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Greek Chicken Tenders

Greek chicken tenders with a lemon-oregano herb crust are marinated, then golden-seared until juicy. Served over creamy tzatziki with feta, olives, cucumber, and fresh dill for a bright Mediterranean finish.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Greek marinated chicken
  • 1.5 lb chicken tenders Use tenderloins or cut chicken into tender strips for even cooking.
  • 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 and pepper to taste Season gradually—marinade should taste well-seasoned.
Serving
  • 1 Tzatziki Spread in a thin pool for easy serving.
  • 1 crumbled feta
  • 1 Kalamata olives
  • 1 cucumber Slice for crisp, fresh bites.
  • 1 fresh dill Use for bright garnish.
  • 1 warm pita Serve alongside the chicken and tzatziki.
  • 1 lemon wedges Add squeeze over the finished platter.

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 in a bowl until combined, then toss the chicken tenders in the marinade.
  2. Cover and rest the marinated chicken for 20 minutes to let the flavors sink in (visual cue: chicken looks lightly coated and fragrant).
Sear until golden
  1. Heat a large cast iron skillet over medium-high heat until hot, then add a drizzle of olive oil (visual cue: oil shimmers but does not smoke).
  2. Add chicken tenders in a single layer and cook for 3-4 minutes per side until golden, flipping once (visual cue: deep golden crust forms).
  3. Continue cooking until the thickest piece reaches 165°F in the center (visual cue: juices run clear and meat is no longer pink).
Serve with tzatziki
  1. Spread tzatziki on a serving platter in a smooth pool (visual cue: creamy base covers the bottom evenly).
  2. Arrange chicken tenders over the tzatziki, then scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around the chicken (visual cue: bright green dill and red-purple olives add contrast).
  3. Serve immediately with warm pita and lemon wedges for squeezing over top.

Notes

Pro tip: avoid overcrowding the pan so the chicken browns instead of steaming; sear in batches if needed. Refrigerate leftovers in an airtight container up to 3 days; reheat gently to keep the tenders tender. Freezing is not recommended for the best texture. For a lighter option, use reduced-fat feta and a lower-fat tzatziki while keeping the same lemon-oregano marinade.