Mediterranean Chicken Tenders (Print View)
Juicy herb-marinated chicken pan-seared and served with tangy lemon-garlic yogurt dip
# What You'll Need:
→ Chicken
01 - 1.5 lbs chicken tenders
02 - 2 tbsp olive oil
03 - 1 tsp dried oregano
04 - 1 tsp dried thyme
05 - 1 tsp paprika
06 - 1/2 tsp ground cumin
07 - 1/2 tsp garlic powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - Zest and juice of 1 lemon
→ Yogurt Dip
11 - 1 cup plain Greek yogurt
12 - 1 tbsp olive oil
13 - 1 clove garlic, minced
14 - 2 tbsp fresh dill, chopped
15 - Juice of 1/2 lemon
16 - Salt and pepper to taste
→ Garnish
17 - 2 tbsp fresh parsley, chopped
18 - Lemon wedges
# Method:
01 - In a large bowl, combine olive oil, oregano, thyme, paprika, cumin, garlic powder, salt, pepper, lemon zest, and lemon juice. Add chicken tenders and toss to coat thoroughly. Marinate for at least 15 minutes, or refrigerate for up to 2 hours for deeper flavor penetration.
02 - While chicken marinates, prepare the sauce by stirring together Greek yogurt, olive oil, minced garlic, chopped dill, lemon juice, salt, and pepper in a small bowl until well combined. Cover and refrigerate until ready to serve.
03 - Heat a large skillet or grill pan over medium-high heat. Lightly coat with olive oil if the pan is not well-seasoned.
04 - Arrange marinated chicken tenders in the hot pan without overcrowding. Cook for 3 to 4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
05 - Transfer cooked chicken to a plate and let rest for 2 to 3 minutes. Garnish with fresh parsley and serve immediately with chilled yogurt dip and lemon wedges.
# Insider Tips:
01 -
- The marinade comes together in seconds but makes chicken taste like it has been developing flavor for hours
- That cool creamy yogurt dip cuts through the spices like a friend who knows exactly what you need
02 -
- Crowding the pan will steam the chicken instead of searing it, so work in batches if your skillet is not big enough
- The yogurt dip actually tastes better if you make it a few hours ahead, giving the garlic time to mellow out and marry with the dill
03 -
- Pat the chicken dry with paper towels before adding the marinade so the spices cling instead of sliding off
- Let the cooked chicken rest for a few minutes before serving to keep all those juices inside where they belong