Pan-Seared Chicken Tenderloin
Pan-Seared Chicken Tenderloin delivers juicy, well-seasoned bites with a smoky, peppery crust from paprika, chili, and Cajun spices. A splash of fresh lemon brightens the richness of olive oil and lifts the savory garlic-onion notes. Perfect for a quick weeknight dinner, it pairs well with rice, salads, or roasted vegetables.
- Prep10 hrs
- Cook15 hrs
- Serves4
- DifficultyEasy
- 1
Place the chicken in a large bowl. Add 3 tablespoons of oil, salt, and pepper, and turn to coat. Add paprika, garlic powder, onion powder, Cajun seasoning, and chili powder, then turn again to coat.
- 2
Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat.
- 3
Add the chicken, cover, and cook for about 6 minutes. Pour the lemon juice over the chicken, then flip and cook until a dark, crispy crust forms, about 6 minutes more.
- Calories 199.16 kcal Moderate
- Protein 14.45 g Good Source
- Carbs 5.24 g Moderate
- Total Fat 14.27 g Moderate
- Saturated Fat 1.86 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 45.9 mg Moderate
- Sodium 150.26 mg Moderate
- Fiber 1.09 g Low Source
- Sugar 0.57 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 12.72 mg Low Source
- Iron 0.49 mg Low Source
- Potassium 95.36 mg Low Source
- Vitamin A 0.27 mcg_rae Low Source
- Vitamin C 1.17 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Garlic 🧄
- Onions 🧅