Creamy Version: Add ¼ cup heavy cream or coconut cream for a velvety lemon-butter sauce.
Herb Lover’s: Swap oregano for thyme, rosemary, or Italian seasoning.
Spicy Kick: Add red pepper flakes or a pinch of cayenne.
Honey Lemon Twist: Add 1–2 teaspoons of honey for a sweet-tangy glaze.
Crispy Option: Lightly dredge tenders in flour before searing for a golden crust.
FAQ
Q: Can I use chicken breasts instead of tenders?
Yes! Slice them into strips or pound them thin to ensure even cooking.
Q: Can this be made dairy-free?
Absolutely—substitute butter with a vegan butter or olive oil. The flavor will remain bright and delicious.
Q: Is it okay to marinate the chicken first?
Yes. A simple mix of lemon juice, olive oil, garlic, and herbs enhances tenderness and flavor.
Q: How do I prevent the chicken from drying out?
Avoid overcooking. Remove the tenders from the pan once they’re just done, and let them finish in the sauce.
