Pan-Seared Chicken Tenderloin Recipe

Chicken tenderloins: These are the star of the dish, providing a tender and juicy protein base.

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: Infuses the chicken with a subtle garlic flavor without the need for fresh garlic.

To ensure your chicken tenderloins are evenly cooked and retain their juiciness, make sure they are of uniform thickness. If some pieces are thicker than others, use a meat mallet to gently pound them to an even thickness before seasoning. This will help them cook at the same rate and prevent any pieces from drying out while others are still undercooked.

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

• chicken tenderloins - Substitute with tofu: For a vegetarian option, firm tofu can mimic the texture of chicken when properly seasoned and cooked.

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

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and is also good for high-heat cooking.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use less to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, often considered more natural.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• freshly ground black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, but in smaller quantities.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more intense and aromatic flavor, though it may need to be sautéed briefly.

• garlic powder - Substitute with onion powder: Onion powder can add a similar depth of flavor if garlic is not available.

• Allow the chicken tenderloins to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Place the cooled chicken in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the chicken tenderloins within 3-4 days.
• For longer storage, wrap each chicken tenderloin individually in plastic wrap or aluminum foil. This helps to prevent freezer burn.
• Place the wrapped chicken in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• Freeze the chicken tenderloins for up to 2-3 months. For best results, use a vacuum sealer to remove excess air.
• When ready to use, thaw the chicken in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the chicken tenderloins in a skillet over medium heat until warmed through, or use a microwave for a quicker option. Add a splash of olive oil or a bit of chicken broth to keep the meat moist.
• Consider adding fresh herbs or a squeeze of lemon juice to revive the flavors when reheating.

• 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 keep it moist. Heat for about 10-15 minutes or until warmed through.

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Place the chicken tenderloins in the skillet and cover with a lid. Heat for 5-7 minutes, turning occasionally, until the chicken is heated through.

• Microwave Method: Place the chicken tenderloins on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking and turning the chicken halfway through, until heated through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken tenderloins in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through, until the chicken is warmed through and slightly crispy.

• 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 30 minutes. This method ensures the chicken remains juicy and tender.

• Skillet: A flat-bottomed pan used for searing the chicken tenderloins to achieve a golden brown crust.

• Tongs: A utensil used to flip the chicken tenderloins in the skillet for even cooking on both sides.

• Measuring spoons: Tools used to measure out the olive oil, salt, pepper, and garlic powder accurately.

• Cutting board: A surface used for trimming the chicken tenderloins if needed before cooking.

• Knife: A tool used for trimming any excess fat or sinew from the chicken tenderloins.

• Plate: A dish used to rest the cooked chicken tenderloins before serving.

• Paper towels: Used for patting the chicken tenderloins dry before seasoning to ensure a good sear.

• Timer: A device used to keep track of the cooking time to ensure the chicken is cooked perfectly.

• Spatula: An alternative tool to tongs for flipping the chicken tenderloins in the skillet.

Pre-season the chicken: Season the chicken tenderloins ahead of time and store them in the fridge for up to 24 hours.

Use a hot skillet: Ensure the skillet is hot before adding the chicken to reduce cooking time.

Thin pieces: Pound the chicken tenderloins to an even thickness for quicker and more uniform cooking.

Batch cooking: Cook multiple chicken tenderloins at once and store leftovers for quick meals throughout the week.

Pre-measure spices: Measure out the salt, pepper, and garlic powder in advance to streamline the seasoning process.