PAN-SEARED CHICKEN TENDERLOIN
A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!
Provided by Dee
Categories 100+ Everyday Cooking Recipes
Number Of Ingredients 9
- Place chicken in a bowl. Coat with 3 tablespoons olive oil, salt, and pepper. Add paprika, garlic powder, onion powder, Cajun seasoning, and chili powder. Toss thoroughly with tongs or a spoon.
- Heat remaining olive oil in a large pan over medium-high heat. Add chicken; cook, covered, for 6 minutes. Squeeze lemon juice over the chicken. Flip and cook until a dark, crispy crust forms on the outside, about 6 minutes more.
Nutrition Facts : Calories 198 calories, Carbohydrate 4.6 g, Cholesterol 31.2 mg, Fat 15.2 g, Fiber 1.6 g, Protein 12.2 g, SaturatedFat 2.3 g, Sodium 193.1 mg, Sugar 0.9 g
PAN SEARED CHICKEN BREAST
- Preheat oven to 400 degrees F.
- Heat a skillet over medium high heat. Drizzle the chicken breast with 1/2 of the oil, and then season the breast with a good crust of salt and pepper. Put chicken in the pan skin side down, then add the herbs, and garlic. When the skin has a nice golden color turn it over, and put in a preheated oven for 8 minutes or until juice runs clear.
PAN-SEARED RANCH CHICKEN
In this recipe, America's favorite salad dressing serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don't reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)
Provided by Ali Slagle
Yield 4 servings
Number Of Ingredients 8
- In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
- Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
- Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side.
- If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.
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- Bisquick Chicken Tenders. I had to start with a classic, and this version is insanely easy. Bisquick speeds things up like you wouldn’t believe and leaves these tenders crisp, buttery, and impossible to resist.
- Crispy Oven Chicken Tenders. As good as those Bisquick tenders are, they have more of a battered texture once baked. So, if you like an audible crunch, you’ll have to try this fantastic panko and cornflake recipe.
- 15- Minute Honey Garlic Chicken. For this recipe, you’ll make a delicious sweet and garlicky sauce that thickens to perfection into a glaze that coats every ounce of these chicken tenderloins.
- Crispy Baked Buffalo Chicken Tenders. The secret to making these chicken tenders super tasty and wonderfully crunchy is to dredge the meat in hot sauce before adding the breadcrumbs.
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Top Asked Questions
How to cook chicken Tenderloin in a pan?Place chicken in a bowl. Coat with 3 tablespoons olive oil, salt, and pepper. Add paprika, garlic powder, onion powder, Cajun seasoning, and chili powder. Toss thoroughly with tongs or a spoon. Heat remaining olive oil in a large pan over medium-high heat. Add chicken; cook, covered, for 6 minutes.
How long do you cook chicken tenders in a skillet?Allow tenders to sit at room temperature for 30 minutes. Heat skillet until hot (high). Place tenders on skillet; allow to sit untouched for 4-5 minutes or until golden crust forms. Turn tenders; cook 2-3 minutes. Turn off heat; place lid or cover on the skillet.
What is pan pan seared beef tenderloin?Pan Seared Beef Tenderloin is packed with iron and tons of flavor. It's a simple recipe that every age will adore. Since when did my kids become such carnivores?
How do you pan fry chicken tenders without breading?How to pan fry chicken tenders so they're crisp on the outside and juicy on the inside. The pan fried chicken tenders without breading is perfect sliced, chopped, or shredded for your favorite recipe. Cook 3 more mins or until cooked through, the internal temperature should be 165F.