Description
A serving of Mediterranean chicken tenders arranged on a rustic white plate, showcasing their golden-brown seared exterior. The chicken is garnished with bright green fresh parsley, creamy white feta cheese crumbles, and dark purple Kalamata olives. The warm, inviting presentation highlights the juicy texture and Mediterranean-inspired ingredients that make this quick weeknight dinner both healthy and family-friendly.
Ingredients
Chicken and Marinade
- Chicken tenders: 1 1/2 pounds (or use chicken breast cut into 1-inch strips for a budget-friendly swap)
- Olive oil: 3 tablespoons (spring for extra-virgin if you can—it makes a difference!)
- Fresh lemon juice: from 1 lemon, about 3 tablespoons (bottled works in a pinch, but fresh is best)
- Garlic, minced: 3 cloves, or 4 if you’re a garlic lover like me
- Dried oregano: 1 teaspoon (rub it between your palms first to wake up the oils)
- Smoked paprika: 1 teaspoon (sweet paprika is fine if that’s what you have)
- Ground cumin: 1/2 teaspoon (adds that warm, earthy note)
- Salt: to taste (I start with 3/4 teaspoon kosher salt)
- Black pepper: to taste (1/2 teaspoon freshly cracked is perfect)
Optional Garnishes
- Fresh parsley, chopped
- Crumbled feta cheese
- Sliced Kalamata olives
Instructions
In a medium bowl, combine the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, smoked paprika, ground cumin, salt, and black pepper. Whisk everything together energetically until the oil and lemon juice start to blend and look slightly creamy.
Add your chicken tenders to the bowl with the marinade. Using your hands or tongs, toss and massage every single tender until it’s completely coated in that golden, garlicky goodness. Cover the bowl with plastic wrap or a lid and let it sit at room temperature for 15 to 30 minutes.
If you have more time, pop it in the fridge for up to 24 hours—the flavor just gets better and better.
Place a large skillet or grill pan over medium-high heat and let it get nice and hot. You want to hear that sizzle when the chicken hits the pan—that’s how you get that gorgeous golden crust. Don’t rush this step; a properly heated pan makes all the difference.
Add the chicken tenders to your hot pan in a single layer, making sure not to crowd them. If your pan isn’t big enough, cook them in batches. Let them cook undisturbed for 3 to 4 minutes until the edges turn white and you see a beautiful golden sear forming on the bottom.
Carefully flip each tender and cook for another 3 to 4 minutes on the other side. You’re looking for an internal temperature of 165°F, juices that run clear, and no pink inside. The chicken should feel firm but still springy to the touch.
Transfer your cooked chicken to a clean plate and let it rest for 2 to 3 minutes. This lets the juices redistribute so every bite is moist and tender. Garnish with fresh chopped parsley, crumbled feta, and sliced Kalamata olives if you’re using them.
Notes
- Don’t skip the resting time — Those 2 to 3 minutes after cooking allow the juices to settle back into the meat, keeping every bite moist and delicious.
- Pat the chicken dry before marinating — This helps the marinade stick better and promotes better browning.
- Room temperature chicken cooks more evenly — If you’ve been marinating in the fridge, let the chicken sit out for 10 minutes before cooking.
- Use a meat thermometer — It takes the guesswork out and ensures perfectly cooked chicken every single time at 165°F.
- Avoid moving the chicken too much — Let it develop that golden crust before flipping. If it’s sticking, it’s not ready yet!
- Save extra marinade for veggies — Make a double batch and use the extra to marinate zucchini, bell peppers, or mushrooms to cook alongside your chicken.
- Prep Time: 10 minutes + Marinate time: 15–30 minutes
- Cook Time: 8–10 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Mediterranean