A juicy, golden chicken tender recipe with fresh lemon, garlic, herbs, and a buttery finish. Similar lemon-garlic tender recipes use lemon juice/zest, garlic, olive oil or butter, and chicken tenderloins.
Ingredients
- 1 lb (450 g) boneless chicken tenders
- 2 tbsp butter
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp paprika
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Pat chicken tenders dry.
- Season with paprika, Italian seasoning, salt, and black pepper.
- Heat olive oil and 1 tbsp butter in a skillet over medium heat.
- Add chicken and cook for about 8–10 minutes, turning occasionally, until golden and cooked through.
- Add the remaining butter and minced garlic. Cook for about 1 minute until fragrant.
- Add lemon juice and zest, then toss the chicken in the buttery garlic mixture.
- Sprinkle with fresh parsley and serve with lemon wedges. Chicken should reach 165°F/74°C internally.
Nutrition Info
Approx. per serving (4 servings):
- Calories: ~250–300 kcal
- Protein: ~28–32 g
- Fat: ~14–17 g
- Carbohydrates: ~2–4 g
Nutrition is an estimate and changes with the amount of butter/oil used.
Nut & Allergy Info
- Peanuts: None
- Tree nuts: None
- Dairy: Contains butter
- Gluten: Naturally gluten-free
- Egg: None
- Soy: None in the basic recipe
Always check packaged ingredient labels if cooking for someone with an allergy.
Q&A
Q: Can I use chicken breast?
Yes. Slice it into thin strips so it cooks similarly to tenders.
Q: Can I make it without butter?
Yes, use olive oil instead.
Q: Can I make it spicy?
Add a small amount of chili flakes or cayenne to the seasoning.
Q: What should I serve with it?
Rice, roasted vegetables, salad, potatoes, or pasta all work well.
Q: How do I keep the chicken juicy?
Don’t overcook it, avoid overcrowding the pan, and remove it once it reaches 165°F/74°C.