Lemon Chicken Tenders are a quick and delicious recipe that brings a tasty meal to your table in just 15 minutes!
This recipe is great for those busy days when you need a fast and easy lunch or dinner solution. The chicken tenders cook in just 10 minutes, making it a lifesaver when you're short on time.
It's a simple, budget-friendly dish that's perfect for family dinners.
You only need a few ingredients: chicken, a lemon (make sure it's organic since you'll use both the zest and the juice), and a mix of fresh herbs like rosemary, sage, and bay leaves. The chicken gets cooked in a little garlic and lightly coated to create a flavorful sauce!
Pair these tender lemon chicken tenders with a variety of sides. They're perfect with a fresh salad, steamed veggies like spinach, or even with basmati rice or potatoes.
Try this easy Lemon Chicken Tenders recipe; you'll have a fresh, tasty meal ready in just a few minutes!
Ingredients
Prep Time: 5 Min | Cook Time: 10 Min | Servings: 4
- 500 g (1.1 pound) chicken tenders
- the zest and juice of 1 lemon, untreated
- 300 g (2 cups) of flour, for flouring the chicken
- 1 sprig of rosemary
- 4 sage leaves
- 2 bay leaves
- one clove of garlic
- 4 tablespoons of extra virgin olive oil
- salt to taste
- freshly ground black pepper to taste
Kitchen Tools and Equipment
- Sharp Knife: Essential for cutting the chicken fillets into strips. A good, sharp knife ensures precise and easy slicing.
- Cutting Board: Used to safely cut the chicken and herbs. It's important to have one dedicated for raw meat to avoid cross-contamination.
- Large Skillet: A wide skillet is needed to cook the chicken strips evenly. It provides enough space for all the chicken to brown properly without overcrowding.
- Zester or Grater: To grate the lemon zest, which adds bright citrus flavor to the dish.
- Tongs: Handy for flipping the chicken strips in the pan and ensuring they cook evenly on all sides.
Instructions
Step 1) - To make Easy Italian Lemon Chicken Tenders, start by cutting the chicken fillets into smaller strips. This will help them cook faster in the pan. Set the chicken aside.
Next, chop the fresh herbs using a food processor or knife. You can use rosemary, sage, and bay leaves. Once chopped, set them aside for later.
Step 2) - Now, coat the chicken strips with flour. You can do this in batches by placing some flour on a plate and lightly pressing the chicken into it. Make sure each piece is evenly coated.
In a large pan, heat some olive oil over low heat. Add a whole garlic clove (peeled) and the choppe herbs to the pan. Sautè for about 2 minutes, just until they release their flavors. Then, remove the garlic clove from the pan.
Step 3) - Now, add the floured chicken strips and cook them on medium-high heat. Stir the chicken often so it browns evenly on all sides.
Step 4) - While the chicken is cooking, grate the zest of one lemon and set it aside. Then, juice the lemon, strain it to remove any seeds, and set the juice aside as well.
Once the chicken is golden and cooked through, pour the lemon juice and lemon zest over it. Season with salt and pepper, and stir everything together.
Step 5) - Let the chicken cook for a few more minutes over medium heat, so it absorbs the lemon flavor, but make sure the chicken stays tender.
Finally, transfer the lemon chicken tenders to a serving plate and enjoy them right away. They're best served hot!
YOU MUST ALSO TRY:
- Roman-Style Chicken (Pollo alla Romana)
- Chicken Cacciatore Recipe (Pollo alla Cacciatora)
- Baked Chicken with Breadcrumbs and Caciocavallo Cheese
Storage
To store Lemon Chicken Tenders, first, allow the chicken to cool completely. Then, place them in an airtight container and store them in the refrigerator. They will stay fresh for up to 3 days.
To reheat, you can use a skillet over medium-low heat, adding a splash of water. Alternatively, you can reheat them in the microwave, but be careful not to overcook as it can dry out the chicken.
Variations
Here are three variations of your Lemon Chicken Tenders recipe, each with a simple twist:
Lemon Cream Chicken
At the end of cooking, create a creamy lemon sauce. Stir 1 tablespoon of flour into a knob of melted butter, then add the lemon juice and zest. Simmer for a few minutes until the sauce thickens slightly. This adds a rich, tangy flavor and a smoother texture to the dish.
Garlic Lemon Chicken
Instead of using whole garlic, slice the garlic cloves thinly and sauté them in the oil. The sliced garlic will become crispy and infuse the oil more intensely, giving the chicken a stronger garlic-lemon flavor. Perfect for garlic lovers!
Other Herbs
For a simple twist, use just one herb, like rosemary for a bold, earthy flavor. Alternatively, you can swap in thyme or marjoram for a more subtle herbal touch. This variation simplifies the flavor profile while still keeping it aromatic.
Tips
- Don’t overcrowd the pan: When cooking the chicken, ensure the pieces have enough space in the skillet to brown evenly. Overcrowding traps steam and can make the chicken soggy instead of crispy and golden.
- Use fresh lemon juice and zest: Always use fresh lemons instead of bottled lemon juice for the best flavor. The zest adds a bright, citrusy aroma, while the juice provides tanginess. Make sure to zest the lemon before juicing it for ease.
- Adjust cooking time for thin slices: If you're using thinner chicken fillets, watch the cooking time closely. Thin slices will cook faster, so keep an eye on the chicken to avoid overcooking, which can make it dry.
Recipe Card
Easy Italian Lemon Chicken Tenders
Ingredients
- 500 g chicken tenders - 1.1 pound
- 1 lemon - untreated
- 300 g flour - 2 cups
- 1 sprig rosemary
- 4 leaves sage
- 2 leaves bay
- 1 clove garlic
- 4 tablespoons olive oil - extra virgin
- salt - to taste
- black pepper - to taste
Instructions
- To make Easy Italian Lemon Chicken Tenders, start by cutting the chicken fillets into smaller strips. This will help them cook faster in the pan. Set the chicken aside.
- Next, chop the fresh herbs using a food processor or knife. You can use rosemary, sage, and bay leaves. Once chopped, set them aside for later.
- Now, coat the chicken strips with flour. You can do this in batches by placing some flour on a plate and lightly pressing the chicken into it. Make sure each piece is evenly coated.
- In a large pan, heat some olive oil over low heat. Add a whole garlic clove (peeled) and the choppe herbs to the pan. Sautè for about 2 minutes, just until they release their flavors. Then, remove the garlic clove from the pan.
- Now, add the floured chicken strips and cook them on medium-high heat. Stir the chicken often so it browns evenly on all sides.
- While the chicken is cooking, grate the zest of one lemon and set it aside. Then, juice the lemon, strain it to remove any seeds, and set the juice aside as well.
- Once the chicken is golden and cooked through, pour the lemon juice and lemon zest over it. Season with salt and pepper, and stir everything together.
- Let the chicken cook for a few more minutes over medium heat, so it absorbs the lemon flavor, but make sure the chicken stays tender.
- Finally, transfer the lemon chicken tenders to a serving plate and enjoy them right away. They're best served hot!
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