Close
Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipeRenu Anshie Dhar, cross testerQuick, easy and exceptional results! It’s a winning recipe for a busy or lazy night.Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Jump to recipe
Renu Anshie Dhar, cross testerQuick, easy and exceptional results! It’s a winning recipe for a busy or lazy night.Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Renu Anshie Dhar, cross testerQuick, easy and exceptional results! It’s a winning recipe for a busy or lazy night.
Renu Anshie Dhar, cross tester
Quick, easy and exceptional results! It’s a winning recipe for a busy or lazy night.
Cook Mode(Keep screen awake)Ingredients1poundchicken tenders1 1/2teaspoonslemon zest1/2teaspoonpaprika1/2teaspoonsalt1/4teaspoonground pepper2tablespoonsunsalted butter1tablespoonlemon juice3mediumcloves garlic, thinly slicedLemonwedges for serving (optional)
Cook Mode(Keep screen awake)
Ingredients
1poundchicken tenders
1 1/2teaspoonslemon zest
1/2teaspoonpaprika
1/2teaspoonsalt
1/4teaspoonground pepper
2tablespoonsunsalted butter
1tablespoonlemon juice
3mediumcloves garlic, thinly sliced
Lemonwedges for serving (optional)
Directions
Pat chicken dry and place in a large bowl. Sprinkle with lemon zest, paprika, salt and pepper; toss to coat evenly.
Melt butter in a large nonstick skillet over medium-high heat. Add the chicken in a single layer; cook, turning once halfway, until browned and a thermometer inserted into the thickest portion registers 165°F, 6 to 8 minutes. Transfer to a large plate. Do not wipe the pan clean.
Reduce heat to medium. Add lemon juice and garlic to the pan; cook, stirring constantly, until fragrant and the garlic is softened, about 2 minutes. Remove from heat. Spoon the garlic mixture over the chicken. Serve with lemon wedges, if desired.
Frequently Asked QuestionsChicken is a wonderfulsource of complete protein. Chicken also provides several necessary micronutrients, including choline, vitamin B12, thiamin, vitamin B6, zinc and pantothenic acid (vitamin B5).Yes, we do not use flour to coat the chicken in this recipe, which keeps it gluten-free.Yes, you can substitute chicken breast meat for tenders. While the tenders are preferred for their flavor and texture, you can slice a boneless, skinless chicken breast against the grain into 1/2-inch-thick pieces to mimic the tenders for this recipe.We skip the marinating process to make this recipe ready in 20 minutes. But if you have more time, let the chicken marinate in the dry rub (Step 1) for 30 minutes to an hour for an extra boost of flavor.Absolutely. This is a great recipe to experiment with citrus. Swap out the 1 1/2 teaspoons lemon zest and 1 tablespoon lemon juice for the zest and juice of oranges, mandarins or limes.We suggest pairing this quick recipe with easy, no-fuss sheet-pan sides that don’t compete for a burner or your attention, plus they’re done in about the same amount of time. Some of our favorites areRoasted Fingerling PotatoesandBalsamic & Parmesan Roasted Broccoli.
Frequently Asked Questions
Chicken is a wonderfulsource of complete protein. Chicken also provides several necessary micronutrients, including choline, vitamin B12, thiamin, vitamin B6, zinc and pantothenic acid (vitamin B5).
Yes, we do not use flour to coat the chicken in this recipe, which keeps it gluten-free.
Yes, you can substitute chicken breast meat for tenders. While the tenders are preferred for their flavor and texture, you can slice a boneless, skinless chicken breast against the grain into 1/2-inch-thick pieces to mimic the tenders for this recipe.
We skip the marinating process to make this recipe ready in 20 minutes. But if you have more time, let the chicken marinate in the dry rub (Step 1) for 30 minutes to an hour for an extra boost of flavor.
Absolutely. This is a great recipe to experiment with citrus. Swap out the 1 1/2 teaspoons lemon zest and 1 tablespoon lemon juice for the zest and juice of oranges, mandarins or limes.
We suggest pairing this quick recipe with easy, no-fuss sheet-pan sides that don’t compete for a burner or your attention, plus they’re done in about the same amount of time. Some of our favorites areRoasted Fingerling PotatoesandBalsamic & Parmesan Roasted Broccoli.
EatingWell.com, January 2024
Rate ItPrint
Nutrition Facts(per serving)192Calories9gFat1gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
