| Prep Time | 10 Minutes |
| Cook Time | 20 Minutes |
| Servings | Serves |
Ingredients
For the Chicken Tenders:
- 1 lb Chicken Tenders
- 1/2 teaspoon Paprika
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 tablespoon Olive Oil for cooking
For the Creamy Chorizo Sauce:
- 4 oz Chorizo finely chopped
- 1 tablespoon Butter
- 2 Garlic Cloves minced
- 1/2 cup Chicken Stock
- 1 cup Heavy Cream
- 1/4 cup Parmesan Cheese grated
- 1/4 teaspoon Smoked Paprika
- Salt and Pepper to taste
Ingredients For the Chicken Tenders:
For the Creamy Chorizo Sauce:
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Instructions
Prepare the Chicken Tenders:
- Season chicken tenders with paprika, garlic powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken tenders for 3–4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Cook the Chorizo:
- In the same skillet, add the chopped chorizo. Cook over medium heat until crispy and the fat has rendered, about 3–4 minutes. Remove excess grease if needed, leaving about 1 tablespoon in the skillet.
Make the Sauce:
- Add butter and minced garlic to the skillet with the cooked chorizo. Sauté for 1 minute until fragrant.
- Stir in chicken broth and let it simmer for 2 minutes, scraping any bits from the bottom of the skillet.
- Lower the heat and pour in the heavy cream. Add Parmesan cheese and smoked paprika, stirring until the cheese melts and the sauce thickens. Adjust seasoning with salt and pepper.
Combine and Serve:
- Return the chicken tenders to the skillet, spooning the sauce over them. Simmer for 2 minutes to meld the flavours.
- Garnish with chopped parsley or cilantro, if desired.
Recipe Notes
Serving Suggestions:
Serve the chicken tenders and creamy chorizo sauce over rice, pasta, or mashed potatoes. A side of roasted vegetables or a fresh salad pairs perfectly.
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