These Garlic Butter Chicken Tenders come together in one pan for a quick, satisfying meal. The chicken is juicy and tender, coated in a rich, glossy sauce fragrant with garlic and butter. It’s a weeknight dinner hero that feels fancy without the fuss.
Craving a delicious Garlic Butter Chicken Tenders? You've come to the right spot! From Dinner Ideas favorites to amazing Drinks recipes, there's something here for everyone.
Why You’ll Love This Garlic Butter Chicken Tenders
- Quick & easy: Ready in under 30 minutes for busy nights.
- Incredible sauce: A restaurant-quality pan sauce you’ll want to drizzle on everything.
- Simple ingredients: Uses pantry staples for maximum flavor with minimal effort.
- Versatile favorite: Perfect with pasta, potatoes, or salad for any meal plan.
Ingredients & Tools
- 1 lb (450 g) chicken tenders, or chicken breasts sliced into strips
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp paprika (smoked or sweet)
- 2 tbsp olive oil, or avocado oil
- 4 tbsp unsalted butter
- 6 large garlic cloves, minced
- 1/4 cup chicken broth, or dry white wine
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped
Tools: A large skillet (stainless steel or cast iron works best), tongs, a microplane or garlic press (optional but helpful).
Notes: The quality of your butter and garlic really shines here, so don’t be shy with them. Using fresh lemon juice and parsley at the very end makes all the difference, lifting the rich sauce and making it taste vibrant and fresh.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 25 g |
| Fat: | 23 g |
| Carbs: | 3 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pat your chicken dry. This is the single most important step for getting a beautiful, golden sear instead of a steam. Use paper towels to thoroughly dry the tenders before you season them.
- Why chicken tenders? They cook incredibly fast and evenly, making them perfect for a quick saute. If you’re using breast pieces, just slice them into strips of similar thickness to ensure they all finish cooking at the same time.
- Don’t burn the garlic! Garlic can go from fragrant and toasty to bitter and burnt in seconds. The trick is to add it to the butter after the chicken is out of the pan, letting it cook gently for just a minute until it’s fragrant.
- The power of a good sear. Resist the urge to move the chicken around constantly in the pan. Let it develop a golden-brown crust—that’s where a ton of flavor comes from, and it will also help the chicken stay juicy.
How to Make Garlic Butter Chicken Tenders
Step 1: Start by preparing your chicken. If your tenders are a little uneven in thickness, you can gently press them with the palm of your hand to flatten them slightly—this helps them cook uniformly. Pat them completely dry with paper towels, then season both sides generously with the salt, black pepper, and paprika. You’ll notice the paprika gives them a lovely color even before they hit the pan.
Step 2: Heat the olive oil in your large skillet over medium-high heat. You want the oil to be shimmering but not smoking. Carefully place the chicken tenders in the pan in a single layer, making sure not to overcrowd them—you might need to work in two batches. Listen for that satisfying sizzle! Cook for 3-4 minutes per side, without moving them, until they develop a deep golden-brown crust. The internal temperature should reach 165°F (74°C). Transfer the cooked chicken to a clean plate and tent loosely with foil.
Step 3: Reduce the heat to medium-low. Add the butter to the same skillet. Let it melt and start to foam. You might see little brown bits at the bottom of the pan—that’s pure flavor gold! Swirl the pan and let the butter cook for about a minute until it develops a nutty aroma and turns a light golden color. This is browned butter, and it’s the secret to an incredible sauce.
Step 4: Now, add the minced garlic to the fragrant browned butter. Stir constantly for about 60 seconds—just until the garlic is soft and incredibly fragrant. You’ll know it’s ready when your kitchen smells amazing. Be vigilant here; burnt garlic is bitter and can ruin the sauce.
Step 5: Pour in the chicken broth (or wine) to deglaze the pan. Use a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the pan. Let the liquid simmer and reduce by about half, which should take 2-3 minutes. The sauce will start to look slightly thickened.
Step 6: Turn off the heat. Stir in the fresh lemon juice and most of the chopped parsley. Taste the sauce and adjust the seasoning with a little more salt or pepper if it needs it. The lemon juice will cut through the richness of the butter beautifully.
Step 7: Return the cooked chicken tenders and any accumulated juices on the plate back to the skillet. Spoon that glorious garlic butter sauce all over the chicken, ensuring every piece is well-coated. Let them warm through for a minute in the residual heat. Garnish with the remaining fresh parsley and serve immediately.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat gently in a skillet with a splash of broth to maintain moisture.
Serving Suggestions
Complementary Dishes
- Creamy Mashed Potatoes — The ultimate comfort food pairing. The fluffy potatoes act as the perfect vehicle for soaking up every last drop of that garlic butter sauce.
- Buttered Egg Noodles or Angel Hair Pasta — A simple, carb-y base that lets the chicken and sauce be the star. Toss the pasta right in the skillet to coat it in the sauce.
- A Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette provides a crisp, refreshing contrast to the rich, savory chicken.
Drinks
- A Crisp Sauvignon Blanc — Its bright acidity and citrus notes mirror the lemon in the sauce and help cleanse the palate between bites of rich, buttery chicken.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and work to balance the dish’s richness perfectly.
Something Sweet
- Lemon Sorbet — A light, palate-cleansing dessert that continues the citrus theme from the main course, leaving you feeling refreshed and satisfied.
- Simple Shortbread Cookies — The buttery, not-too-sweet flavor of shortbread is a lovely, simple way to end the meal without being overly heavy.
Top Mistakes to Avoid
- Overcrowding the pan. If you put too many tenders in at once, the pan temperature will drop dramatically, and the chicken will steam instead of sear. You’ll end up with pale, rubbery chicken instead of a beautiful golden crust. I’ve messed this up before too—it’s worth taking the extra few minutes to cook in batches.
- Using jarred, pre-minced garlic. I know it’s convenient, but it often has a preservative liquid that can make it steam and burn faster, plus the flavor is just not as bright and pungent as fresh
Garlic Butter Chicken Tenders
Make juicy Garlic Butter Chicken Tenders in one pan in under 30 minutes. This easy recipe creates a rich, flavorful sauce perfect for any meal. Get the recipe now!
Ingredients
For the Ingredients
-
1 lb chicken tenders (or chicken breasts sliced into strips)
-
1 tsp kosher salt (plus more to taste)
-
1/2 tsp freshly ground black pepper
-
1 tsp paprika (smoked or sweet)
-
2 tbsp olive oil (or avocado oil)
-
4 tbsp unsalted butter
-
6 large cloves garlic (minced)
-
1/4 cup chicken broth (or dry white wine)
-
1 tbsp fresh lemon juice
-
2 tbsp fresh parsley (finely chopped)
Instructions
-
Start by preparing your chicken. If your tenders are a little uneven in thickness, you can gently press them with the palm of your hand to flatten them slightly—this helps them cook uniformly. Pat them completely dry with paper towels, then season both sides generously with the salt, black pepper, and paprika. You’ll notice the paprika gives them a lovely color even before they hit the pan.01
-
Heat the olive oil in your large skillet over medium-high heat. You want the oil to be shimmering but not smoking. Carefully place the chicken tenders in the pan in a single layer, making sure not to overcrowd them—you might need to work in two batches. Listen for that satisfying sizzle! Cook for 3-4 minutes per side, without moving them, until they develop a deep golden-brown crust. The internal temperature should reach 165°F (74°C). Transfer the cooked chicken to a clean plate and tent loosely with foil.02
-
Reduce the heat to medium-low. Add the butter to the same skillet. Let it melt and start to foam. You might see little brown bits at the bottom of the pan—that’s pure flavor gold! Swirl the pan and let the butter cook for about a minute until it develops a nutty aroma and turns a light golden color. This is browned butter, and it’s the secret to an incredible sauce.03
-
Now, add the minced garlic to the fragrant browned butter. Stir constantly for about 60 seconds—just until the garlic is soft and incredibly fragrant. You’ll know it’s ready when your kitchen smells amazing. Be vigilant here; burnt garlic is bitter and can ruin the sauce.04
-
Pour in the chicken broth (or wine) to deglaze the pan. Use a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the pan. Let the liquid simmer and reduce by about half, which should take 2-3 minutes. The sauce will start to look slightly thickened.05
-
Turn off the heat. Stir in the fresh lemon juice and most of the chopped parsley. Taste the sauce and adjust the seasoning with a little more salt or pepper if it needs it. The lemon juice will cut through the richness of the butter beautifully.06
-
Return the cooked chicken tenders and any accumulated juices on the plate back to the skillet. Spoon that glorious garlic butter sauce all over the chicken, ensuring every piece is well-coated. Let them warm through for a minute in the residual heat. Garnish with the remaining fresh parsley and serve immediately.07
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