Skillet Citrus Chicken Tenders

Bright, savory, and ready in under 30 minutes, Skillet Citrus Chicken Tenders are a weeknight winner. Tender strips of chicken seared until golden get a glossy, citrus-kissed pan sauce that’s buttery, garlicky, and just tangy enough to make your whole kitchen smell like sunshine. This recipe uses simple pantry ingredients and a quick skillet technique to produce tender, flavorful chicken that pairs beautifully with rice, couscous, or a crisp green salad.

Why you’ll love this Skillet Citrus Chicken Tenders recipe

There’s something satisfying about a one-pan meal that delivers bright flavors without a lot of fuss. The process is straightforward: sear the chicken in olive oil until it has a caramelized exterior, then build a lemon-and-orange-forward sauce in the same skillet. A touch of flour helps the sauce thicken just enough, while butter gives it a silky finish. Parsley adds a fresh, herbaceous note right at the end. In short, this Skillet Citrus Chicken Tenders dish feels fancy but comes together fast.

Ingredients

• 1.75 lbs chicken tenderloins (I just sliced chicken breasts into strips)
• 2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 3 Tbsp butter, divided
• 3 garlic cloves, minced
• 1 Tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 1 Tbsp orange zest
• 1/4 cup fresh orange juice
• 2 tsp lemon zest
• 3 Tbsp fresh lemon juice
• 2 Tbsp chopped fresh parsley

Equipment

• Large skillet (preferably nonstick or stainless steel)
• Tongs or spatula
• Measuring spoons and cups
• Microplane or zester for citrus
• Knife and cutting board

Prep and timing

Active time: about 20 minutes. Total time: about 25–30 minutes. Before you start, zest and juice the citrus and mince the garlic. If you used chicken breasts, slice them into even strips so they cook uniformly. Having everything within arm’s reach makes the sauce come together quickly without scrambling for an ingredient.

Step-by-step directions

The following directions have been rewritten for clarity while keeping the same order and amounts as the ingredient list. Read through once, then cook confidently.

1. Season the chicken: Pat 1.75 lbs chicken tenderloins (or your sliced chicken breast strips) dry with paper towels. Lightly season both sides with salt and freshly ground black pepper.
2. Heat the skillet and oil: Place a large skillet over medium-high heat. Add 1 Tbsp olive oil (half of the total) and let it warm until shimmering but not smoking.
3. Sear the chicken: Add the seasoned chicken strips in a single layer without crowding the pan. Cook until the undersides are golden brown, about 2–3 minutes, then flip and cook the other side until just cooked through, another 2–3 minutes. You may need to work in batches so the chicken browns instead of steams. Transfer the cooked chicken to a plate and set aside.
4. Add more fat and garlic: Reduce heat to medium. Add the remaining 1 Tbsp olive oil and 2 Tbsp butter to the same skillet. When the butter melts and starts to foam, add 3 garlic cloves, minced. Sauté the garlic for about 30–45 seconds, stirring constantly, until fragrant but not browned.
5. Incorporate the flour: Sprinkle 1 Tbsp all-purpose flour over the garlic and fat. Cook, stirring, for about 30 seconds to remove the raw flour taste and to make a light roux. This will help thicken the sauce.
6. Deglaze with broth and citrus: Slowly pour in 1 cup low-sodium chicken broth while stirring or whisking to dissolve the flour and loosen any browned bits from the bottom of the pan. Add 1 Tbsp orange zest, 1/4 cup fresh orange juice, 2 tsp lemon zest, and 3 Tbsp fresh lemon juice. Stir to combine and bring the mixture to a gentle simmer.
7. Finish the sauce: Continue to simmer the sauce for 2–3 minutes, stirring occasionally, until it slightly reduces and thickens. Taste and season with additional salt and freshly ground black pepper if needed. If you prefer a brighter citrus flavor, add a splash more lemon or orange juice to taste.
8. Return the chicken to the skillet: Nestle the cooked chicken strips back into the skillet with the sauce. Spoon the sauce over the chicken and let everything heat together for 1–2 minutes so the chicken absorbs the citrus flavor and the sauce clings nicely.
9. Finish with butter and parsley: Remove the skillet from the heat and stir in the remaining 1 Tbsp butter until melted and glossy. Sprinkle 2 Tbsp chopped fresh parsley over the top for color and a fresh herb note.
10. Serve: Plate the Skillet Citrus Chicken Tenders immediately, spooning extra sauce over the chicken. These tenders are wonderful over steamed rice, quinoa, or a bed of lightly dressed greens.

Troubleshooting and tips

• Don’t crowd the pan: For a good sear, cook the chicken in a single layer with some space between pieces. Work in batches if necessary.
• Adjust the citrus: If you prefer a milder citrus taste, reduce the lemon juice to 2 Tbsp and keep the orange as written. For a punchier dish, add an extra 1–2 tsp of lemon or orange juice at the end.
• Thicker sauce: If the sauce seems too thin, let it simmer a minute or two longer to reduce. Alternatively, mix a tiny pinch more flour with a tablespoon of cold broth to form a slurry, then whisk it into the simmering sauce.
• Prevent bitter zest: When zesting oranges and lemons, avoid the white pith beneath the colored skin. The pith is bitter and can negatively affect the sauce.
• Make-ahead: You can sear the chicken ahead of time and keep it refrigerated. Reheat gently in the sauce when ready to serve.

Serving suggestions

Skillet Citrus Chicken Tenders are versatile. Here are a few easy pairings that let the citrus sauce shine:

• Steamed jasmine or basmati rice to soak up the sauce.
• Quinoa or couscous for a nutty, textured base.
• Lightly sautéed green beans, asparagus, or roasted broccoli for a bright, vegetable-forward plate.
• A simple green salad dressed with olive oil and a squeeze of lemon to echo the citrus notes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth if the sauce has thickened too much. The chicken will remain tender if reheated slowly.

Nutritional snapshot

This dish is relatively light and protein-forward. Using low-sodium chicken broth helps control the salt level, and fresh citrus provides much of the flavor without heavy creams or added sugars. For a lighter butter footprint, you can reduce the butter by 1 Tbsp, but the finishing butter helps make the sauce glossy and round out the flavors.

Flavor variations

• Herb-forward: Stir in 1–2 tsp chopped fresh thyme or a tablespoon of chopped basil along with the parsley.
• Spicy citrus: Add a pinch of red pepper flakes when sautéing the garlic for a subtle heat.
• Olive-caper twist: Stir in 1–2 Tbsp chopped briny olives or capers at the end for a savory, Mediterranean touch.

Final thoughts

Skillet Citrus Chicken Tenders is a fantastic example of how a few bright ingredients can transform simple chicken into something special. The sear gives the chicken texture, while the citrus-butter sauce provides a glossy, aromatic finish. Whether you’re cooking for a busy weeknight or entertaining a small group, this dish feels elevated without demanding a lot of time or special equipment. Try serving it with a simple grain and a green vegetable, and watch how the citrus sauce becomes the star of the plate.

Happy cooking, and enjoy these Skillet Citrus Chicken Tenders—quick to make, easy to love, and guaranteed to brighten your dinner table.

Skillet Citrus Chicken Tenders

Tender chicken strips cooked in a bright, buttery citrus sauce for a quick weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 5 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1.75 lb chicken tenderloins or sliced chicken breasts into strips
• 2 Tbsp olive oil divided
• salt to taste
• freshly ground black pepper to taste
• 3 Tbsp butter divided
• 3 cloves garlic minced
• 1 Tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 1 Tbsp orange zest fresh
• 1/4 cup fresh orange juice
• 2 tsp lemon zest fresh
• 3 Tbsp fresh lemon juice
• 2 Tbsp fresh parsley chopped

Equipment

• Large Skillet
• Measuring Spoons
• Measuring Cups
• Spatula or tongs
• Knife
• Cutting Board
• Plate
• Aluminum Foil

Method

 

1. Pat the chicken tenderloins dry and season both sides with salt and freshly ground black pepper.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering.
3. Add half of the chicken tenders to the skillet and cook 2–3 minutes per side, until golden brown and cooked through; transfer to a plate and cover loosely with foil.
4. Add the remaining 1 tablespoon olive oil to the skillet and cook the remaining chicken 2–3 minutes per side until done; transfer to the plate and cover.
5. Reduce heat to medium and melt 1 tablespoon butter in the now-empty skillet, then add the minced garlic and sauté about 15 seconds until fragrant.
6. Stir in the tablespoon of flour and cook 1 minute, stirring constantly to form a roux.
7. Slowly pour in the chicken broth, then add the orange juice and lemon juice while scraping up browned bits from the pan; stir constantly to combine.
8. Bring the sauce to a simmer and cook about 3 minutes, stirring frequently, until it reduces and slightly thickens.
9. Remove the pan from the heat and stir in the remaining 2 tablespoons butter, orange zest, and lemon zest until the butter melts and the sauce is glossy.
10. Return the cooked chicken to the skillet and toss to coat in the citrus sauce; sprinkle with chopped parsley and serve immediately.

Notes

• If you don't have chicken tenderloins, slice chicken breasts into strips instead.
• Use low-sodium broth to control salt levels.
• Zest the citrus before juicing to make the process easier.
• Scrape up browned bits from the pan for extra flavor.
• Serve immediately for best texture.
• Recipe adapted from Cook's Illustrated.