Pat the chicken tenders dry with paper towels and mix them in a bowl with olive oil, salt, pepper, garlic powder, paprika, Italian seasoning, and optional red pepper flakes. If you desire a light crust, add the flour and toss until the chicken is well-coated.

Heat a large skillet over medium-high heat and add the chicken tenders in a single layer. Cook for 3 to 4 minutes on each side until they are golden brown and no longer pink in the center. Remove from the skillet and set aside.

Lower the heat to medium, then add butter to the skillet and let it melt. Stir in minced garlic, cooking for about 30 seconds until fragrant.

Pour in chicken broth and lemon juice, scraping the browned bits from the skillet, which adds a beautiful depth to the sauce.

Stir in honey if you’re using it, along with thyme or Italian seasoning, adjusting salt and pepper to taste for that perfect flavor.

Return the chicken to the skillet, spoon sauce over it, and let it simmer for another 2 to 3 minutes. Sprinkle with fresh parsley before serving.