Weeknight Skillet Sazon Chicken Tenders Recipe

Details

Prep: 5 mins | Cook: 15 mins | Total: 20 mins

Yield: 4 servings • Serving size: 2 tenders with sauce

Ingredients

• 1.25 lb chicken tenders (about 8 tenders)
• 1 1/2 tsp dry sazon seasoning (homemade or store-bought)
• Kosher salt, to taste
• 2 tsp olive oil, divided
• 1/2 cup diced scallions
• 3 cloves garlic, crushed or minced
• 1 medium tomato, diced
• 1/3 cup reduced sodium chicken broth (check labels for Whole30 and gluten-free compliance if needed)

Instructions

1. Season the chicken tenders evenly with the dry sazon seasoning and a little kosher salt to taste.
2. Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium-high heat. Add the chicken tenders and cook for about 4 minutes on the first side. Flip and cook an additional 3–4 minutes until golden brown and cooked through. Remove the chicken to a plate and set aside.
3. Add the remaining 1 teaspoon of olive oil to the skillet, then add the diced scallions. Sauté over medium heat for 2–3 minutes until softened.
4. Add the crushed garlic and cook for 1 minute until fragrant. Stir in the diced tomato, season with a pinch of salt, and cook 3–4 minutes until the tomato softens and the mixture thickens slightly.
5. Pour in the chicken broth, stir to combine, and return the cooked chicken to the skillet. Cover briefly and simmer 1–2 minutes to loosen and warm the sauce. Serve immediately over rice, grains, or with tortillas.

Nutrition (per serving)

Serving: 2 tenders with sauce • Calories: 208 kcal • Carbohydrates: 4 g • Protein: 33 g • Fat: 6 g • Saturated Fat: 0.5 g • Cholesterol: 104 mg • Sodium: 187 mg • Fiber: 1 g • Sugar: 1 g

Tips and Variations

• Serving ideas: Spoon the chicken and sauce over steamed rice with sliced avocado, or serve on top of quinoa or farro for a hearty bowl.
• Leftovers: Shred leftover tenders and use them for tacos, fajitas or quesadillas. The shredded chicken pairs well with peppers, onions, and your favorite salsa.
• Seasoning swaps: If you don’t have sazon, use a combination of ground cumin, garlic powder, onion powder and a pinch of turmeric for a similar flavor profile. Adjust salt to taste.
• Vegetable additions: Add thinly sliced bell peppers or zucchini with the scallions for extra vegetables and color.
• Make it dairy-free and low-carb by serving over cauliflower rice or leafy greens.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over low heat with a splash of broth or in the microwave until warmed through. If shredding leftovers, toss with a little extra sauce to keep them moist.

Why This Works

This skillet version is fast because the chicken tenders cook quickly and the sauce comes together in the same pan. Sazon adds bright, familiar Latin-inspired flavor without needing a long marinating time. Using scallions and fresh tomato keeps the sauce light, fresh, and family-friendly.

Final Notes

This recipe is ideal for busy evenings when you want a flavorful dinner without a lot of fuss. It’s versatile, easy to scale for more servings, and adapts well to what you have on hand. Try it once and you’ll see why it became a favorite weeknight staple in my kitchen.