Ingredients:
- 5 lb Chicken Tenders (about 12–14 tenders)
- 2 tsp Kosher Salt (divided)
- 1 tsp Freshly Ground Black Pepper (divided)
- ¼ cup All-Purpose Flour (or cornstarch for GF)
- 2 tbsp Olive Oil (high-heat suitable)
- 2 tbsp Unsalted Butter
- 4 cloves Garlic, minced (approx. 1 tbsp)
- ½ cup Chicken Stock (low sodium)
- ½ cup Fresh Orange Juice
- ¼ cup Fresh Lemon Juice
- 1 tbsp Honey or Maple Syrup
- 1 tsp Orange Zest (from one small orange)
- 1 tsp Lemon Zest (from one small lemon)
- 1 tbsp Fresh Parsley, chopped
- Pinch of Red Pepper Flakes (optional, for a kick)
Instructions:
- Pat the chicken tenders thoroughly dry using paper towels. In a shallow dish, combine the flour, 1 tsp salt, and ½ tsp pepper. Dredge each tender lightly in the flour mixture, shaking off any excess. Set aside on a clean plate.
- Heat the olive oil and butter in the large skillet over medium-high heat until the butter foams slightly. Working in batches, lay the floured tenders gently into the hot skillet. Sear for 3–4 minutes per side until deeply golden brown and cooked through (internal temperature 165°F/74°C). Remove the chicken to a warm plate and tent loosely with foil.
- Reduce the heat to medium. Add the minced garlic to the residual fat and sauté for 30–60 seconds until fragrant. Deglaze the pan by pouring in the chicken stock, scraping up any browned bits (fond) from the bottom. Add the orange juice, lemon juice, honey/syrup, and the remaining salt and pepper. Bring the mixture to a rapid simmer and reduce until it lightly thickens and coats the back of a spoon (about 4–6 minutes).
- Return the seared chicken tenders and any collected juices back into the skillet. Toss the chicken gently to coat thoroughly in the sticky citrus glaze. Cook for 1 minute just to heat through. Remove the skillet from the heat. Stir in the fresh citrus zests and the optional red pepper flakes. Transfer the chicken to a serving platter, drizzle with the remaining sauce, and garnish generously with fresh parsley.