There’s something about the sizzle of chicken hitting a hot pan that instantly signals dinner is coming together. That moment when the kitchen fills with the warm, smoky scent of paprika and garlic, and you realize this quick dish might just become a go-to. I remember one evening when I was juggling emails and trying to keep the dog from knocking over a plant, and this pan-seared chicken breast tender recipe saved the night. It’s the kind of meal that doesn’t demand your full attention but rewards you with juicy, flavorful results anyway. The tender texture and subtle herb notes made me pause mid-bite, noticing how something so straightforward could feel almost indulgent.
It’s not fancy, but it’s honest food that fits right into a busy routine — and no, I didn’t get the timing exactly right on one side, so one tender was a bit crispier than the others, but honestly, that just added character.
Why You’ll Love It
- Speedy and straightforward — you get dinner on the table in about 20 minutes without fuss.
- Juicy inside, golden outside — the pan-sear locks in moisture with a satisfying crust.
- Seasoning is simple but hits all the right notes; it’s not overcomplicated, which means you can tweak it easily.
- It’s simple — and that’s kind of the point. No need to impress anyone except your hunger.
If you want a dish that feels like a little win on a hectic day, this might be it. It’s forgiving, too — if you’re a bit distracted or multitasking, it still turns out well.
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Pan-Seared Chicken Breast Tender
- Total Time: 20 minutes
- Yield: 4 1x
Description
A quick and easy recipe for perfectly cooked, juicy chicken breast tenders seasoned simply and pan-seared to golden perfection.
Ingredients
1 pound chicken breast tenders
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 without overcrowding.
Cook the chicken tenders for 3 to 4 minutes on one side without moving them, until golden brown.
Flip the chicken tenders and add the unsalted butter and fresh thyme leaves to the skillet.
Continue cooking for another 3 to 4 minutes, spooning the melted butter over the chicken to baste it.
Check that the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer.
Remove the chicken tenders from the skillet and let them rest for 3 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Kitchen Notes: I usually use a sturdy skillet to get that nice sear, but honestly, any pan with decent heat retention will do. These chicken tenders pair wonderfully with a fresh salad or roasted veggies, but I’ve also thrown them on a sandwich with some mayo and lettuce when in a rush. Sometimes I add a pinch of chili flakes for a bit of heat — not always, though, depends on the mood. And if you want to switch it up, swapping thyme for rosemary works pretty well, though the flavor changes a bit. One time I tried butter with a little lemon zest stirred in, which was surprisingly nice, even if a bit different.
FAQ
Can I use frozen chicken tenders? Yes, but be sure to thaw them completely and pat dry for the best sear. Moisture is the enemy here.
What if I don’t have fresh thyme? Dried thyme can work in a pinch, though fresh adds a brighter note.
Can I make this ahead? You can cook the tenders and store them in the fridge; just reheat gently to keep them juicy.
Is this recipe good for meal prep? It’s quite adaptable for that, especially if you portion it with grains and veggies.
Try this pan-seared chicken breast tender recipe tonight and see how something so simple can make your kitchen feel a little cozier. Don’t forget to save it for later—you’ll want to come back to this one.