This pan-fried garlic butter chicken tenders recipe is a quick, no-fuss dinner made with simple ingredients and one pan. Seasoned juicy chicken strips are seared until golden, then coated in a rich garlic butter sauce that's full of flavour without being heavy.
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A Quick Look At The Recipe
✅ Recipe Name: Garlic Butter Chicken Tenders (made with chicken breast fillets)
🕒 Ready In: 20 minutes
👪 Serves: 4
🍽 Calories: 349 per serving
🥣 Main Ingredients: Chicken Breasts (or Chicken Tenders), Garlic, Butter, Flour, Olive Oil, Parsley
📖 Dietary Info: Good source of protein, freezer-friendly
👌 Difficulty: Easy
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This recipe is ideal for busy evenings when you want something reliable and satisfying. It's on the table in under 25 minutes.
I make these garlic butter chicken strips regularly because it's quick, adaptable and always well received. The smell of the garlic butter sauce usually brings everyone into the kitchen before dinner is ready!
If you love easy chicken recipes there are plenty more on the blog, including, air fryer chicken nuggets, chicken and mushroom stroganoff, and baked cornflake chicken.
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✔️ Why you'll love this garlic butter chicken
- Ready in less than 25 minutes.
- Uses simple, everyday ingredients.
- Cooked in one pan with minimal washing up.
- Family-friendly and full of flavour.
- Perfect with rice, mash, pasta or vegetables.
- Easy to adapt with herbs, lemon or spice.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Chicken breasts - 3 lean chicken breasts, cut into similar size strips (chicken tenders/tenderloins can be used instead).
Plain flour (all-purpose flour) - for lightly coating the chicken before frying.
Seasonings - Garlic powder, smoked paprika, salt and black pepper.
Olive oil - for frying (vegetable oil or sunflower oil also work well).
For the garlic butter sauce
Unsalted butter - softened.
Italian herbs (Italian seasoning) - or use a mix of dried oregano, basil and thyme.
Fresh parsley - finely chopped, for colour and freshness.
Garlic - 3 fresh cloves, minced (use 1 teaspoon garlic paste or frozen garlic if preferred).
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- King prawns or shrimp - swap the chicken for king prawns (shrimp) for a seafood version; cook just until pink so they stay tender.
- Pork strips - use pork loin or tenderloin strips for a richer, slightly sweeter meat option.
- Vegetarian option - replace the chicken with Quorn pieces or firm tofu for a meat-free version that still soaks up the garlic butter.
- Spicy garlic butter chicken - add a finely chopped red chilli (or chilli flakes) to the pan when you add the garlic for a hit of heat.
- Creamy twist - stir in a splash of double cream (heavy cream) at the end for a richer, silky sauce.
- Citrus boost - add a squeeze of lemon or lime juice at the end to brighten the dish.
- Cheesy finish - sprinkle grated Parmesan or pecorino over the chicken just before serving for extra flavour.
- Air fryer - try cooking the chicken strips in your air fryer.
🔪 How to make garlic butter chicken tenders
One: Place the chicken strips in a bowl. Add the flour, smoked paprika, garlic powder, salt and pepper. Mix well so every piece is evenly coated.
Two: In a small bowl, mash together the softened butter, Italian herbs and chopped parsley with a fork until well combined. Set aside.
Three: Heat the oil in a large frying pan or shallow casserole over a medium-high heat. Cook the chicken in two batches until lightly golden, turning with tongs. Remove to a plate.
Four: Reduce the heat to medium. If needed, add a little more oil to the pan, then add the chopped garlic. Cook gently for about 1 minute until fragrant.
Five: Add the prepared garlic herb butter to the pan and allow it to melt, stirring to create a sauce.
Six: Return the chicken to the pan and cook for 5-6 minutes on a medium heat, turning occasionally, until the chicken is cooked through and coated in the garlic butter sauce.
Top Tips
- Bring the chicken to room temperature - take the chicken out of the fridge about 30 minutes before cooking. This helps it cook evenly and stay juicy.
- Dredge in seasoned flour - coating the chicken in flour, paprika, garlic powder, salt and pepper not only helps it brown beautifully but also helps the garlic butter sauce cling to each piece.
- Don't burn the garlic - garlic only needs about a minute to release its flavour. Add the butter mixture immediately afterwards to avoid bitterness.
- Deglaze for extra flavour - if you have an open bottle of white wine, add a splash to the pan after browning the chicken. It lifts the flavours and creates a subtle depth in the sauce.
- Add a squeeze of lemon - it cuts through the richness of the butter.
- Cook in batches if needed - avoid overcrowding the pan so the chicken browns nicely instead of steaming.
🍴 Serving suggestions
The garlic butter chicken goes well with rice, creamy Boursin pasta, mashed or roast potatoes, or sweet potatoes.
For greens, serve with roasted Tenderstem broccoli, asparagus, or air fryer green beans. A crisp green salad like this rocket salad is also a great option.
Storage
Store - keep leftover garlic butter chicken tenders in an airtight container in the fridge for up to 2 days.
Freeze - freeze cooked chicken in a suitable container or freezer bag for up to 2 months. Defrost (thaw) thoroughly before reheating.
Reheat - warm gently in a pan over low heat or in the microwave until heated through, spooning over any reserved sauce to keep it moist.
❓ Frequently asked questions
Yes, chicken thighs could be used in place of breasts. You could also use leftover roast chicken.
The chicken should be golden and reach an internal temperature of 75°C (165°F). The juices should run clear.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Chicken turns out dry or tough | Avoid overcooking - the chicken should be juicy in the centre. Check that it's done with a meat thermometer (75°C / 165°F) and let it rest a few minutes to lock in the juices. Make sure all strips are roughly the same size so they cook evenly. |
| Garlic burns and tastes bitter | Garlic only needs around a minute to become fragrant - don't let it brown too much before adding the butter. |
| Soggy, not crispy chicken coating | Don't overcrowd the pan. Cook in batches. |
😋Related recipes
More easy chicken recipes you might like:
Recipe
Garlic Butter Chicken Tenders
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Ingredients
- 3 Chicken Breasts boneless and skinless, cut into strips (or use chicken tenders)
- 2 tablespoon Plain Flour (All-purpose Flour)
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- ½ teaspoon Sea Salt
- ⅛ teaspoon Black Pepper
- 2 tablespoon Olive Oil
- 50 g Butter (Unsalted) softened
- 1 teaspoon Italian Herb Seasoning
- 1 tablespoon Parsley chopped
- 3 Garlic Cloves peeled and finely chopped
Instructions
- Place the chicken strips in a bowl. Add the flour, smoked paprika, garlic powder, salt and pepper. Mix well so every piece is evenly coated.3 Chicken Breasts, 2 tablespoon Plain Flour (All-purpose Flour), 1 teaspoon Garlic Powder, 1 teaspoon Smoked Paprika, ½ teaspoon Sea Salt, ⅛ teaspoon Black Pepper
- In a small bowl, mash together the softened butter, Italian herbs and chopped parsley with a fork until well combined. Set aside.50 g Butter (Unsalted), 1 teaspoon Italian Herb Seasoning, 1 tablespoon Parsley
- Heat the oil in a large frying pan or shallow casserole over a medium-high heat. Cook the chicken in two batches until lightly golden, turning with tongs. Remove to a plate.2 tablespoon Olive Oil
- Reduce the heat to medium. If needed, add a little more oil to the pan, then add the chopped garlic. Cook gently for about 1 minute until fragrant.3 Garlic Cloves
- Add the butter mix to the pan and let it melt in, creating a wonderful garlic butter sauce.
- Return the chicken to the pan and cook for 5-6 minutes on a medium heat, turning occasionally, until the chicken is cooked through and coated in the garlic butter sauce.
Notes
- Use evenly sized chicken strips so they cook at the same rate.
- Dredging the chicken in seasoned flour helps it brown and allows the garlic butter sauce to cling better.
- Cook the garlic just until fragrant - don't let it burn.
- Serve immediately for the best texture; the coating can soften if left too long.
- A squeeze of lemon or a splash of white wine can brighten the rich garlic butter flavour.
Raymond says
Super easy recipe and definitely a keeper, but as with many recipes the time given ie 20 minutes is rather optimistic for nonprofessionals,
Beth Sachs says
I'm glad you enjoyed it Raymond. 20 minutes is what it takes me but I can appreciate that for some people it could take longer. The thing that takes the longest is chopping the garlic and parsley so I usually use a mini chopper to speed up the process.
Catherine says
This is such an easy and delicious meal! So versatile too..perfect with salads or in wraps. Love this recipe...the family will love it too!
Dannii says
Anything with garlic is good with me. The more garlic the better I say!
Ana F. says
Love how easy it comes together! The combination of flavors make this Garlic Butter Chicken a family favorite. Thanks for the recipe!
Beth says
Oh my goodness! This looks so yummy and full of flavor! I'm so excited to give this a try! My family is going to love this!
Erica says
This sounds delightful and like it would be the perfect easy dinner that my kids would eat!