Moist Chicken Breast Tenderloins

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

Ingredients:

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

Instructions:

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.