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Easy Smothered Chicken Tenders And Pan Gravy

Easy Smothered Chicken Tenders and Pan Gravy

Course Chicken, Main Course, Poultry
Cuisine American
Keyword breaded-chicken-tenders, easy-smothered-chicken-tenders-pan-gravy, fried-chicken-tenders
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Author Melissa Sperka


  • 2 lb chicken tenders
  • 1 cup all-purpose flour
  • 1 tsp rotisserie chicken seasoning or poultry magic
  • 1/2 tsp dry tarragon or 1 tsp fresh
  • 1/2 tsp seasoned salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dry Italian seasoning
  • olive oil plus 1 Tbsp butter
  • 8 oz sliced mushrooms optional
  • 1 medium onion sliced into thin wedges
  • 2 cup milk or half & half


  • Sift together the flour, chicken seasoning, tarragon, seasoned salt, garlic powder, onion powder and dry Italian seasoning. Remove 1/4 cup and set aside.
  • Pat dry chicken tenders with paper towel. Dredge chicken in the remaining seasoned flour.
  • Heat a few drizzles of olive oil in a large 12-inch skillet over medium-high heat. Cook the tenders for 2 minutes per side or until the juices run clear. Remove to a platter and keep warm.
  • Add a few drizzles of olive oil and Tbsp of butter to the pan. Cook sliced mushrooms and onions. for 5-7 minutes until softened and browned. Scrape any brown bits from the bottom of the pan. Season with salt and black pepper to your taste.
  • Sprinkle the remaining 1/4 of flour over the cooked mushrooms and onions, Stir until all liquid is absorbed.
  • Whisk in the the milk. Bring to a simmer stirring constantly and cook until thickened. Lower the heat and allow to bubble gently for 5 minutes.
  • Pour over the chicken pieces and serve.