Pat the chicken tenders dry, then season them with kosher salt, black pepper, and paprika. Lightly dredge each tender in flour and shake off the excess.

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 3–4 minutes per side, turning once, until golden brown and the thickest part reaches 165°F (74°C); work in batches if needed.

Transfer the cooked chicken to a plate and reduce the skillet heat to medium-low. Add the remaining 3 tablespoons of butter, followed by the minced garlic, and cook for 30–60 seconds until fragrant without allowing the garlic to brown.

Pour in the chicken broth and lemon juice, scraping the browned bits from the bottom of the skillet. Simmer the sauce for 1–2 minutes so it becomes aromatic and slightly concentrated.

Return the chicken tenders to the skillet and spoon the garlic butter sauce over them. Warm for about 1 minute, then garnish with chopped fresh parsley and serve.