Description
How to make Greek chicken tenders with yogurt marinade, lemon, and herbs that stay incredibly juicy and tender every single time.
Ingredients
Scale
Chicken and Marinade Base
- 2 pounds chicken tenderloins, trimmed
- 1 cup plain Greek yogurt, full-fat preferred
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
Mediterranean Seasonings
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Coating and Finishing
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges for serving
Instructions
- Make Marinade: Whisk together Greek yogurt, olive oil, minced garlic, lemon juice, oregano, basil, thyme, salt, and pepper until smooth. The mixture should be creamy and well-combined.
- Marinate Chicken: Add chicken tenders to marinade and toss until completely coated. Cover and refrigerate for at least 20 minutes, or up to 24 hours for deeper flavor.
- Prepare Coating: Mix panko breadcrumbs, Parmesan cheese, and paprika in a shallow dish. Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Coat Tenders: Remove chicken from marinade, letting excess drip off. Roll each tender in the breadcrumb mixture, pressing gently to help coating stick. Don’t shake off the marinade completely.
- Arrange and Bake: Place coated tenders on prepared baking sheet, leaving space between each piece. Bake for 12-15 minutes until golden brown and internal temperature reaches 165°F.
- Rest and Serve: Let tenders rest for 3-5 minutes after baking to redistribute juices. Sprinkle with fresh parsley and serve immediately with lemon wedges for squeezing.
Notes
- Don’t skip the marinade time; it’s what makes these tenders incredibly juicy.
- Store in airtight container in refrigerator for up to 3 days.
- Substitute chicken breasts cut into strips if tenderloins aren’t available.
- Serve immediately while coating is still crispy for best texture.
- Double the recipe for meal prep or feeding larger crowds.
- Use meat thermometer to ensure internal temperature reaches 165°F.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 8g
- Protein: 35g