Recipe

Quick and Easy Smoky Spicy Chicken Tenderloins

Juicy chicken tenderloins with crisp edges, smoky paprika heat, and a limey pan sauce you can spoon over everything. Weeknight-fast, picky-eater-friendly, and big on flavor.

By Matt Campbell

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4.8

A cast iron skillet filled with smoky, spicy chicken tenderloins with browned edges, lime wedges, and chopped cilantro

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Chicken tenderloins are the weeknight cheat code. They cook fast, stay tender if you do not overthink them, and they love bold seasoning. This smoky and spicy version is my go-to when I want something that tastes like I tried harder than I did.

We are talking smoked paprika for that campfire vibe, a little cayenne for heat, and a quick pan sauce built from the good stuff left behind in the skillet. It is the kind of meal that works with rice, salad, tacos, or straight off the cutting board while you pretend you are just tasting for seasoning.

Raw chicken tenderloins on a cutting board with small bowls of spices and a lime

Why It Works

Fast cook, juicy result: Tenderloins are thin, so you get browned edges without drying out the center.
Smoky heat that is adjustable: You control the spice by dialing cayenne up or down.
Built-in sauce: A splash of broth and lime lifts the browned bits into a glossy, punchy pan sauce.
Minimal ingredients: Mostly pantry spices, plus lime. No specialty grocery run required.

Pairs Well With

Storage Tips

Refrigerate: Store cooled chicken in an airtight container for up to 3 to 4 days. For best food safety, refrigerate within 2 hours of cooking. Spoon any extra pan sauce over the top so it stays juicy.

Freeze: Freeze in a freezer-safe container or bag. For best quality, use within 2 months. Thaw overnight in the fridge for best texture.

Reheat: Warm gently in a skillet with a splash of water or broth over medium-low heat until just hot. Microwave works too, but do it in short bursts and cover it so it does not dry out.

Leftover move: Slice and toss into a quick wrap with shredded lettuce, ranch or yogurt sauce, and a squeeze of lime.

Common Questions

Are chicken tenderloins the same as chicken tenders?

Not always, but they are close enough for this recipe. A tenderloin is a specific small strip of meat tucked under the breast. Packages labeled “tenders” are often true tenderloins, but sometimes they are just breast strips cut to look similar. Either way, cook to 165°F and you are good.

Do I need to remove the tendon?

Some tenderloins have a tough white tendon running through one side. If you see it, you can pull it out for a nicer bite. Use a paper towel to grip the tendon, then use a fork to pin it down while you pull the tendon through (or run a knife along it as you pull). If that sounds annoying, you can also just cook and eat around it.

How spicy is this?

At the written level it is a medium heat. For mild, skip cayenne. For hot, add an extra pinch of cayenne or a little crushed red pepper.

Can I bake or air fry these instead?

Yes. Air fryer: 400°F for 8 to 10 minutes, flipping halfway, until the thickest piece hits 165°F. Oven: 425°F for 12 to 15 minutes on a lined sheet pan. Times vary a bit based on tenderloin size and your air fryer model, so use a thermometer. You will miss some pan sauce flavor, so finish with extra lime and a drizzle of olive oil or a quick yogurt sauce.

What internal temperature should chicken tenderloins reach?

165°F at the thickest part. If you have a thermometer, this is the moment to use it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron or stainless steel is ideal)
Tongs
Small bowl for mixing spices
Microplane or fine grater (optional for lime zest)
Instant-read thermometer (highly recommended)

This is the recipe I make when I want dinner to feel exciting but my energy is giving “I can chop one thing, maybe.” I started doing a smoky spice rub on tenderloins because they cook so fast that you need flavor that shows up immediately. The lime pan sauce happened by accident the first time I tried to deglaze the skillet with whatever I had. Now I do it on purpose, because it turns basic chicken into the kind of plate you keep dragging your fork through just to catch one more glossy bite.