There’s something about the sizzle of chicken hitting a hot pan that makes the whole kitchen feel alive. I remember one evening, distracted by the hum of a podcast I was only half-listening to, as the aroma of garlic and smoky paprika started to fill the air. The chicken tenders browned beautifully, though I might have flipped one a little too early—no harm done though, it still turned out juicy and tender. The subtle pop of fresh thyme and the richness of butter made it all feel a bit more special than my usual rushed meals.
It’s the kind of recipe I find myself coming back to when I want something that feels like a treat but doesn’t demand hours in the kitchen. And honestly, I haven’t tested all of the seasoning variations yet, but this combo hits a nice balance between simple and flavorful.
- Juicy and tender chicken cooked quickly — ideal when time isn’t on your side.
- The smoky paprika and garlic powder offer a cozy, comforting flavor without being overpowering.
- It’s simple — and that’s kind of the point. No fancy ingredients, just good cooking.
- Butter and fresh thyme add a subtle richness that feels indulgent but still fresh.
- While it’s great fresh, it also reheats well for meal prep, though the texture softens a bit after refrigeration.
Even if you’re not a pro at pan-searing yet, this recipe is reassuringly straightforward. A good skillet and a bit of patience make all the difference here.
PrintPan-Seared Chicken Breast Tender
A simple and delicious pan-seared chicken breast tender recipe that is juicy and flavorful, perfect for a quick weeknight dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2
Ingredients
8 chicken breast tenders (about 1 pound)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon fresh thyme leaves
Instructions
Pat the chicken breast tenders dry with paper towels to remove excess moisture.
In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika.
Sprinkle the seasoning mixture evenly over both sides of the chicken tenders.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken tenders to the skillet in a single layer, making sure not to overcrowd the pan.
Cook the chicken tenders for 5 to 6 minutes on the first side without moving them, until golden brown.
Flip the chicken tenders and add the unsalted butter and fresh thyme leaves to the skillet.
Cook for an additional 5 to 6 minutes, spooning the melted butter and thyme over the chicken as it cooks, until the internal temperature reaches 165°F (75°C).
Remove the chicken tenders from the skillet and let rest for 3 minutes before serving.
For this recipe, a sturdy skillet is your best friend — no need for anything fancy, just something that holds heat evenly. I usually serve these chicken tenders with a quick side of sautéed greens or a simple grain salad, which soaks up any leftover buttery pan juices beautifully. If you’re feeling a little adventurous, tossing in a pinch of cayenne or swapping thyme for rosemary can change things up, though I’m still figuring out how much I like those tweaks. And sometimes, I skip the butter for a lighter version, but honestly, it’s worth the extra step.
FAQ
Can I use frozen chicken tenders for this? It’s best to thaw them completely and pat dry before cooking to avoid steaming instead of searing.
How do I know when they’re done? The internal temperature should hit 165°F, but if you don’t have a thermometer, the juices running clear is a good sign.
Can I make this in advance? Yes, cooked chicken tenders keep well in the fridge for a couple of days and reheat nicely in a skillet over low heat.
Give this pan-seared chicken breast tender recipe a try tonight—you might just find your new go-to for busy evenings.