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4.98 from 176 votes

Chicken Tenders Recipe

Healthier chicken tenders cooked in a simple delicious sauce. The chicken tenderloins turn out so tender, juicy, succulent, and flavorful.
Author Diana
Servings 3 servings
Cook Time 15 minutes
Total Time 15 minutes


  • 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 fresh parsley chopped - for garnish


  • 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).
  • 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.


Calories: 292kcal | Carbohydrates: 3g | Protein: 33g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 117mg | Sodium: 631mg | Potassium: 606mg | Fiber: 1g | Sugar: 1g | Vitamin A: 935IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg