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Greek Chicken Tenders

Greek chicken tenders with a bright lemon-oregano herb marinade and a golden-seared exterior. Pan-cooked to 165°F, they’re served over creamy tzatziki with feta, dill, and fresh lemon wedges.
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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: 620
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 garlic cloves minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • salt and pepper to taste
Serving
  • tzatziki for serving
  • crumbled feta for serving
  • Kalamata olives for serving
  • cucumber sliced
  • fresh dill chopped
  • warm pita for serving
  • lemon wedges for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, cumin, salt, and pepper until smooth. Toss the chicken tenders in the marinade and make sure every piece is coated.
  2. Rest the marinated chicken tenders for 20 minutes to deepen the flavor. Keep them covered in the refrigerator while they marinate.
Sear and finish
  1. Heat a large skillet or grill pan over medium-high heat and add a drizzle of olive oil. Swirl to coat the surface, then arrange the tenders in a single layer.
  2. Cook the chicken tenders for 3-4 minutes per side until golden, flipping once when the first side develops color. Continue cooking until the internal temperature reaches 165°F.
Serve
  1. Spread tzatziki on a serving platter to form a creamy base. Arrange the cooked chicken tenders over the top so the golden crust is visible.
  2. Scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around the chicken. Add lemon wedges alongside for squeezing right before eating.
  3. Serve with warm pita and lemon wedges. Offer a final squeeze of lemon over the chicken for brightness.

Notes

Pro tip: Pat chicken tenders dry after marinating if they look very wet before searing; it helps the surface brown. Refrigerate leftovers in a covered container for up to 3 days; freeze cooked chicken for up to 2 months. For a dairy-light option, use plain Greek yogurt as the base for the tzatziki and skip or reduce the feta.