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.
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.
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.
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.
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.
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
- Serving Size: one normal portion
- Calories: 320
- Fat: 16g
- Carbohydrates: 3g
- Protein: 38g