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Pan-Seared Chicken Tenderloin

Pan-Seared Chicken Tenderloin

Name: Pan-Seared Chicken Tenderloin
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 chicken tenders
Ingredients: 4 chicken tenderloins, or more to taste; 4 tablespoons olive oil, divided; salt and ground black pepper to taste; 2 teaspoons paprika, or more to taste; 2 teaspoons garlic powder, or more to taste; 2 teaspoons onion powder, or more to taste; 1 teaspoon Cajun seasoning; 1 teaspoon chili powder; ½ lemon

Rating: 4.61 stars

41 Ratings
33 Reviews
9 Photos

A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!

By Dee

Gallery

Recipe Summary

prep:

10 mins

cook:

15 mins

total:

25 mins

Servings:

Yield:

4 chicken tenders

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

4 chicken tenderloins, or more to taste
4 tablespoons olive oil, divided
salt and ground black pepper to taste
2 teaspoons paprika, or more to taste
2 teaspoons garlic powder, or more to taste
2 teaspoons onion powder, or more to taste
1 teaspoon Cajun seasoning
1 teaspoon chili powder
½ lemon

Directions

Step 1

Place chicken in a bowl. Coat with 3 tablespoons olive oil, salt, and pepper. Add paprika, garlic powder, onion powder, Cajun seasoning, and chili powder. Toss thoroughly with tongs or a spoon.

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Step 2

Heat remaining olive oil in a large pan over medium-high heat. Add chicken; cook, covered, for 6 minutes. Squeeze lemon juice over the chicken. Flip and cook until a dark, crispy crust forms on the outside, about 6 minutes more.

Nutrition Facts

Per Serving:

198 calories; protein 12.2g; carbohydrates 4.6g; fat 15.2g; cholesterol 31.2mg; sodium 193.1mg. Full Nutrition

Reviews (33)

Most helpful positive review

Theresa Smith

02/22/2019

Excellent recipe! Chicken stayed juicy, it was well seasoned and quick to make. I used it over a salad. Read More

Helpful

(6)

Most helpful critical review

donaltrumpisachump

10/07/2019

How the heck do people cook this at medium high heat covered and not totally over cook this chicken?!?!?! I followed this recipe to the tee. After 6 minutes, which seemed to long, I pulled the lid, put lemon on the chicken and continued to cook, I already found by tasting it was overcooked and tough. I turned the fire off after just 3 minutes, but this chicken is way overcooked. Did people really cook tenderloins at medium high heat for 6 minutes each side and have nice tender non over cooked chicken? This recipe as far as cooking times goes, sucks!!! Read More

41 Ratings

5 star values: 28
4 star values: 12
3 star values: 0
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Theresa Smith

02/22/2019

Excellent recipe! Chicken stayed juicy, it was well seasoned and quick to make. I used it over a salad. Read More

Helpful

(6)

Herb120

08/27/2019

Very flavorful. Could probably used marindae with any kind of chicken. Read More

Helpful

(2)

Val

07/17/2020

I cooked it for 6 minutes and then 4 minutes on the other side. It was perfect. Thanks! Read More

donaltrumpisachump

10/07/2019

kalena smith

04/22/2020

Loved this recipe and it was easy to follow topped on top jasmine rice .my kids and hubby loved it, definitely will be making again Read More

Kym L

08/03/2020

Actually prepared this dish, with Garlic Herb Pilaf & Steamed broccoli. I used Olive oil, opposed to Wesson oil. Though the Tenderloins weren't crispy, I must admit they were juicy & tasty. Sidebar: Cooked on a low-medium flame.. Next tyme, I'll try Vegetable oil. Read More

Divina

06/18/2019

It was delicious! I added fresh squeezed lemon juice on top of it while I was making it. Easy to make and very flavorful. I served it w/ steamed broccoli. Thank you for the great recipes! Read More

Monica Tenneson

02/10/2019

I used yellow curry powder instead since that s what I had. Also used dried chopped onion instead of onion powder. Again because that s what I had. It s still cooking but smells amazing. I m topping it on steamed Wild rice steamed spinach on a pita wrap. I m so anxious to try it. Read More

Ann

08/04/2019

Make again! Read More

More Reviews

Back to Pan-Seared Chicken Tenderloin

All Reviews for Pan-Seared Chicken Tenderloin

- of Reviews

Pan-Seared Chicken Tenderloin

Servings Per Recipe: 4
Calories: 198

% Daily Value *

protein: 24 %

carbohydrates: 2 %

dietary fiber: 6 %

sugars:

fat: 23 %

saturated fat: 11 %

cholesterol: 10 %

vitamin a iu: 16 %

niacin equivalents: 59 %

vitamin b6: 23 %

vitamin c: 21 %

folate: 2 %

calcium: 2 %

iron: 6 %

magnesium: 6 %

potassium: 5 %

sodium: 8 %

thiamin: 5 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Pan-Seared Chicken Tenderloin

1 of 33

All Reviews

Theresa Smith

02/22/2019

Excellent recipe! Chicken stayed juicy, it was well seasoned and quick to make. I used it over a salad.

Helpful

(6)

Herb120

08/27/2019

Very flavorful. Could probably used marindae with any kind of chicken.

Helpful

(2)

Val

07/17/2020

I cooked it for 6 minutes and then 4 minutes on the other side. It was perfect. Thanks!

donaltrumpisachump

10/07/2019

kalena smith

04/22/2020

Loved this recipe and it was easy to follow topped on top jasmine rice .my kids and hubby loved it, definitely will be making again

Kym L

08/03/2020

Divina

06/18/2019

It was delicious! I added fresh squeezed lemon juice on top of it while I was making it. Easy to make and very flavorful. I served it w/ steamed broccoli. Thank you for the great recipes!

Monica Tenneson