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Pan-Seared Chicken Tenderloin by The BakerMama

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

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


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


  • Chicken tenderloins


  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.


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.