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Garlic Butter Chicken Tenders Recipe
Ben Carraoli

Garlic Butter Chicken Tenders Recipe

I just finished making these garlic butter chicken tenders, and I’m genuinely excited to share how good they turned out. The aroma that filled my kitchen was so comforting buttery, garlicky, and warm. This recipe came together in minutes, and the tenders stayed unbelievably juicy.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken tenderloins — tenderloins cook evenly and stay juicy; if using chicken breasts slice them into even strips.
  • 1 teaspoon paprika — adds color and mild smoky depth.
  • 1 teaspoon Italian seasoning — brings a balanced mix of herbs to brighten the dish.
  • 1 teaspoon onion powder — enhances savory flavor without overpowering the garlic.
  • Salt and black pepper to taste — essential for seasoning and balance.
  • 1 tablespoon olive oil — helps achieve that beautiful golden sear.
  • 3 tablespoons butter divided — creates a rich, glossy sauce that coats the tenders.
  • 5 garlic cloves minced — fresh garlic is key for that classic garlic-butter flavor.
  • Chopped fresh parsley — for a fresh colorful finish.

Method
 

  1. Start by patting your chicken tenderloins dry, which helps them sear properly. Mix paprika, Italian seasoning, onion powder, salt, and pepper in a small bowl. Coat the chicken evenly in this seasoning so every bite is packed with flavor.
  2. Heat the olive oil and half of the butter in a skillet over medium-high heat. Add the chicken in a single layer and let it cook without moving it for 3–4 minutes. Flip and cook another 3–4 minutes until golden. This step gives the tenders their crisp edges and juicy interior.
  3. Remove the cooked chicken and set aside. Lower the heat to medium, then melt the remaining butter in the same skillet. Add the minced garlic and sauté for about a minute. Stir gently to avoid burning, allowing the garlic to turn fragrant and lightly golden.
  4. Return the chicken tenders to the skillet and toss them in the garlic butter sauce. Let them simmer for a minute so all the flavors soak in. Finish with freshly chopped parsley for freshness and color, and serve warm.

Notes

  • I let the chicken sit at room temperature for 10 minutes before cooking so it cooks evenly.
  • I always use a cast-iron skillet because it creates the best sear and gives the chicken a restaurant-style finish.
  • I stay close to the pan when cooking garlic because it burns quickly and can taste bitter if overdone.
  • I add a splash of broth when reheating leftovers to keep the tenders moist and flavorful.