Honey Garlic Chicken Tenders are one of those recipes I turn to when the week has gotten away from me and dinner still needs to happen in fifteen minutes flat.
My daughters call this “the sticky chicken,” and it’s earned a permanent spot in our weeknight rotation. Between soccer practice and homework, I don’t always have an hour to cook, but I still want something that tastes like I tried.
If you loved the classic Honey Garlic Chicken recipe on the site, this tenderloin version is the fast weeknight cousin. Same sweet and savory flavor, half the time.
Why You’ll Love This Honey Garlic Chicken Tenders
This chicken comes together in fifteen minutes from start to finish, which makes it perfect for busy nights when you’re running on fumes. The tenderloins get crispy on the outside from a quick sear, but stay juicy inside thanks to their short cooking time.
The honey garlic finish is sweet, a little spicy from the red pepper flakes, and coats every piece of chicken beautifully. It’s a great option if you’re meal prepping for the week, since the tenders reheat well and pair with almost any side.
My kids eat this without complaint, which in my house counts as a five-star review. Leftovers, if you get any, make a fantastic next-day lunch sliced over greens.
Ingredients for Honey Garlic Chicken Tenders
I’ve made this one enough times that I keep chicken tenderloins in the freezer specifically for nights like this. Here’s what you’ll need.
- 1 pound chicken tenderloins, about 8 tenders
- 3-4 tablespoons olive oil, divided
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon paprika
- 1/2 teaspoon red pepper flakes, optional
- 2 teaspoons minced garlic
- 1 tablespoon honey
- 1 tablespoon chopped fresh parsley
- 1/2 tablespoon butter, optional
I always remove the white tendon from each tenderloin before cooking. It’s a small step, but it makes a real difference in texture. Just grab the end with a paper towel and pull it straight out.
For the garlic, use fresh cloves if you can. Emily always says jarred minced garlic just doesn’t hit the same, and she’s right. The flavor is noticeably milder than fresh.
If you don’t have red pepper flakes on hand, skip them. The chicken is still plenty flavorful without the heat. And if paprika is all you’ve got, smoked or regular both work fine here.
How to Make Honey Garlic Chicken Tenders
The key to this recipe is getting your skillet properly hot before the chicken ever touches it. A cold pan means steamed chicken instead of seared, and that’s not what we’re going for.
- Remove the tendon from each tenderloin using a paper towel to grip the end and pull it straight out.
- Place the chicken in a shallow glass or non-plastic dish. Add half the olive oil and all the seasonings, then mix until every piece is coated. Marinate for 15 minutes if you have the time, or cook right away if you don’t.
- Preheat a large skillet over medium heat, then add the remaining olive oil. Once it shimmers, add the chicken. It should sizzle immediately, if it doesn’t, your oil needs more time. Cook 4-5 minutes per side until crispy and golden.
- Reduce the heat, then add the honey, garlic, and parsley, stirring carefully so the garlic doesn’t burn. Stir in the optional butter here for extra richness. Cook 2 more minutes, until the chicken hits 165ยฐF internally.
Pro tip: use a meat thermometer instead of guessing by time. Chicken tenderloins vary in thickness, and 165ยฐF is the only number that matters for food safety.
Second tip: let the chicken rest a couple minutes after it comes out of the pan. This gives the juices time to settle back into the meat instead of running out onto your cutting board.
The most common mistake here is rushing the sear. If you crowd the pan or skip preheating, you’ll end up with pale, rubbery chicken instead of that golden crust everyone’s after.
What to Serve with Honey Garlic Chicken Tenders
This chicken is flexible enough to pair with almost anything you’ve got in the fridge. Roasted sweet potatoes are my go-to, and they’re actually what I served alongside these tenders the last time I made them.
Steamed rice soaks up the honey garlic sauce nicely if you want something simple. A crisp green salad with a light vinaigrette balances out the sweetness of the glaze.
Roasted broccoli or green beans add some crunch and color to the plate. If you’re craving something heartier, a scoop of crispy baked chicken tenders style side of mashed potatoes works too, though obviously not with more chicken on the same plate.
Garlic bread or a warm dinner roll is great for mopping up any extra sauce left in the skillet. And for something lighter, a cucumber and tomato salad with a squeeze of lemon rounds things out nicely.
Pro Tips & Variations
Always preheat your skillet before adding the oil. You’ll know it’s ready when a drop of water dances across the surface.
Don’t skip the resting step after cooking. It’s a small thing, but it keeps the chicken from drying out.
If you like more heat, double the red pepper flakes. For a milder version, leave them out entirely and the honey garlic flavor still shines through.
You can swap the parsley for fresh cilantro if that’s more your family’s style. I’ve also cut the tenderloins into cubes before cooking, which my younger daughter prefers since they’re easier for her to eat.
For a sheet pan version with roasted vegetables built right in, our sheet pan honey garlic chicken and roasted sweet potatoes is worth trying when you want a hands-off dinner instead of stovetop cooking.
Storage & Reheating Tips
Leftover tenders keep well in an airtight container in the fridge for up to 3 days. I like to store them separately from any sides so the sauce doesn’t make everything soggy.
To reheat, warm them in a skillet over medium-low heat for a few minutes, which helps keep the outside from getting rubbery. The microwave works in a pinch, just cover the chicken so it doesn’t dry out.
These tenders are great for meal prep. I often make a double batch on Sunday and portion them out with rice and vegetables for easy lunches during the week.
Common Questions
Can I use chicken breasts instead of tenderloins?
Yes, just slice the breasts into strips first. Cooking time may need to increase slightly depending on thickness.
What if I don’t have fresh garlic?
Jarred minced garlic will work, though the flavor won’t be as sharp. Fresh is worth it here if you have it.
Can I make this ahead of time?
You can season the chicken up to a day ahead and keep it covered in the fridge. Cook it fresh for the best texture.
Is this recipe spicy?
It has a mild kick from the red pepper flakes, which are optional. Leave them out for a completely mild version.
Conclusion
Honey Garlic Chicken Tenders have become one of those recipes I don’t even think twice about making anymore, it’s just muscle memory at this point. Quick, sweet, a little spicy, and something my whole family eats without a fight. If you’re looking for another fast weeknight option, our Honey Garlic Chicken recipe is another one worth keeping in your back pocket.
Honey Garlic Chicken Tenders
Ingredients
Equipment
Method
- Remove the tendon from each tenderloin by grabbing the end with a paper towel and pulling it straight out.
- Place the chicken tenderloins in a shallow glass or non-plastic dish. Add half the olive oil and all the seasonings, then mix until every side of the chicken is coated. Marinate for 15 minutes if time allows, or cook immediately.
- Preheat a large skillet over medium heat, then add the remaining olive oil, enough to coat the bottom of the pan. Once the oil shimmers, add the chicken. It should sizzle immediately. Cook 4-5 minutes per side until crispy and golden.
- Reduce the heat, then add the honey, minced garlic, and parsley, being careful not to burn the garlic. Stir in the optional butter if desired. Cook 2 more minutes, until the chicken reaches an internal temperature of 165ยฐF.
