Ingredients:

  • 1.5 lbs chicken tenderloins
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, finely chopped
  • 1 lb baby potatoes, halved and par-boiled

Instructions:

  1. Pat the chicken tenderloins dry with paper towels to ensure a proper sear. Remove the white tendon if desired.
  2. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and pepper. Dredge the chicken tenders in the spice mix until evenly coated.
  3. Heat olive oil in a large 12-inch heavy-bottomed skillet over medium-high heat. Add tenders in a single layer and sear for 3–4 minutes per side.
  4. Ensure the internal temperature of the chicken reaches 165°F (74°C) using an instant-read thermometer. Remove chicken from the pan and set aside on a warm plate.
  5. Reduce heat to medium. Add butter to the skillet, scraping up the browned bits. Stir in minced garlic and cook for 1 minute until fragrant.
  6. Stir in lemon juice and parsley. Return the chicken to the pan, tossing gently to coat in the garlic butter glaze.
  7. Add the par-boiled baby potatoes to the pan and toss for 2 minutes to soak up the remaining garlic butter sauce before serving.