Ingredients:

  • 5 lbs Chicken Tenders (680g)
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • ¾ teaspoon Kosher Salt, plus more for seasoning
  • ½ teaspoon Freshly Ground Black Pepper
  • 2 tablespoons Olive Oil
  • 2 tablespoons All-Purpose Flour (Optional)
  • 4 tablespoons Unsalted Butter, divided
  • 4 cloves Fresh Garlic, minced
  • ½ cup Low-Sodium Chicken Stock or Broth
  • ¼ cup Freshly Squeezed Lemon Juice
  • 1 tablespoon Lemon Zest
  • 2 tablespoons Fresh Flat-Leaf Parsley, chopped (for garnish)

Instructions:

  1. Prepare and Season the Chicken: Pat the chicken tenders completely dry. In a shallow dish, combine the salt, pepper, paprika, and oregano. Lightly toss the tenders in the seasoning mix. Optional: For a thicker sauce base, lightly dust the seasoned tenders in the 2 tablespoons of flour. Let the seasoned chicken rest at room temperature for 15 minutes.
  2. Sear the Tenders: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Add the chicken tenders to the hot skillet, ensuring not to overcrowd the pan. Sear for 3–4 minutes per side until the tenders are golden brown and mostly cooked through. Remove the seared chicken from the pan, place it on a plate, and tent loosely with foil to rest.
  3. Build the Pan Sauce: Reduce the heat to medium-low. Add the remaining 3 tablespoons of butter to the residual fat in the skillet. Add the minced garlic and sauté for about 30–60 seconds, stirring constantly, until fragrant. Do not allow the garlic to burn. Pour in the chicken stock and scrape up any browned bits (fond) from the bottom of the pan to deglaze. Bring the stock to a simmer and let it reduce slightly for 1 minute. Stir in the fresh lemon juice and lemon zest, then taste and adjust salt/pepper.
  4. Finish the Dish: Return the rested chicken tenders (and any accumulated resting juices) back into the skillet. Reduce the heat to low and spoon the lemon garlic butter sauce over the chicken, simmering gently for 1–2 minutes, or until the internal temperature reaches 165°F (74°C). Remove from heat, stir in the fresh parsley, and serve immediately.