This pan-fried garlic butter chicken tenders recipe is a fast, one-pan dinner made with everyday ingredients. Tender seasoned chicken strips are seared until golden, then tossed in a bright, buttery garlic sauce that’s full of flavour without being heavy.
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 breast (or tenders), garlic, butter, flour, olive oil, parsley
📖 Dietary Info: High in protein; freezer-friendly
👌 Difficulty: Easy
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This is a great midweek meal when you want something reliable and satisfying — on the table in under 25 minutes.
I make these garlic butter chicken strips often because they’re quick to prepare, adaptable, and reliably popular. The scent of garlic and butter usually draws everyone into the kitchen before dinner is ready.
If you enjoy easy chicken recipes, there are more on the blog, including air fryer chicken nuggets, chicken and mushroom stroganoff, and baked cornflake chicken.
✔️ Why you’ll love this garlic butter chicken
- Ready in less than 25 minutes.
- Built from simple, everyday pantry ingredients.
- Cooked in one pan for minimal washing up.
- Family-friendly and packed with flavour.
- Pairs well with rice, mash, pasta or vegetables.
- Easy to customise with herbs, lemon or a touch of spice.
🥘 Ingredients
A full ingredients list with Metric and US measurements is in the recipe card below.
Chicken breasts – 3 lean chicken breasts, sliced into strips (or use chicken tenders).
Plain flour (all-purpose) – for a light coating.
Seasonings – garlic powder, smoked paprika, salt and black pepper.
Olive oil – for frying (vegetable or sunflower oil also works).
For the garlic butter sauce
Unsalted butter – softened.
Italian herbs (seasoning) – or a mix of dried oregano, basil and thyme.
Fresh parsley – finely chopped, to finish.
Garlic – 3 cloves, minced (or use garlic paste/frozen garlic).
Need to substitute an ingredient?
If you have allergies or preferences, swap ingredients as needed — see the Variations section below for ideas.
📖 Variations
- King prawns or shrimp – substitute seafood and cook just until pink.
- Pork strips – use pork loin or tenderloin for a slightly sweeter flavour.
- Vegetarian option – try Quorn pieces or firm tofu to soak up the garlic butter.
- Spicy – add chopped red chilli or chilli flakes with the garlic.
- Creamy twist – stir in a splash of double (heavy) cream at the end.
- Citrus boost – finish with a squeeze of lemon or lime juice to brighten the dish.
- Cheesy finish – grate Parmesan or pecorino over the chicken before serving.
- Air fryer – cook the coated chicken strips in an air fryer for a crispier finish.
🔪 How to make garlic butter chicken tenders
One: Place the chicken strips in a bowl. Add the plain flour, smoked paprika, garlic powder, salt and pepper. Toss until every piece is evenly coated.
Two: In a small bowl, mash together the softened butter, Italian herbs and chopped parsley until combined. Set aside.
Three: Heat the oil in a large frying pan over medium-high heat. Fry the chicken in two batches until lightly golden, turning to brown all sides. Remove to a plate.
Four: Reduce the heat to medium. Add a little more oil if needed, then add the chopped garlic. Cook gently for about 1 minute until fragrant — don’t let it brown.
Five: Add the prepared garlic herb butter to the pan and allow it to melt, stirring to form a smooth sauce.
Six: Return the chicken to the pan and cook for 5–6 minutes over 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 — leave it out for about 30 minutes for even cooking and juicier results.
- Lightly dredge in seasoned flour — this helps the chicken brown and allows the sauce to cling.
- Avoid burned garlic — garlic becomes bitter if overcooked; one minute is usually enough.
- Deglaze for depth — a splash of white wine after browning lifts the flavours if you have it available.
- Add lemon — a squeeze of lemon at the end cuts through the richness.
- Cook in batches — avoid overcrowding so the chicken browns instead of steaming.
🍴 Serving suggestions
Serve the garlic butter chicken with rice, creamy pasta, mashed or roast potatoes, or sweet potatoes. For greens, try roasted tenderstem broccoli, asparagus, or green beans. A crisp rocket salad also pairs nicely.
Storage
Store: Keep leftovers in an airtight container in the fridge for up to 2 days.
Freeze: Freeze cooked chicken in a suitable container or bag for up to 2 months. Thaw fully before reheating.
Reheat: Gently warm in a pan over low heat or in the microwave, spooning any reserved sauce over the chicken to keep it moist.
❓ Frequently asked questions
Yes. Thighs can be substituted for breasts, or you can use leftover roast chicken.
The chicken should be golden and reach an internal temperature of 75°C (165°F). Juices should run clear.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Chicken turns out dry or tough | Avoid overcooking — check with a meat thermometer (75°C / 165°F) and let the chicken rest a few minutes. Ensure strips are even in size so they cook uniformly. |
| Garlic burns and tastes bitter | Cook garlic only until fragrant (about 1 minute) and add the butter immediately to prevent browning. |
| Soggy coating | Don’t overcrowd the pan; cook in batches so the coating crisps instead of steaming. |
😋 Related recipes
More easy chicken dishes you might enjoy:
- Easy Chicken Goulash Recipe
- Creamy Chicken Pesto Pasta
- Easy Chicken Pasanda Curry
- BBQ Chicken Pasta Recipe
Recipe
Garlic Butter Chicken Tenders
Equipment
- Chopping board
- Knife
- Mixing bowl
- Measuring spoons
- Large frying pan or shallow casserole
- Wooden spoon or tongs
Ingredients
- 3 Chicken breasts boneless, skinless, cut into strips
- 2 tablespoons Plain flour (all-purpose)
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- ½ teaspoon Sea salt
- ⅛ teaspoon Black pepper
- 2 tablespoons Olive oil
- 50 g Unsalted butter 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 until every piece is evenly coated.
-
In a small bowl, mash together the softened butter, Italian herbs and chopped parsley with a fork until combined. Set aside.
-
Heat the oil in a large frying pan over medium-high. Cook the chicken in two batches until lightly golden, turning to brown all sides. Remove to a plate.
-
Reduce heat to medium. Add a little more oil if needed, then add the chopped garlic. Cook gently for about 1 minute until fragrant.
-
Add the butter mixture to the pan and let it melt, creating a smooth garlic butter sauce.
-
Return the chicken to the pan and cook 5–6 minutes over medium heat, turning occasionally, until cooked through and coated in the sauce. Serve immediately.
Notes
- Use evenly sized chicken strips so they cook at the same rate.
- Dredging in seasoned flour helps the chicken brown and lets the sauce cling.
- Cook the garlic just until fragrant — avoid burning it.
- Serve immediately for best texture; the coating can soften if left too long.
- A squeeze of lemon or a splash of white wine can brighten the rich butter flavour.
Nutrition: The nutritional information is approximate and may vary depending on exact ingredients and portion sizes.
Nutritional Information (Approximate)
|
Carbohydrates: 8g
|
Protein: 39g
|
Fat: 17g