Description
Succulent chicken tenders seasoned and seared to perfection, then coated in a zesty Cajun lemon butter sauce, served over creamy mashed potatoes with a side of roasted asparagus. A perfect balance of comfort and elegance for both weeknight dinners and special occasions.
Ingredients
Scale
- 3 pounds chicken tenders
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon lemon pepper
- 1 tablespoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup olive oil (for searing)
- 1 stick unsalted butter
- 5 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon lemon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Zest of one lemon
- Juice of one large lemon
- 1/4 cup fresh chopped parsley
- 5 large russet potatoes
- 2 tablespoons chicken bouillon
- 6–7 cups water
- 4 tablespoons unsalted butter (room temperature)
- 1 packet Boursin shallot and chives cream cheese
- 1 cup heavy cream (warmed)
- 1/2 teaspoon salt (for potatoes)
- 2.25 lb asparagus (trimmed and washed)
- 3 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Season the chicken tenders with garlic powder, onion powder, lemon pepper, paprika, salt, and black pepper, mixing until well coated.
- Heat a large pan over medium heat, add olive oil and allow to warm up for about 1 minute.
- Cook chicken tenders for 4 minutes on one side, then flip and cook for another 3-4 minutes until golden and cooked through.
- Remove chicken tenders and let them rest while preparing the sauce.
- For the sauce, melt butter in a pan, add minced garlic and sauté until fragrant.
- Add Cajun seasoning, lemon pepper, paprika, garlic powder, and cayenne pepper to the pan.
- Stir in lemon zest, lemon juice, and fresh parsley. Keep warm.
- For mashed potatoes, boil potatoes in water with chicken bouillon until fork-tender.
- Drain potatoes and mash with room temperature butter, Boursin cheese, and warm heavy cream. Season with salt to taste.
- For asparagus, toss trimmed spears with olive oil, paprika, lemon pepper, garlic powder, salt, and black pepper.
- Roast asparagus at 425°F (220°C) until tender-crisp, about 10-12 minutes.
- To serve, create a bed of mashed potatoes on each plate, place chicken tenders on top, and spoon Cajun lemon butter sauce over everything. Add roasted asparagus on the side.
Notes
- For extra flavor, marinate the chicken tenders in the spices for up to 2 hours before cooking.
- The Cajun seasoning can be adjusted based on how spicy you prefer your food.
- For a lighter version, the chicken tenders can be baked instead of pan-fried.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The sauce can be made ahead and gently reheated when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 625
- Sugar: 3g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 165mg
Keywords: chicken tenders, cajun chicken, lemon butter sauce, comfort food, chicken dinner, cajun cuisine, creamy mashed potatoes, roasted asparagus