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Greek Chicken Tenders

Greek chicken tenders with a bright lemon-oregano herb crust are marinated, then golden-seared until juicy. Serve them over a creamy tzatziki pool with feta, olives, and fresh dill for a classic Mediterranean chicken dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Greek
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken tenders
  • 1.5 lb chicken tenders
marinade
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 clove garlic, minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.25 salt and pepper to taste
to serve
  • 1 tzatziki
  • 2 tbsp crumbled feta
  • 1 Kalamata olives
  • 1 cucumber
  • 2 tbsp fresh dill
  • 1 warm pita
  • 1 lemon wedges

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, smoked paprika, cumin, salt, and pepper until evenly combined; the mixture should look glossy and fragrant. Toss chicken tenders in the marinade, then rest them 20 minutes so the flavors cling to the surface.
Sear and finish
  1. Heat a large skillet over medium-high heat and add a drizzle of olive oil; it should shimmer when ready. Place chicken tenders in the pan and cook 3-4 minutes per side until golden, flipping once for even browning.
  2. Continue cooking until the internal temperature reaches 165°F; the center should be opaque with no pink. Transfer the tenders to a plate to hold briefly while you assemble the platter.
Serve
  1. Spread tzatziki on a serving platter to form a creamy pool under the chicken. Arrange chicken tenders over the top so the golden exterior stands out against the white sauce.
  2. Scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around the chicken; finish with a pop of green and dark olive accents. Serve with warm pita and lemon wedges for squeezing over the lemon-herb crust.

Notes

Pro tip: for the most even sear, let the marinated chicken sit at room temperature for 5 minutes before it hits the hot skillet, then avoid moving the tenders during the first 3-4 minutes per side. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently so the exterior stays crisp. Freezing is not recommended for best texture. Dietary swap: use reduced-fat feta or omit feta for a lighter, lower-saturated-fat version while keeping the lemon-oregano marinade.