Welcome to The BakerMama’s “Basics” series, where we empower home cooks to master fundamental kitchen techniques with confidence and ease. Today, we’re diving into the art of pan-searing chicken tenderloins – a simple yet incredibly versatile skill that will elevate countless meals. From vibrant salads and comforting casseroles to hearty soups and elaborate dinner boards, perfectly pan-seared chicken is an absolute game-changer. Get ready to achieve beautifully golden-brown, juicy chicken every time!
The BakerMama’s Kitchen Basics: Building Culinary Confidence
Here at Basics by The BakerMama, our mission is to simplify cooking and inspire joy in the kitchen. This how-to series is meticulously crafted to guide beginner cooks, helping them build essential skills, maximize their time, and create unforgettable family memories around delicious food. We believe that mastering foundational techniques, like pan-searing chicken, is the secret to unlocking a world of culinary possibilities, making healthy and flavorful meals accessible to everyone. Join us on this exciting journey to become a more confident and efficient home chef!
Weekly Meal Prep Essential: Easy Pan-Seared Chicken Tenderloins
For busy individuals and families, meal prepping is a lifesaver, and pan-seared chicken tenderloins are at the heart of my weekly routine. Every week, I make it a point to pick up a couple of 1-pound packages of boneless, skinless chicken tenderloins. Pan-searing them all at once and then storing them in the refrigerator allows for effortless meal assembly throughout the week. Imagine quickly chopping a few tenderloins to toss into a fresh salad for a nutritious lunch, or adding them as a lean protein source to a delightful dinner board. This simple habit saves precious time, reduces stress, and ensures a healthy protein option is always within reach, making meal planning a breeze.
Pan-searing chicken is surprisingly simple, yet yields incredibly flavorful results. While our focus today is on chicken tenderloins, this technique is highly adaptable. Larger chicken breasts will naturally require a longer cooking time, whereas thinly sliced chicken breast cutlets or pre-cut chicken strips will cook much faster. The key to ensuring perfectly cooked, safe, and juicy chicken is to always check the internal temperature. A reliable meat thermometer should read 165˚F in the thickest part of the chicken. If you don’t have a thermometer, a quick visual check will suffice: slice into one of the thicker tenderloins to confirm there’s no pink remaining in the middle, indicating it’s thoroughly cooked.
How to Pan-Sear Chicken Tenderloins: A Step-by-Step Guide for Juicy Perfection
Achieving perfectly pan-seared chicken tenderloins is a straightforward process when you follow these simple steps. The goal is a beautiful golden-brown crust on the outside and tender, juicy meat on the inside. Here’s how to do it:
Step 1: Prepare and Season Your Chicken. Begin by patting your boneless, skinless chicken tenderloins dry with paper towels. This crucial step helps remove excess moisture, which is essential for developing that coveted crispy crust. Next, generously season one side of the tenderloins with salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s key to building flavor. You can also add other dry spices like garlic powder, onion powder, or a pinch of paprika for extra depth.
Step 2: Heat Your Skillet and Add Oil. Place a medium-sized skillet (cast iron or stainless steel works best) over medium-high heat. Allow the skillet to heat up for a minute or two until it’s quite warm. Then, drizzle a small amount of olive oil into the hot pan, just enough to coat the bottom. The oil should shimmer but not smoke, indicating the perfect temperature for searing.
Step 3: Sear the First Side. Carefully transfer the seasoned chicken tenderloins, seasoned-side-down, into the hot skillet. Make sure not to overcrowd the pan; cook in batches if necessary to ensure proper searing. As they begin to sear, immediately season the unseasoned top sides of the tenderloins with more salt and pepper. Allow the chicken to sear undisturbed for approximately 3 minutes, or until a rich, golden-brown crust has formed. Resist the urge to move or flip them too early, as this prevents a good sear.
Step 4: Flip and Sear the Second Side. Once the first side is beautifully browned, use tongs to flip each tenderloin to the other side. Continue to sear for another 3 minutes, allowing that second side to develop a similar golden-brown crust. This initial searing creates incredible flavor and locks in the juices.
Step 5: Finish Cooking with Moisture. After both sides are seared, reduce the heat slightly to medium-low. Cover the pan with a lid and let the chicken continue to cook for an additional 1-2 minutes. This technique helps to create a steamy environment, ensuring the chicken cooks all the way through gently, without drying out. The steam helps maintain moisture, resulting in exceptionally tender and juicy chicken. Always verify doneness with a meat thermometer (165°F) or by checking for no pink inside.
That’s all there is to it! You’ve just mastered the art of pan-searing chicken tenderloins. Now you have a perfectly cooked, flavorful, and incredibly versatile protein that can be enjoyed in endless ways. Don’t forget to let the chicken rest for 5 minutes after cooking before slicing or serving. This allows the juices to redistribute, ensuring every bite is moist and tender.
Beyond the Skillet: Creative Ways to Enjoy Pan-Seared Chicken
Now that you can pan-sear chicken like a seasoned pro, it’s time to unleash your culinary creativity! The possibilities are truly endless. For a refreshing and satisfying weeknight meal, try my Cobb Salad Board. It’s a vibrant, build-your-own experience that transforms even the pickiest eater into a salad enthusiast. Elevate your midday meal with my Favorite 5-Minute Lunch Salad, making a quick and nutritious option a delightful culinary moment. And for a fun, interactive, and customizable dinner that’s perfect for families, the Build-Your-Own Baked Potato Board is an absolute dream. Imagine tender chicken tenderloins nestled among an array of toppings, allowing everyone to craft their perfect meal. Enjoy the journey of discovery as you incorporate this fantastic protein into your favorite dishes!
Expand Your Kitchen Repertoire with More BakerMama Basics
Eager to master more fundamental cooking skills? Dive deeper into Basics by The BakerMama and expand your kitchen repertoire. Learn How to Bake Bacon for the most scrumptious, consistently crispy results every single time – perfect for breakfast, salads, or crumbling over dishes. Discover the secrets to a perfectly fluffy and tender Baked Potato, ideal for pairing with your pan-seared chicken. And don’t miss my guide on How to Roast Brussels Sprouts, ensuring they’re deliciously crisp and slightly charred on the outside, incredibly tender on the inside, and seasoned to perfection. These vegetables are truly heavenly and make a wonderful complement to any meal!
I genuinely hope you find these simple yet impactful basics incredibly helpful in your culinary adventures. When you create something wonderful with the guidance of my BakerMama’s Basics series, I would absolutely love to see it! Be sure to snap a picture and tag me on Instagram @thebakermama, or join and share your creations with our supportive Friends of The BakerMama group on Facebook. Your culinary successes inspire others and make this community truly special. Enjoy every delicious moment!
xoxo,
Print Recipe
Basics by The BakerMama: How to Pan-Sear Chicken Tenderloins
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- Author: The BakerMama
- ⏲️ Prep Time: 2 minutes
- ⏲️ Cook Time: 8 minutes
- ⏲️ Total Time: 10 minutes
Description
Basic pan-seared chicken tenderloins is a versatile staple perfect for salads, casseroles, soups, and your favorite dinner boards. Learn to cook them to perfection every time!
Ingredients
- 1-2 pounds boneless, skinless chicken tenderloins
- 1 tablespoon olive oil (or other high-heat cooking oil)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: garlic powder, onion powder, paprika for extra flavor
Instructions
- Pat chicken tenderloins dry with paper towels. Generously season one side of the tenderloins with salt and pepper.
- Heat olive oil in a medium-heated skillet (cast iron or stainless steel recommended) over medium-high heat until shimmering.
- Carefully place seasoned tenderloins, seasoned-side-down, into the hot skillet. Immediately season the unseasoned top sides with salt and pepper.
- Sear for about 3 minutes, undisturbed, until nicely browned and a crust has formed. Flip and sear for another 3 minutes on the second side.
- Reduce heat to medium-low. Cover the pan with a lid and let the chicken continue to cook for another 1-2 minutes. This creates steam to ensure the chicken is cooked all the way through without drying out.
- Check internal temperature with a meat thermometer; it should read 165˚F. If no thermometer, slice into the thickest part to ensure no pink remains.
- Remove from heat and let rest for 5 minutes before serving or slicing.
Notes
For larger chicken breasts, cooking time will increase. Thin-sliced chicken breast cutlets or chicken strips will cook faster. Avoid overcrowding the pan to ensure a proper sear; cook in batches if necessary. Always verify doneness by checking the internal temperature with a meat thermometer (165˚F) or by slicing into a thick piece to ensure no pink remains.