Pat the chicken tenderloins completely dry with paper towels and place them on a clean plate.

In a small bowl, combine salt, black pepper, garlic powder, and paprika. Season both sides of each chicken tenderloin generously with this spice mixture.

Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.

Carefully place the chicken tenderloins in the hot skillet, making sure not to overcrowd the pan. Cook for 4-5 minutes without moving them to develop a golden-brown crust.

Flip the chicken tenderloins and cook for an additional 3-4 minutes until the internal temperature reaches 165°F and the chicken is cooked through.

Remove the chicken from the skillet and set aside on a plate, tenting with foil to keep warm.

Reduce heat to medium and add butter to the same skillet, scraping up any browned bits from the bottom.

Once the butter has melted, add minced garlic and sauté for 60-90 seconds until fragrant but not browned.

Pour in the chicken broth and lemon juice, stirring to combine and creating a silky sauce.

Return the chicken tenderloins to the skillet, turning them to coat in the garlic butter sauce.

Sprinkle fresh parsley and thyme over the chicken, tossing everything together.

Let the chicken simmer in the sauce for 1-2 minutes to allow flavors to meld, then serve immediately.