simple chicken tenderloin recipe
The Best simple chicken tenderloin recipe
Chicken tenderloins are one of those simple, foolproof meals that always seem to come together without a hitch—whether it’s for a quick weeknight dinner or a little something extra for a family gathering. I’ve been making them since my kids were little, and honestly, they’re one of the few things that never disappoint. The tenderloins stay juicy no matter how long they cook, and they’re so easy to customize—salted and peppered for a classic taste, or tossed in a light honey mustard glaze for something sweeter. My family loves them because they’re always a hit with picky eaters and a great way to get protein without feeling like a heavy meal. Kids especially enjoy them because they’re bite-sized and fun to eat, and grown-ups appreciate how versatile they are—just enough flavor without overpowering.
This recipe is also surprisingly healthy for something so quick and easy. Chicken tenderloins are lean, packed with protein, and low in fat, making them a great choice for keeping meals balanced. Unlike thicker cuts of chicken that can dry out quickly, the tenderloins stay moist and flavorful even when baked or pan-seared. It’s a meal that’s perfect for meal prep too—slice them up and store them in the fridge for a few days, then toss them in a quick sauce or wrap them in a wrap when you’re short on time. And honestly? They’re just as good for a casual Sunday dinner as they are for a little get-together with friends. No fancy techniques, no last-minute stress—just good, simple food that everyone can enjoy.
Simple Garlic Butter Chicken Tenderloins
Tender, flavorful chicken tenderloins seasoned with garlic and butter, baked to perfection with a light tomato sauce glaze. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 boneless, skinless chicken tenderloins
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ½ cup tomato sauce
- 1 tbsp butter
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ¼ cup chicken broth
👨🍳Directions
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1 Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2 In a small bowl, mix olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
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3 Place chicken tenderloins on the baking sheet. Coat each piece with the garlic mixture, ensuring even coverage.
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4 Bake for 15 minutes. Remove from oven, then reduce heat to 375°F (190°C).
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5 In a small saucepan, melt butter over medium heat. Stir in tomato sauce, Dijon mustard, garlic powder, and chicken broth. Simmer for 3-4 minutes until slightly thickened.
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6 Return chicken to the oven and pour the sauce over the tenderloins. Bake for another 10-12 minutes until chicken reaches 165°F (74°C) internally.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Knife and cutting board
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple Garlic Butter Chicken Tenderloins Works
This simple chicken tenderloin recipe is always a crowd-pleaser because it’s quick, flavorful, and easy to scale for any size group—whether you’re feeding a small family or a big dinner party. The tenderloins cook fast, so you can prep ahead and still have dinner ready in under an hour, making it perfect for busy weeknights or last-minute gatherings. Plus, the herbs and spices in this dish add just enough depth to make it feel special without being complicated, so everyone will think it’s a restaurant-worthy meal. It’s foolproof, delicious, and always makes the whole family happy.
❓ Frequently Asked Questions About Garlic Butter Chicken Tenderloins
What is the best way to prepare chicken tenderloins for a simple and tender recipe?
To ensure chicken tenderloins are juicy and tender, start by patting them dry with paper towels. Season generously with salt and pepper, and optionally, marinate them in a simple mixture of olive oil, lemon juice, garlic powder, and herbs like thyme or rosemary for about 30 minutes to an hour. Avoid overcrowding the pan when cooking to maintain even heat and prevent steaming, which can make the chicken tough.
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How long should I cook chicken tenderloins at what temperature for perfect results?
For medium-rare to medium doneness (160–165°F / 71–74°C internal temperature), cook chicken tenderloins in a hot pan over medium-high heat for about 5–6 minutes per side for 1-inch thick pieces. For thicker cuts, adjust to 7–8 minutes per side. Use a meat thermometer to ensure accuracy—remove from heat when the internal temperature reaches the desired level to let them rest briefly.
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Can I use frozen chicken tenderloins in this recipe, and how do they differ from fresh?
Yes, you can use frozen chicken tenderloins, but they may be slightly less tender and can take a few extra minutes to cook through. Thaw them in the refrigerator overnight for best results. Frozen chicken can also absorb more oil or liquid during cooking, so adjust seasoning and cooking time accordingly. For example, thawed frozen tenderloins may need 1–2 extra minutes per side compared to fresh.
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What are some great side dishes to pair with simple chicken tenderloins?
Simple chicken tenderloins pair well with a variety of sides, including classic options like garlic mashed potatoes, roasted sweet potatoes, or creamy coleslaw. For lighter choices, consider a fresh salad with a tangy vinaigrette, steamed green beans with almonds, or buttery roasted carrots. A simple side of white rice or couscous also balances the dish nicely, especially if the tenderloins are seasoned with herbs or spices.
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Why might my chicken tenderloins turn out dry or rubbery, and how can I prevent this?
Dry or rubbery chicken tenderloins often result from overcooking, under-seasoning, or not allowing them to rest properly. To prevent this, cook them to the correct internal temperature (160°F / 71°C for medium) and remove them from the heat just before reaching this point. Let them rest for 5–10 minutes before serving—this helps redistribute juices. Avoid overcrowding the pan, and use a neutral oil (like vegetable or canola) that doesn’t overpower the flavor. Additionally, patting them dry before cooking helps them render fat more evenly.
