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Easy Smothered Chicken Tenders and Pan Gravy

Course Chicken, Main Course, Poultry
Cuisine American, Southern
Keyword easy-smothered-chicken-tenders-pan-gravy, smothered-chicken-tenders
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 537kcal
Author Melissa Sperka

Ingredients

  • 2 lb chicken tenders
  • 1 cup all-purpose flour
  • 1 tsp rotisserie chicken seasoning or poultry magic
  • 1/2 tsp dry tarragon OR 1 teaspoon fresh
  • 1/2 tsp seasoned salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dry Italian seasoning
  • 1/4 tsp black pepper
  • olive oil plus 1 Tbsp butter
  • 8 oz sliced mushrooms optional
  • 1 medium onion sliced into thin wedges
  • 2 cup milk or half and half

Instructions

  • Seasoned Flour: In a shallow bowl or on a plate, use a whisk to sift together the flour, chicken seasoning, tarragon, seasoned salt, garlic powder, onion powder, dried Italian seasoning and black pepper. Reserve 1/4 cup and set aside.
  • Pat dry chicken tenders with paper towel. Dredge chicken on all sides in the seasoned flour.
  • Heat a few drizzles of olive oil or vegetable oil in a large 12-inch skillet over medium-high heat. Cook the tenders for 2 minutes per side or until golden brown and the juices run clear. Remove to a platter and keep warm.
  • Mushrooms and Onions: (Mushrooms are optional) Add a drizzle of olive oil and one tablespoon 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.
  • Pan Gravy: Sprinkle the reserved 1/4 seasoned 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 tenders and serve.

Notes

  • Chicken - If you have difficulty finding chicken tenders, you can cut boneless skinless chicken breasts into strips and use that, instead. You can also make this recipe with whole boneless skinless chicken breasts.
  • Chicken Thighs - You could also adapt this recipe using boneless skinless chicken thighs. Chicken thighs will take longer to cook so adapt the time to accommodate.
  • Milk - You can use whole milk, half and half or heavy cream to make the gravy.
  • Veggies - Mushrooms are completely optional in the gravy for this recipe. If you enjoy mushrooms, you'll love them smothered with the flavorful gravy, but otherwise omit them without any other adjustments needed.
  • Bacon Grease - You can fry these chicken tenders in bacon drippings for a smoky flavor.
  • Serving Options - These Smothered Chicken Tenders and Pan Gravy can be ladled over white rice like this recipe for Oven Baked Rice, enjoyed over egg noodles, or served with a big scoop of Buttermilk Ranch Mashed Potatoes.
  • More Serving Ideas - Perhaps you'd enjoy a side of Roasted Asparagus or make-ahead Sweet Pea Salad and you can have an entire meal ready in 30 minutes. If there's time, a basket filled with Southern Buttermilk Biscuits and a pitcher filled with Southern Sweet Tea to wash it all down wouldn't hurt. That's sure to bring them running to the table.

Nutrition

Serving: 1serving | Calories: 537kcal | Carbohydrates: 35g | Protein: 57g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 612mg | Potassium: 1275mg | Fiber: 2g | Sugar: 9g | Vitamin A: 294IU | Vitamin C: 6mg | Calcium: 175mg | Iron: 3mg