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Greek Chicken Tenders

Greek chicken tenders with a lemon-oregano herb marinade and golden-seared exterior, cooked in a hot skillet until juicy. Served over creamy tzatziki with feta, dill, and lemon wedges for a bright 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
  

Greek chicken marinade
  • 1.5 lb chicken tenders
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 garlic, minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.25 salt and pepper to taste
For serving
  • Tzatziki
  • crumbled feta
  • Kalamata olives
  • cucumber
  • fresh dill
  • warm pita
  • 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 combined, with the herbs evenly distributed.
  2. Toss chicken tenders in the marinade until coated, then let rest for 20 minutes to marinate (room temperature or refrigerate).
Cook and serve
  1. Heat a large skillet over medium-high heat and add a drizzle of olive oil until it shimmers.
  2. Cook the marinated chicken tenders for 3-4 minutes per side, flipping once, until golden and the internal temperature reaches 165°F.
  3. Spread tzatziki on a serving platter and arrange chicken tenders over the top.
  4. Scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around the chicken for garnish and color.
  5. Serve with warm pita and lemon wedges for squeezing over the tenders.

Notes

Pro tip: For the best golden crust, avoid overcrowding the skillet so the tenders sear instead of steam. Refrigerate leftovers in a covered container up to 3 days; freeze cooked chicken up to 2 months (add fresh toppings like dill after thawing). For a dairy-light option, swap feta for chopped kalamata olives and add extra cucumber and dill over the tzatziki or use a reduced-fat tzatziki if desired.