chicken breast tenderloin recipe
- The Best chicken breast tenderloin recipe
- Honey Garlic Glazed Chicken Breast Tenderloin
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Honey Garlic Glazed Chicken Breast Tenderloin Works
- ❓ Frequently Asked Questions About Honey Garlic Glazed Chicken Breast Tenderloin
The Best chicken breast tenderloin recipe
What really sets this recipe apart is how versatile it is. You can serve it with roasted potatoes, a fresh salad, or even a simple green vegetable like asparagus, and it holds up beautifully. Plus, it’s a great way to get protein without the extra fat—my husband and I both appreciate how it keeps us full longer than heavier cuts. For my kids, it’s a favorite because it’s not too greasy, and they can eat it with their hands if they want. I’ve also found that it’s a hit at potlucks or when we’re hosting friends because it’s always well-received, and it’s easy to scale up if needed. It’s that kind of recipe that feels like a no-fuss winner, whether you’re cooking for one or a crowd.
Honey Garlic Glazed Chicken Breast Tenderloin
Tender, juicy chicken breast tenderloins glazed with a sweet and savory honey garlic sauce, perfect for a quick yet flavorful weeknight dinner. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 chicken breast tenderloins (about 6 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 3 tbsp honey
- 3 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil. -
2
Pat chicken breast tenderloins dry with paper towels. In a small bowl, mix olive oil, salt, black pepper, and garlic powder. Coat each tenderloin evenly with the mixture and place them on the prepared baking sheet. -
3
Bake the chicken for 12 minutes. Remove from oven and set aside. -
4
In a small saucepan, combine honey, soy sauce, minced garlic, grated ginger, and red pepper flakes (if using). Bring to a simmer over medium heat. -
5
In a small bowl, mix cornstarch with water to form a slurry. Stir the slurry into the saucepan and cook for another 2-3 minutes until the sauce thickens. -
6
Return the chicken to the baking sheet. Pour the honey garlic glaze over the chicken and spread evenly. Bake for an additional 10-12 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Knife and cutting board
- Measuring spoons
- Small saucepan
- Wooden spoon
- Aluminum foil
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, let the chicken rest for 5 minutes after baking before serving.
- You can adjust the sweetness by adding more honey or reducing soy sauce slightly.
- For a quicker version, use a microwave-safe dish and cook the chicken in 3-4 minutes after adding the sauce.
Watch Video Of How Honey Garlic Glazed Chicken Breast Tenderloin Works
❓ Frequently Asked Questions About Honey Garlic Glazed Chicken Breast Tenderloin
What is the best way to prepare chicken breast tenderloins for maximum tenderness?
To achieve the best tenderness, start by brining the chicken tenderloins for 20–30 minutes in a mixture of water, white vinegar, salt, and a pinch of sugar. This helps retain moisture and prevent dryness. Then, pat them dry before seasoning and cooking. For extra tenderness, consider marinating them in a mixture of olive oil, garlic, lemon juice, and herbs for at least 1 hour before cooking. When cooking, avoid overcrowding the pan and cook them at medium-high heat for about 6–8 minutes per side, ensuring they reach an internal temperature of 165°F (74°C).
Can I use frozen chicken breast tenderloins in this recipe?
Yes, you can use frozen chicken breast tenderloins, but you’ll need to thaw them properly first. Thaw them in the refrigerator overnight or transfer them to a sealed bag and submerge them in cold water, changing the water every 30 minutes until fully thawed. Once thawed, follow the same preparation steps as fresh tenderloins. However, be mindful that frozen chicken may release more moisture during cooking, so adjust seasoning slightly if needed to balance flavors.
What are the best seasonings or marinades to pair with chicken breast tenderloins?
Chicken breast tenderloins pair well with a variety of seasonings and marinades. For a classic approach, try a simple dry rub with salt, black pepper, garlic powder, paprika, and a touch of cayenne. For a Mediterranean-inspired version, marinate them in olive oil, lemon juice, oranges, garlic, and herbs like rosemary and thyme. A tangy Asian-inspired marinade with soy sauce, honey, ginger, and sesame oil also works beautifully. If you prefer a quick seasoning, a sprinkle of Italian seasoning, lemon zest, and fresh parsley can elevate the dish without much prep.
How do I know if my chicken breast tenderloins are cooked properly?
The best way to ensure chicken breast tenderloins are cooked properly is to check their internal temperature using a meat thermometer. Insert the thermometer into the thickest part of the meat—avoiding the bone if present—and it should read 165°F (74°C). Additionally, the juices should run clear when you cut into the meat, and it should no longer be translucent. Avoid relying solely on visual cues, as chicken can sometimes appear cooked even if it’s undercooked. Resting the meat for 2–3 minutes after cooking also helps redistribute juices for a more tender bite.
Can I make chicken breast tenderloins ahead of time and reheat them?
Yes, you can prepare chicken breast tenderloins in advance, but there are a few key steps to ensure they stay moist and flavorful. After cooking, let them cool, then refrigerate in an airtight container for up to 2 days. To reheat, the best method is to wrap them tightly in foil and bake at 350°F (175°C) for 10–15 minutes until heated through. Alternatively, you can pan-sear or grill them briefly after removing from the foil. Avoid reheating in the microwave, as this can dry out the meat. If using a marinade, consider adding it back in during reheating to restore moisture and flavor.
