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top down view of the completed lemon garlic butter chicken tenders
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Stovetop Lemon Garlic Butter Chicken Tenders

Flavorful juicy chicken tenders ready in just 25 minuted!
Course Dinner
Cuisine American, Western
Diet Gluten Free
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6
Calories 265kcal

Ingredients

  • 2 pounds (907g) chicken tenders
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • ½ teaspoon smoked paprika powder
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cloves garlic peeled and finely chopped
  • ½ cup (118ml) chicken broth or vegetable broth
  • 1 lemon juiced

Instructions

  • Add the chicken, onion powder, salt, thyme, pepper and paprika to a large bowl and toss everything to combine.
  • Melt the butter and olive oil together in a large skillet over medium heat, then cook the chicken tenders in two batches for 5-7 minutes each time, flipping the tenders halfway through.
  • Remove the chicken from the pan and set aside. Add the garlic, stir, and cook for about 30 seconds or until it becomes fragrant.
  • Stir in the chicken broth and lemon juice and let it simmer for about 5 minutes or until it has reduced.
  • Add the chicken back to the pan, then flip it back and forth to ensure that it is coated in the lemon garlic sauce.
  • Serve with fresh thyme for garnish if desired.

Make In The Air Fryer

  • Preheat air fryer to 400F / 200C.
  • Place chicken and dry seasonings in a bowl, and toss to combine.
  • Lightly spray the basket and carefully arrange the dry seasoned chicken, being careful not to crowd the tray.
  • Cook for 5-7 minutes, flipping halfway though. Cook in batches if needed. 
  • While the chicken cooks, prepare the sauce by combining butter, garlic, lemon juice and chicken broth in a skillet. 
  • Remove the chicken from the air fryer and coat with the sauce before serving

Video

Notes

  • Use a knife and cutting board dedicated to poultry and wash it in hot, soapy water immediately after use. 
  • Combine the chicken and dry seasonings in a bowl or a zip-top bag. 
  • Discard any leftover seasoning that has come in contact with the chicken. 
  • Cook the chicken in batches to avoid overcrowding the pan. 
  • Tent the chicken with foil while the sauce cooks to help keep it warm.
  • When you deglaze the pan with the chicken stock, use a wooden spoon to scrape up all the flavorful bits from the bottom of the pan.
  • Storage - keep cooked chicken tenders in an airtight container inside the fridge for up to 3 days. Freeze uncooked, seasoned chicken tenders for up to 3 months.
  • There are 4 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 265kcal | Carbohydrates: 1g | Protein: 32g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 508mg | Potassium: 593mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg