Lemon Butter Chicken Tenders
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Lemon Butter Chicken Tenders – small strips of chicken are tossed with herbs and spices and seared until golden brown, then finished with a simple garlicky, lemon-butter pan sauce. It’s a no-fuss, super fast, and easy-to-make chicken recipe that doesn’t disappoint!
Lemon Butter Chicken Tenders
Easy recipes like this are just the best go-to. These chicken strips can be ready in 15 minutes!
You can still have a great-tasting dish that all ages will love, with only a handful of everyday ingredients and a quick prep. These lemon chicken tenders would pair super well with rice or a light pasta dish.
Just load up the garlic, be sure to only use tablespoons of fresh lemon zest juice and parsley, and don’t go skimpy on the butter (it makes up most of the sauce and flavor). Use more juice and zest for a more lemony flavor, increase your garlic powder, and add parmesan cheese for even more goodness.
Need more bite for your taste? Try lemon pepper chicken tenders! Just add lemon pepper seasoning to your butter sauce.
Like it a little sweeter? Stir in some honey into the lemon butter bowl for a honey lemon sauce.
Pair them with a quick couscous, roasted vegetables, our favorite parmesan potatoes, no kneaded bread, or a simple side salad for a tasty weeknight meal.
Lemon Butter Chicken Tenders Ingredients
- 1 1/2 lbs chicken tenders or tenderloins (note that they may be smaller than those pictured, that’s fine)
- Salt and freshly ground black pepper
- 1/2 tsp each dried oregano, thyme and paprika
- 1 1/2 Tbsp all-purpose flour
- 1 Tbsp olive oil
- 3 Tbsp unsalted butter, divided
- 1 Tbsp minced garlic
- 2 Tbsp fresh lemon juice
- 3 Tbsp minced parsley
Substitute for Lemon Butter Chicken Tenders
- Rather than using tenders or chicken tenderloins, you can slice skinless chicken breasts into strips for this recipe.
- Slice chicken across on a bias into strips about 1 inch thick (if they are thicker chicken breasts cook time may need to increase slightly).
How to Tell When Chicken Tenders Are Done?
- As with any chicken recipe, the best way to test for doneness for tenders or tenderloins is to use an instant-read food thermometer (rather than just judging by interior color).
- It should test to 165 in the center of the thickest portion.
How to Make Pan-Seared Chicken Tenders
- Preheat pan (for a better sear): Heat a 12-inch skillet over medium-high heat.
- Sprinkle chicken with seasonings: Season chicken tenders with salt and pepper. Then evenly sprinkle over oregano, thyme, paprika, and flour. Toss to evenly coat.
- Add a portion of fats to the pan: Add oil to the skillet along with 1 Tbsp butter. Carefully tilt the pan to evenly coat.
- Pan fry chicken tenders: Add chicken to skillet, leaving a little space between them. Let cook until golden brown on the bottom, about 3 minutes. Turn and cook for 2 minutes or until nearly cooked through.
- Add garlic and butter: Once the chicken is nearly cooked through (about 155 in the center) add the remaining 2 Tbsp butter and sprinkle garlic around the chicken (don’t sprinkle on the chicken or it won’t cook).
- Continue to cook until chicken is just cooked through (165 in center of each piece), about 1 minute longer.
- Add lemon and parsley: Remove from heat. Carefully pour in lemon juice and add parsley. Toss to coat then serve.
More Easy Chicken Recipes We Think You’ll Love
- Baked Chicken Tenders
- Chicken Nuggets
- Citrus Chicken Tenders (Skillet Recipe)
- One Pan Balsamic Chicken and Veggies
Follow Cooking Classy
Lemon Butter Chicken Tenders
Ingredients
- 1 1/2 lbs chicken tenders (or tenderloins)
- Salt and freshly ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 1 1/2 Tbsp all-purpose flour
- 1 Tbsp olive oil
- 3 Tbsp unsalted butter, divided
- 1 Tbsp minced garlic
- 2 Tbsp fresh lemon juice
- 3 Tbsp minced parsley
Instructions
- Heat a 12-inch skillet over medium-high heat.
- Season chicken tenders with salt and pepper. Then evenly sprinkle over oregano, thyme, paprika, and flour. Toss to evenly coat.
- Add oil to the skillet along with 1 Tbsp butter. Carefully tilt pan to evenly coat.
- Add chicken tenders to skillet, leaving a little space between them.
- Let cook until golden brown on bottom, about 3 minutes. Turn and cook 2 minutes or until nearly cooked through.
- Once chicken is nearly cooked through (about 155 in center) add remaining 2 Tbsp butter and sprinkle garlic around the chicken (don't sprinkle on the chicken or it won't cook).
- Continue to cook until chicken is just cooked through (165 in center of each piece), about 1 minute longer.
- Remove from heat. Carefully pour in lemon juice and add parsley. Toss to coat then serve.