Remove the chicken from the marinade and pat dry with paper towels. Sprinkle with salt-and-pepper. Heat 2 inches of oil in an electric skillet, setting the temperature to 360 degrees. Working in ...

Remove the tenders from the pan and transfer to an oven-safe pan. In the skillet, add in chicken broth, butter, and honey. Let it simmer for a few minutes, then pour over the chicken tenders.

4. Add the spice-rubbed tenders to the hot skillet. Cook three minutes, then flip over and cook three on the other side. 5. Drizzle the lime juice over the chicken while it’s still in the pan, then ...

Heat some olive oil in a large skillet, then add the chicken tenders. Let the tenders cook about 4 to 5 minutes each side, until golden colored and chicken is fully cooked.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook the chicken tenders on medium-low heat for about 3 minutes on each side, until just cooked through.

Juicy, delicious and packed with bright flavors, this meal comes together quickly and will be gone just as fast.

These low-carb, diabetes-friendly dinner recipes, like pan-seared salmon, creamy chicken and veggie noodles, take only three ...

(Though the chicken tenders are already cooked, if they're the frozen kind, you want to cook the dip long enough to thoroughly heat the tenders.) Serve warm with slices of Italian bread or bread ...

For this recipe, I highly recommend using a 10-inch cast iron skillet. Heat the skillet to medium heat. Once pan is hot, add about a teaspoon of EVOO then add chicken tenders in one layer.