Pat the chicken breast tenderloins dry with paper towels.
Season both sides with salt, pepper, Italian seasoning, and paprika.
In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add the chicken tenderloins to the skillet in a single layer.
Cook for 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter. Add the minced garlic and cook for about 30 seconds, until fragrant.
Return the cooked chicken to the skillet and toss to coat in the garlic butter sauce.
Transfer the chicken to a serving plate. Garnish with freshly chopped parsley.
Serve with lemon wedges on the side for an extra burst of flavor.
Ingredients
Directions
Pat the chicken breast tenderloins dry with paper towels.
Season both sides with salt, pepper, Italian seasoning, and paprika.
In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add the chicken tenderloins to the skillet in a single layer.
Cook for 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter. Add the minced garlic and cook for about 30 seconds, until fragrant.
Return the cooked chicken to the skillet and toss to coat in the garlic butter sauce.
Transfer the chicken to a serving plate. Garnish with freshly chopped parsley.
Serve with lemon wedges on the side for an extra burst of flavor.