Introduction

Honey Garlic Chicken Tenderloins are a quick and flavorful dish perfect for busy weeknights. Tender chicken pieces are seasoned, pan-seared for a crispy outside, then glazed with a sweet and savory honey garlic sauce. This recipe is simple, satisfying, and sure to become a household favorite.

Honey Garlic Chicken Tenderloins Recipe - Recipe Image

Ingredients

1 pound chicken tenderloins, about 8 tenders
3-4 tablespoons olive oil, divided
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon paprika
1/2 teaspoon red pepper flakes, optional
2 teaspoons minced garlic
1 tablespoon honey
1 tablespoon chopped fresh parsley
1/2 tablespoon butter, optional

Instructions

Step 1: Remove the tendon from each chicken tenderloin by grabbing it with a paper towel and pulling it straight out. For easier removal, press the tendon against the tines of a fork at the end of the chicken before pulling.
Step 2: Place the whole chicken tenderloins in a shallow glass or non-plastic dish. You may cut them into cubes if preferred. Add half of the olive oil and all the seasonings (salt, pepper, garlic powder, onion powder, paprika, and red pepper flakes if using). Mix well to coat all sides. If possible, marinate for 15 minutes; otherwise, cook immediately.
Step 3: Preheat a large skillet over medium heat, then add the remaining olive oil, enough to coat the pan bottom. When the oil shimmers, add the chicken pieces. They should sizzle on contact; if not, the pan isn’t hot enough.
Step 4: Cook the chicken for 4 to 5 minutes on each side until both sides are crispy and golden brown.
Step 5: Reduce the heat to low. Add the honey, minced garlic, and chopped parsley to the pan. Stir gently to coat the chicken in the sauce, taking care not to burn the garlic. Optionally, add butter for extra richness.
Step 6: Cook for about 2 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce thickens slightly. Serve warm.

Tips & Variations

For a spicier kick, increase the red pepper flakes or add a dash of cayenne pepper.
Use chicken breasts cut into tender-sized pieces if you can’t find tenderloins.
Marinate the chicken longer if time allows for deeper flavor.
Finish with a squeeze of fresh lemon juice for added brightness.
Serve over rice, quinoa, or with steamed vegetables to make a complete meal.

Storage

Store leftover honey garlic chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave to keep the chicken moist and avoid burning the garlic sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, chicken breasts cut into similar-sized strips or cubes can be used. Just adjust the cooking time slightly as breast meat may require a bit longer to cook through.

How do I avoid burning the garlic in the sauce?

Reduce the heat to low before adding the minced garlic and honey. Stir frequently and cook just until the garlic becomes fragrant, usually about 1-2 minutes, to prevent it from burning and turning bitter.

Honey Garlic Chicken Tenderloins Recipe

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5 from 146 reviews

This Honey Garlic Chicken Tenderloins recipe delivers juicy, crispy chicken tenderloins coated in a flavorful honey garlic sauce. With simple seasonings and a quick stovetop cooking method, this dish is perfect for a weeknight dinner that’s both easy and delicious. The tenderloins are first marinated in a blend of garlic powder, paprika, and other spices, then pan-seared to perfection before being glazed with a savory honey garlic sauce and fresh parsley.

Author: Lena
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Halal

Ingredients

Scale

Chicken and Seasoning

1 pound chicken tenderloins (about 8 tenders)
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)

Cooking and Sauce

3–4 tablespoons olive oil, divided
2 teaspoons minced garlic
1 tablespoon honey
1 tablespoon chopped fresh parsley
1/2 tablespoon butter (optional)

Instructions

Remove Tendons: Grab each chicken tenderloin with a paper towel and pull out the tendon straight from the end. It helps to press the tendon against a fork’s tines for easier removal.
Season the Chicken: Place the tenderloins in a shallow glass or non-plastic dish. Add half of the olive oil along with salt, pepper, garlic powder, onion powder, paprika, and optional red pepper flakes. Mix well ensuring each piece is evenly coated. For best flavor, marinate for 15 minutes or cook immediately.
Heat the Skillet: Preheat a large skillet over medium heat. Add the remaining olive oil, just enough to coat the pan bottom. Wait until the oil shimmers and is hot enough to make the chicken sizzle when added.
Cook the Chicken: Place the chicken tenderloins in the skillet without overcrowding. Cook for 4-5 minutes on each side until golden brown and crispy.
Add Honey Garlic Glaze: Lower the heat to medium-low. Add minced garlic, honey, and fresh parsley to the skillet. Optionally, add 1/2 tablespoon of butter for extra flavor. Stir gently to coat the chicken tenderloins with the glaze.
Finish Cooking: Continue cooking for another 2 minutes or until the chicken reaches an internal temperature of 165°F. Be careful not to burn the garlic while glazing.

Notes

Removing the tendon improves texture and tenderness of the chicken tenderloins.
Marinating the chicken for at least 15 minutes enhances flavor but is optional if pressed for time.
Adjust red pepper flakes to control the spiciness of the dish.
Use a meat thermometer to ensure chicken is fully cooked to 165°F for safety.
Butter is optional but adds richness to the sauce.
Serve with rice, steamed vegetables, or over a salad for a complete meal.

Keywords: honey garlic chicken, chicken tenderloins, quick dinner, stovetop chicken, easy chicken recipe, honey garlic sauce