Quick Lemon Garlic Chicken Tenders

Of all the recipes in my weeknight dinner rotation, this one for Quick Lemon Garlic Chicken Tenders holds a special place in my heart—and my family’s stomachs. I still remember the first time I made it. It was one of those chaotic Tuesdays where everything seemed to go wrong. I was short on time, low on inspiration, and staring into the fridge hoping for a miracle. I saw a pack of chicken tenders, a lonely lemon, and a head of garlic, and a lightbulb went off. Twenty minutes later, the entire house was filled with the most incredible aroma of sizzling garlic, bright citrus, and savory chicken. My kids, who are usually the toughest food critics, came wandering into the kitchen, drawn in by the scent. When I served it, there was a moment of silence, followed by a chorus of “Wow, Mom, this is the best chicken ever!” That’s a direct quote, and one I’ve cherished ever since. This recipe isn’t just about food; it’s about transforming a stressful evening into a moment of shared joy. It’s about creating something incredibly delicious and satisfying with minimal effort and simple, wholesome ingredients. The chicken comes out unbelievably tender and juicy, bathed in a glossy, flavor-packed pan sauce that you’ll want to soak up with anything and everything. It’s my go-to for a reason: it’s fast, it’s flavorful, and it’s a guaranteed win every single time. Now, I’m thrilled to share my secret weapon for conquering weeknight dinners with you.

Ingredients

• 1.5 lbs Chicken Tenders: Also known as chicken tenderloins. These are the tender, smaller strips of meat from underneath the chicken breast, perfect for quick cooking.
• 2 tablespoons Olive Oil: A good quality extra-virgin olive oil for pan-searing the chicken and building the base of the sauce.
• 4 cloves Garlic, minced: Fresh garlic is essential here. It provides the pungent, aromatic backbone of the dish. Don’t be tempted to use garlic powder; it won’t be the same.
• 1 teaspoon Italian Seasoning: A blend of dried oregano, basil, thyme, and rosemary that adds a layer of herbaceous depth.
• 1/2 teaspoon Salt: Or to taste. Essential for bringing out all the other flavors.
• 1/4 teaspoon Black Pepper: Freshly ground is best for a more potent flavor.
• 1/4 cup Chicken Broth: Use a low-sodium variety to better control the saltiness of the final sauce. This is key for deglazing the pan.
• Juice of 1 large Lemon: This should yield about 3-4 tablespoons of fresh juice. The bright, acidic kick cuts through the richness and makes the dish sing.
• 1 tablespoon Butter: Unsalted is preferred. Adding it at the end creates a richer, silkier sauce with a beautiful glossy finish.
• 2 tablespoons Fresh Parsley, chopped: For garnish. It adds a pop of color and a fresh, clean flavor that complements the lemon and garlic perfectly.
• 1 teaspoon Lemon Zest: Optional, but highly recommended for an extra burst of lemon aroma and flavor without adding more acidity.

Instructions

Follow these detailed steps to ensure your lemon garlic chicken tenders are perfectly cooked, juicy, and bursting with flavor. The key is in the technique, not just the ingredients.

Step 1: Prepare the Chicken

First, prepare your chicken tenders. Remove them from the packaging and pat them completely dry with paper towels. This is a crucial step! Removing the excess moisture allows the chicken to get a beautiful, golden-brown sear in the pan. If the chicken is wet, it will steam instead of sear, resulting in a pale, rubbery exterior. Once dry, place the tenders in a medium-sized bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with the Italian seasoning, salt, and black pepper. Use your hands or a pair of tongs to toss everything together until each tender is evenly coated in the oil and spices. Set aside for a few minutes to let the flavors begin to meld.

Step 2: Sear the Chicken Tenders

Place a large skillet or frying pan over medium-high heat. Add the remaining 1 tablespoon of olive oil. Once the oil is hot and shimmering (you should see faint ripples on the surface), carefully place the chicken tenders in the pan in a single layer. Be careful not to overcrowd the pan. If necessary, cook the chicken in two batches. Overcrowding will lower the temperature of the pan and, like wet chicken, cause it to steam. Cook the tenders for about 3-4 minutes per side, without moving them too much. You are looking for a deep golden-brown crust to form. This searing process locks in the juices and builds incredible flavor. Once both sides are browned, use tongs to remove the chicken from the skillet and transfer it to a clean plate. The chicken may not be fully cooked through at this point, and that’s okay. It will finish cooking in the sauce later.

Step 3: Build the Lemon Garlic Sauce

Reduce the heat under the skillet to medium-low. You should have browned bits (called “fond”) stuck to the bottom of the pan—this is pure flavor! Add the minced garlic to the skillet and sauté for about 30-60 seconds, stirring constantly with a wooden spoon or spatula. Be very careful here, as minced garlic can burn quickly. You just want it to become fragrant and lightly golden, not dark brown. Burnt garlic will make your entire sauce bitter.

Step 4: Deglaze and Simmer

As soon as the garlic is fragrant, immediately pour in the chicken broth and the fresh lemon juice. As you pour, use your wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. This process is called deglazing and is the secret to a deeply flavorful pan sauce. Bring the liquid to a gentle simmer and let it cook for 2-3 minutes, allowing the sauce to reduce slightly and the flavors to concentrate.

Step 5: Finish the Dish

Return the seared chicken tenders (and any juices that have accumulated on the plate) back into the skillet with the sauce. Nestle them into the liquid. Reduce the heat to low, cover the skillet, and let the chicken cook for another 3-5 minutes, or until it is cooked through and tender. The internal temperature should reach 165°F (74°C) on a meat thermometer. To finish the sauce, turn off the heat and stir in the 1 tablespoon of butter. Swirl the pan until the butter has completely melted. This will enrich the sauce, making it velvety and glossy. Finally, stir in the fresh chopped parsley and lemon zest (if using). Give everything one last gentle toss to coat. Serve immediately, spooning the extra pan sauce over the chicken.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 320 kcal

1. High in Protein (Approx. 38g): This dish is packed with high-quality lean protein, which is essential for building and repairing muscle, supporting immune function, and keeping you feeling full and satisfied for longer.
2. Low in Carbohydrates (Approx. 3g): With minimal carbs, this recipe is an excellent choice for those following a low-carb, ketogenic, or diabetic-friendly diet.
3. Rich in Vitamin C: The fresh lemon juice provides a significant boost of Vitamin C, a powerful antioxidant that supports a healthy immune system and skin health.
4. Source of Healthy Fats (Approx. 16g): The primary fats in this dish come from olive oil, a monounsaturated fat known for its heart-healthy benefits, including helping to lower bad cholesterol levels.
5. No Added Sugar: This recipe relies on the natural flavors of its wholesome ingredients, containing no refined or added sugars, making it a genuinely healthy choice.

Preparation Time

This recipe is the definition of a quick meal, perfect for busy schedules.

• Preparation: 10 minutes (This includes patting the chicken dry, seasoning it, and mincing the garlic.)
• Cooking: 15 minutes (This covers searing the chicken, making the sauce, and simmering everything together.)
• Total Time: 25 Minutes from start to finish, making it a true under-30-minute meal that doesn’t sacrifice flavor for speed.

How to Serve

These versatile Lemon Garlic Chicken Tenders can be served in a multitude of ways, adapting to any craving or dietary need. The delicious pan sauce is the star, so choose side dishes that can soak it up!

Classic and Comforting Pairings

• Creamy Mashed Potatoes: The fluffy, buttery texture of mashed potatoes is the perfect vehicle for soaking up every last drop of the zesty lemon garlic sauce.
• Roasted Asparagus or Broccoli: Roasting vegetables brings out their natural sweetness, which beautifully contrasts with the bright, savory flavors of the chicken.
• Buttered Egg Noodles or Angel Hair Pasta: Toss cooked pasta directly in the pan with the chicken and sauce for a simple, elegant, and complete meal.

Lighter and Health-Conscious Options

• Quinoa or Brown Rice: Serve the chicken and sauce over a bed of fluffy quinoa or nutty brown rice for a boost of fiber and whole grains.
• Steamed Green Beans: A simple side of crisp, steamed green beans drizzled with a little extra lemon juice keeps the meal light and fresh.
• Large Garden Salad: Slice the chicken tenders and place them on top of a bed of mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette for a satisfying main course salad.

Low-Carb and Keto-Friendly Sides

• Zucchini Noodles (Zoodles): Sautéed zucchini noodles are an excellent low-carb alternative to pasta and pair wonderfully with the sauce.
• Cauliflower Rice: Serve the chicken over a bed of fluffy cauliflower rice, which readily absorbs the delicious pan sauce.
• Sautéed Spinach and Mushrooms: A simple side of spinach and mushrooms sautéed with a bit of garlic complements the main dish without adding carbs.

Additional Tips

Here are 8 professional tips to help you master this recipe and customize it to your liking.

1. Don’t Overcook the Chicken: Chicken tenders are small and lean, meaning they cook very quickly. Overcooking is the number one enemy of tender chicken. The initial sear is for color and flavor; the final simmer in the sauce is to gently cook it through. Use a meat thermometer for perfect results every time—pull the chicken as soon as it hits 165°F (74°C).
2. The Power of Fresh Ingredients: While dried herbs are fine for the initial seasoning, using fresh garlic, fresh lemon juice, and fresh parsley is non-negotiable for the best flavor. Bottled lemon juice and pre-minced jarred garlic contain preservatives that impart a dull, sometimes bitter taste.
3. Get a Great Sear: Don’t skip the step of patting the chicken dry. A dry surface in a hot, well-oiled pan is the secret to achieving that beautiful, deep golden-brown crust. Also, resist the urge to constantly move the chicken around in the pan. Let it sit undisturbed to develop that crust.
4. Embrace the Fond: The browned bits stuck to the bottom of the pan after searing the chicken are flavor gold. When you deglaze with the chicken broth and lemon juice, make sure you scrape every last bit up. This is what gives your pan sauce its incredible depth and complexity.
5. Let the Chicken Rest: Even for a quick recipe like this, allowing the cooked chicken to rest for a minute or two on the plate before serving allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender.
6. Spice It Up: This recipe is a fantastic base for customization. For a touch of heat, add 1/4 teaspoon of red pepper flakes along with the garlic. For a smokier flavor, add 1/2 teaspoon of smoked paprika to the initial chicken seasoning.
7. Make Extra Sauce: If you’re a sauce lover or are serving this with something very absorbent like rice or mashed potatoes, feel free to double the sauce ingredients. Simply use 1/2 cup of chicken broth, the juice of two lemons, and 2 tablespoons of butter.
8. Use a Meat Thermometer: It bears repeating because it’s the single most effective tool for preventing dry chicken. An instant-read thermometer takes the guesswork out of cooking and guarantees juicy, perfectly cooked chicken every single time. Insert it into the thickest part of a tender to check for doneness.

FAQ Section

Here are answers to some of the most common questions about making Quick Lemon Garlic Chicken Tenders.

1. Can I use chicken breasts or thighs instead of tenders?
Absolutely! If using chicken breasts, it’s best to slice them horizontally into thinner cutlets or pound them to an even thickness to ensure they cook quickly and evenly. For chicken thighs (boneless, skinless), they will work beautifully but may require a slightly longer cooking time (5-7 minutes per side) as they are a bit thicker and richer.

2. How do I know when the chicken is cooked through without a thermometer?
While a thermometer is best, you can check for doneness by cutting into the thickest part of the largest tender. The inside should be opaque and white with no pink remaining, and the juices should run clear. If you see any pink, return it to the pan to simmer for another minute or two.

3. Can I make this recipe in an air fryer?
Yes, you can adapt this for an air fryer. Season the chicken as directed. Preheat your air fryer to 400°F (200°C). Place the tenders in a single layer in the basket and cook for 8-10 minutes, flipping halfway through, until golden and cooked to 165°F. While the chicken is cooking, you can make the lemon garlic sauce in a small saucepan on the stovetop and then toss the cooked chicken in the sauce to coat.

4. How do I store and reheat leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3-4 days. To reheat, it’s best to use a skillet over low heat. Add the chicken and sauce to the pan and warm gently until heated through. You can add a splash of chicken broth or water if the sauce has thickened too much. Microwaving can work in a pinch, but it risks overcooking the chicken.

5. Is this recipe gluten-free and keto-friendly?
Yes! As written, this recipe is naturally gluten-free and very low in carbohydrates, making it perfectly suitable for both a gluten-free diet and a ketogenic lifestyle. Always double-check that your chicken broth is certified gluten-free if you have a severe intolerance or celiac disease.

6. My sauce seems too thin. How can I thicken it?
If you’d like a thicker sauce, you can create a simple cornstarch slurry. In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water until smooth. While the sauce is simmering (before you add the butter and parsley), slowly whisk the slurry into the pan. Let it simmer for another minute, and it will thicken up nicely.

7. Why did my garlic burn and taste bitter?
Garlic burns very easily, especially when minced. This usually happens if the heat is too high or if it’s cooked for too long. To prevent this, always lower the heat to medium-low before adding the garlic to the pan. Sauté it for just 30-60 seconds—only until it becomes fragrant—then immediately add your liquid (broth and lemon juice) to stop the cooking process.

8. Can I prepare parts of this recipe ahead of time for even faster assembly?
Yes, this is a great recipe for meal prep. You can season the raw chicken tenders and store them in an airtight container in the fridge for up to 24 hours. You can also pre-mince your garlic and chop your parsley. With these components ready to go, the actual cooking time will be less than 15 minutes.

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