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Boneless Chicken Tenders

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1 tablespoon olive oil

2 tablespoon butter

1 pound (450g) chicken tenderloins (chicken mini fillets)

2 teaspoons paprika

½ teaspoon salt

¼ teaspoon ground black pepper

4 cloves garlic

1 teaspoon Italian seasoning

1 tablespoon fresh parsley


Add olive oil and melt 1 tablespoon of butter in a pan/skillet over medium heat.

Melting butter in a skillet

Add the chicken tenders, season with paprika, salt, and pepper.

Cook for 3 minutes on each side (season each side as you cook).

Make room for the garlic, melt the remaining butter, and add the garlic. Cook for 30 seconds or until the garlic becomes fragrant.

Season with Italian seasoning, and cook for one more minute.

Add 2 tablespoons of water to the pan to deglaze it, and scrape off any bits stuck to the bottom of the pan (that’s where all of the good flavor is).

See also  Scalloped Potatoes

Garnish with chopped fresh parsley or basil leaves, and serve warm.

Don’t overcook the garlic. Garlic cooks very quickly (about 30-60 seconds), and burnt garlic tastes terrible so keep an eye on it as you cook.

Don’t overcook the chicken tenders, they cook so quickly and if they’re overcooked they can turn out stringy, dry, and tough. They are ready when the internal temperature reaches 165°F (74°C).

To create a flavorful sauce, make sure to deglaze the pan with a splash of water as that’s where the flavor is.

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