Chicken Tenders Smothered in Lemon and Parsley are boneless chicken tenders simmered with a lemon sauce makes an exquisite dish that’s easily prepared in one skillet! Succulent boneless chicken tenderloins smothered in lemon and parsley along with 4 additional ingredients is an ideal entrée to make for a busy weeknight and one that makes dinner a snap!
Simple ingredients are what make this chicken dish so flavorful. Sauteing and simmering all the ingredients in one skillet, allows all the flavors to infuse into the chicken tenders easily.
It’s what truly makes this dish worthy to cook.
Chicken tenderloins cook up quickly. This chicken recipe makes a satisfying dish and can be served with an easy side of steamed rice, or with easy garlic mashed potatoes.
The lemon and parsley sauce is what makes these chicken tenders so delicious and worthy to cook!
You can’t go wrong with this recipe or mess it up. It turns out perfect every time.
Even the leftovers are better the next day, and reheat beautifully!
This easy recipe is adaptable too!
Need more lemon sauce? Sure. Just add in additional lemon juice, white wine, and chicken broth.
Don’t like capers? No problem… just omit them and adjust the salt at the end.
To Make Chicken Tenders Smothered in Lemon and Parsley:
There are a few easy steps to follow…
Before I start, I prefer to quickly rinse the chicken and drain them. Then chop some fresh Italian parsley.
Grab a large skillet and heat olive oil and butter over moderate heat.
Step 1: Take each chicken tender, one by one, and dredge each one in flour, coating both sides. Then add them to the skillet. Saute for a few minutes, browning the bottoms, then turn them over and saute the other side for a few minutes.
Step 2: Toss in capers, pour in the wine, and cover with a lid. Simmer for a few minutes.
Step 3: Uncover, add the lemon juice, chicken broth (or vegetable broth), and lots of freshly chopped parsley. Cover, and simmer for 2 to 3 minutes more. Turn off heat and serve.
Cook’s Notes and Tips:
Fresh parsley gives this sauce its fresh flavor. So don’t skip it.
The longer the chicken sits after it’s been cooked, waiting to be served, the more the sauce gets absorbed into the chicken. If this happens, turn on low heat, and pour in an additional splash of chicken broth to give it more sauce.
The flour will thicken the sauce as it simmers. If you prefer not to use any flour at all, you may stir a little cornstarch (about 1 tsp.) into the sauce while it simmers.
Complement this chicken dish with any of these sides:
Any side will taste even better when they soak up some of that delicious lemon sauce.
Chicken Tenders Smothered in Lemon and Parsley is a delicious dish.
We bet you will enjoy our chicken recipe as much as we do.
Best of all, this recipe helps get dinner ready in less than 30 minutes, and one your family will love!
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More Delicious Chicken Recipes…
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 2 pounds of boneless chicken tenders
- all-purpose flour ( or GF) - for dredging
- 3 Tbsp. olive oil
- 2 Tbsp. butter
- 1 Tbsp. capers
- 3/4 cup white wine
- 1/2 cup low-sodium vegetable broth or chicken broth
- 2 lemons- juiced
- 3/4 cup freshly chopped Italian parsley
- salt and pepper to taste
- In a large skillet and on low heat, heat olive oil, and butter.
- In the meantime, lightly season chicken tenders with salt and pepper. Using a small bowl, add some flour and begin to lightly dredge the chicken, coating both sides.
- Add chicken to the skillet, raise heat to medium, and brown the chicken, cooking for about 3 to 4 minutes on each side.
- Add capers, white wine, and cover. Simmer chicken tenders for about 2 to 3 minutes. Uncover, add vegetable broth, lemon juice, and fresh chopped parsley. Add salt and pepper to taste. Cover and continue to simmer for an additional 3 to 4 minutes. Turn off heat and transfer to a serving platter. Sprinkle with additional chopped parsley over the entire dish and serve.
- Total Cooking Time: 15 minutes.
- Serves 4 to 6
If you prefer more lemon sauce, just add additional 1/4 cup of white wine and additional 1/2 lemon juiced.
Yield:4 to 6 servings
Serving Size:4 pieces
Amount Per Serving: Calories: 369Total Fat: 16.4gCarbohydrates: 2.2gProtein: 11.7g
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Happy Cooking! 🙂
Thanks for stopping by!
xo Anna and Liz