Basic pan-seared chicken is a staple for salads, casseroles, soups, and some of our favorite dinner boards. In this Basics by The BakerMama, I teach you how to pan-sear chicken tenderloins to perfection every time!

Pan-Seared Chicken Tenderloin by The BakerMama

Basics by The Bakermama

Welcome to Basics by The BakerMama! I created this how-to series to help beginner cooks hone their skills, make the most of their time in the kitchen, and create great family memories. I hope you enjoy!

Feeling Like Chicken Tonight?

At the beginning of the week, I always pick up a couple (1-pound) packages of boneless skinless chicken tenderloins. I pan-sear them all and then store them in the refrigerator. That way, I can easily chop up a couple tenderloins each time I want to make a salad for lunch or add them to a dinner board.

Favorite 5-Minute Lunch Salad

Pan-Searing chicken is a breeze. If you’re pan-searing larger chicken breasts it will take longer or thin-sliced chicken breast cutlets and chicken strips could take less time. You can test the internal temperature with a meat thermometer to ensure doneness. The thermometer should read 165˚F. If you don’t have a meat thermometer, slice into a few of the tenderloins to make sure they’re cooked all the way through with no pink in the middle.

Pan-Seared Chicken Tenderloin by The BakerMama

How to Pan-Sear Chicken Tenderloins

First, generously salt and pepper tops of your chicken tenderloins.

Then transfer them, seasoned side down, to a medium-heated skillet that’s been drizzled with a little olive oil. While they sear, season the other sides of the tenderloins with salt and pepper. Cook for about 3 minutes or until nicely browned before flipping. Sear for another 3 minutes.

Cover the pan with a lid and let continue to cook for another 1-2 minutes to add steam/moisture and ensure the chicken is cooked all the way through without drying out.

Pan-Seared Chicken Tenderloin by The BakerMama

That’s all there is to it! Perfectly pan-seared chicken with endless enjoyment options!

Build a Board or Make a Salad

Now that you pan-sear chicken like a pro, let’s try some of my favorite recipes! My Cobb Salad Board makes a fresh and filling weeknight meal that turns even the pickiest kiddo into a salad-lover. My Favorite 5-Minute Lunch Salad takes your midday meal up a notch. And the Build-Your-Own Baked Potato Board is a DIY dinner dream. Enjoy!

Build-Your-Own Baked Potato Board by The BakerMama

Ready to Learn More?

Looking for more of Basics by The BakerMama? Try How to Bake Bacon for the most scrumptious, crispy bacon every time. Or How to Bake a Potato. Let me teach you How to Roast Brussels Sprouts

so they’re crisp and slightly charred on the outside, tender on the inside, and perfectly seasoned. These veggies are heavenly!

Pan-Seared Chicken Tenderloin by The BakerMama

I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama so I can see and others can be inspired!

xoxo,

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pan-Seared Chicken Tenderloin by The BakerMama

Basics by The BakerMama: How to Pan-Sear Chicken Tenderloins

  • Author: The BakerMama
  • Prep Time: 2
  • Cook Time: 8
  • Total Time: 10 minutes

Description

Basic pan-seared chicken tenderloins is a staple for salads, casseroles, soups, and some of our favorite dinner boards.


Ingredients

  • Chicken tenderloins

Instructions

  1. Generously salt and pepper tops of the tenderloins
  2. Transfer them, seasoned side down, to a medium-heated skillet that’s been drizzled with a little olive oil.
  3. Season the other sides of the tenderloins with salt and pepper while the first sides sear.
  4. Sear for about 3 minutes or until nicely browned before flipping and searing for another 3 minutes on the other side.
  5. Cover the pan with a lid and let continue to cook for another 2 minutes to add steam/moisture and insure they’re cooked all the way through without drying out.

Notes

If you’re pan-searing larger chicken breasts it will take longer or thin-sliced chicken breast cutlets and chicken strips could take less time. You can test the internal temperature with a meat thermometer to ensure doneness. The thermometer should read 165˚F. If you don’t have a meat thermometer, slice into a few of the tenderloins to make sure they’re cooked all the way through with no pink in the middle.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

Follow us on social media:

Related

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star