Pan Seared Chicken Tenderloins
By: Mike, Posted: 3/7/2024
Need some chicken for dinner tonight? Look no further our Pan Seared Chicken Tenderloins are a quick and easy recipe that delivers on flavor.
Craving more chicken recipes? Our Chicken with Broccoli Asparagus Orzo, One pan Chicken Fajita Pasta, and Quick and Easy Chicken Tortilla Soup always hit the spot.
Our Pan Seared Chicken Tenderloins
Minda LOVES chicken. It doesn’t matter what type she loves chicken. In soups, wraps, sandwiches, fried, seared, and baked. Our Pan Seared Chicken Tenderloins came about because when we were first married we needed a quick and easy meal. We never had time to make big meals because I worked nights and her days. Any meal that was simple and quick always gave us more time together. Our Pan Seared Chicken Tenderloins are quick and easy and have been one of our favorites for a long time.
Ingredients, Substitutions, and Additions
Chicken – Any chicken can work in the place of tenderloins. We pan sear thighs and breasts, but they do take more time. If searing breast you can cut them into smaller pieces to cook more evenly.
Tips – When searing your chicken before you flip it the first time you can see them change color around the edges. They begin to turn white as they cook. Your chicken is fully cooked when it reaches an internal temperature of 165°.
When searing your chicken don’t overcrowd the pan. If you need to cook it in batches. Just add a little more oil to the pan when adding your second batch of chicken.
Dry Seasonings – Go crazy with the seasonings. If you like it, try it. I always use onion, garlic, salt, and pepper then add on from there. I will see what sides were are having and go crazy from there. If were going Mexican I will add some cumin, chili powder, and oregano. If Minda and I are having stir fry, I’ll use some five spice and ginger.
Preferred Pairings for Pan Seared Chicken Tenderloins
When enjoying our Pan Seared Chicken Tenderloins try out some of our Kick’n Sides. Our Sourdough Stuffing, Parmesan Broccoli and Asparagus, and Smashed Cheesy Brussel Sprouts are great sides for your dinner tonight.
Sourdough Stuffing – Want to make an easy stuffing recipe that everyone will love at your Holiday Table? Try our favorite Sourdough Stuffing.
Parmesan Broccoli and Asparagus – Looking for some veggies to go along with dinner? Parmesan Broccoli and Asparagus is a yummy side to help get your daily dose of veggies in.
Smashed Cheesy Brussel Sprouts – Need a change up to your veggies for dinner tonight. Try our Smashed Cheesy Brussel Sprouts, they definitely deliver on the awesomeness.
Ingredients for Pan Seared Chicken Tenderloins
- 1 lb Chicken Tenderloins
- 1 tsp Granulated Onion
- 1 tsp Granulated Garlic
- 1 tsp Pepper
- 1 tsp Kosher Salt
- 2 tbs oil
Directions
Trim and Coat Chicken and Prep Seasonings: Bring 1 lb Chicken Tenderloins to room temperature. Measure out dry seasonings (1 tsp Granulated Onion, 1 tsp Granulated Garlic, 1 tsp Pepper, 1 tsp Kosher Salt) and place into small bowl. Trim any excess fat off the Chicken and coat chicken with dry seasonings on both sides.
Pan Sear Chicken then Serve: Bring a large pan up to temperature over medium heat. Add oil (2 tbs). When the oil begins to ripple add chicken and cook for 4 minutes. Flip and cook an additional 4 minutes. Chicken is fully cooked when it reaches 165° on a thermometer. If not cooked through, flip and cook until internal temperature reaches 165°. Remove from pan and let stand for 5 minutes. Serve and enjoy.
Hi, We are Mike and Minda. Thank you for stopping to take a look at our Kick’n Kitchen! We are a husband and wife team that have a love for food and cooking. Come with us on our journey of rediscovering recipes from our youth and find new recipes to fall in love with.
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Pan Seared Chicken Tenderloins
4
servings15
minutes10
minutesNeed some chicken for dinner tonight? Look no further our Pan Seared Chicken Tenderloins are a quick and easy recipe that delivers on flavor.
Ingredients
1 lb Chicken Tenderloins
1 tsp Granulated Onion
1 tsp Granulated Garlic
1 tsp Pepper
1 tsp Kosher Salt
2 tbs oil
Directions
- Trim and Coat Chicken and Prep Seasonings: Bring 1 lb Chicken Tenderloins to room temperature. Measure out dry seasonings (1 tsp Granulated Onion, 1 tsp Granulated Garlic, 1 tsp Pepper, 1 tsp Kosher Salt) and place into small bowl. Trim any excess fat off the Chicken and coat chicken with dry seasonings on both sides.
- Pan Sear Chicken then Serve: Bring a large pan up to temperature over medium heat. Add oil (2 tbs). When the oil begins to ripple add chicken and cook for 4 minutes. Flip and cook an additional 4 minutes. Chicken is fully cooked when it reaches 165° on a thermometer. If not cooked through, flip and cook until internal temperature reaches 165°. Remove from pan and let stand for 5 minutes. Serve and enjoy.
