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Greek Chicken Tenders

Greek chicken tenders with a bright lemon-oregano herb crust, golden-seared in a skillet and served over creamy tzatziki. Juicy lemon-garlic marinated chicken strips topped with feta, dill, cucumber, and olives 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Greek chicken
  • 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
  • 0.5 salt to taste
  • 0.5 pepper to taste
Serving
  • 1 Tzatziki for serving
  • 1 crumbled feta for serving
  • 1 Kalamata olives for serving
  • 1 cucumber sliced for serving
  • 1 fresh dill chopped for serving
  • 1 warm pita for serving
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the lemon-oregano marinade and marinate
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, smoked paprika, cumin, salt, and pepper until combined.
  2. Toss the chicken tenders in the marinade, making sure they are evenly coated, then rest 20 minutes.
Sear the chicken tenders
  1. Heat a large skillet or grill pan over medium-high heat and add a drizzle of olive oil.
  2. Cook the marinated chicken tenders for 3-4 minutes per side until golden and the internal temperature reaches 165°F.
Assemble and serve
  1. Spread tzatziki on a serving platter in an even layer.
  2. Arrange the chicken tenders over the tzatziki.
  3. Scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around the chicken for a fresh top-and-sides look.
  4. Serve with warm pita and lemon wedges on the side.

Notes

For the best golden sear, let excess marinade drip off the chicken before it hits the hot pan, and avoid moving the tenders too often during the first 3-4 minutes per side. Refrigerate leftovers in a sealed container up to 3 days; freeze cooked chicken only for up to 2 months. For a dairy-light option, use a lighter tzatziki or plain Greek yogurt sauce and reduce the feta.