Over here, we make chicken more than I post on this blog, but chicken breast usually turns out a little dry for us and that’s why I don’t want to post those recipes. Thankfully, though, we recently found a recipe that makes truly moist chicken breast. And, to our pleasant surprise, these tenderloins tasted like they were coated in a delicious gravy!
Moist Chicken Breast Tenderloins Recipe
- 9 chicken breast tenderloins
- 1/4-1/3 C. all-purpose flour
- salt and pepper
- about 2 Tbsp. extra-virgin olive oil
- 1/2 Tbsp. salted butter
- equipment: large pan with lid
- Lightly salt and pepper the chicken tenderloins.
- In a shallow/wide bowl, combine flour with salt and pepper.
- Salt and pepper the chicken tenderloins, then dip each side of each tenderloin in the flour mixture so it is lightly dusted with flour.
- Heat a pan to medium-high heat. Add butter and olive oil and spread so that the bottom of the pan is coated.
- Turn heat to medium and add the chicken breast tenderloins in a single layer in the pan. Cook for about 1 minute on each side to help them get a golden color on each side.
- Turn heat to low and cover with lid. Cook for 10 minutes without lifting the lid.
- After 10 minutes, lift the lid and flip the chicken tenderloins to the other side. Put the lid back on and cook for another 10 minutes without lifting the lid.
- The tenderloins should be thoroughly cooked now, but check them just to be safe. You can use a meat thermometer or slice a few of them in the middle and make sure it’s cooked thoroughly.
These chicken breast tenderloins go great with mashed potatoes and a salad! You can also use them to top salads or pastas.
*Inspired by THIS recipe.