Pan-Seared Chicken Tenderloin Recipe

Excellent recipe! Chicken stayed juicy, it was well seasoned and quick to make. I used it over a salad.

I cooked it for 6 minutes and then 4 minutes on the other side. It was perfect. Thanks!

I had about 8 chicken tenderloins. I would suggest mixing the spices together in a bowl before putting it on top of the chicken so it gets evenly distributed. 3 Tablespoons of oil to cook the chicken was way too much, the tenderloins never got crispy. It was tasty but I don't think I'll be making it again.

I cooked 8 of them, I sautéed 5 minutes per side med heat first side, after flipping turned down to almost low, they registered more than 165. I will try 4 minutes per side next time. They were absolutely packed with amazing flavor. :) Doubled the seasoning, since doubled the tenders.

I followed recipe as written. When I make it again, I will not add any salt since the Cajun spice is salty itself. Also, I would add 2 tbs oil, not 3. Overall, it was quite simple and very quick to make. I saved this recipe to make again. Thank you, Dee, for submitting your recipe!!

Actually prepared this dish, with Garlic Herb Pilaf & Steamed broccoli. I used Olive oil, opposed to Wesson oil. Though the Tenderloins weren't crispy, I must admit they were juicy & tasty. Sidebar: Cooked on a low-medium flame.. Next tyme, I'll try Vegetable oil.

Wow Finally a New Favorite Chicken Dish I Have Been Hankering For! I cooked this chicken up to 160 degrees rather than the 6 minutes on each side. The chicken was crispy and oh so favorable on the outside and super moist on the inside. I only wish that every chicken dish in my cooking future would turn out just like this. I would be clucking forever! The only change I made was to use Creole seasoning vs Cajun.

I only had 3 tenderloins, so I used a little less of the spice mixture. I also used only 1 tsp oil to cover the chicken and then just a squirt of oil to fry it in. Even making those changes, this was the most flavorful, spicy (in a good way) chicken I’ve ever made. It was delicious and something I’ll fix again.

This was very easy however I think too many spices. I like spicy but I think I would eliminate either the chili powder or the cajun spice.

I used yellow curry powder instead, since that’s what I had. Also used dried chopped onion instead of onion powder. Again, because that’s what I had. It’s still cooking, but smells amazing. I’m topping it on steamed Wild rice, steamed spinach on a pita wrap. I’m so anxious to try it.

I used lesser amounts of spices as we can’t tolerate that much. Needs NO salt! Otherwise, very tasty, moist, and quick to prepare.

No changes, delicious

Was told it was the best chicken I have ever made.

This recipe is an all-star, definitely a keeper!

I did without the cajun seasoning because I didn't have any, but the paprika and other seasonings were fine. I let it crisp up a bit in the pan like it said, we all loved it. Definitely an easy go to for any night.

Made it on a rainy evening — perfection.

I felt successful at making tender, juicy chicken!

This recipe is straight-up gold.

Perfect recipe, chicken tender. Easy to make.

the best! moist every time.