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Pan seared chicken on plate with hands holding plate.
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5 from 6 votes

Easy Pan-Seared Chicken

Try these quick and easy chicken tenders for a kid-friendly weeknight protein paired with a grain and a veggie (or fruit!)
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 192kcal
Author: Amy Palanjian

Equipment

Ingredients

  • 2 tablespoons olive oil (or unsalted butter)
  • 1 pound chicken tenders
  • 1 garlic clove (peeled and sliced)
  • Salt
US Customary - Metric

Instructions

  • Warm the oil or butter in a large skillet over medium heat.
  • Add the chicken tenders and top with the sliced garlic. Sprinkle with salt.
  • Cover and cook for 4 minutes. Remove cover.
  • Flip over and cook for an additional 3-4 minutes uncovered. Cook until a meat thermometer registers 165 degrees F.

Notes

  • Store leftover Pan-Seared Chicken, once cooled, in an airtight container in the refrigerator for up to 5 days. Use in Chicken Caesar Pasta Salad, as a lunch component, or any other way your family enjoys.
  • Use chicken tenders for quick and even cooking.
  • Cover the pan before you flip the chicken to prevent it from drying out.
  • Add sliced garlic on the chicken for flavor. You can remove the garlic before serving if desired.
  • Sprinkle with salt.
  • Serve with a dipping sauce such as ketchup, ranch, or salsa if desired.
  • Serve shredded or diced, according to what will work best for your child.

Nutrition

Calories: 192kcal | Carbohydrates: 1g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 132mg | Potassium: 423mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg