If you’re like me, weeknights feel like a tiny cooking marathon after a long day, right? You need flavor, but you absolutely do not have time for three pots, tons of oil, and a grease bomb in the sink. That’s why I live and breathe for recipes like these simple, baked Greek Chicken Tenders. Seriously, this is my go-to when I need something fast, healthy, and bursting with that bright, sun-drenched oregano flavor. Forget dredging and frying; we’re using the oven, and trust me, these come out tender and totally satisfying every single time. I’ve tested this recipe dozens of times when rushing between soccer practice and homework hell, and it never lets me down!
Why You Will Love These Greek Chicken Tenders
Honestly, I wouldn’t share a recipe unless it genuinely saved me time on a chaotic Tuesday night. These tenders are a weeknight superhero, plain and simple. They tick every box I have for a successful, sanity-saving dinner.
- Dinner in 30 Minutes Flat: Seriously! Ten minutes of hands-on time, twenty in the oven. That’s faster than most takeout places deliver, and you’re eating something way healthier.
- Barely Any Cleanup: Because we’re baking everything on one sheet pan lined with parchment, the cleanup is a dream. Usually, it’s just washing that one bowl where we did the mixing.
- Bright, Authentic Flavor: That combination of fresh lemon juice and loads of robust, dried oregano just screams Mediterranean summer. It’s so much more interesting than plain breaded chicken, but still totally kid-friendly.
- They Are Actually Healthy: We skip all the heavy frying oil! These are baked, which keeps them low in fat but high in protein. Perfect for those nights when you want to eat well without feeling weighed down. Check out this great guide to crispy baked chicken if you want to explore other baked poultry ideas too!
- Super Versatile: You can serve these on their own, slice them over a salad, or stuff them into a pita. They are truly an easy protein base for whatever you have in the fridge.
Ingredients for the Best Greek Chicken Tenders
Okay, this is the part where I want you to really pay attention to the small details. When you’re working with such simple ingredients, quality and measurement really matter to nail that authentic taste. Don’t even think about skimping on the oregano here—it’s the star! I keep almost all of these spices stocked at all times because they are the backbone of so many things I cook.
Here’s exactly what you need to pull these Greek Chicken Tenders together. Make sure you have everything ready before you start tossing everything around!
- 1.5 lbs of chicken tenders. If you only have chicken breasts, just cut them into strips that look like tenders—it’s fine, we won’t judge!
- 1/4 cup of good quality olive oil. Please use real olive oil for this; it carries the flavor so much better than the cheap stuff.
- 2 tablespoons of fresh lemon juice. Squeezing it right before you use it makes a world of difference.
- 1 big tablespoon of dried oregano. Yes, one full tablespoon! These are Greek-inspired, so oregano is essential.
- 1 teaspoon of garlic powder. Not garlic salt, just the powder, please!
- 1/2 teaspoon of salt. Taste as you go, though!
- 1/4 teaspoon of black pepper. Freshly cracked is always better if you have a grinder handy.
- And for serving (totally optional but highly recommended!), about 1/4 cup of plain Greek yogurt. It adds the perfect cooling contrast to the bright marinade.
See? It’s just pantry staples and chicken. That’s why this recipe is such a lifesaver when I’m rushing. Everything goes into that one bowl!
Essential Equipment for Making Greek Chicken Tenders
You don’t need any fancy gadgets for these Greek Chicken Tenders, which is just another reason I love them so much! The fewer specialized tools I have to pull out, the sooner I can sit down with a plate of these golden beauties. Having these few things ready will make the marinating process smooth as silk.
Here is the short list of things I always grab before I start mixing:
- A roomy medium bowl. You need enough space to toss the chicken around without slinging marinade all over your counter.
- A good whisk (or even just a sturdy fork works for this simple marinade).
- Your trusty baking sheet. Any standard cookie sheet will do the trick here.
- Parchment paper. Listen, this isn’t negotiable for me! It keeps the cooked chicken from sticking to the pan and makes cleanup negligible. I learned this the hard way once—never again!
That’s it! No immersion blenders, no mixing hooks, nothing intimidating. Just simple tools for a simple, delicious meal.
Step-by-Step Instructions for Perfect Greek Chicken Tenders
Now that we have all our wonderful lemon-oregano flavors mixed up, it’s time to get these beauties into the oven! Since these are baked and not fried, the steps are super intuitive, but oven temperature is key to getting that perfectly cooked, juicy center. If you want to see how to adapt these flavors for shredded chicken later on, I have a great post on seasoning shredded chicken that might inspire you!
Prep Work and Marinating Your Greek Chicken Tenders
First things first, get your oven fired up to 400 degrees Fahrenheit—that’s 200 degrees Celsius if you’re using Celsius measurements. While it’s heating, line that baking sheet with parchment paper for easy cleanup, just like we talked about! In your big mixing bowl, grab your whisk and combine that olive oil, zesty lemon juice, oregano, garlic powder, salt, and pepper. Whisk it up until it looks like a cloudy, seasoned dressing. Now, dump your 1.5 lbs of chicken tenders right into that marinade and use your hands or a big spoon to toss everything so every piece looks slick and coated in Greek deliciousness.
Baking and Finishing Your Greek Chicken Tenders
Once the chicken is beautifully marinated, it’s time to load up that baking sheet. Spread those coated chicken tenders out in a single layer; this is important! If they are piled on top of each other, they will steam instead of bake, and we want that slightly firm exterior. Pop them into your preheated oven and let them bake for about 18 to 22 minutes. Keep an eye on them, especially near the end. You are looking for an internal temperature of 165 degrees Fahrenheit (that’s 74 degrees Celsius) when you check with a meat thermometer. Once they hit that temp and look cooked through, pull them out immediately and serve them hot! Don’t forget that optional dollop of cool Greek yogurt on the side!
Tips for Making the Crispiest Greek Chicken Tenders
Even though these are baked, which is inherently healthier, that doesn’t mean we have to sacrifice texture! I always aim for maximum flavor impact and a nice exterior on these Greek Chicken Tenders. Trust me, a little attention to detail here elevates this supper from “quick” to “Wow, did you make this?”
There are a couple of tricks I’ve picked up over the years that help lock in that bright lemon-oregano flavor while ensuring they don’t turn out soggy. You want firm, flavorful bites, right?
Swapping Out the Herbs
If you’re making this recipe often, you might get tired of oregano—I get it! Oregano is fantastic, but sometimes I switch things up. If you’re running low or just want a slightly different, earthier note, go ahead and substitute half of the dried oregano with dried thyme. Thyme and lemon are soulmates, and they mingle beautifully with the garlic powder already in the marinade. Just make sure you use dried herbs here, as fresh herbs release too much water during the short baking time and can prevent that nice sear we’re looking for.
The Secret to Extra Crispiness: The Broiler Trick
This is my absolute favorite trick for when I want these tenders to really behave like they were fried without actually frying them. Remember how we baked them at 400 degrees? Well, for the last minute or two of cooking, be ready to switch your oven setting to the broiler. Watch them like a hawk during this time, and I mean *hawk*!
The broiler is intense heat, and you only want to give the tops of those tenders just enough time to get a little deeply golden and set. If you walk away for ten seconds, you might end up with burnt chicken instead of perfectly crisp edges. It’s a quick dash of high heat right at the end that gives these baked Greek Chicken Tenders the best possible finish. It works wonders for developing a slightly firmer crust!
Don’t Overcrowd the Pan
I know I mentioned arranging them in a single layer earlier, but this is worth repeating because it’s the most common culprit for soggy baked chicken. If your tenders are touching each other, all the heat traps below them, and they end up steaming in their own juices instead of roasting. If you have a huge batch, it is so much better to use two baking sheets than to pile them onto one. Give them space to breathe! This ensures that the hot air circulates evenly around every piece, leading to that firm texture we love.
Serving Suggestions for Your Greek Chicken Tenders
What do you serve with the bright, zesty flavor of lemon and oregano? You need sides that complement that freshness without fighting it! These Greek Chicken Tenders are so simple, they really shine when paired with cool, crisp vegetables. Of course, you absolutely must remember that optional Greek yogurt dip we talked about—it’s creamy and cooling against the savory chicken!
I love making a big batch of cucumber feta salad on the side; the salty tang of the feta is just heaven with the baked chicken. Alternatively, serve them tucked into warm pita bread with some sliced tomato and red onion for a super fast gyro experience at home. Honestly, they are so good, sometimes I just eat them standing over the sink!
Storage and Reheating Instructions for Leftover Greek Chicken Tenders
Oh, leftovers! Sometimes I actually cook extra chicken tenders on purpose just because they are so good cold the next day, but if you want them warm, you need to handle them gently. Storing them correctly is everything because we don’t want them drying out in the fridge overnight. Nobody wants sad, leathery chicken!
When you bring them out of the oven, just let them cool down for about 15 minutes first. Don’t try to put hot food straight into the fridge; that just invites condensation and soggy chicken later on.
How to Store Your Greek Chicken Tenders Properly
The absolute best way to store these is in an airtight container. I use glass ones because I can see what’s hiding inside, but any tight-sealing plastic container works fine too. Make sure the chicken tenders are completely cool before you seal the lid. If you trap any steam inside while they are still warm, you’re basically creating a little sauna for bacteria, and you’ll end up with mushy texture when you go to reheat them.
They should keep perfectly well in the refrigerator for about three to four days. Any longer than that, and I start to worry about the lemon flavor getting a little too sharp, so try to eat them within that window!
My Favorite Ways to Reheat Leftover Greek Tenders
Here’s the deal: if you microwave these, they will probably get chewy, and that’s a crime against good chicken tenders! We worked hard to keep them moist while baking, so we need a gentle reheating method. Your goal is to wake up that crispy exterior we worked so hard to achieve.
My top choice, hands down, is the toaster oven or a regular oven set to about 325 degrees Fahrenheit. Lay the cooled tenders out on a small baking sheet—maybe line it with foil this time, because who wants to scrub that pan out again? Let them bake for about 8 to 10 minutes. They come out warm, tender inside, and the oregano smells fresh again!
If you have an air fryer, now is the time to pull it out! The air fryer is brilliant for leftovers because it crisps things up fast. Just 300 degrees for about 4 minutes usually does the trick. They get super close to their original texture without drying out. Just avoid the microwave unless you are truly desperate and plan to drown them in that leftover Greek yogurt dip!
Frequently Asked Questions About Greek Chicken Tenders
I know sometimes folks write down the recipe but still have little lingering doubts before they start cooking. It’s totally normal! When you’re trying to make dinner fast, you don’t want any surprises. I’ve gathered the questions I get asked most often about these bright, zesty poultry strips. Hopefully, this clears up everything so you can get these amazing baked Greek Chicken Tenders into the oven right away!
Can I use chicken breast instead of tenders for this Greek Chicken Tenders recipe?
Absolutely, you totally can! Chicken breasts are just larger pieces of the same meat. If you switch to breasts, you’ll need to cut them into uniform pieces—aim for pieces about the size of a standard tender, or maybe slightly thicker, so they cook evenly. The flip side is that thicker cuts take longer to cook. You’ll definitely need to pull out that meat thermometer, because instead of 18 to 22 minutes, you might be looking at closer to 25 or even 30 minutes before they hit the safe 165 degrees Fahrenheit inside. Just cut them evenly, toss them in the marinade, and keep checking!
How can I make these Greek Chicken Tenders spicier?
That’s a great question if you like a little bit of a kick! The marinade is naturally bright and savory, not spicy at all. If you want to bring some heat into these Greek Chicken Tenders, my go-to move is adding about 1/4 to 1/2 teaspoon of red pepper flakes right into the olive oil and lemon mixture when you’re whisking the marinade together. Start small—you can always add more spice to your own plate later if you want! The dried thyme substitution I mentioned earlier pairs really well, too, even if you want to add a little heat alongside it. If you’re interested in some other fiery dinner ideas, I have a fun recipe for easy chicken enchiladas that packs a nice slow burn!
Is the Greek yogurt dip mandatory for these baked Greek Chicken Tenders?
Oh, heavens no, it’s not mandatory! I listed it as optional for a reason. The dip is truly fantastic because it provides this creamy, slightly tangy coating that cuts right through the strong lemon and oregano flavor of the meat. It’s what makes it feel traditionally Greek. But if you don’t have any or just aren’t big on condiments, they are honestly incredible on their own, especially eaten right off the baking sheet!
If you skip the plain yogurt, consider maybe serving them with a little extra wedge of fresh lemon. A fresh squeeze right before you bite in is almost as good!
Nutritional Information Estimate
I always like including this section because I know a lot of you out there are tracking macros or just trying to keep things light. These Greek Chicken Tenders are fantastic because baking them keeps the fat count impressively low compared to fried versions, and they are absolutely loaded with protein to keep you satisfied!
The figures below are just my best estimate based on the ingredients listed, using standard grocery store versions of chicken and oil. Keep in mind that if you use higher-fat yogurt for the dip or different cuts of meat, these numbers will definitely shift around a bit. This is just a ballpark guide!
- Serving Size: About 4 oz of chicken
- Calories: 220
- Protein: 30g (That’s a huge win!)
- Fat: 10g (Mostly healthy stuff from the olive oil)
- Saturated Fat: 2g
- Carbohydrates: 2g
- Sugar: 1g
- Sodium: About 350mg (This is dependent on how much salt you add!)
- Cholesterol: 85mg
See? Thirty grams of protein for under 250 calories. That makes this a stellar choice for virtually any low-carb or low-fat meal plan. If you’re serving these with a big green salad, you’ve got a perfectly balanced and flavorful meal ready to go in under half an hour. Happy cooking!
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Simple Greek Chicken Tenders
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Easy to make chicken tenders seasoned with Greek flavors.
Ingredients
- 1.5 lbs chicken tenders
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup plain Greek yogurt (for serving, optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
- Add the chicken tenders to the bowl and toss to coat them evenly with the marinade.
- Arrange the coated chicken tenders in a single layer on the prepared baking sheet.
- Bake for 18 to 22 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the chicken is cooked through.
- Serve immediately, with Greek yogurt for dipping if desired.
Notes
- You can substitute dried thyme for half of the oregano for a different flavor profile.
- For crispier tenders, you can briefly broil them for the last 1-2 minutes, watching closely to prevent burning.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4 oz
- Calories: 220
- Sugar: 1
- Sodium: 350
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 30
- Cholesterol: 85
Keywords: Greek chicken, chicken tenders, baked chicken, easy chicken recipe, lemon oregano chicken