders are particularly large, you can cut them in half for more manageable pieces and quicker cooking.
Season the Flour: In a shallow dish or a large resealable plastic bag, combine the all-purpose flour, salt, black pepper, paprika, and garlic powder. Whisk them together until well blended. This seasoned flour will create a flavorful crust on the chicken.
Dredge the Chicken: Working with one tender at a time, dredge each piece in the seasoned flour mixture, ensuring it’s evenly coated on all sides. Shake off any excess flour; you want a light, even coating, not a thick, pasty one. Set the coated chicken tenders aside on a clean plate or baking sheet.
Heat the Pan: Place a large skillet (cast iron works wonderfully here for even heat distribution and a great sear, but a non-stick skillet will also do) over medium-high heat. Add the olive oil and 2 tablespoons of the unsalted butter to the skillet. Allow the butter to melt and bubble slightly. The oil will help increase the smoke point of the butter, preventing it from browning too quickly.
Cook the Chicken: Carefully place the flour-coated chicken tenders in the hot skillet in a single layer. Be sure not to overcrowd the pan; cook in batches if necessary. Overcrowding will lower the pan’s temperature, resulting in steamed rather than seared chicken. Cook for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer. Once cooked, remove the chicken from the skillet and set aside on a clean plate. Tent loosely with foil to keep warm.
Make the Garlic Butter Sauce: Reduce the heat under the skillet to medium-low. If there’s excessive browned flour or burnt bits, carefully wipe the skillet clean with a paper towel (use tongs to avoid burns) before proceeding. Add the remaining 2 tablespoons of unsalted butter to the skillet. Once melted, add the minced garlic. Sauté for about 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Be very careful not to burn the garlic, as it will become bitter.
Deglaze and Simmer: Pour in the chicken broth and fresh lemon juice. Scrape up any browned bits (fond) from the bottom of the pan with a wooden spoon or spatula – these bits are packed with flavor! Bring the sauce to a gentle simmer and let it cook for 2-3 minutes, allowing it to reduce slightly and the flavors to meld together. The sauce will thicken a bit as it reduces.
Combine and Garnish: Return the cooked chicken tenders to the skillet with the garlic butter sauce. Toss them gently to ensure each tender is coated in the luscious sauce. Let them warm through for another minute or two, allowing the chicken to absorb some of the sauce.
Serve: Remove the skillet from the heat. Sprinkle the freshly chopped parsley over the chicken tenders for a touch of color and freshness. Serve immediately and enjoy the deliciousness!

Nutrition

Serving Size: one normal portion
Calories: 450