Garlic Butter Chicken Tenders Recipes

GARLIC BUTTER CHICKEN

Steps:

• To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
• Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it's searing.
• Remove chicken with a slotted spatula and place it on a plate to rest.
• Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.
• Add the butter and allow it to melt, about 1 minute; stir continuously until melted.
• Add the garlic and cook until fragrant, about 1 minutes; stir continuously.
• Turn the heat off, add the chicken back into the skillet, flip it around in the garlic butter sauce, and spoon the sauce over the chicken.
• Optionally garnish with parsley and serve immediately.

GARLIC BUTTER CHICKEN TENDERS (THE BEST!)

Steps:

• Season the chicken tenders with smoked paprika and cayenne pepper. Set aside.
• Heat up a cast-iron skillet (preferred) on high heat and add 3 tablespoons of butter. As soon as the butter melts and starts to sizzle, add the chicken tenders. Cook uninterrupted for 1-2 minutes, then turn over and start cooking the other side.
• Push the chicken tenders to the side of the skillet. Add the remaining 1 tablespoon of butter follow by the minced garlic on the empty space on the skillet. Add the Italian seasoning on top of the chicken tenders and stir to combine well with the chicken and garlic.
• Add salt and lemon juice and continue to cook the chicken tenders until they are slightly charred on the both sides. Add the chopped parsley, stir to combine well. Turn off the heat and serve immediately with lemon wedges. Squeeze the lemon juice on top before serving.

CHICKEN TENDERS RECIPE

Steps:

• Add olive oil and melt 1 tablespoon of butter in a pan/skillet over medium heat.
• 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.

STOVETOP LEMON GARLIC BUTTER CHICKEN TENDERS

Steps:

• Add the chicken, onion powder, salt, thyme, pepper and paprika to a large bowl and toss everything to combine.
• Melt the butter and olive oil together in a large skillet over medium heat, then cook the chicken tenders in two batches for 5-7 minutes each time, flipping the tenders halfway through.
• Remove the chicken from the pan and set aside. Add the garlic, stir, and cook for about 30 seconds or until it becomes fragrant.
• Stir in the chicken broth and lemon juice and let it simmer for about 5 minutes or until it has reduced.
• Add the chicken back to the pan, then flip it back and forth to ensure that it is coated in the lemon garlic sauce.
• Serve with fresh thyme for garnish if desired.

CHICKEN FINGERS WITH GARLIC BUTTER

Steps:

• Using a sharp knife, cut the breast halves in half crosswise, then lengthwise into strips 1/2-inch wide.
• Blend salt, pepper, oregano and the flour well in a flat dish. Add the chicken pieces in one layer. Stir to season, keeping each strip separate.
• Heat the butter and oil over high heat in a skillet large enough to hold the chicken pieces in one layer. Add the chicken, cook and stir until lightly browned, about 3 minutes. Add the tomatoes and garlic and cook, stirring, for 3 minutes more. Add the coriander and lime juice and continue cooking. Blend well and serve immediately.

CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE

Steps:

• Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
• Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
• Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
• Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
• Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.