Garlic Butter Chicken Tenders

Garlic Butter Chicken Tenders sautéed in a straightforward, flavorful garlic butter sauce. The chicken tenderloins come out incredibly juicy, tasty, tender, and scrumptious. In just 15 minutes, you can have dinner on a weeknight! One of the best and simplest recipes for chicken tenders is this one.

Cooking chicken tenders is incredibly simple. Because they cook quickly and are a family favorite, I always make them on hectic weeknights. On occasion, I quickly prepare these grilled chicken tenders using my grill pan. And when I want crunchy restaurant-style chicken tenders, I either prepare the healthy oven-baked chicken tenders or the crunchy buttermilk-fried version.

In the UK, chicken tiny fillets are another name for chicken tenders. Many people mistakenly believe that chicken tenders are simply thin chicken breast strips. However, a chicken tender is a piece of meat that is linked to and found beneath the chicken breast; despite its small size, it is the most soft component of the chicken breast. Every chicken has two tenders, and when prepared properly, they are juicy and soft.

You can purchase a tray of 10–20 chicken tenders to grill, fry, or bake by looking for them separately from chicken breasts in supermarkets.

They go by the names chicken strips, tenders, and fillets of chicken.

Garlic Butter Chicken Tenders Ingredients

• Olive oil, 1 tbsp
• 2 tablespoons of split butter
• 450 g (1 lb) of chicken tenderloins (chicken mini fillets)
• 2 tablespoons of paprika
• Salt, 1/2 teaspoon
• 1/4 teaspoon of black pepper, ground
• 4 crushed or chopped garlic cloves
• Italian seasoning, 1 teaspoon
• 1 tablespoon finely chopped fresh parsley for garnish

Instructions

1. In a skillet or pan, heat 1 tablespoon of butter over medium heat and add olive oil.
2. Season the chicken tenders with paprika, salt, and pepper before adding them.
3. Season each side as you cook for a total of 3 minutes.
4. Melt the remaining butter and add the garlic to make room for it. Garlic should become fragrant after 30 seconds of cooking.
5. Add Italian seasoning and continue cooking for one more minute.
6. To deglaze the pan, add 2 tablespoons of water and scrape off any bits that are stuck to the bottom—that’s where all the good flavor is.
7. Serve warm and garnish with chopped fresh basil or parsley.

Notes

• Garlic should not be overcooked. Keep an eye on the garlic as you cook it because it cooks quickly (about 30 to 60 seconds), and burnt garlic tastes awful.
• The chicken tenders cook quickly and can become stringy, dry, and tough if overcooked. Avoid overcooking them.
• Make sure to deglaze the pan with water to get a flavorful sauce because that’s where the flavor is.