I’ve been a personal chef for over 10 years and I’ve learned that many people love that salty sweet flavor combo. This dish started as a request and became one of my go-to signature dishes.
It’s easy to put together, all in one pan. It’s just some flour, honey, garlic and soy sauce. And I love that you don’t have to cut the chicken if you buy chicken tenders.
I love to make this in a nonstick pan because the honey doesn’t burn as easy. And I like using a lid so the steam can cook the chicken through well.
I hope this becomes a family favorite and go-to dish for you. I serve it with steamed rice or mashed potatoes and either broccoli or asparagus for a full meal.
You can see the full how-to on my instagram page. Link at the bottom of this post.
Thanks for visiting!
Recipe adapted from Little Sunny Kitchen
Honey Glazed Chicken Tenders
- ¼ cup (30g) all purpose flour or gluten free flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ pounds (650g) chicken tenderloins they’re called mini chicken fillets in the UK
- 4 tablespoons unsalted butter
For the Sauce:
- ¼ cup water
- 3 cloves garlic minced
- 3 tablespoons honey
- 2 tablespoons soy sauce tamari sauce for gluten free
- 1 tablespoon apple cider vinegar, rice vinegar or lemon juice
- ½ teaspoon crushed red pepper flakes
Directions:
1. Make the sauce first and set aside. Just mix all ingredients together.
2. In a shallow dish or bowl combine the flour with salt and pepper. Dredge the chicken tenders in the flour mixture, and shake off any excess.
3. In a skillet, preferable nonstick with lid, over medium-high heat, melt 2 tablespoons of butter, then work in 2 batches and cook the chicken tenders on both sides until a golden brown crust forms (2-3 minutes per side) the chicken is ready when the internal temperature reaches 165°F/74°C. Remove onto a plate.
3. Melt the rest of the butter, and cook the remaining chicken tenders. Deglaze the pan by adding the sauce, and scrape off any bits stuck to the bottom of the pan. Allow the liquid to reduce for 1-2 minutes .
4. Add the chicken back to the pan with sauce. Cook for 1-2 minutes so the sauce is heated up and starts to thicken, and flip it so it’s all covered in sauce.