I love how these chicken tenders come together with simple pantry staples and still pack so much flavor. The garlic butter makes them rich and golden, while the lemon adds brightness that cuts through the richness just right. They’re quick, versatile, and perfect to serve with anything from rice and veggies to pasta or salad.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ pounds chicken tenders (or boneless chicken breast cut into strips) ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon paprika
Since the full list wasn’t provided, here’s a complete ingredient list for a well-balanced garlic butter lemon chicken tender dish:
2 tablespoons olive oil 3 tablespoons butter 4 garlic cloves, minced 1 tablespoon lemon juice (plus extra lemon wedges for serving) 1 teaspoon Italian seasoning (optional) 1 tablespoon chopped fresh parsley (optional, for garnish)
Directions
I season the chicken tenders with salt, pepper, and paprika on both sides.
I heat olive oil in a large skillet over medium-high heat. Once hot, I add the chicken tenders in a single layer.
I cook the chicken for 3–4 minutes per side until golden brown and cooked through. Then I transfer the chicken to a plate and set it aside.
In the same skillet, I reduce the heat to medium and add the butter. Once it’s melted, I stir in the minced garlic and cook for about 30 seconds until fragrant.
I add the lemon juice and stir, scraping up any browned bits from the bottom of the pan for extra flavor.
I return the chicken to the skillet, spooning the garlic butter lemon sauce over the tenders to coat them well. I let everything simmer for another 1–2 minutes.
I remove the skillet from the heat and garnish with chopped parsley and a few lemon wedges, if I want a fresh finish.
Servings and timing
This recipe makes 4 servings and takes about 25 minutes from start to finish, including prep and cooking.
Variations
When I want a little kick, I add a pinch of red pepper flakes to the garlic butter. For extra lemon flavor, I zest the lemon before juicing it and stir the zest into the sauce. I sometimes use chicken thighs instead of tenders for even more juiciness, or swap out the paprika for smoked paprika for a bolder taste. Adding a splash of white wine with the lemon juice also gives it a deeper flavor.
Storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a skillet over low heat with a splash of water or chicken broth to keep them from drying out. They also reheat well in the microwave—just cover and heat in short bursts.
FAQs
Can I use whole chicken breasts instead of tenders?
Yes, I just slice the breasts into strips so they cook evenly and stay juicy like tenders do.
Can I make this dish dairy-free?
Definitely. I’ve made it with plant-based butter and it still turns out flavorful with the same garlicky lemon kick.
What should I serve with garlic butter lemon chicken?
I usually pair it with roasted vegetables, mashed potatoes, pasta, or a light salad. It goes with just about anything.
Can I grill the chicken instead?
Yes, I grill the seasoned chicken first, then make the garlic butter lemon sauce in a small pan and pour it over the grilled chicken before serving.
How do I know when the chicken is done?
I check that it’s golden brown on the outside and no longer pink inside. For extra accuracy, I use a meat thermometer—it should reach 165°F (74°C).
Conclusion
These Garlic Butter Lemon Chicken Tenders are my go-to when I want something fast, flavorful, and homemade. They’re tender, zesty, and smothered in buttery garlic goodness—perfect for a weeknight dinner or even a quick meal prep option. It’s one of those dishes that feels fancy without taking up much of my time.
1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
Season chicken tenders with salt, pepper, and paprika on all sides.
Heat olive oil in a large skillet over medium-high heat.
Add chicken in a single layer (work in batches if needed). Sear for 3–4 minutes per side or until golden and cooked through. Transfer to a plate and cover loosely.
In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté for about 30 seconds until fragrant.
Stir in lemon juice and zest, scraping up any brown bits from the bottom of the pan.
Return chicken to the pan and spoon sauce over the top to coat. Let simmer for 1–2 minutes.
Remove from heat and garnish with chopped parsley, if using. Serve immediately.
Notes
Serve with rice, mashed potatoes, pasta, or roasted veggies.
For extra flavor, marinate the chicken in lemon juice, garlic, and olive oil for 30 minutes before cooking.
Use boneless thighs if preferred—just adjust cooking time.
