These Pan Seared Chicken Tenders are packed with flavor, tender and juicy, and ideal for an easy weeknight dinner. They’re versatile — add them to a salad, pair with roasted vegetables, or serve alongside your favorite starch for a satisfying meal.
Chicken tenderloins cook quickly and consistently, making them perfect for busy evenings. With minimal prep and a short cook time, you’ll have dinner on the table in no time.
Serve these tenders with garlic herb rice, garlic butter green beans, or roasted potatoes for a complete, well-rounded dinner.
Why You’ll Love It
- Ready quickly for busy weeknights.
- Chicken stays juicy and tender.
- Simple buttery pan sauce adds richness.
- Short active cooking time — about 7–10 minutes.
- No special equipment required — just a large skillet.
- Works well for meal prep and leftovers.
- Leftovers are great in wraps, salads, or rice bowls.
- Family-friendly — picky eaters typically enjoy these.
- No breading or flour coating needed.
Pan Searing Chicken Tenders
Pan-searing is one of the best ways to cook chicken tenders because it seals in juices and develops a flavorful crust. Chicken tenders are the small muscle found under the breast; most grocery stores sell them ready to cook. If you can’t find tenderloins, slice boneless chicken breasts into strips instead.
Pan searing means cooking the meat in a hot skillet over medium-high heat to form a golden-brown exterior while keeping the interior moist. This technique is fast and delivers great flavor without breading — the simple spice blend in this recipe is all you need.
For more quick pan-seared ideas, try pan-seared shrimp, pan-seared sea bass, or pan-fried teriyaki salmon.
The Ingredients
A handful of pantry staples yields flavorful tenders without flour or breading. You’ll need:
- Chicken tenders: 1 pound (about 8 tenders) — serves roughly 3–4 people; double if needed.
- Olive oil: 2 tablespoons or another neutral oil for searing.
- Seasoning: Salt, black pepper, garlic powder, onion powder, paprika, and dried parsley for a balanced, savory rub.
- Butter: 2 tablespoons unsalted butter added at the end for richness; European-style butter adds extra flavor if available.
See the recipe card below for exact measurements and the full ingredient list.
Substitutions and Variations
- Chicken: Swap with boneless chicken breasts or thighs cut into strips.
- Seasonings: Try Italian seasoning, Cajun, chili powder, or lemon pepper. Reduce added salt if using pre-salted blends.
- Heat: Add red pepper flakes or a pinch of cayenne for spice.
- Baking option: Season and bake at 400°F (200°C) for 20–25 minutes if you prefer oven cooking.
How To Pan Sear Chicken Tenders
Pat the chicken dry first to ensure a good sear. Follow these four simple steps for juicy, flavorful tenders:
Step 1: Combine salt, pepper, garlic powder, onion powder, paprika, and dried parsley. Rub the mixture evenly over both sides of the tenders.
Step 2: Heat 2 tablespoons of oil in a skillet over medium-high heat. Add tenders in a single layer and cook for about 4 minutes on the first side.
Step 3: Flip and cook the other side for 3–4 minutes, until the tenders are cooked through and golden.
Step 4: Add butter to the pan, let it melt, and spoon the melted butter over the tenders for extra flavor and sheen.
Preheat the pan until it’s very hot before adding the chicken — this helps form a crisp, flavorful sear.
Once cooked, garnish with chopped fresh parsley and serve warm with your preferred sides.
These tenders pair nicely with buttermilk mashed potatoes or sautéed vegetables for a balanced meal.
Use a meat thermometer to confirm doneness: chicken is safe at 165°F (73°C) internal temperature.
Also try pan-seared thin sliced chicken breasts for another fast, flavorful option.
Recipe FAQs
Cook tenders over medium heat about 4 minutes on one side and 3–4 minutes on the other. This timing sears the outside while keeping the inside juicy.
Flip the chicken when it’s golden and releases from the pan easily. Use the recipe timing and medium-high heat to avoid overcooking, and check with a thermometer if unsure.
Serve with garlic herb rice and mango avocado salsa for a bright rice bowl, or slice the tenders and add to a lettuce salad.
Other quick pan-seared recipes include tilapia and boneless pork chops.
Expert Tips
- Add a smashed garlic clove and a few sprigs of thyme or rosemary to the butter before basting for extra aroma.
- Finish with a squeeze of fresh lemon juice to brighten the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently in a skillet over medium-low heat to preserve juiciness.
Similar Recipes
Looking for more easy dinners? Try grilled chicken nuggets, pan-seared ribeye, pan-grilled salmon, lemon butter tilapia, Marry Me Chicken, chicken drumsticks in creamy sauce, or pan-seared lamb chops.
Serving
Delicious side pairings include:
- Garlic butter green beans
- Rosemary garlic mashed potatoes
- Sautéed vegetables
- Easy roasted potatoes
- Mango avocado salsa
If you make this Pan Seared Chicken Tenders recipe, please leave a star rating. Feedback is appreciated.
Pan Seared Chicken Tenders
Equipment
-
1 10 inch skillet cast iron or another skillet
Ingredients
- 1 pound chicken tenders about 8 tenders
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon dried parsley
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
Instructions
-
Pat chicken tenders dry with paper towels.
-
In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, and dried parsley.
-
Rub seasoning evenly over both sides of the tenders.
-
Heat a skillet over medium-high and add olive oil for about 2 minutes.
-
Add the seasoned tenders to the hot skillet in a single layer, pressing each one slightly to make contact with the pan.
-
Cook 4 minutes on the first side, flip, then cook another 3–4 minutes until cooked through.
-
Add butter to the pan, let it melt, and spoon it over the tenders before serving.
-
Serve warm with your favorite side dishes.
Notes
2. Chicken: Boneless thighs or breasts cut into strips are fine as substitutes.
3. Seasoning: Try other blends like Italian or lemon pepper for different flavors.
4. Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.