Best 3 Pan Seared Chicken Tenderloin Recipes
Indulge in a culinary journey with our pan-seared chicken tenderloin, a delightful dish that tantalizes taste buds with its crispy golden exterior and succulent, juicy interior. This versatile recipe presents three variations to suit every palate: a classic preparation, a zesty lemon-herb twist, and a bold and spicy kick. Whether you prefer a traditional taste or crave an explosion of flavors, these pan-seared chicken tenderloin recipes promise an unforgettable dining experience. Embark on this culinary adventure and discover the perfect chicken dish that will become a staple in your kitchen.
Here are our top 3 tried and tested recipes!
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
PAN SEARED CHICKEN BREAST
Steps:
- Preheat oven to 400 degrees F.
- Heat a skillet over medium high heat. Drizzle the chicken breast with 1/2 of the oil, and then season the breast with a good crust of salt and pepper. Put chicken in the pan skin side down, then add the herbs, and garlic. When the skin has a nice golden color turn it over, and put in a preheated oven for 8 minutes or until juice runs clear.
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.
Tips:
- Use a well-seasoned cast iron skillet. This will help create a beautiful sear on the chicken and prevent it from sticking.
- Pat the chicken dry before searing. This will help the skin crisp up and prevent it from steaming.
- Sear the chicken over medium-high heat. This will help create a golden brown crust without overcooking the chicken.
- Don't overcrowd the pan. If you do, the chicken will not sear properly and will instead steam.
- Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit. You can use a meat thermometer to check the temperature.
- Let the chicken rest for a few minutes before serving. This will help the juices redistribute and will make the chicken more tender.
Conclusion:
Pan-seared chicken tenderloin is a quick and easy weeknight meal that is sure to please the whole family. With a crispy skin and juicy interior, this dish is sure to become a favorite. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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