Description
A refined twist on a casual favorite, Greek Chicken Tenders combine bright Mediterranean herbs with a crisp exterior for an elegant yet approachable dish.
Ingredients
Scale
- 1 lb (450 g) chicken tenders or thinly sliced chicken breasts
- 2 tablespoons olive oil (extra virgin for finishing)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons plain Greek yogurt, room temperature
- 2 tablespoons lemon juice (freshly squeezed)
- 2 cloves garlic, minced
- 1 tablespoon fresh oregano or 1 teaspoon dried oregano, finely chopped if fresh
- 1 teaspoon Dijon mustard (optional, for depth)
- 3/4 cup panko breadcrumbs, lightly toasted for extra crunch
- 1/4 cup finely grated Parmesan or crumbled light feta for topping
- Zest of 1 lemon, finely grated
- Fresh parsley, finely chopped, for garnish
Instructions
- Mix the marinade: whisk Greek yogurt, lemon juice, garlic, oregano, Dijon (if using), and a pinch of salt until smooth.
- Marinate the chicken: toss tenders with half the marinade, coating evenly. Refrigerate for 20-30 minutes.
- Prepare coating: combine toasted panko with a pinch of pepper and lemon zest. Press the remaining yogurt mixture onto each tender, then dredge in panko.
- Cook: heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook tenders 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Finish and garnish: transfer tenders to a plate, sprinkle with Parmesan or feta, parsley, and drizzle with olive oil and lemon juice.
Notes
Pat the chicken dry before marinating for better adherence of the coating. Toast panko for a nuttier flavor and sturdy crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg