These healthier chicken tenders are cooked in a simple, delicious garlic butter sauce. They turn out tender, juicy, and flavorful, and they’re ready in just 15 minutes. This is one of the easiest chicken tender recipes for a busy weeknight.
This was quick, easy and quite delicious! Very flavorful, perfect for a busy weeknight meal.
Cathy
Chicken Tender Recipes
Chicken tenders are so easy to cook. I always make them on busy weeknights as they’re ready in no time, and everyone in my family loves them. Sometimes I take out my grill pan and quickly make these grilled chicken tenders. And when I’m craving crunchy restaurant-style chicken tenders, I either make the crunchy buttermilk fried version or the healthier oven-baked chicken tenders.
If I’m not making a large batch, I make them in the air fryer. Another favorite is this skillet recipe for unbreaded garlic butter chicken tenders. They turn out juicy and tender, with plenty of flavor from the garlic and butter.
What are Chicken Tenders?
Chicken tenders are known as chicken mini fillets in the UK. Many people think they are simply thin strips of chicken breast, but a chicken tender is a separate cut of meat found underneath and attached to the breast. It is one of the most tender parts of the chicken. Each chicken has two tenders, which stay moist and tender when cooked properly.
You can find chicken tenders sold separately from chicken breasts in supermarkets on trays, so you can buy a tray with 10-20 chicken tenders to grill up, fry, or bake.
They are also known as chicken strips, tendies, and chicken fillets.
So if you’re like me, and you prefer home-cooked food, grab a tray of chicken tenders next time you go grocery shopping and make this recipe!
The Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken tenders – If using frozen chicken tenders, thaw them in the refrigerator overnight. You can also use a boneless, skinless chicken breast cut into thin strips.
- Butter and olive oil – Olive oil gives the tenders great flavor, but it can be replaced with any neutral cooking oil.
- Garlic – Use fresh garlic, and plenty of it! If using jarred minced garlic, use 1 teaspoon for each garlic clove.
- Salt, pepper, paprika, and Italian seasoning – I always make my own Italian seasoning blend because it’s easy, flavorful, and less expensive than store-bought.
How to Make Chicken Tenders
- Add the olive oil and 1 tablespoon of butter to a large skillet over medium heat. Heat until the butter has melted.
- Add the chicken tenders and season them with paprika, salt, and pepper.
- Cook for 3 minutes on each side, seasoning the second side after you flip the chicken.
- Make room in the skillet for the garlic. Melt the remaining butter, then add the garlic. Cook for about 30 seconds, or until fragrant.
- Add the Italian seasoning and cook for 1 more minute.
- Add 2 tablespoons of water to deglaze the skillet, scraping up any browned bits stuck to the bottom.
- Garnish with chopped fresh parsley or basil and serve warm.
Top Tips
- Do not overcook the garlic. Garlic cooks very quickly, usually in 30 to 60 seconds. Burned garlic tastes bitter, so keep a close eye on it.
- Do not overcook the chicken tenders. They cook quickly and can become stringy, dry, and tough when overcooked. Use an instant-read thermometer to check that they have reached 165°F/74°C.
- Deglaze the skillet. Add a splash of water and scrape up the browned bits from the bottom of the pan to give the sauce more flavor.
Storing, Freezing, and Reheating
To store: Let the chicken tenders cool, then place them in an airtight container and refrigerate for up to 3-4 days.
To freeze: Transfer the cooled chicken tenders to a freezer-safe container and freeze for up to 3 months. Thaw them overnight in the refrigerator before reheating.
To reheat: Warm the chicken gently in a covered skillet over low heat with a splash of water or chicken broth. Reheat just until warmed through, and the center reaches 165°F/74°C.
Common Questions About Chicken Tenders
The tough white strip attached to a chicken tenderloin is a tendon. Leaving it on and cooking it is safe, but removing it usually gives the chicken a more pleasant texture.
No. Do not rinse raw chicken, because splashing water can spread bacteria to your sink, utensils, and nearby surfaces. Cook the chicken to an internal temperature of 165°F (74°C), measured with a food thermometer.
What to Serve with Chicken Tenders
- Garlic butter pasta pairs SO well with these tenders!
- Homemade coleslaw
- Oven-baked French fries with the best-ever French fry seasoning! For a lighter option, try these delicious rutabaga fries. And for dipping, try my copycat Cane’s sauce!
- Red potato salad
- Basil pesto
- Homemade caesar salad
- Chick-Fil-A Sauce
More Easy Chicken Dinners
- Teriyaki chicken stir fry
- Chicken scampi (Olive Garden copycat recipe)
- Chicken fajita casserole
- Creamy lemon chicken
- Marry Me chicken
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chicken Tenders Recipe
Recipe Video
Ingredients
- 1 tablespoon olive oil
- 2 tablespoon butter divided
- 1 pound (450g) chicken tenderloins (chicken mini fillets)
- 2 teaspoons paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cloves garlic minced or crushed
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley chopped – for garnish
Instructions
- Add olive oil and melt 1 tablespoon of butter in a pan/skillet over medium heat.
- 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).
- Garnish with chopped fresh parsley or basil leaves, and serve warm.
Notes:
- 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.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Heather Margaret Hewitt says
Love chicken recipes Baked chicken tenders
Heather says
Delicious! My husband raved about them and asked me to make them again soon.
Kathleen says
Quick easy and delicious. Will definitely be making this again
Linda Hunt says
Excellent and delicious. Very fast recipe to make!
Diana says
Thanks for the awesome feedback!
PCK says
I made this as written except I had 3 pounds of tenders so I tripled it all. I also added some grape tomatoes, a few asparagus spears, and some baby spinach when I added the garlic because I like to make sure we get enough vegetables. The deglazing water provided a good sauce which we used with fresh tortellini tossed with pesto. Also had a green salad with marinated onions, cucumbers, and peppers for a very nice meal.
This recipe is definitely a keeper for me. Thanks!
Diana says
You’re very welcome and thank you for sharing that with me, sounds very delicious!!