Lemon pepper chicken tenders are made from scratch along with a buttery-rich sauce infused with lemon flavors and a peppery kick.
- 2 Tbsp. all-purpose flour
- 1/2 tsp. dried oregano
- 1 tsp. kosher salt
- 1 tsp. coarse black pepper
- 1 pound chicken tenders
- 2–3 Tbsp. olive oil, plus more as needed
Lemon Butter Sauce
- 5 Tbsp. unsalted butter, divided
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 Tbsp. fresh lemon juice
- Zest 1 lemon
- 1–2 Tbsp. fresh chopped parsley
- In a small bowl, whisk together the flour, oregano, salt, and black pepper. Toss chicken with the flour mixture, making sure to coat all over. Set aside.
- Heat olive oil in a large skillet or saute pan over medium heat. When hot, add chicken tenders in a single layer, and cook 4-5 minutes per side or until cooked through. Remove to a plate. Do not crowd the pan and cook the chicken in batches if needed. Also, cook time will vary with the size and thickness of the tenders.
Lemon Butter Sauce
- Melt 1 tablespoon of butter in the same pan. Add garlic and cook until fragrant, stirring constantly.
- Add chicken broth and bring to a simmer, while scraping the bottom of the pan to release browned bits. Add lemon juice. Simmer for about 2 minutes or until reduced by half.
- Stir in remaining butter and lemon zest. The sauce should be thick and velvety. Season with salt and pepper to taste before adding the chicken.
- Return the chicken to the pan and cook for about 1 minute longer, while spooning the sauce over the chicken. Garnish with fresh parsley before serving.
- Leftovers: Store leftovers in an airtight container for up to 4 days.
- Serving Size: 3 tenders with sauce
- Calories: 319
- Sugar: 0.3 g
- Sodium: 768.6 mg
- Fat: 22.5 g
- Carbohydrates: 4.6 g
- Protein: 23 g
- Cholesterol: 93.7 mg
Keywords: pan cooked chicken tenders, kid friendly, lemon butter sauce