If you’re looking for a fresh, flavorful way to upgrade your chicken tender game, you’re going to love these Crispy Greek Chicken Tenders. This recipe brings together the bold, zesty flavors of the Mediterranean—lemon, garlic, oregano, and thyme—with juicy chicken tenders seared to golden perfection. It’s a lighter, herb-forward take that skips the breading but delivers big on flavor and texture.
What I love most is how incredibly simple it is—minimal ingredients, no deep frying, and the whole dish comes together in under 30 minutes (not including marinating time). Whether you’re serving these tenders with a side of tzatziki, tucked into a warm pita, or sliced over a fresh Greek salad, they’re bound to become a go-to in your dinner rotation.
Ingredients:
-
1 lb chicken tenders
-
2 tbsp olive oil
-
Juice of 1 lemon (about 2 tbsp)
-
2 cloves garlic, minced
-
1 tsp dried oregano
-
1 tsp dried thyme
-
1 tsp paprika
-
½ tsp salt
-
¼ tsp black pepper
-
2 tbsp fresh parsley, chopped (for garnish)
Preparation:
Step 1: Make the Marinade
In a large bowl, whisk together the olive oil, fresh lemon juice, minced garlic, oregano, thyme, paprika, salt, and black pepper until well combined. This herbaceous, citrusy marinade is what gives the chicken its unmistakably Greek flavor.
Step 2: Marinate the Chicken
Add the chicken tenders to the bowl and toss them to coat evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. For best flavor, let it sit for up to 2 hours.
Step 3: Preheat Your Cooking Surface
Heat a grill pan, nonstick skillet, or cast iron skillet over medium-high heat. If you’re using a skillet, drizzle in a little olive oil to prevent sticking.
Step 4: Cook the Chicken
Remove the chicken tenders from the marinade, letting any excess drip off. Place the tenders in the hot pan in a single layer. Cook for 5–7 minutes per side, or until golden brown with slight charring and the internal temperature reaches 165°F (75°C).
Step 5: Rest and Garnish
Transfer the cooked chicken tenders to a plate and let them rest for a few minutes to retain their juices. Sprinkle freshly chopped parsley over the top for a pop of color and flavor. Serve warm.
Variations
-
Spicy Greek Tenders: Add a pinch of red pepper flakes or a dash of cayenne to the marinade for a little heat.
-
Herb Swap: Use fresh herbs like chopped dill or rosemary in place of dried thyme or oregano.
-
Yogurt Marinade: Replace half of the olive oil with Greek yogurt for even more tender and juicy chicken.
-
Baked Version: Prefer not to pan-fry? Bake at 400°F (200°C) on a lined baking sheet for 20–25 minutes, flipping halfway.
Cooking Note
These tenders are all about the marinade and high-heat cooking. Don’t crowd the pan—this helps get that crisp golden sear. Cooking in batches is better than steaming everything at once.
Serving Suggestions
-
Serve with Tzatziki: That cool, creamy cucumber yogurt sauce is the perfect dip for these bold, herby tenders.
-
Greek Bowl: Add these to a grain bowl with rice or quinoa, cucumber, tomato, red onion, feta, and olives.
-
Pita Wraps: Stuff the tenders in warm pita bread with lettuce, tomato, red onion, and a drizzle of tahini or tzatziki.
-
Kid-Friendly Dinner: Skip the fork and knife—serve with oven fries and a lemon wedge for dipping.
Tips
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Marinate for flavor: 30 minutes is the minimum, but if you’ve got time, go for 1–2 hours to let the flavors really soak in.
-
Use fresh lemon juice: Bottled lemon juice won’t deliver the same brightness and depth.
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Don’t skip resting: Letting the chicken sit for just a few minutes after cooking keeps it moist and juicy.
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Use a thermometer: It’s the best way to ensure your chicken is fully cooked without overcooking it.
Prep Time:
10 minutes
Marinate Time:
30 minutes to 2 hours
Cook Time:
15 minutes
Total Time:
55 minutes (with 30 minutes minimum marinating)
Nutritional Information (Per Serving, approximately 4 servings):
-
Calories: ~210
-
Protein: ~26g
-
Sodium: ~420mg
-
Fat: ~11g
-
Carbohydrates: ~2g
Note: Nutritional values may vary based on exact ingredients used.
Frequently Asked Questions
Can I use chicken breasts instead of tenders?
Absolutely. Just cut them into strips to mimic the size of tenders so they cook evenly and quickly.
Can I make this ahead of time?
Yes. You can marinate the chicken in the morning and cook later in the day. Cooked tenders will stay fresh in the fridge for up to 3 days and can be reheated in a skillet or oven.
What if I don’t have a grill or cast iron pan?
A nonstick skillet works perfectly fine. Just make sure it’s hot enough to give a good sear on the chicken.
Can I freeze this?
Yes, marinated chicken can be frozen raw. Place it in a freezer-safe bag and freeze for up to 2 months. Thaw in the fridge overnight before cooking.
Is this gluten-free?
Yes, this recipe is naturally gluten-free—just be sure your seasonings and marinade ingredients are labeled gluten-free.
Conclusion
These Crispy Greek Chicken Tenders are proof that you don’t need a lot of ingredients—or breading—to make something incredibly flavorful. Thanks to a quick and vibrant marinade, each bite is bursting with Greek-inspired goodness, from the citrusy lemon to the earthy oregano and thyme.
Whether you’re prepping an easy weeknight meal, hosting a summer BBQ, or just craving something a little different, this recipe is sure to satisfy. Bonus? It’s naturally gluten-free, low carb, and packed with protein.
Give them a try and let the flavors of the Mediterranean brighten your plate.
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Crispy Greek Chicken Tenders Recipe
- Total Time: 55 minutes
Description
If you’re looking for a fresh, flavorful way to upgrade your chicken tender game, you’re going to love these Crispy Greek Chicken Tenders. This recipe brings together the bold, zesty flavors of the Mediterranean—lemon, garlic, oregano, and thyme—with juicy chicken tenders seared to golden perfection. It’s a lighter, herb-forward take that skips the breading but delivers big on flavor and texture.
What I love most is how incredibly simple it is—minimal ingredients, no deep frying, and the whole dish comes together in under 30 minutes (not including marinating time). Whether you’re serving these tenders with a side of tzatziki, tucked into a warm pita, or sliced over a fresh Greek salad, they’re bound to become a go-to in your dinner rotation.
Ingredients
-
1 lb chicken tenders
-
2 tbsp olive oil
-
Juice of 1 lemon (about 2 tbsp)
-
2 cloves garlic, minced
-
1 tsp dried oregano
-
1 tsp dried thyme
-
1 tsp paprika
-
½ tsp salt
-
¼ tsp black pepper
-
2 tbsp fresh parsley, chopped (for garnish)
Instructions
In a large bowl, whisk together the olive oil, fresh lemon juice, minced garlic, oregano, thyme, paprika, salt, and black pepper until well combined. This herbaceous, citrusy marinade is what gives the chicken its unmistakably Greek flavor.
Add the chicken tenders to the bowl and toss them to coat evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. For best flavor, let it sit for up to 2 hours.
Heat a grill pan, nonstick skillet, or cast iron skillet over medium-high heat. If you’re using a skillet, drizzle in a little olive oil to prevent sticking.
Remove the chicken tenders from the marinade, letting any excess drip off. Place the tenders in the hot pan in a single layer. Cook for 5–7 minutes per side, or until golden brown with slight charring and the internal temperature reaches 165°F (75°C).
Transfer the cooked chicken tenders to a plate and let them rest for a few minutes to retain their juices. Sprinkle freshly chopped parsley over the top for a pop of color and flavor. Serve warm.
Notes
These tenders are all about the marinade and high-heat cooking. Don’t crowd the pan—this helps get that crisp golden sear. Cooking in batches is better than steaming everything at once.
- Prep Time: 10 minutes + Marinate Time: 30 minutes to 2 hours
- Cook Time: 15 minutes
Nutrition
- Calories: ~210
- Sodium: ~420mg
- Fat: ~11g
- Carbohydrates: ~2g
- Protein: ~26g