Mediterranean Chicken Tenders
A quick and flavorful skillet dinner featuring juicy chicken tenders seared in garlic and olive oil with a splash of lemon and the classic flavors of oregano and paprika.
Ingredients
Main ingredients
- 1 lb chicken tenders, trimmed and ready to cook Substitute thin chicken breast strips if needed.
- 2 tablespoons extra virgin olive oil Light olive oil can be used for higher smoke point.
- 3 cloves garlic, minced Or 1 teaspoon garlic powder in a pinch.
- 2 tablespoons fresh lemon juice Bottled works, but fresh is brighter.
- 1 teaspoon dried oregano
- 1 teaspoon paprika Smoked paprika adds depth.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon freshly ground black pepper
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
Preparation
- Pat the chicken tenders dry with paper towels for better browning. Season both sides with oregano, paprika, salt, and pepper.
- Heat a large skillet over medium heat. Add the olive oil and let it warm until it shimmers but isn’t smoking.
- Add the minced garlic and cook for 30–60 seconds, stirring, until fragrant. Avoid browning it too much to prevent bitterness.
Cooking
- Place the chicken tenders in a single layer in the skillet. Avoid crowding the pan; work in batches if necessary.
- Cook undisturbed for about 5–7 minutes on the first side until golden. Flip and cook another 5–7 minutes until the internal temperature reaches 165°F (74°C).
- Remove from heat, drizzle with fresh lemon juice, and let the tenders rest for 2 minutes to redistribute juices.
- Garnish with chopped parsley and serve with lemon wedges.
Notes
For a low-sodium option, reduce salt and finish with lemon and herbs to boost flavor. Store cooled chicken tenders in an airtight container for up to 3–4 days in the refrigerator or freeze for up to 3 months.