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Greek Chicken Tenders

Greek chicken tenders with a bright lemon-oregano herb crust—marinated, then pan-seared until golden. Served over a creamy tzatziki base with feta, dill, olives, and lemon wedges for a fresh Mediterranean 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 tenders
  • 1.5 lb chicken tenders
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 clove garlic minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • salt to taste
  • pepper to taste
Serving
  • tzatziki crumble-free or spreadable
  • crumbled feta
  • Kalamata olives
  • cucumber sliced
  • fresh dill
  • warm pita
  • lemon wedges

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, smoked paprika, cumin, salt, and pepper until evenly combined. Coat the chicken tenders in the marinade, then rest for 20 minutes so the surface absorbs the flavors.
Sear the tenders
  1. Heat a large skillet or grill pan over medium-high heat and add a drizzle of olive oil, letting it shimmer. Cook the chicken tenders for 3-4 minutes per side until golden and the internal temperature reaches 165°F, turning when you see deep golden edges.
Serve
  1. Spread tzatziki on a serving platter to create a pool for the tenders. Arrange the chicken over the top and scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around for a bright, fresh finish.
  2. Serve immediately with warm pita and lemon wedges for squeezing over the crust. The chicken should still look glossy and golden right after searing.

Notes

For best texture, pat excess marinade off the chicken before searing so it browns instead of steaming. Refrigerate leftovers in a covered container for up to 3 days; freeze the cooked chicken only (up to 2 months) and thaw in the refrigerator before reheating. For a lighter option, use a lower-fat tzatziki and swap feta with a smaller amount to reduce calories without losing the lemon-herb flavor.