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Ingredients
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Main
Finishing & garnish
Method
Main
- 1
Prepare the chicken
Pat the 300 g chicken tenderloins dry with paper towels. Trim any connective tissue or thin edges so pieces are an even thickness for uniform cooking.
- 2
Season
In a small bowl combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika. Sprinkle the spice mix evenly over both sides of the tenderloins and rub gently to adhere.
- 3
- 4
Sear and cook
Add the seasoned tenderloins to the hot pan in a single layer, without crowding. Cook undisturbed for 2–3 minutes until the underside is golden brown. Flip each tenderloin and add 1 tbs butter to the pan. Tilt the pan slightly and spoon melted butter over the top as they finish cooking for 2–3 more minutes. Total cooking time will be about 4–6 minutes depending on thickness. Cook until internal temperature reaches 74°C (165°F).
- 5
Rest
Transfer the cooked tenderloins to a plate and let rest for 3–5 minutes to allow juices to redistribute.
Finishing & garnish
- 6
While the chicken rests, squeeze the juice of half a lemon over the tenderloins. Sprinkle with 1 tbs chopped fresh parsley and, if using, 1/4 tsp chili flakes for a touch of heat.
- 7
Serve warm as an entrée, sliced over salad, or alongside rice/vegetables.
