Pan seared chicken tenderloin is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great source of protein and can be cooked quickly and easily. Searing the chicken tenderloin in a pan gives it a crispy outer layer while keeping the inside moist and juicy. This dish can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.
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EASY CRISPY BAKED CHICKEN TENDERLOIN RECIPE
Crispy Baked Chicken Tenders are one of the most popular chicken tenderloin recipes. They are easy to make and full of flavors!
Provided by Izzy
Number Of Ingredients 10
Steps:
- Fill a large bowl with 1 quart of water and 2 tablespoons of salt. Stir to combine and the salt is absorbed. Add the chicken tenderloins and let them sit in the saltwater to brine for at least 15 minutes.
- Preheat oven to 425°F, and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the egg, oil, lemon juice, garlic, salt, and pepper.
- In another bowl, add breadcrumbs, paprika, onion powder, and parmesan cheese.
- Remove chicken tenderloin from the brine. Then pat dry with paper towels.
- Add chicken into the egg mixture, shake off the excess. Then dredge the chicken in the breadcrumb mixture.
- Arrange chicken on the baking sheet. Then bake for 8 minutes. Flip and bake for an additional 5-10 minutes or until cooked through.
Nutrition Facts : Calories 396 kcal, Carbohydrate 13 g, Protein 42 g, Fat 19 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 155 mg, Sodium 420 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PAN-SEARED CHICKEN TENDERLOIN
A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!
Provided by Dee
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken in a bowl. Coat with 3 tablespoons olive oil, salt, and pepper. Add paprika, garlic powder, onion powder, Cajun seasoning, and chili powder. Toss thoroughly with tongs or a spoon.
- Heat remaining olive oil in a large pan over medium-high heat. Add chicken; cook, covered, for 6 minutes. Squeeze lemon juice over the chicken. Flip and cook until a dark, crispy crust forms on the outside, about 6 minutes more.
Nutrition Facts : Calories 198 calories, Carbohydrate 4.6 g, Cholesterol 31.2 mg, Fat 15.2 g, Fiber 1.6 g, Protein 12.2 g, SaturatedFat 2.3 g, Sodium 193.1 mg, Sugar 0.9 g
PAN-SEARED RANCH CHICKEN
In this recipe, America's favorite salad dressing serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don't reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)
Provided by Ali Slagle
Categories dinner, easy, quick, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
- Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
- Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side.
- If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.
PAN FRIED CHICKEN TENDERS (NO BREADING)
How to pan fry chicken tenders so they're crisp on the outside and juicy on the inside. The pan fried chicken tenders without breading is perfect sliced, chopped, or shredded for your favorite recipe.
Provided by Jen Koel
Categories Chicken
Time 11m
Number Of Ingredients 5
Steps:
- Dry the chicken on both sides, cut off any extra fat if it's needed
- Sprinkle one side with half of the seasoning
- Heat a large skillet to medium high and add the olive oil
- Cook the chicken 3 mins on one side or until chicken starts to turn white on the edge and pull away from the pan
- Don't flip or check the chicken until it's cooked 3 minutes
- Flip over, the pan seared chicken tenders should be golden brown on the side you just flipped
- Sprinkle with the remaining seasoning
- Cook 3 more mins or until cooked through, the internal temperature should be 165F.
- After the chicken is cool enough to handle, slice, chop or shred to add to your favorite recipe
Tips:
- Choose tenderloins of uniform size and thickness for even cooking.
- Pat the tenderloins dry with paper towels before seasoning to help the spices adhere.
- Season the tenderloins liberally with salt and pepper.
- Use a well-seasoned cast iron or stainless steel skillet over medium-high heat.
- Add just enough oil to coat the bottom of the skillet.
- Sear the tenderloins for 3-4 minutes per side, or until golden brown and cooked through.
- Let the tenderloins rest for a few minutes before slicing and serving.
Conclusion:
Pan-seared chicken tenderloins are a quick, easy, and delicious meal that can be enjoyed for breakfast, lunch, or dinner. With just a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will love. Serve the tenderloins with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.
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