Chicken tenderloins: These are the incredibly lean, delicate strips of meat found underneath the chicken breast. Their naturally smaller size and tender texture make them ideal for quick cooking methods like pan-searing, as they cook rapidly and remain exceptionally juicy, provided they are not overcooked. Look for fresh, plump tenderloins for the best results, ensuring even cooking and optimal flavor absorption from the seasonings.

Olive oil: A cornerstone for both flavor and efficient searing, high-quality olive oil, preferably extra virgin, imparts a lovely Mediterranean note to the chicken while providing the necessary fat for effective heat transfer in the pan. Its moderate smoke point is suitable for medium-high heat searing, helping the chicken achieve that beautiful golden-brown crust without burning, contributing to a rich, savory finish.

Salt: More than just a seasoning, salt is crucial for enhancing the chicken’s natural flavors and drawing out its inherent moisture, which aids significantly in the browning process. We recommend using fine sea salt or kosher salt for even distribution and better flavor penetration. Seasoning adequately is the fundamental key to a well-balanced and flavorful dish, ensuring every bite is perfectly seasoned.

Black pepper: Freshly ground black pepper adds a pungent aroma and a subtle, delightful heat that expertly complements the chicken without ever overpowering its delicate flavor. Its earthy notes provide a welcome depth to the simple seasoning blend, making each bite more interesting and dynamic. Adjust the amount to your personal preference for spice, but don’t skip it!

Garlic powder: This secret weapon delivers a consistent, savory garlic flavor without the common risk of burning fresh garlic during high-heat searing. It coats the tenderloins evenly, infusing them with a mild yet distinct aromatic quality that is universally loved and provides a comforting, familiar taste. It’s a quick and efficient way to add a layer of deliciousness and complexity.

Achieving perfectly cooked, incredibly juicy chicken tenderloins is all about consistency and preparation. The most crucial technique tip for this recipe is to ensure that all your tenderloins are of uniform thickness. Chicken tenderloins can sometimes vary significantly in size and thickness, which can unfortunately lead to uneven cooking—some pieces might be perfectly done, while others are either disappointingly overcooked and dry, or dangerously undercooked. If you notice some pieces are notably thicker than others, gently pound them to an even thickness using a meat mallet, or even the flat side of a heavy pan. This simple yet vital step is essential for promoting a consistent and beautiful golden brown sear across all pieces, guaranteeing that every tenderloin cooks through at the same rate and remains wonderfully moist and tender. Additionally, remember to pat the chicken completely dry with paper towels before seasoning; any excess moisture on the surface will cause the chicken to steam rather than sear, preventing that desirable crisp, golden crust from forming.

• Chicken tenderloins – Substitute with turkey tenderloins: Turkey tenderloins are an excellent lean poultry alternative, boasting a very similar delicate texture and mild flavor profile to chicken. They cook at a comparable rate, making them a suitable and equally delicious choice for this recipe. Using turkey can offer a slightly different but still satisfying taste experience, perfect for variety or if you prefer turkey.

• Chicken tenderloins – Substitute with pork tenderloins: For a departure from poultry, pork tenderloins are exceptionally tender, lean, and adapt wonderfully to quick pan-searing. They will absorb the seasonings beautifully and provide a richer, slightly different, but undeniably delicious taste and texture. Just remember that pork might be a bit thicker, so adjust cooking times slightly to ensure it’s cooked through to a safe internal temperature of 145°F (63°C).

• Olive oil – Substitute with avocado oil: Avocado oil is a fantastic alternative due to its very high smoke point, which makes it ideal for searing at higher temperatures without breaking down, smoking excessively, or developing off-flavors. It also has a mild, neutral flavor that won’t compete with the chicken’s seasoning, allowing the primary flavors to shine through cleanly.

• Olive oil – Substitute with grapeseed oil: Another excellent neutral-flavored oil with a high smoke point, grapeseed oil is perfect for pan-searing. It ensures an even, golden-brown crust without imparting its own strong flavor, making it a versatile choice for a variety of dishes where you want the main ingredients to be the star without oily interference.

• Salt – Substitute with soy sauce: If you’re looking to introduce an umami depth along with salinity, a splash of low-sodium soy sauce (or tamari for gluten-free) can be a wonderful substitute for regular salt. It will provide a savory, complex flavor that pairs beautifully with chicken, especially if you’re aiming for an Asian-inspired twist. Be mindful of its liquid content and adjust other seasonings accordingly.

• Salt – Substitute with sea salt: While technically still salt, using a coarse sea salt or flaky sea salt as a direct substitute for regular table salt can provide a slightly different textural experience and a cleaner, more pronounced salty flavor. It’s a subtle but noticeable upgrade for those who appreciate gourmet touches and the unique crunch it provides.

• Black pepper – Substitute with white pepper: White pepper offers a similar peppery heat to black pepper but with a distinctly milder, more earthy, and less pungent aroma. It’s a great choice if you prefer a less visually prominent spice (as it blends seamlessly into light-colored dishes) or a slightly different flavor nuance in your cooking.

• Black pepper – Substitute with cayenne pepper: For those who enjoy a fiery kick and want to turn up the heat, cayenne pepper is a fantastic way to introduce significant spice and a bold flavor profile. Start with a small pinch and adjust to your preferred spice level, as it can quickly intensify the dish with its vibrant heat.

• Garlic powder – Substitute with fresh garlic: Using finely minced fresh garlic will undoubtedly provide a more intense, aromatic, and vibrant garlic flavor compared to its powdered counterpart. Just be cautious not to burn it during searing; for best results, add it perhaps halfway through cooking or incorporate it into a quick pan sauce made after the chicken is seared.

• Garlic powder – Substitute with onion powder: Onion powder offers a different but equally complementary savory depth to the dish. It provides a sweet and pungent onion flavor that can add a wonderful layer of complexity to the chicken, working exceptionally well in conjunction with or in place of garlic powder, providing a subtle sweetness.

• Allow the chicken tenderloins to cool completely to room temperature before storing them. This crucial step helps prevent the buildup of condensation inside the container, which can lead to soggy chicken and create a breeding ground for bacteria, ultimately extending freshness and maintaining the desirable texture.
• Once cooled, place the chicken tenderloins in an airtight container. Alternatively, you can wrap them tightly in heavy-duty aluminum foil or plastic wrap. This barrier is essential for minimizing exposure to air, which helps maintain their moisture content, preserves their delicious flavor, and prevents unpleasant freezer burn if freezing.
• For immediate consumption, store the chicken tenderloins in the refrigerator. When properly stored in an airtight container, they should remain fresh and safe to eat for approximately 3-4 days. This makes them perfect for convenient meal prepping ahead of a busy week, ready to be enjoyed with minimal effort.
• For longer preservation, prepare the wrapped chicken tenderloins for freezing by placing them in a freezer-safe bag or a rigid, freezer-grade container. Always remember to label the container or bag with the current date to easily keep track of how long they’ve been stored, ensuring you consume them within 2-3 months for optimal quality and flavor.
• When freezing, for best results and ease of thawing, try to lay the chicken tenderloins flat in a single layer before sealing. This method ensures they freeze evenly, speeds up the freezing process, and makes it much easier to thaw only the precise amount you need without having to defrost the entire batch.
• To reheat refrigerated chicken tenderloins, preheat your oven to 350°F (175°C). Arrange the chicken on a baking sheet, ideally covered loosely with foil to create a moist environment and prevent drying out. Heat for about 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and they are thoroughly warmed through and tender.
• For frozen chicken tenderloins, the best and safest method for thawing is to transfer them to the refrigerator overnight. This gradual thawing process helps to maintain their delicate texture and ensures optimal flavor retention. Avoid thawing at room temperature for food safety reasons, which can lead to bacterial growth.
• If time is of the essence, you can use the microwave to defrost the chicken tenderloins. Utilize the defrost setting and check the chicken frequently, flipping it often to avoid partially cooking the chicken in spots, which can negatively affect texture. Finish reheating using another method for better results.
• Once the chicken tenderloins are completely thawed, reheat them using the oven method detailed above, or for a quicker option, you can quickly sear them in a lightly oiled skillet over medium heat until they are heated through to a safe internal temperature, restoring some of that pan-seared crust.
• A crucial food safety tip: avoid refreezing chicken tenderloins once they have been thawed. Repeated freezing and thawing can significantly degrade the quality, texture, and safety of the poultry, leading to a less enjoyable eating experience. Only freeze once.

• Oven Method: For the best results in retaining moisture and achieving an even reheat, preheat your oven to 350°F (175°C). Place the chicken tenderloins on a baking sheet, ideally lined with parchment paper to prevent sticking. Crucially, cover them loosely with aluminum foil. This helps to create a steamy, moist environment, effectively preventing the chicken from drying out. Heat for approximately 10-15 minutes, or until the chicken is thoroughly warmed through to an internal temperature of 165°F (74°C). This method is excellent for preserving overall juiciness and flavor, mimicking the original cook.

• Stovetop Method: To maintain some of that original crispy exterior, the stovetop is a great choice. Heat a skillet over medium heat and add a small amount of olive oil or a pat of butter. Once hot and shimmering, place the chicken tenderloins in the skillet and cover with a lid. This helps to trap heat and moisture, gently warming the chicken. Heat for about 5-7 minutes, flipping halfway through, until the chicken is thoroughly warmed. Be careful not to overcrowd the pan, which can steam rather than reheat, affecting crispness.

• Microwave Method: For the quickest reheating option, the microwave is your friend, especially when time is of the essence. Place the chicken tenderloins on a microwave-safe plate. To prevent them from drying out, lightly cover them with a damp paper towel. Heat on medium power for 1-2 minutes initially, checking and flipping halfway through. Continue heating in 30-second increments until warmed through. While fast, this method may not retain the original texture as well as the oven or stovetop, sometimes making the chicken a bit chewier or rubbery.

• Sous Vide Method: If you own a sous vide machine, this method ensures your chicken remains incredibly moist and tender, almost as good as fresh. Set your sous vide water bath to 140°F (60°C). Place the previously cooked chicken tenderloins into a vacuum-sealed or zip-top bag (remove as much air as possible using the water displacement method) and immerse them in the water bath for about 30 minutes, or until fully reheated. A quick sear in a hot pan afterward can restore the crisp exterior, making it taste freshly cooked.

• Air Fryer Method: For a crispy exterior and speedy reheat, an air fryer works wonders. Preheat your air fryer to 350°F (175°C). Arrange the chicken tenderloins in the basket in a single layer, ensuring not to overcrowd it for optimal air circulation and even cooking. Heat for about 5-7 minutes, shaking the basket halfway through to promote even reheating and crisping. This method is fantastic for bringing back some of that freshly seared texture without much effort, offering a satisfying crunch.

• Skillet: A high-quality, heavy-bottomed skillet is absolutely fundamental for achieving a perfect sear on your chicken. Cast iron, stainless steel, or a good quality non-stick pan are all excellent choices. The heavy bottom ensures even heat distribution, which is crucial for uniform browning and preventing hot spots that can burn your chicken. A 10-12 inch skillet is usually ideal for a batch of tenderloins without overcrowding, allowing proper air circulation.

• Tongs: These versatile kitchen pliers are indispensable for safely handling the chicken during cooking. Using tongs allows you to grip and flip the tenderloins without piercing them, which is vital for retaining all those delicious juices inside the meat. They provide excellent control and precision, making it easy to check for browning and move the chicken around the pan as needed for even cooking.

• Measuring spoons: Accuracy in seasoning is key to a well-balanced and consistently delicious dish. Measuring spoons ensure you precisely measure out the salt, pepper, and garlic powder, leading to consistent flavor results every time you make the recipe. This prevents both over-seasoning and under-seasoning, guaranteeing delicious and reliable outcomes.

• Measuring cup: For the olive oil, a small measuring cup or a standard tablespoon ensures you use the right amount to adequately coat the pan without drowning the chicken or leaving it dry and susceptible to sticking. Too little oil and the chicken might stick and burn; too much and it might fry rather than sear, impacting the texture.

• Cutting board: A stable and clean cutting board is absolutely essential for safely preparing your chicken. Use it for trimming any excess fat or tendons from the tenderloins and for seasoning them evenly before they hit the hot pan. Always remember to use a separate cutting board specifically for raw poultry to prevent any risk of cross-contamination with other foods.

• Chef’s knife: A sharp, well-maintained chef’s knife is a workhorse in any kitchen and incredibly useful for this recipe. It’s used for various tasks, from efficiently trimming the chicken tenderloins to an even thickness (if not using a mallet) to dicing any accompanying vegetables for your chosen side dishes. A sharp knife makes prep safer and significantly more efficient.

• Paper towels: Often overlooked, paper towels play a surprisingly critical role in achieving a perfect sear. Patting the chicken tenderloins thoroughly dry before seasoning and searing is paramount. Any excess moisture on the surface creates steam when it hits the hot pan, which prevents the Maillard reaction (browning) and results in a less flavorful, less crispy crust. Dry chicken truly is happy chicken!

• Plate: A simple plate is crucial for resting the chicken tenderloins after they finish cooking. Resting allows the internal juices, which have migrated to the center during the cooking process, to redistribute throughout the entire piece of meat. This results in incredibly tender and juicy chicken when you finally slice into it, preventing dry spots.

• Timer: While experienced cooks might eyeball it, a kitchen timer is an invaluable tool for ensuring your chicken is cooked perfectly. It helps you keep precise track of cooking times on each side, preventing both undercooking (for safety) and overcooking (for juiciness), which is especially important for lean cuts like tenderloins that can dry out quickly.

• Spatula: While tongs are great for gripping, a thin, flexible spatula can also be very useful for flipping the chicken tenderloins, especially if you prefer not to use tongs or if the tenderloins are particularly delicate. It can also be effectively used to scrape up any delicious browned bits from the pan, which can be incorporated into a quick pan sauce for extra flavor.

Prepare ingredients in advance (Mise en Place): The concept of “mise en place” (everything in its place) is a game-changer for speeding up any cooking process. Measure out and combine your seasonings (salt, pepper, garlic powder) in a small bowl, and ensure your chicken tenderloins are patted dry and ready on your cutting board. This upfront preparation streamlines the actual cooking process, making it much smoother, faster, and less stressful once the pan is hot.

Use a meat thermometer for precision: Eliminate guesswork and prevent frustrating overcooking (which inevitably leads to dry chicken) by using an instant-read meat thermometer. The moment your chicken reaches an internal temperature of 165°F (74°C) in the thickest part, it’s done. This ensures perfectly juicy and safe results and saves time by avoiding unnecessary extra minutes in the pan, which often leads to dryness.

Preheat the skillet thoroughly: Don’t underestimate the power of a properly preheated pan. Start heating your olive oil in the skillet over medium-high heat while you’re busy seasoning the chicken. A hot pan is absolutely essential for an immediate, crisp sear and prevents the chicken from sticking. This simultaneous action shaves precious minutes off your total cook time and ensures a superior crust.

Rest the chicken briefly: While it might seem counterintuitive to “wait” after cooking, allowing the chicken tenderloins to rest for 3-5 minutes after cooking is a crucial step that actually enhances your meal. This brief resting period allows the internal juices, which have concentrated in the center during cooking, to redistribute throughout the entire piece of meat. This results in a more tender, flavorful, and incredibly juicy chicken when cut, rather than having all the delicious juices run out onto your plate. It’s a passive step that contributes significantly to quality without adding active cook time.

Batch cook for future meals: If you frequently find yourself short on time, consider doubling the recipe when you cook. Pan-seared chicken tenderloins are fantastic for meal prep and can be easily incorporated into salads, sandwiches, wraps, or other dishes throughout the week. This saves significant cooking time on subsequent meals, making future healthy eating even easier.