Best 12 Lemon Chicken Tenders Recipes

LEMON THYME CHICKEN TENDERS

Steps:

• Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
• Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.

CHICKEN TENDERS IN LEMON-MUSHROOM CREAM SAUCE

Steps:

• Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.
• Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil.
• Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.
• Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining 1 tablespoon dill on top of the chicken, and serve with lemon wedges.

LEMON CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
• Bake in preheated oven for 15 minutes, turning once.
• In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
• Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

DUKKAH-CRUSTED CHICKEN TENDERS WITH LEMON-SAFFRON AIOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine mayonnaise, lemon peel, garlic, lemon brine, cayenne pepper, and saffron in a mini food processor; blend until smooth, scraping down sides once or twice. Refrigerate aioli until ready to use.
• Place egg whites into a dish or bowl. Place dukkah into a second dish. Dip chicken tenders first into egg whites, letting excess drip off, then coat with dukkah. Place tenders on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

KIM'S LEMON-BAKED CHICKEN TENDERS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat an 8x11-inch baking pan with cooking spray.
• Place chicken tenders in a single layer on the prepared baking pan. Spread butter on the tenders. Sprinkle evenly with lemon juice, salt, and paprika.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and juices run clear, 25 to 30 minutes.

LEMON PEPPER CHICKEN TENDERS

Steps:

• Heat the grill over medium high heat. Skewer chicken. In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. Reserve 1/4 of the marinade. Coat chicken tenders in marinade and season generously on both sides with coarse black pepper. Season chicken tenders lightly with salt. Cook tenders in 2 or 3 batches, a single layer, in a very hot grill. Chicken tenders will cook 3 minutes on each side. Transfer to a serving platter and brush with the reserved marinade.

CHICKEN TENDERS WITH LEMON-SPINACH RICE

Steps:

• Melt the butter in a large skillet over medium heat; add the chicken tenders and the garlic; cook, turning, for 6 minutes or until the chicken is golden brown and the juices run clear; transfer to a plate and keep warm.
• Add all the remaining ingredients except the spinach and bring to the boil over a high heat; cover and reduce the heat to low;cook for 10 minutes or until the liquid has been absorbed.
• Add the spinach to the skillet and toss to mix well; place the contents of the pan on a large platter and top with the chicken.

ASIAN CHICKEN TENDERS WITH ZESTY LEMON SAUCE

Steps:

• Cut each chicken breast across grain into 8 (1/2-inch-thick) slices. In medium bowl, mix soy sauce, honey, ginger and garlic powder. Add chicken; stir gently until coated. Let stand 20 minutes to marinate.
• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. Place bread crumbs in shallow dish. Drain off any remaining soy sauce mixture from chicken. Toss chicken pieces in bread crumbs to coat; arrange in single layer in pan.
• Bake 5 minutes. Turn chicken; bake 5 to 7 minutes longer or until golden brown and crisp.
• In small bowl, stir together sweet-and-sour sauce and lemon peel. Serve chicken with sauce for dipping.

CHICKEN TENDERS WITH LEMON SPINACH RICE

Steps:

• In a large skillet, melt the butter over medium heat, then add the chicken and garlic. Cook until the chicken is golden brown; set aside on a plate and keep warm.
• Add the rest of the ingredients except the spinach to the skillet and bring to a boil over high heat. Cover and reduce heat to low and cook until the juice is absorbed (usually about 10 minutes).
• Add the spinach to the skillet and mix. Serve on a plate topped with the chicken.
• NOTE: When entering the ingredients Recipezaar is only recognizing "rice" as the ingredient and not whole grain brown instant rice. Please be aware that the fiber content listed for this recipe will likely be based on the average, run-of-the-mill white rice.

LEMON HERB CHICKEN TENDERS

Steps:

• 1. wash off the strips and lightly poke holes into with a fork.
• 2. Put the lemon juice into a bowl, and let the strips sit in the lemon juice for about 5-10 minutes, to soak in the lemon flavor.
• 3. in another bowl add the flour, paprika, a pinch of salt and pepper, and 1/2 tablespoon of lemon herb seasoning. mix well.
• 4. coat the chicken strips well in the flour mixture. You may have to do this twice, to be sure of a good coating.
• 5. heat the oil in a skillet at about medium/med high heat.
• 6. once oil is heated, add the the coated strips to the oil and cook until golden brown, with a slightly yellow tint.
• 7. take out of oil and place on a paper plate, to soak up excess oil. While still hot, dash on a small amount of lemon herb seasoning.
• 8. allow to cool, and enjoy! Check out my sauce for this recpie as well!

LEMON CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
• Bake in preheated oven for 15 minutes, turning once.
• In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
• Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

LEMON PEPPER CHICKEN TENDERS

Steps:

• Heat the grill over medium high heat.
• In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. Reserve 1/4 of the marinade.
• Coat chicken tenders in marinade and season generously on both sides with coarse black pepper. Season chicken tenders lightly with salt.
• Cook tenders in 2 or 3 batches, a single layer, in a very hot grill.
• Chicken tenders will cook 3 minutes on each side. Transfer to a serving platter and brush with the reserved marinade.