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Greek Chicken Tenders

Greek chicken tenders with a bright lemon-oregano herb crust are marinated for 20 minutes, then golden-seared in a skillet. Finished with creamy tzatziki, crumbled feta, dill, and lemon wedges for an easy 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Greek marinade
  • 1.5 lb chicken tenders
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Serving toppings
  • 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

Method
 

Marinate the chicken
  1. Whisk olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, cumin, salt, and pepper until evenly combined and glossy. Visual cue: the marinade should look speckled with oregano and cumin throughout.
  2. Toss chicken tenders in the marinade until fully coated, then cover and rest 20 minutes. Visual cue: the chicken surfaces should look slightly opaque and infused with yellow-green lemon zest specks.
Sear and serve
  1. Heat a large skillet or grill pan over medium-high heat and add a drizzle of olive oil. Visual cue: oil should shimmer and move easily across the pan.
  2. Cook marinated chicken tenders for 3-4 minutes per side until golden and the center reaches 165°F. Visual cue: edges look crisp-golden and juices run clear when pierced.
  3. Spread tzatziki on a serving platter and arrange chicken tenders over the top. Visual cue: tzatziki forms a creamy pool beneath the chicken.
  4. Scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around the chicken. Visual cue: toppings should be visible and bright against the creamy tzatziki.
  5. Serve with warm pita and lemon wedges. Visual cue: place extra lemon wedges within reach for finishing.

Notes

For the most tender Greek chicken tenders, let the chicken rest in the marinade in the refrigerator (covered) for the full 20 minutes. Store leftovers in an airtight container in the fridge for up to 3 days; freeze chicken (without toppings) for up to 2 months and thaw in the fridge. For a dairy-light swap, use a lighter tzatziki or plain Greek yogurt mixed with extra cucumber and dill.