Lemon Butter Chicken Tenders

January 7, 2022

This post may contain affiliate links. Read our disclosure policy.

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!

Chicken tenders with a garlic lemon and butter sauce shown on a serving plate.

Easy to Make Chicken Tenders for Busy Days!

Easy recipes like this are just the best go-to. These chicken tenders can be ready in 15 minutes!

You can still have a great tasting dish that all ages will love, with a only a handful of everyday ingredients and a quick prep.

Just load up the garlic, be sure to only use fresh lemon and parsley and don’t go skimpy on the butter (it makes up most of the sauce).

Pair them with a quick couscous, roasted vegetables, our favorite parmesan potatoes, no knead bread, or a simple side salad for a tasty weeknight meal.

Plate full of pan fried chicken tenders.

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

Photo of ingredients used to make pan seared chicken tenders with lemon, garlic and butter.

Substitute for Chicken Tenders

  • Rather than using tenders or tenderloins you can slice 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 thickest portion.

Collage of six images showing how to make pan seared chicken tenders with lemon and butter.

How to Make Pan Seared Chicken Tenders

  1. Preheat pan (for a better sear): Heat a 12-inch skillet over medium-high heat.
  2. Sprinkle chicken with seasonings: Season chicken tenders with salt and pepper. Then evenly sprinkle over oregano, thyme, paprika, and flour. Toss to evenly coat.
  3. Add portion of fats to pan: Add oil to the skillet along with 1 Tbsp butter. Carefully tilt pan to evenly coat.
  4. Pan fry chicken tenders: Add chicken 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.
  5. Add garlic and butter: 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).
  6. Continue to cook until chicken is just cooked through (165 in center of each piece), about 1 minute longer.
  7. Add lemon and parsley: Remove from heat. Carefully pour in lemon juice and add parsley. Toss to coat then serve.

Seared chicken tenders with butter and lemon shown close up.

More Easy Chicken Recipes We Think You’ll Love

Chicken tenders with a garlic lemon and butter sauce shown on a serving plate.
5 from 12 votes

Lemon Butter Chicken Tenders

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!
Servings: 4
Prep10 minutes
Cook6 minutes
Ready in: 15 minutes

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.
Nutrition Facts
Lemon Butter Chicken Tenders
Amount Per Serving
Calories 320 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 131mg44%
Sodium 201mg9%
Potassium 684mg20%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 37g74%
Vitamin A 699IU14%
Vitamin C 10mg12%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

Categorized:

Leave a Comment

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

17 Comments

  • Claudia

    This recipe turned out simply delicious! Complements all around. Thank you for sharing.

  • Kristen

    Quick, easy, and delicious. What more could you ask for in a recipe? Thanks for sharing!

  • Lorri Barnes

    I made this tonight, so quick, so easy and so delicious. I didn’t use thyme, because I did not realize I did not have any. I am not a big fan of thyme anyway. Other than that, cooked it exactly as directed and it is really good. Even my daughter loved it and she is as picky as they come. I will be making this again.

  • Naomi B

    10/5 stars! Alright Jaclyn…you outdid yourself with these bad boys! We did these with your instant pot Mac and cheese and corn on the cob for dinner. Such a fun little dinner. There were enough leftovers that we were able to make your Cobb salad with them vs the rotisserie chicken and they complimented the other ingredients beautifully!

    My husband said he would love these to go into meal rotation and I will be sure to make more to be our protein in salads. Just simple goodness.

  • Rachael Rodriguez

    I made this tonight and it was delicious! I served it with seasoned white rice and roasted brussel sprouts. The pan juices over the rice was so good. I’ll definitely make it again.

[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]