Juicy Chicken Tenders

Chicken tenders aren’t just for kids. Sure, my two will happily eat them every single night if I let them, but I’ve learned that a good chicken tender is all about the seasoning. Skip the frozen bag and you’ll see what I mean.

This recipe takes about twenty minutes from start to finish, which is perfect for those nights when everyone’s starving and I need something on the table fast. The garlic and butter combo makes the whole house smell amazing, and the paprika gives them a nice color without any breading or frying mess to deal with.

Want something simple that actually tastes good? These are it. Pair them with rice, toss them in a salad, or just eat them straight from the pan. No judgment here.

What Kind of Chicken Should I Use?

For this recipe, you’ll want to use chicken breast cut into tender-sized strips, though you can also buy pre-cut chicken tenders from the store to save time. Fresh chicken will give you the best results, but if you’re using frozen, just make sure to thaw it completely in the fridge overnight and pat it dry with paper towels before cooking. Try to cut your strips into similar sizes so they cook evenly – aim for pieces that are about 1 inch wide and 3-4 inches long. If your chicken breasts are particularly thick, you can butterfly them first or pound them slightly to get a more even thickness before cutting into strips.

Options for Substitutions

This chicken tender recipe is pretty forgiving when it comes to swaps:

• Butter: If you’re out of butter, you can use all olive oil instead – just increase it to 3 tablespoons total. The flavor will be slightly different but still tasty.
• Chicken tenders: No tenders on hand? Cut chicken breasts into strips about 1-inch wide. You can also use boneless thighs, though they’ll need an extra minute or two of cooking time.
• Paprika: Regular paprika works great, but smoked paprika adds a nice depth if you have it. You can also use a mix of both for extra flavor.
• Italian seasoning: Don’t have Italian seasoning? Mix together equal parts dried basil, oregano, and thyme. Or just use whatever dried herbs you have in your pantry – basil or oregano alone work fine.
• Fresh garlic: In a pinch, substitute with 1 teaspoon of garlic powder, though fresh garlic really does make a difference in this recipe.
• Fresh parsley: Dried parsley works too – just use 1 teaspoon instead. You can also swap in fresh cilantro or basil for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking chicken tenders is cranking up the heat too high, which leaves you with a burnt exterior and raw interior – medium-high heat is your sweet spot for getting that golden crust while cooking through evenly.

Another common error is adding the garlic too early or with the heat too high, causing it to burn and turn bitter in seconds, so wait until the chicken is nearly done and watch it closely during that 30-second window.

Overcrowding the pan is a recipe for steamed, pale chicken instead of nicely browned tenders, so cook in batches if needed and give each piece enough space to breathe.

Finally, skipping the step of deglazing the pan with water means you’re leaving behind all those flavorful brown bits stuck to the bottom – those bits are pure flavor gold and make a simple pan sauce that takes your tenders from basic to restaurant-quality.

What to Serve With Chicken Tenders?

Chicken tenders are super easy to pair with just about anything, but I love serving them with classic sides like crispy french fries or roasted vegetables. A simple side salad with ranch or honey mustard dressing works great too, especially since you can use the same dressing for dipping your tenders. If you want something a bit heartier, try pairing them with mac and cheese, mashed potatoes, or even a baked potato on the side. For a lighter option, steamed broccoli or green beans round out the meal nicely without making it too heavy.

Storage Instructions

Store: Keep your leftover chicken tenders in an airtight container in the fridge for up to 4 days. They make great additions to salads, wraps, or just grab-and-go snacks throughout the week.

Freeze: These tenders freeze really well for up to 3 months. Let them cool completely, then arrange them in a single layer on a baking sheet to freeze for about an hour before transferring to a freezer bag. This keeps them from sticking together so you can grab just what you need.

Reheat: For the best texture, reheat your tenders in the oven at 350°F for about 10 minutes, or until warmed through. You can also use the microwave in a pinch, but the oven will help them stay a bit crispier on the outside.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1050
• Protein: 80-90 g
• Fat: 65-75 g
• Carbohydrates: 6-9 g

Ingredients

• 1.5 tbsp olive oil
• 3 tbsp unsalted butter
• 1 lb chicken tenders
• 2.5 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 5 cloves fresh garlic, minced
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 1 tbsp fresh parsley, chopped

Step 1: Prepare Mise en Place and Season the Chicken

• 1 lb chicken tenders
• 2.5 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 5 cloves fresh garlic, minced
• 1 tbsp fresh parsley, chopped

Mince the garlic and chop the fresh parsley, setting them aside.

Pat the chicken tenders dry with paper towels—this is crucial for achieving a nice golden exterior.

In a small bowl, combine the paprika, salt, black pepper, onion powder, and Italian seasoning.

Season both sides of the chicken tenders generously with this spice mixture, pressing gently so it adheres to the meat.

Step 2: Sear the Chicken and Build Flavor

• 1.5 tbsp olive oil
• 1 tbsp unsalted butter
• seasoned chicken tenders from Step 1

Heat 1.5 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter is foaming.

Once hot, carefully place the seasoned chicken tenders in the pan without moving them—let them cook undisturbed for 3 minutes to develop a golden crust.

Flip each tender and cook for another 3 minutes until the chicken is cooked through and golden on both sides.

I like to resist the urge to move the chicken too much; patience here gives you a much better sear.

Step 3: Finish with Garlic and Sauce

• 2 tbsp unsalted butter
• minced garlic from Step 1
• 2 tbsp water
• fresh parsley from Step 1
• cooked chicken tenders from Step 2

Push the chicken to the side of the skillet and add the remaining 2 tablespoons butter to the empty space.

Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.

Pour in 2 tablespoons water and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan—these caramelized bits are pure flavor.

Scatter the fresh parsley over the chicken and gently toss everything together so the chicken is coated in the garlicky pan sauce.

Step 4: Plate and Serve

Transfer the chicken tenders to a serving plate and spoon the pan sauce and garlic bits over the top.

Serve immediately while everything is hot and the sauce is at its most flavorful.

I find the pan sauce really completes the dish—don’t skip spooning it over the chicken.

Juicy Chicken Tenders

Delicious Juicy Chicken Tenders recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Servings 3 servings

Calories 1000 kcal

Ingredients

  

• 1.5 tbsp olive oil
• 3 tbsp unsalted butter
• 1 lb chicken tenders
• 2.5 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 5 cloves fresh garlic, minced
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 1 tbsp fresh parsley, chopped

Instructions

 

• Mince the garlic and chop the fresh parsley, setting them aside. Pat the chicken tenders dry with paper towels—this is crucial for achieving a nice golden exterior. In a small bowl, combine the paprika, salt, black pepper, onion powder, and Italian seasoning. Season both sides of the chicken tenders generously with this spice mixture, pressing gently so it adheres to the meat.
• Heat 1.5 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter is foaming. Once hot, carefully place the seasoned chicken tenders in the pan without moving them—let them cook undisturbed for 3 minutes to develop a golden crust. Flip each tender and cook for another 3 minutes until the chicken is cooked through and golden on both sides. I like to resist the urge to move the chicken too much; patience here gives you a much better sear.
• Push the chicken to the side of the skillet and add the remaining 2 tablespoons butter to the empty space. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned. Pour in 2 tablespoons water and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan—these caramelized bits are pure flavor. Scatter the fresh parsley over the chicken and gently toss everything together so the chicken is coated in the garlicky pan sauce.
• Transfer the chicken tenders to a serving plate and spoon the pan sauce and garlic bits over the top. Serve immediately while everything is hot and the sauce is at its most flavorful. I find the pan sauce really completes the dish—don't skip spooning it over the chicken.