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Greek Chicken Tenders

Greek chicken tenders with a bright lemon-oregano herb crust are marinated, then seared until golden and juicy. Serve these Mediterranean chicken strips over creamy tzatziki with fresh dill and lemon wedges for an easy Greek 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
  

Chicken
  • 1.5 lb chicken tenders Use chicken tenders for even cooking and tender texture.
  • 3 tbsp olive oil For the marinade and searing.
  • 3 tbsp fresh lemon juice Adds acidity to brighten the oregano crust.
  • 1 tbsp lemon zest Use zest plus juice for bold citrus aroma.
  • 3 cloves garlic, minced Minced so it disperses through the marinade.
  • 2 tsp dried oregano Classic Greek flavor base.
  • 1 tsp smoked paprika Adds gentle warmth and color.
  • 0.5 tsp cumin Supports a savory, Mediterranean profile.
  • 1 salt and pepper Season to taste.
Serving
  • 1 tzatziki For a creamy pool under the tenders.
  • 1 crumbled feta Sprinkle for salty, tangy contrast.
  • 1 Kalamata olives Add briny accent slices or pieces.
  • 1 cucumber Serve as slices for crunch and freshness.
  • 1 fresh dill Finish with chopped dill and extra fronds if available.
  • 1 lemon wedges Serve alongside for squeezing at the table.
  • 1 warm pita For scooping and wrapping.

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 combined, then toss chicken tenders to coat evenly.
  2. Rest the marinated chicken for 20 minutes to let the lemon-oregano flavors soak in.
Sear and cook
  1. Heat a large cast iron skillet over medium-high heat and add a drizzle of olive oil.
  2. Cook the chicken tenders for 3-4 minutes per side until golden and crisp, and verify the internal temperature reaches 165°F.
Assemble and serve
  1. Spread tzatziki on a serving platter so it forms a creamy base.
  2. Arrange the cooked chicken tenders over the tzatziki in a single layer for maximum golden crust visibility.
  3. Scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around the chicken for a fresh, herb-flecked finish.
  4. Serve immediately with warm pita and lemon wedges for squeezing over the top.

Notes

Pro tip: pat the chicken tenders dry before marinating so they sear faster and develop a more golden crust. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked tenders for up to 2 months. For a dairy-light option, choose a lower-fat tzatziki and feta alternative while keeping the lemon-oregano crust the same.