Pan-Seared Chicken Tenderloin Recipe

Chicken tenderloins: These are the tender strips of meat located on the underside of the chicken breast. They cook quickly and remain juicy.

Olive oil: Used for cooking the chicken, it adds a rich flavor and helps achieve a golden brown sear.

Salt: Enhances the natural flavors of the chicken.

Black pepper: Adds a touch of heat and depth to the seasoning.

Garlic powder: Provides a savory, aromatic flavor without the need for fresh garlic.

Paprika: Adds a mild smokiness and vibrant color to the chicken.

To ensure your chicken tenderloins are evenly cooked and remain juicy, pound them to an even thickness before seasoning. This helps them cook uniformly and prevents the thinner parts from drying out while the thicker parts finish cooking. Additionally, let the olive oil heat up until it shimmers before adding the chicken to the skillet. This will create a nice sear and lock in the flavors.

• chicken tenderloins - Substitute with turkey tenderloins: Turkey tenderloins have a similar texture and flavor profile, making them a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, suitable for pan-searing.

• salt - Substitute with soy sauce: Soy sauce adds a similar salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• garlic powder - Substitute with onion powder: Onion powder offers a similar depth of flavor, though it will have a slightly different taste.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat but can provide a similar smoky flavor if used in smaller quantities.

• Allow the chicken tenderloins to cool completely at room temperature before storing. This helps prevent condensation, which can lead to sogginess.

• Transfer the cooled chicken to an airtight container or wrap each piece tightly in plastic wrap. This will help maintain the moisture and flavor.

• For short-term storage, place the container in the refrigerator. The chicken tenderloins will stay fresh for up to 3-4 days.

• If you plan to store the chicken for a longer period, consider freezing. Wrap each tenderloin individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and makes it easy to thaw only the amount you need.

• Label the container or bag with the date of storage. Frozen chicken tenderloins are best used within 2-3 months for optimal taste and texture.

• When ready to use, thaw the chicken in the refrigerator overnight. For a quicker option, you can use the defrost setting on your microwave, but be cautious to avoid partially cooking the meat.

• Reheat the chicken tenderloins in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Adding a splash of olive oil or a bit of chicken broth can help retain moisture during reheating.

• Avoid reheating chicken in the microwave if possible, as it can make the meat rubbery. If you must use the microwave, cover the chicken with a damp paper towel to help keep it moist.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken tenderloins on a baking sheet lined with aluminum foil. Cover the chicken with another piece of foil to retain moisture. Heat for about 10-15 minutes, or until the chicken is warmed through. This method helps maintain the juiciness and flavor of the chicken.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil or butter. Place the chicken tenderloins in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until the chicken is heated through. This method ensures the chicken remains crispy on the outside while staying moist inside.

• Microwave Method: Place the chicken tenderloins on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. This method is quick but may not retain the texture as well as other methods.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken tenderloins in a vacuum-sealed bag and immerse in the water bath for about 20-30 minutes. This method ensures the chicken is evenly reheated and remains tender and juicy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken tenderloins in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through. This method helps to retain the crispiness of the chicken.

• Steaming Method: Place the chicken tenderloins in a steamer basket over boiling water. Cover and steam for about 5-10 minutes, or until heated through. This method helps to keep the chicken moist and tender.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for achieving a golden brown crust on the chicken tenderloins.

• Tongs: A tool used to grip and lift objects, in this case, to turn the chicken tenderloins without piercing them and losing juices.

• Measuring spoons: Used to measure the precise amount of salt, pepper, garlic powder, and paprika for seasoning the chicken.

• Measuring cup: Useful for measuring the olive oil accurately to ensure the chicken cooks evenly.

• Cutting board: A durable board on which to place the chicken tenderloins while seasoning them.

• Knife: A sharp tool for trimming any excess fat or tendons from the chicken tenderloins before cooking.

• Plate: Used to rest the chicken tenderloins after cooking, allowing the juices to redistribute for a more flavorful bite.

• Paper towels: Handy for patting the chicken dry before seasoning, which helps achieve a better sear.

Pre-season the chicken: Season the chicken tenderloins ahead of time and store them in the fridge. This allows the flavors to meld and saves time when you're ready to cook.

Use a hot skillet: Ensure the skillet is hot before adding the chicken. This reduces cooking time and ensures a nice sear.

Batch cooking: Cook extra chicken tenderloins and store them for quick meals throughout the week.

Prep ingredients: Measure out and prepare all ingredients before you start cooking to streamline the process.