Go Back

Easy Marinated Greek Chicken Tenders

Lean chicken tenders marinated in lemon, garlic, oregano, and thyme, then pan-seared golden for a healthy Mediterranean dinner ready in 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken tenders or chicken breasts sliced into strips of even thickness
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice freshly squeezed
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • fresh parsley and lemon wedges for garnish

Equipment

  • Large non-stick skillet or cast iron pan
  • Large mixing bowl or resealable bag
  • Meat thermometer

Method
 

  1. Whisk together olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper in a large bowl or resealable bag.
  2. Add chicken tenders and toss to coat every surface. Cover and refrigerate for at least 30 minutes and up to 2 hours. Do not exceed 4 to 6 hours due to the acid in the lemon juice.
  3. Heat a large skillet or cast iron pan over medium-high heat for 2 to 3 minutes until fully preheated. Add a small drizzle of olive oil.
  4. Remove tenders from marinade, shaking off excess. Place in the pan in a single layer with space between each piece. Cook in batches if needed.
  5. Sear for 5 to 7 minutes per side without moving until deep golden brown. Internal temperature should reach 165°F at the thickest point.
  6. Transfer to a plate and rest for 3 to 5 minutes before serving.
  7. Garnish with fresh parsley and serve with lemon wedges. Squeeze fresh lemon over the tenders just before serving.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat in a skillet over medium heat for 2 to 3 minutes per side or microwave covered with a damp paper towel in 60-second intervals. Do not marinate longer than 4 to 6 hours as the lemon acid can make the texture mushy. For extra tenderness, add 2 tablespoons plain Greek yogurt to the marinade. Red wine vinegar can substitute for lemon juice. These work well grilled over medium-high heat for 4 to 5 minutes per side or roasted on a sheet pan at 425°F for 18 to 20 minutes.