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.