Chicken Tenders Recipe

This garlic butter chicken tenders recipe is a quick, pan-cooked dinner that hits all the right notes — juicy, flavorful, and ready in 15 minutes flat. It’s one of those go-to meals that feels cozy but takes almost no effort. Great for busy nights or when you just want real food, fast.

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Quick Summary

• Prep time: 5 mins
• Cook time: 10 mins
• Flavor: buttery, garlicky, a little smoky
• Great for: last-minute dinners, meal prep, or late-night cravings

Why I Like This Recipe

Okay so — this wasn’t some grand plan. I was just tired, had some chicken tenderloins thawed, and couldn’t do another DoorDash night. Threw this together with whatever was in the fridge and… dang. It actually turned out good. Like “sop up the sauce with bread” kinda good. Plus, only one pan to clean? A win’s a win.

Ingredients

• 1 tbsp olive oil
• 2 tbsp butter, divided
• 1 lb chicken tenderloins (aka mini fillets)
• 2 tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• 1 tbsp chopped fresh parsley (optional, for garnish)
• 2 tbsp water (to deglaze)

How To Make Chicken Tenders

1. Start with the skillet: Heat up the olive oil and half the butter in a big pan over medium heat. Not too hot — you don’t want to burn the butter.
2. Cook the chicken: Lay the tenders in a single layer. Season with paprika, salt, and pepper. Cook about 3 mins per side — flip when they’ve got that golden edge going.
3. Add the garlic: Scoot the chicken over, melt in the rest of the butter, and drop in the garlic. Stir it around for 30–45 seconds — until it smells amazing but not burned.
4. Season it up: Sprinkle in the Italian seasoning. Let everything mingle for another minute or so.
5. Deglaze the pan: Add a splash of water — just 2 tablespoons — and scrape up all those crispy bits stuck to the bottom. That’s the flavor jackpot.
6. Garnish & serve: Turn off the heat. Throw on some fresh parsley if you’ve got it. Done.

Tips for Success

• Watch that garlic — if it browns too fast, pull the pan off heat for a sec.
• Chicken cooks fast. As soon as it hits 165°F inside, get it out.
• Deglazing = flavor gold. Don’t skip it.
• Use real butter. Margarine just doesn’t hit the same.
• Serve with something carby — bread, rice, even noodles. You’ll want that sauce.

Storage and Reheating

• Fridge: Store leftovers in a container for up to 3 days. Reheat gently in a pan or microwave.
• Freezer: Wrap and freeze. Good for 1 month. Thaw overnight and reheat low and slow.
• Microwave: Totally fine. Just don’t zap it too long or it gets rubbery.
• Stovetop (best): A bit of butter + a few minutes in a pan brings it right back.

Frequently Asked Questions

• Can I use chicken breasts instead?
  Yep! Just slice them into strips so they cook evenly.
• Can I make it dairy-free?
  Sure thing — sub the butter with more olive oil or vegan butter.
• Is this spicy?
  Nope. But toss in chili flakes if you want a little kick.
• Do I need fresh garlic?
  Fresh is best, but garlic paste or jarred minced garlic works in a pinch.
• What sides go with it?
  Mashed potatoes, rice, roasted veggies, or honestly… just bread.

Common Mistakes and How to Dodge Them

• Overcooking the chicken: Easy to do. These cook fast — 3 minutes per side, tops. Trust a thermometer if you’re unsure.
• Burning the garlic: It takes like 30 seconds to go from fragrant to bitter. Lower the heat when you add it and keep it moving.
• Skipping the deglaze: That sticky stuff on the pan? That’s flavor. A splash of water brings it into the sauce. Worth it.
• Not seasoning both sides: You want that paprika-salt-pepper combo on everything, not just the top.
• Using cold chicken straight from the fridge: Let it sit for 10 mins before cooking so it cooks evenly. Cold chicken = weird texture.

Nutrition Facts (Per Serving)

• Calories: 293 kcal
• Total Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 117mg
• Sodium: 567mg
• Potassium: 626mg
• Total Carbohydrate: 3g
• Dietary Fiber: 1g
• Sugars: 0.2g
• Protein: 33g