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Garlic Butter Chicken Tenderloins
Garlic Butter Chicken Tenderloins is the perfect mouth watering dish to impress your family! With simple ingredients and a 30 minute cook time, you can create tender chicken bathed in a rich, buttery garlic sauce that will have everyone at the table begging for seconds.
Ingredients
- 2 Boneless, skinless chicken breasts, sliced horizontally into 4 cutlets
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- ½ teaspoon Salt
- ½ teaspoon Freshly ground black pepper
- 2 Garlic cloves, finely minced
- ½ teaspoon Ground cumin
- ½ teaspoon Paprika
- ¼ teaspoon Red pepper flakes
- ¼ teaspoon Cayenne pepper
- ½ teaspoon Ground turmeric
- ½ teaspoon Dried thyme
- 1 teaspoon Better Than Bouillon Roasted Vegetable Base
- ¼ cup Low-sodium chicken stock
- 2 tablespoons Fresh lemon juice
- Fresh parsley, chopped, optional garnish
Instructions
- Slice each chicken breast horizontally to create two thin cutlets. Place the chicken in a large bowl or zip-top bag.
- In a small bowl, combine the salt, pepper, garlic, cumin, paprika, red pepper flakes, cayenne pepper, turmeric, thyme, Better Than Bouillon Roasted Vegetable Base, and lemon juice. Rub the mixture evenly over both sides of the chicken.
- Heat the olive oil in a cast-iron skillet over medium heat. Add the chicken and cook for about 7 minutes per side, or until golden brown and the internal temperature reaches 165 degrees F. Transfer the chicken to a plate and loosely cover with foil.
- Reduce the heat to medium-low. Add the butter and chicken stock to the skillet, scraping up any browned bits from the bottom of the pan. Simmer for about 3 minutes, or until the sauce thickens slightly.
- Return the chicken to the skillet and spoon the garlic butter sauce over the top. Let the chicken rest for 5 to 10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Christina's Notes
- Use an instant-read thermometer to avoid overcooking the chicken. Remove it from the skillet as soon as it reaches an internal temperature of 165 degrees F.
- Watch the garlic carefully while cooking. Burned garlic can become bitter and affect the flavor of the sauce.
- For additional flavor, add a splash of dry white wine to the skillet before adding the chicken stock. Let it simmer for a minute to cook off the alcohol.
- If you prefer extra-tender chicken, gently pound the cutlets to an even thickness before seasoning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a covered skillet over low heat with a splash of chicken stock to keep the chicken moist.
- For easy meal prep, season the chicken up to 8 hours in advance and refrigerate until ready to cook.