Garlic Butter Chicken Tenders

Trim the small white tendon from the end of each chicken tender with a knife or kitchen scissors — cut it off rather than pulling, so the tenders don't fall apart.

Season the chicken tenders all over with the smoked paprika and cayenne, then set aside.

Heat a cast-iron skillet over high heat — cast iron heats evenly and holds heat, searing the outside while keeping the tenders juicy.

Add 3 tablespoons of the butter and let it melt until it begins to sizzle.

Lay the chicken tenders in the skillet in a single layer and cook undisturbed for 1–2 minutes.

Flip the tenders and sear the other side for 1–2 minutes, until browned.

Push the tenders to one side of the skillet. Add the remaining 1 tablespoon of butter and the minced garlic to the empty space and let the garlic sizzle until fragrant.

Sprinkle the Italian seasoning over the tenders, then stir everything together so the chicken is coated in the garlic butter.

Add salt to taste and the lemon juice, and keep cooking until the tenders are slightly charred on both sides. Don't overcook — the meat turns dry and tough.

Stir in the chopped parsley, then turn off the heat.

Serve immediately with lemon wedges, squeezing the juice over the tenders.