Description
Light and garlicky chicken tenders sautéed in a delicious garlic butter sauce, perfect for weeknight dinners or kid-friendly lunches.
Ingredients
- 1 pound chicken tenderloins (about 8–10 pieces)
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced (or 1½–2 tsp garlic paste)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon paprika (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Pat the tenderloins dry with paper towels and season both sides with salt, pepper, and paprika if using.
- Preheat a large skillet over medium heat. Melt 2 tablespoons of butter in the skillet.
- Add the minced garlic and sauté for about 30 seconds, stirring constantly, until fragrant.
- Place the tenderloins in a single layer in the skillet. Cook undisturbed for 3–4 minutes.
- Flip each tenderloin and cook another 3–4 minutes until the internal temperature reaches 165°F (74°C).
- Transfer the cooked tenderloins to a plate and tent loosely with foil. Let rest for 3–5 minutes.
- Lower the heat and add the remaining 2 tablespoons of butter to the skillet, stirring to create a garlic butter sauce.
- Spoon the warm garlic butter sauce over the chicken, sprinkle with chopped parsley, and serve.
Notes
For a lighter dish, use olive oil instead of butter, or try baking the tenderloins instead of sautéing.