Zesty Lemon Pepper Chicken Tenders: A Flavorful Delight

Ingredients

Main Ingredients

• 1 pound chicken tenders
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

Marinade & Sauce

• Zest of 1 large lemon
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon honey
• ¼ cup low‑sodium chicken broth

Seasonings

• 1 teaspoon freshly cracked black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon sea salt (or to taste)
• Fresh parsley, chopped (for garnish)

Instructions

Searing the Tenders

1. Heat the skillet. Place a large skillet over medium‑high heat for 3 minutes. Add olive oil and swirl to coat. When the oil shimmers, it’s hot enough for a quick sear.
2. Sear the chicken. Lay the tenders in a single layer, making sure they don’t touch. Cook 3‑4 minutes without moving them; this creates a golden crust. Flip and sear the other side for another 3‑4 minutes.
3. Remove and set aside. Transfer the partially cooked tenders to a plate. This step prevents over‑cooking while you build the glaze.

Creating the Zesty Glaze

1. Deglaze the pan. Reduce heat to medium and add chicken broth. Scrape the browned bits (fond) from the bottom; these add depth to the sauce.
2. Add sweetness and richness. Stir in honey and butter. Allow the butter to melt completely, then whisk until the mixture becomes glossy.
3. Finish the glaze. Return the seared tenders to the skillet, spooning the sauce over them. Let everything simmer for 3‑4 minutes, turning the chicken once, until the internal temperature reaches 165°F (74°C) and the sauce thickens slightly.