By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 2
314 cal · 45 min
Turkey Breast Tenderloin with Garlicky Chard
Recipe GLPR8bf6fc7087d643
Tender turkey breast tenderloins are coated with a Dijon mustard mixture and herbs, then seared and roasted until golden. They're served over garlicky sautéed chard wilted with a light chicken broth base, creating a flavorful and balanced main course ready in under an hour.
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Ingredients
12 ounces turkey breast tenderloin
3 tablespoons all-purpose flour
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
½ tablespoon water
½ cup low-sodium chicken broth
2 large garlic cloves, finely minced
½ medium onion, finely chopped
8 cups fresh chard, chopped
Cooking spray
Salt and black pepper to taste
Directions
Preheat your oven to 350°F. Lightly coat a large oven-safe skillet with cooking spray and set aside.
On a shallow plate, combine the flour, minced thyme, and minced rosemary. Mix well and set aside.
In a small bowl, whisk together the Dijon mustard, 1 tablespoon of lemon juice, and the water until smooth.
Pat the turkey tenderloins dry with paper towels. Brush one side of each tenderloin with the mustard mixture, then firmly press that side into the flour and herb mixture. Flip the tenderloins over, brush the second side with the remaining mustard mixture, and press into the flour mixture to coat evenly.
Heat the prepared skillet over medium-high heat. Once hot, carefully place the coated turkey tenderloins in the skillet and sear for 2-3 minutes on the first side until light golden brown. Lightly spray the tops with cooking spray, then flip and sear the second side for another 2-3 minutes.
Transfer the skillet to the preheated oven and roast for 15-20 minutes. The turkey is done when the internal temperature reaches 165°F at the thickest part, or when the meat is no longer pink when cut into. Remove from the oven just before it reaches full doneness and loosely cover with aluminum foil to rest.
Place the skillet with the turkey drippings on the stovetop over medium-high heat. Add the chicken broth, minced garlic, and chopped onion. Cook for 3-5 minutes, stirring occasionally, until the onions soften and begin to become translucent.
Add the chopped chard to the skillet and cook for another 3-5 minutes, stirring occasionally, until the chard is fully wilted and tender. Toss in the remaining lemon juice and season generously with salt and black pepper to taste.
Divide the garlicky chard between two plates and top with the sliced or whole turkey tenderloins. Serve immediately.
Comments
Every ingredient is stocked at any major Charlotte grocer—turkey tenderloin, chard, and aromatics are standard at Harris Teeter and Food Lion alike. Cost per serving runs around $6–$8 depending on turkey price, making it reasonable for a weeknight protein. The 45-minute claim is honest for pan-searing the tenderloin and building a quick pan sauce, though you'll need to account for actual prep time if the chard isn't pre-cut. This is a lean, no-fuss dish that reheats adequately in the oven or microwave, though the tenderloin is best enjoyed the same night to avoid drying out further, and chard is a solid North Carolina fall crop that underscores the seasonality advantage here.
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