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Homemade Lemon Pepper Chicken Tenders photo

Lemon Pepper Chicken Tenders

Tender chicken strips are seasoned with lemon pepper, pan-seared, and finished in a bright lemon-butter sauce.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • shallow dish or bowl
  • Tongs or spatula
  • Measuring Spoons

Ingredients
  

  • 2 pounds chicken tenderloins
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lemon pepper seasoning
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 lemon juice of
  • parsley for garnish, to taste

Instructions
 

  • In a shallow dish, mix the all-purpose flour, lemon pepper seasoning, and salt until evenly combined.
  • Coat the chicken tenderloins in the seasoned flour mixture, tossing to cover all sides and shaking off excess.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering.
  • Place a single layer of coated chicken tenders in the skillet and cook undisturbed 3–5 minutes, until the underside is golden.
  • Flip the tenders and cook another 3–5 minutes, until cooked through and internal temperature reaches 165°F (74°C). Remove to a plate and keep warm; add more oil if cooking remaining chicken in batches.
  • Reduce the heat to low. Add the remaining 1 tablespoon olive oil (if any left) and the butter to the skillet, then pour in the fresh lemon juice to deglaze the pan, scraping up any browned bits.
  • Return the cooked chicken tenders to the skillet and toss gently to coat in the lemon-butter sauce.
  • Transfer to a serving plate, sprinkle with chopped parsley if desired, and serve immediately.

Notes

  • Pat chicken dry before coating for better browning.
  • Cook in batches to avoid overcrowding the pan.
  • Use fresh lemon juice for the best flavor.