Basic pan-seared chicken tenderloins is a staple for salads, casseroles, soups, and some of our favorite dinner boards.
- Chicken tenderloins
- Generously salt and pepper tops of the tenderloins
- Transfer them, seasoned side down, to a medium-heated skillet that’s been drizzled with a little olive oil.
- Season the other sides of the tenderloins with salt and pepper while the first sides sear.
- Sear for about 3 minutes or until nicely browned before flipping and searing for another 3 minutes on the other side.
- 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.
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.