When it comes to quick and satisfying dinners, nothing beats a sizzling pan of garlic butter chicken tenders.
This recipe is one of those gems I always keep in my back pocket for busy weeknights — minimal ingredients, fast cook time, and flavor that tastes like you spent hours in the kitchen. These chicken tenders are juicy, garlicky, buttery, and finished with a bright pop of lemon and fresh parsley. In short, they’re absolutely irresistible.
Whether you’re feeding the family, meal prepping for the week, or just craving something cozy and savory, this is a recipe you’ll turn to again and again. Trust me — it’s one of those “taste it straight out of the skillet” situations.
If you love simple and flavor-packed chicken dinners like this, be sure to check out my Chicken Shawarma Bowl too. It’s another quick favorite loaded with flavor.
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The ingredients
Ingredient Notes and Substitutions
Chicken Tenders: I love using chicken tenders for this recipe because they cook quickly and stay super juicy. If you don’t have tenders, slice boneless skinless chicken breasts into strips. You can also use chicken thighs for a richer flavor — just adjust cooking time as needed.
Garlic Powder: This recipe uses garlic powder instead of fresh garlic to avoid burning. If you want a more intense garlic flavor, you can sauté 2–3 minced garlic cloves in the butter right at the end instead.
Butter: Unsalted butter is my go-to so I can control the seasoning. If you’re using salted butter, reduce the added salt slightly.
Olive Oil: Using a bit of oil with the butter prevents the butter from burning. You can swap in avocado oil or ghee if you prefer.
Lemon Juice: This adds brightness and balances the richness of the butter. Fresh lemon is best, but bottled lemon juice works in a pinch.
Fresh Parsley: Adds color and a fresh, herby finish. If you’re out, try fresh basil or even a bit of finely chopped green onion for a different vibe.
Step-by-Step Instructions for the Garlic Butter Chicken Tenders
Step 1: Prep the Chicken
Pat the chicken tenders dry with paper towels. This helps them sear nicely instead of steaming. Season all over with garlic powder, salt, and black pepper. Set aside.
Step 2: Heat the Pan
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot and shimmering, add 2 tablespoons of the butter. Let it melt completely and start to bubble.
Step 3: Cook the Chicken
Place the chicken tenders in the skillet in a single layer. Don’t overcrowd the pan — work in batches if needed. Let them cook undisturbed for about 4-5 minutes on the first side. Flip and cook another 4-5 minutes, until the tenders are golden brown and cooked through (internal temp should reach 165°F/74°C).
Step 4: Finish with Butter and Lemon
Add the remaining 1 tablespoon of butter to the pan and spoon it over the chicken as it melts. Turn off the heat. Drizzle with lemon juice and toss to coat.
Step 5: Garnish and Serve
Transfer the chicken tenders to a serving plate. Sprinkle with chopped fresh parsley and serve hot.
Pro Tips for Success
- Dry your chicken well before seasoning — this helps you get a beautiful golden crust.
- Don’t crowd the pan. Overcrowding steams the chicken instead of browning it.
- Let the butter sizzle before adding the chicken, but don’t let it burn. Medium-high heat is usually the sweet spot.
- Add garlic flavor carefully — garlic burns quickly, which is why we use garlic powder here.
- Taste before serving — a quick extra sprinkle of salt or a squeeze more lemon can make a big difference.
Recipe Variations
Want to mix things up? Try these simple variations:
- Spicy Garlic Butter Chicken Tenders: Add a pinch of cayenne pepper or red pepper flakes to the seasoning.
- Parmesan Crusted: After seasoning, dredge the chicken in a mix of grated Parmesan and breadcrumbs before cooking.
- Herb-Loaded Version: Add dried Italian herbs to the seasoning mix and finish with chopped basil or thyme.
- Creamy Garlic Butter Sauce: Deglaze the pan with a splash of chicken broth and stir in a tablespoon of cream at the end for a luscious pan sauce.
What to Serve With Garlic Butter Chicken Tenders
These chicken tenders pair beautifully with just about anything. Here are some of my favorite combos:
- Over a bed of buttery mashed potatoes
- Tossed with buttered noodles or pasta and extra parsley
- With roasted vegetables like this Brown Sugar Honey Glazed Carrots and this Air Fryer Brussel Sprouts with Balsamic Glaze.
- Alongside a fresh Caesar salad for a lighter meal
- With rice pilaf or couscous to soak up that garlic butter
- Tucked into a wrap with greens and a drizzle of ranch or garlic aioli
Storage Tips
If you have leftovers (lucky you!), here’s how to store them:
- Fridge: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Keeps well for up to 2 months.
- Reheating: Reheat in a skillet over low heat with a splash of water or broth to keep them juicy. Microwave works too, but be careful not to dry them out.
FAQ
Yes — just thaw them completely and pat them dry before cooking.
You can! Just be sure to sauté it gently at the end so it doesn’t burn. Garlic powder keeps things foolproof for a quick cook.
They should be golden on the outside and have an internal temperature of 165°F. If you don’t have a meat thermometer, cut one open — it should be white and juicy inside.
Recipe
Garlic butter Chicken Tenders
Equipment
- Large skillet (I prefer cast iron or stainless steel for a nice sear)
- Tongs or spatula for flipping
- Cutting board and chef’s knife
- Measuring spoons
- Paper towels (to pat the chicken dry)
- Serving plate
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1 pound (450g) chicken tenders
- 1 tablespoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon lemon juice to add a hint of acidity
- Fresh parsley chopped, for garnish
Instructions
- Pat the chicken tenders dry with paper towels. This helps them sear nicely instead of steaming. Season all over with garlic powder, salt, and black pepper. Set aside.
- In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot and shimmering, add 2 tablespoons of the butter. Let it melt completely and start to bubble.
- Place the chicken tenders in the skillet in a single layer. Don’t overcrowd the pan — work in batches if needed. Let them cook undisturbed for about 4-5 minutes on the first side. Flip and cook another 4-5 minutes, until the tenders are golden brown and cooked through (internal temp should reach 165°F/74°C).
- Add the remaining 1 tablespoon of butter to the pan and spoon it over the chicken as it melts. Turn off the heat. Drizzle with lemon juice and toss to coat.
- Transfer the chicken tenders to a serving plate. Sprinkle with chopped fresh parsley and serve hot.
Notes
- Don’t skip patting the chicken dry — it really makes a difference in how well it browns.
- If your butter starts browning too quickly, lower the heat slightly and keep things moving in the pan.
- For meal prep: Store chicken separately and add lemon and parsley just before serving.
Sophie Viau says
I’ve made these garlic butter chicken tenders more times than I can count, and I never get tired of them. The simplicity is what makes them so special. They’re quick, they’re cozy, and they taste like something you’d order at a restaurant — all with ingredients you probably already have in your kitchen.