When it comes to comfort food, nothing hits the mark quite like smothered chicken tenders with pan gravy. This easy food recipe is a lifesaver for busy weeknights or when you’re craving something warm, hearty, and utterly satisfying.
With minimal prep and simple ingredients, it’s the perfect dish to whip up when time is short but flavor is a priority.
Why This Easy Recipe Stands Out
This easy recipe focuses on chicken tenders, a versatile cut that cooks quickly and stays juicy. The secret lies in the pan gravy, which transforms basic ingredients into a luscious sauce that coats the chicken in layers of flavor.
It’s a classic comfort dish that feels fancy but comes together with just a few pantry staples.
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Whether you’re cooking for the family or just for yourself, this recipe checks all the boxes: budget-friendly, delicious, and beginner-friendly. Plus, it’s versatile enough to pair with mashed potatoes, rice, or even crusty bread for soaking up the gravy.
Tips for Perfectly Smothered Chicken Tenders
- Use Fresh Chicken Tenders: Fresh tenders cook evenly and maintain their tenderness. Frozen tenders work, but ensure they are fully thawed before starting the recipe.
- Don’t Skip the Seasoning: A blend of salt, pepper, paprika, and garlic powder ensures every bite is packed with flavor.
- Pan Gravy Perfection: Whisk constantly while making the gravy to avoid lumps. Adding milk and chicken broth slowly will result in a smooth, creamy texture.
This recipe is designed to be foolproof, but these small details elevate it to restaurant-quality results.
Substitutions & Variations
- Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend to make the dish celiac-friendly.
- Dairy-Free: Replace milk with unsweetened almond milk or coconut milk. Use a dairy-free butter substitute for the gravy.
- Low-Carb: For a keto-friendly option, use almond flour for dredging and heavy cream instead of milk for the gravy.
This easy recipe is endlessly adaptable, allowing you to tailor it to your dietary needs or preferences without sacrificing flavor.
Meal Prep & Leftovers
This recipe is ideal for meal prep because the gravy keeps the chicken moist when reheated. Store leftovers in an airtight container for up to three days in the refrigerator.
Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen the gravy.
For batch cooking, you can double the recipe and freeze half of the chicken tenders in a separate container from the gravy. Defrost overnight in the fridge and reheat as needed for an effortless meal.
Why This Recipe Deserves a Spot on Your Table
This smothered chicken tenders recipe delivers all the comfort of a Sunday dinner without the long cooking time. The pan gravy is rich, creamy, and filled with the flavors of perfectly seasoned drippings.
If you’re looking for easy recipes that bring maximum comfort with minimum effort, this one is a must-try. With its warm flavors and versatility, it’s destined to become a regular in your weeknight rotation.
Try it tonight and discover how something so simple can feel so special!
Easy Smothered Chicken Tenders Recipe
Equipment
- Nonstick or cast-iron skillet
- Instant-read thermometer
Ingredients
- ½ cup + 2 tablespoons all-purpose flour
- 1 teaspoon fine sea salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 large egg
- 1 pound chicken tenders 8 to 10 pieces
- 2 tablespoons extra-light olive oil plus more as needed
- 2 tablespoons ¼ stick unsalted butter
- 1 cup chicken broth store-bought or homemade
- ½ cup low-fat or whole milk
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Mix the Coating Ingredients: In a bowl, combine ½ cup of the flour with the salt, black pepper, paprika, and garlic powder. In a separate bowl, whisk the egg until it becomes frothy.
- Bread the Chicken: Dip a chicken tender into the whisked egg, ensuring it’s coated all over, then roll it in the flour mixture. Make sure the flour mixture adheres well, then set the tender aside. Repeat this process with the remaining tenders.
- Cook the Chicken Tenders: Line a plate with paper towels and set it near the stove. Heat the olive oil in a large nonstick or cast-iron skillet over medium heat. Cook the tenders in batches, if needed, for 4-5 minutes on each side, or until they are golden brown and an instant-read thermometer reads 165°F in the thickest part. Once cooked, transfer the tenders to the prepared plate.
- Prepare the Gravy: In the same skillet, melt the butter over medium heat. Add the remaining 2 tablespoons of flour and whisk continuously for about 2 minutes, until the mixture becomes golden and smooth. Slowly pour in the chicken broth while whisking, then add the milk. Stir the mixture as it comes to a simmer over medium heat, allowing it to cook for about 3 minutes or until the sauce thickens to a gravy-like consistency. Adjust the seasoning with additional salt and pepper, if needed.
- Finish and Serve: Return the cooked chicken tenders to the skillet, spooning the warm gravy over them. Remove the skillet from the heat and garnish the dish with freshly chopped parsley. Serve hot.
Notes
- Pair these tenders with mashed potatoes, rice, or a side of fresh vegetables for a complete meal.
- For an extra layer of flavor, consider adding herbs like thyme or a pinch of onion powder to the gravy.
- To make this dish gluten-free, use a gluten-free flour substitute for the coating and gravy.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.