Pan Fried Chicken Tenders
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These Pan-Fried Chicken Tenders are seasoned with herbs and spices, then cooked in a skillet with olive oil and butter until golden brown. They’re served with a bright lemon and garlic aioli that makes every bite extra flavorful. This is an easy way to cook chicken tenders on the stove without any breading.
Pair with a Lemon Arugula Salad, Polenta Fries, or Green Beans and Potatoes for a complete meal.
Quick Look: Pan Fried Chicken Tenders
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 8
- Dietary Info: Low-carb, can be made gluten-free
- Method: Pan-fried
- Technique: Season the chicken, pan-fry in olive oil and butter, and cook until the thickest part reaches 165°F.
- Flavor/Texture: Tender, juicy, savory, with a bright and creamy aioli
An Easy Chicken Dinner
Chicken tenders are one of those ingredients I like having on hand because they can turn into a meal without much planning. I especially love this version for the combination of familiar pantry seasonings with the richness of butter and olive oil. And while the lemon garlic aioli is a wonderful addition, the chicken is flavorful enough to stand on its own, which makes it easy to serve in different ways throughout the week.
You will also love Baked Chicken Thighs, Baked Chicken Leg Quarters, and Lemon Butter Chicken Spiedini.
Made With Amore,
“I make these chicken tenders often…We usually have leftovers so I use the leftovers in a wrap or over a salad for lunch. If I reheat them I use your method of heating them on the stove over a low heat covered with a lid. It works great!”
– Terrie Salerno
Table of Contents
Simple Ingredients
This recipe uses everyday seasonings, olive oil, and butter for the chicken, plus a quick lemon and garlic aioli for dipping.
- Chicken Tenders: Use about 1 pound, or 10–12 tenders.
- Olive Oil and Butter: These are heated together in the skillet to cook the chicken.
- Smoked Paprika: Adds color and a smoky flavor to the seasoning.
- Dried Parsley and Oregano: Add herbal flavor to the chicken.
- Lemon Garlic Aioli: Made with mayonnaise, fresh garlic, lemon zest, and lemon juice.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Protein Substitutions: Use chicken strips cut from chicken breasts in place of chicken tenders.
- Seasonings: You can use various herbs and seasonings based on your preference, such as paprika, cumin, chili powder, Chili Seasoning, or Italian Seasoning.
- Dipping Sauce: Serve the chicken with your favorite dipping sauce in place of the aioli. Take a look at my Burger Sauce.
- Gluten-Free Substitutions: If you need a gluten-free option, ensure that the seasonings and sauces you use are gluten-free. Also, consider using almond flour or gluten-free breadcrumbs for a breading alternative.
How to Make Pan-Fried Chicken Tenders
Cooking chicken tenders in a skillet is very straightforward! Follow the step-by step photos and see the recipe card at the bottom for a printable version.
Make the Garlic Aioli
- In a small bowl, combine the mayonnaise, minced garlic, lemon zest, and lemon juice.
- Stir until well combined—season with salt and black pepper to taste. Cover the bowl and refrigerate the aioli while you prepare the chicken tenders to allow the flavors to meld.
Pan Fry the Chicken Tenders
- Pat the chicken dry with paper towels. Season the chicken tenders with salt, black pepper, and dried seasonings. You can use other preferred herbs or seasonings as well. In a large skillet, heat olive oil and butter over medium-high heat.
- Once the pan is hot, add the seasoned chicken tenders to the skillet.
- Cook for about 4-5 minutes on each side or until they are no longer pink in the center and have a golden brown color. The cooking time may vary depending on the thickness of the tenders. Make sure to cook the chicken to an internal temperature of 165°F (74°C).
- Once the chicken tenders are cooked, remove them from the skillet and let them rest for a few minutes. Serve the pan-fried chicken tenders with the lemon and garlic aioli as a dipping sauce on the side.
Easy Chicken Tenders FAQs
Chicken tenders, also called chicken strips or chicken fingers, are small pieces of boneless, skinless chicken. They are commonly cut from the tenderloin or breast.
Yes, you can cook frozen chicken tenders on the stove, but it will take longer than fresh ones. Thawing is recommended for even cooking, but if cooking from frozen, allow extra time and ensure the internal temperature of the chicken reaches 165°F.
Avoid cooking the chicken beyond the point of doneness. Since the thickness of chicken tenders can vary, use an instant-read thermometer and remove them from the skillet once they reach 165°F. Letting them rest for a few minutes before serving also gives the chicken time to settle.
For this recipe, cook the chicken tenders for about 4–5 minutes per side over medium-high heat. Cooking time can vary depending on the thickness of the chicken, so the most important check is that the internal temperature reaches a safe temperature.
Leftovers can be stored in an airtight container in the fridge for 3-4 days. To reheat, add some more butter and oil to a skillet, slice the tenders into bite-size pieces, and pan-fry until crispy and heated through.
Serving Suggestions
Serve these pan-fried chicken tenders with a few of your favorite sides to make a complete meal. I especially like them with something fresh or vegetable-forward, such as Longhorn Steakhouse Crispy Brussels Sprouts, Mediterranean Cucumber Salad, or Red Cabbage Salad. They’re also delicious with heartier sides such as Pearl Couscous Salad, Garlic Smashed Potatoes or Italian Potatoes. If you have leftovers, enjoy them on a sandwich using my Italian Bread, or on a salad, like my Fresh Spring Salad.
My Pro Tips
Recipe Tips
- Choose chicken tenders that are similar in thickness so they cook more evenly.
- Heat the skillet before adding the chicken so the tenders begin cooking as soon as they hit the pan.
- Don’t overcrowd the skillet so the chicken has room to brown properly.
- Use a meat thermometer to check that the thickest part reaches 165°F.
- Let the chicken rest for a few minutes before serving.
More Easy Chicken Recipes
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Easy Pan-Fried Chicken Tenders
Equipment
Ingredients
For the Chicken Tenders:
- 1 pound chicken tenders, about 10-12
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika, or chili powder
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
For the Lemon and Garlic Aioli:
- ½ cup mayonnaise
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and black pepper to taste
Instructions
- Prepare the Lemon and Garlic Aioli: In a small bowl, combine the mayonnaise, minced garlic, lemon zest, and lemon juice. Stir until well combined—season with salt and black pepper to taste.
- Cover the bowl and refrigerate the aioli while you prepare the chicken tenders to allow the flavors to meld.
- Cook the Chicken Tenders: Pat the chicken dry with paper towels. Season the chicken tenders with salt, black pepper, and dried seasonings. You can use other preferred herbs or seasonings as well.
- In a large skillet, heat olive oil and butter over medium-high heat.
- Once the pan is hot, add the seasoned chicken tenders to the skillet.
- Cook for about 4-5 minutes on each side or until they are no longer pink in the center and have a golden brown color. The cooking time may vary depending on the thickness of the tenders. Make sure to cook the chicken to an internal temperature of 165°F (74°C).
- Serve: Once the chicken tenders are cooked, remove them from the skillet and let them rest for a few minutes. Serve the pan-fried chicken tenders with the lemon and garlic aioli as a dipping sauce on the side.
Notes
- Pair with a Lemon Arugula Salad, Polenta Fries, or Green Beans and Potatoes for a complete meal.
- Choose chicken tenders that are similar in thickness so they cook more evenly.
- Heat the skillet before adding the chicken so the tenders begin cooking as soon as they hit the pan.
- Don’t overcrowd the skillet so the chicken has room to brown properly.
- Use a meat thermometer to check that the thickest part reaches 165°F.
- Let the chicken rest for a few minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make these chicken tenders often! We love them but I don’t make the dipping sauce. I serve them with mashed potatoes and sautéed spinach.
We usually have leftovers so I use the leftovers in a wrap or over a salad for lunch. If I reheat them I use your method of heating them on the stove over a low heat covered with a lid. It works great!
This one is a keeper!😋
This makes me so happy to hear, thank you!!
I love how you’re serving them with mashed potatoes and sautéed spinach, that sounds like the perfect cozy meal. And using the leftovers for wraps and salads… such a great idea 😊
I’m so glad the reheating method worked well for you too, that makes all the difference.
If you love this one, you should try my baked chicken cutlets next time, same easy, delicious flavor and perfect for leftovers.
💛 Mangia!
Gosh I never saw your reply until because I’m making the tenders again!😝🩷 I will definitely try the suggested recipe! Thank you! This one is still a fave at our house. 🥰
You are most welcome! I hope you continue to love them!
A great idea! Loved the sauce, and it made eating grilled chicken a bit more exciting.
Delicious and easy !!
Happy you loved! Super easy and a recipe we make often.