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Greek Chicken Tenders

Greek chicken tenders with a bright lemon-oregano herb crust—golden-seared and juicy, then served over creamy tzatziki. Marinate for 20 minutes for vivid flavor and easy weeknight Mediterranean chicken strips.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade
  • 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
  • 0.25 salt to taste
  • 0.25 pepper to taste
Tzatziki topping and serving
  • 1 tzatziki
  • 0.5 cup crumbled feta
  • 0.5 cup Kalamata olives
  • 1 cucumber sliced
  • 2 tbsp fresh dill chopped
  • 1 lemon wedges
  • 4 warm pita for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, dried oregano, smoked paprika, cumin, salt, and pepper until well combined, then toss chicken tenders in the marinade. Rest the bowl for 20 minutes to let the flavors soak in.
Golden-sear and cook through
  1. Heat a large skillet or grill pan over medium-high heat and add a drizzle of olive oil. Place chicken tenders in the pan and cook 3-4 minutes per side until deeply golden and flip once when the first side forms a browned crust.
  2. Check doneness by measuring the thickest tender: cook until internal temperature reaches 165°F. Transfer to a plate and let the crust set for 1-2 minutes before assembling.
Assemble and serve
  1. Spread tzatziki on a serving platter to create a creamy base. Arrange chicken tenders over the top so the golden crust stays visible.
  2. Scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around the chicken. Finish with lemon wedges and serve with warm pita.

Notes

Pro tip: aim for a true golden sear by not overcrowding the pan—cook in batches if needed so the crust browns instead of steaming. Refrigerate leftovers in a covered container up to 3 days; freeze chicken only (up to 2 months) and thaw in the fridge, then reheat gently. For a dairy-light option, use a reduced-fat tzatziki or plain Greek yogurt tzatziki and omit or reduce feta.