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Garlic Butter Chicken Tenderloins

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Ingredients

Warning0 allergens identified

Garlic Butter Chicken Tenderloins

2 Chicken breasts, boneless, skinlesscut horizontally

1 tbsp Olive oil

2 tablespoons Butter

½ tsp Salt

½ tsp Black pepper

2 cloves Garlicminced

½ tsp Cumin

½ tsp Paprika

¼ tsp Red pepper flakes

¼ tsp Cayenne

½ tsp Turmeric

½ tsp Thyme

1 tsp Better Than Bouillon Vegetable Base

¼ cup Chicken stocklow-sodium

2 tablespoons Lemon juice

Fresh parsleyoptional garnish

Instructions

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Instructions

Slice the two chicken breasts horizontally and transfer them to a bowl or ziplock bag.

Combine the seasonings, minced garlic, Better than Bouillon Vegetable Base, and lemon juice in a bowl or ziplock bag. Apply the mixture onto the chicken until it is completely coated.

Preheat a hot cast-iron skillet with oil over medium heat. Add the seasoned chicken to the skillet and cook for 7 minutes on each side or until it is fully cooked. Ensure that the internal temperature reaches 165 F.

After adding the chicken stock and butter to the skillet, let it simmer for 3 minutes until the sauce thickens. Finally, spoon the sauce over the chicken.

To preserve the juices and thicken the sauce, let the chicken cool for 10 minutes after turning off the heat before slicing. Optionally, garnish with freshly chopped parsley.

Nutrition

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Tips & Tricks (5)

Pound for Even Cooking 🔨
Gently pound chicken tenderloins to an even thickness before cooking to ensure uniform doneness and prevent dry edges while centers cook through.
Bloom Your Spices 🌟
Toast the turmeric, cumin, paprika, and cayenne in the butter for 30 seconds before adding garlic to unlock their essential oils and deepen their complex flavors.
Emulsify the Sauce 🧈
Whisk cold butter pieces into the pan sauce off-heat to create a silky, luxurious emulsion that coats the chicken perfectly instead of a greasy finish.
Strategic Acid Balance 🍋
Add lemon juice at the very end of cooking to brighten the rich buttery sauce and balance the spices without cooking off the delicate citrus notes.
Dry Before Searing 💧
Pat chicken tenderloins completely dry with paper towels before searing to achieve a golden crust and allow proper caramelization rather than steaming the meat.