Name: Juicy Greek Chicken Tenders
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 1 lb chicken tenders or boneless skinless chicken breasts cut into strips; 1/2 cup plain Greek yogurt; 2 tablespoons extra virgin olive oil; 1 medium lemon, juiced (about 2–3 tablespoons); 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon smoked paprika (optional); 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon fresh parsley, chopped

Jump to Recipe Print Recipe

There’s something about the smell of lemon and oregano hitting the pan that makes me think of long summer evenings and simple, honest food. These Juicy Greek Chicken Tenders are the version I’ve landed on after plenty of tinkering: tender inside, lightly golden outside, and packed with that bright, herby Mediterranean flavor I can’t get enough of. They’re the kind of dish that feels special enough for guests, but easy enough that I actually make them on a random Tuesday night.

What makes these Juicy Greek Chicken Tenders different from your usual breaded strips is the yogurt‑based marinade. Instead of just seasoning the surface, the marinade soaks into the chicken, keeping it incredibly moist and giving it that subtle tang you get in good Greek tavernas. Serve them with tzatziki, a little rice, and a crisp salad, and you’ve got a complete meal that feels both comforting and fresh.

How to make Juicy Greek Chicken Tenders

This recipe leans on a simple yogurt marinade with lemon, garlic, and dried herbs, then finishes the tenders either in the oven or in a skillet until they’re golden and cooked through. The key is letting the chicken soak up the flavors for at least 30 minutes so every bite tastes like it’s been cooked with care.

What you’ll need

For a solid batch of Juicy Greek Chicken Tenders that feeds about 4 people, you’ll want chicken tenders or nicely trimmed chicken breast strips, plain Greek yogurt, olive oil, lemon juice, and a handful of pantry herbs. The combination is simple, but it delivers that bright, savory flavor profile we associate with Greek‑style chicken.

Numbered ingredients list

1 lb (about 450 g) chicken tenders or boneless, skinless chicken breasts cut into strips
½ cup plain Greek yogurt
2 tablespoons extra‑virgin olive oil
Juice of 1 medium lemon (about 2–3 tablespoons)
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon smoked paprika (optional, for a hint of warmth)
1 teaspoon kosher salt (adjust to taste)
¼ teaspoon freshly ground black pepper
1 tablespoon fresh parsley, chopped, for garnish

Basic steps

Start by whisking the yogurt, olive oil, lemon juice, garlic, oregano, thyme, paprika (if using), salt, and pepper together until the marinade is smooth and fragrant. Drop in the chicken pieces and toss until each strip is evenly coated. Cover and let the chicken rest in the refrigerator for at least 30 minutes, or up to 2 hours if you have the time. When you’re ready, either bake the tenders on a lined sheet pan at 400°F (200°C) for about 15–18 minutes, or pan‑sear them in a hot skillet with a little olive oil, turning once until golden and cooked through. A quick rest before serving keeps the juices locked in so every bite of these Juicy Greek Chicken Tenders stays tender.

The key to perfect results is getting the right texture. You want that balance.

Now let’s talk about the secret technique that elevates this dish.

Pro tips for extra‑juicy tenders

Even with a good marinade, a few little habits can make the difference between dry chicken and truly juicy bites. The first thing I always do is trim off any obvious fat or connective tissue from the chicken tenders so they cook evenly and don’t get tough. If you’re using breast strips, try to keep them a similar thickness so they all finish at the same time.

When I marinate these Juicy Greek Chicken Tenders, I gently turn them once or twice in the bowl so both sides stay coated. That yogurt layer not only flavors the meat, but it also helps it stay moist under high heat. If you’re baking, I like putting the tenders on a wire rack over a baking sheet so the air circulates all around and the edges get a little crisp without steaming in their own juices.

Another habit that pays off is not overcooking. I take the tenders out of the oven or pan as soon as they’re fully cooked through and just starting to brown at the edges, then let them sit for a couple of minutes. That short rest lets the juices redistribute so the first bite doesn’t drip out onto the plate.

Variations to try

Once you’ve got the basic Juicy Greek Chicken Tenders down, it’s fun to play with little twists depending on what you’ve got in the fridge. For a bolder profile, I sometimes add a pinch of red pepper flakes or a tiny bit of cayenne to the marinade so there’s a gentle warmth behind the lemon and herbs.

If I’m in the mood for a crispy coating without deep frying, I’ll use the yogurt marinade as a first step, then dip the tenders in beaten egg and roll them in a mixture of panko breadcrumbs and a little extra dried oregano before baking. That gives you that crunchy outer layer while still keeping the flavor profile light and Mediterranean.

For a more “gyro‑style” vibe, I’ll toss the cooked Juicy Greek Chicken Tenders in a tiny splash of olive oil and a squeeze of extra lemon juice right before serving, then pile them into warm pita with chopped tomatoes, onion, and a generous spoonful of tzatziki. It’s messy, hands‑on food, but it’s the kind of meal everyone seems to remember.

Troubleshooting common issues

One of the most common issues with Juicy Greek Chicken Tenders is either overly dry pieces or a marinade that doesn’t cling well. If the chicken is coming out dry, the first thing I check is cooking time and temperature. High heat can brown the outside quickly while the inside overtakes, so I usually keep the oven around 400°F or the pan at a steady medium‑high rather than cranking it to maximum.

If the marinade slides off the chicken in the pan, it often means there’s too much excess yogurt on the surface. A quick trick is to remove the tenders from the bowl, let them sit for a minute so some of the liquid drips off, then gently pat around the edges with a paper towel if needed. You don’t need to wipe them dry—just enough to keep the coating from pooling at the bottom of the pan.

Another sneaky problem is uneven cooking when the tenders are a mix of sizes. If some are much thicker than others, I slice the larger pieces in half horizontally so they’re closer in thickness. That way, every strip of Juicy Greek Chicken Tenders finishes at the same time and you don’t end up with some that are done while others are still undercooked.

Ingredient substitutions that work

Life in the kitchen is rarely perfect, so here are a few honest swaps that still keep these Juicy Greek Chicken Tenders tasting great. If you don’t have Greek yogurt, plain regular yogurt works fine, though it’s a bit thinner and may not cling as well. In a pinch, you can even use a lighter yogurt and just shorten the marinating time so the chicken doesn’t get too soft.

If you’re out of fresh lemon, bottled lemon juice can stand in, but I find the flavor is a bit sharper and less rounded. A splash of lime juice is another option if you want a slightly different twist that still keeps the dish bright. And if you don’t have oregano on hand, a mix of dried marjoram and a little thyme can mimic that Greek‑style herbal note without going off‑flavor.

For the oil, any neutral or mild‑flavored oil will work if you’re out of olive oil—sunflower, canola, or even avocado oil. They won’t give the same fruity depth, but they’ll still carry the garlic and herbs into the chicken and help it brown nicely. And if you want to bump up the protein without changing the flavor too much, feel free to swap in chicken thighs cut into strips instead of breast tenders; they’ll stay a bit more forgiving if you overcook them by a minute or two.

How to store and serve Juicy Greek Chicken Tenders

Leftover Juicy Greek Chicken Tenders reheat surprisingly well, which is one reason I like making them on busy nights. Once they’ve cooled, I transfer them to an airtight container and store them in the fridge for up to 3 days. I avoid leaving them at room temperature for more than a couple of hours, especially if I’m serving them again later in the day.

When it comes to reheating, I’ve found the air fryer works best for keeping the texture close to fresh. I drop the tenders in the basket at around 350°F for 5–7 minutes, shaking once, until they’re warm all the way through and a little crisp. In the oven, I’ll heat them at 350°F on a baking sheet for about 8–10 minutes, and in the microwave, I’m okay with it for a quick lunch, even though the edges don’t brown as nicely.

For serving, I like to keep the sides simple: a bed of lemony rice, a tossed Greek‑style salad with cucumber, tomato, and red onion, or warm pita with tzatziki. These Juicy Greek Chicken Tenders are also great cold, sliced into pieces and tossed over a big salad or folded into a wrap if you need a quick lunch the next day.

Frequently asked questions

Can I make Juicy Greek Chicken Tenders ahead of time?
Yes—you can actually prep them ahead and let them marinate for up to 2 hours in the fridge. That gives the flavors more time to soak in and often makes the chicken even more tender. When you’re ready, just cook them straight from the marinade and let them rest before serving.

Can I freeze these chicken tenders?
You can freeze them before cooking, especially if you’ve already breaded them. Place them in a single layer on a tray, freeze until solid, then transfer to a freezer‑safe bag. Bake from frozen, adding a few extra minutes to the cooking time. I’ve found they lose a bit of tenderness when frozen after cooking, so I try to freeze them raw if possible.

What’s the best way to know when the chicken is done?
The safest way is to use a meat thermometer; the internal temperature should reach 165°F (74°C) in the thickest part of the tender. If you don’t have a thermometer, the juices should run clear, not pink, and the meat should feel firm but springy when you press it.

Can I grill Juicy Greek Chicken Tenders instead of baking?
Absolutely. A hot grill gives the marinade a nice charred edge and works beautifully with the lemon and herbs. Just be sure to oil the grates, preheat well, and turn the tenders once so they cook evenly. Watch them closely so they don’t overcook and dry out on the outside.

Are these tenders kid‑friendly?
Most kids I’ve served these Juicy Greek Chicken Tenders to love them, especially when they’re a little crispy and served with a simple dip like tzatziki or a mild yogurt sauce. If the kids are sensitive to garlic, you can reduce the amount or leave it out and still keep the lemon and herbs.

Can I use frozen chicken tenders?
You can, but I always thaw them first so the marinade has time to soak in and the cooking time stays predictable. Thaw frozen tenders overnight in the fridge, then pat them dry, marinate, and cook as usual. If you try to cook them straight from frozen, the outside may brown too fast while the inside is still thawing, which can make the texture inconsistent.

What sides go well with Juicy Greek Chicken Tenders?
Simple sides work best here: lemon rice, a fresh Greek salad, or roasted vegetables like zucchini and bell peppers. Warm pita with tzatziki is also a classic pairing that makes the meal feel more like a full Greek plate than just a plate of chicken strips.