easy-chicken-tenders-with-lemon-garlic

The secret to this easy chicken tenders recipe lies in the tangy lemon-and-garlic drizzle that picks up the savory flavors left in the pan from pan-searing. Pan-searing chicken tenders locks in moisture while crisping up the outside. If you’ve got extra time, let the chicken marinate in the dry rub for 30 minutes to an hour before cooking. Feel free to experiment with other citrus flavors like oranges, mandarins or limes by swapping out the lemon zest and juice.

Ingredient

1 pound chicken tenders
1 1/2 teaspoons lemon zest
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons unsalted butter
1 tablespoon lemon juice
3 medium cloves garlic, thinly sliced
Lemon wedges for serving (optional)

Direction

Pat chicken dry and place in a large bowl. Sprinkle with lemon zest, paprika, salt and pepper; toss to coat evenly.
Melt butter in a large nonstick skillet over medium-high heat. Add the chicken in a single layer; cook, turning once halfway, until browned and a thermometer inserted into the thickest portion registers 165°F, 6 to 8 minutes. Transfer to a large plate. Do not wipe the pan clean.
Reduce heat to medium. Add lemon juice and garlic to the pan; cook, stirring constantly, until fragrant and the garlic is softened, about 2 minutes. Remove from heat. Spoon the garlic mixture over the chicken. Serve with lemon wedges, if desired.