Tender, juicy, and super easy to make, these pan-seared chicken fillets (tenders) are the go-to protein you can pair with a variety of veggies, rice, potatoes, or salad. Marinated with delicious spices, they are packed with flavor you are going to fall in love with.
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Why you’ll love this recipe
You will love this pan-seared chicken fillets recipe because it’s super easy to make, it’s quick, and it’s super versatile. They pair with so many dishes, such as potatoes in any form (mashed potatoes, potato salad, baked potatoes, etc.). You can simply add it to your favorite salad or serve it with this mushroom quinoa for example. Dip them in your favorite sauce or dressing… I can go on and on and on, but you got my point.
Make them for lunch or dinner, give them to your kids’ lunchbox, and make a bunch to share with friends. I think they are just perfect for a quick dinner option.
Ingredients notes
Chicken fillets (tenders). Not the same as chicken breast! They come from the breast part, but fillets are more tender and delicate. (Just like chicken drumsticks and thighs are not the same, but they both come from the chicken leg).
Vegetable oil. It helps rubbing all the spices into the meat, and you don’t have to grease the pan to cook the fillets afterwards.
Seasoning. This is what adds flavor to the chicken. You can adjust the spices to your liking.
How to make pan-seared chicken fillets (tenders)
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: In a bowl, combine the chicken fillets, seasoning, and vegetable oil.
Step 2: Rub the seasoning into the meat. Cover the bowl and let them marinate for at least 30 minutes or overnight.
Step 3: Place the fillets in a hot skillet and cook on each side until cooked through, about 5 minutes on each side. Serve and enjoy!
Recipe Tips
Don’t overcook the fillets. To avoid drying out the fillets, check on them more often. They do cook pretty quickly. You can cut through one to check the center or use a kitchen thermometer. The internal temperature of the meat should be at least 165F (74C).
Additions and substitutions
The seasoning can be adjusted as you like. Add more herbs and spices, or add less. Make it as you wish. If you like spicy, then go ahead and add some chili pepper. If you want Asian, Middle Eastern, or Mediterranean, use spices that suit that region. The great thing about chicken is that it’s so versatile.
Storage and reheating
Store any leftover chicken fillets in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 2 months. Defrost in the fridge overnight, then warm them up in the oven wrapped in parchment paper or foil to prevent drying them out.
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Pan-seared chicken fillets (tenders)
Ingredients
- 500 grams chicken fillets or breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dry thyme
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 tablespoon grapeseed oil, olive oil, or your favorite vegetable oil
Instructions
- In a bowl, combine all the ingredients and rub the meat, making sure it’s well coated with the spices.500 grams chicken fillets or breasts, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon dry thyme, 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon grapeseed oil, olive oil, or your favorite vegetable oil
- Cover the bowl with a wrap and refrigerate for at least an hour or up to 24 hours.
- Heat a skillet on medium-high heat. Cook the fillets for about 5 minutes on each side, or until they are cooked through.
- Serve with your favorite side dish, such as salad, rice, quinoa, or potatoes.
Notes
- Don’t overcook the fillets. To avoid drying out the fillets, check on them more often. They do cook pretty quickly. You can cut through one to check the center or use a kitchen thermometer. The internal temperature of the meat should be at least 165F (74C).
- Store any leftover chicken fillets in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 2 months. Defrost in the fridge overnight, then warm them up in the oven wrapped in parchment paper or foil to prevent drying them out.
- The seasoning can be adjusted as you like. Add more herbs and spices, or add less. Make it as you wish. If you like spicy, then go ahead and add some chili pepper. If you want Asian, Middle Eastern, or Mediterranean, use spices that suit that region. The great thing about chicken is that it’s so versatile.