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Heat a 12-inch skillet over medium-high heat.
Season the chicken tenders with salt and pepper. Then, sprinkle evenly with oregano, thyme, paprika, and flour. Toss to coat evenly.
Add oil to the pan with 1 tablespoon butter. Carefully tilt the pan to coat well.
Add the chicken tenders to the pan, leaving some space between them.
Cook until bottom is golden brown, about 3 minutes. Flip and cook for 2 minutes or until almost cooked.
Once the chicken is almost cooked (about 155 in the center), add the remaining 2 tablespoons butter and sprinkle garlic around the chicken (don't sprinkle on top of the chicken or it won't cook).
Continue to cook until chicken is just cooked through (165 in the center of each piece), about 1 minute more.
Remove from heat. Carefully pour in the lemon juice and add the parsley. Toss to coat then serve
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