Go Back
Close-up shows delicious Mediterranean Chicken Tenders seasoned with herbs and spices, ready to eat.

Irresistible Mediterranean Chicken Tenders

These Mediterranean chicken tenders are incredibly juicy and flavorful, thanks to a Greek yogurt marinade and a crispy panko-parmesan coating. They're baked to perfection for a healthy and easy weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Chicken Tenders
  • 1 cup Plain Greek Yogurt
  • 2 tbsp Olive Oil
  • 2 cloves Garlic, minced
  • 2 tbsp Lemon Juice
  • 1 tbsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Grated Parmesan Cheese
  • 1/4 cup Chopped Fresh Parsley

Equipment

  • Large bowl
  • shallow dish
  • baking sheet
  • parchment paper
  • Oven
  • measuring cups and spoons

Method
 

  1. In a large bowl, combine the Greek yogurt, olive oil, garlic, lemon juice, oregano, thyme, smoked paprika, salt, and pepper.
  2. Add the chicken tenders and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  3. In a shallow dish, combine the panko breadcrumbs, parmesan cheese, and parsley. Mix well.
  4. Remove the chicken tenders from the marinade, allowing any excess to drip off.
  5. Dredge each tender in the breadcrumb mixture, pressing gently to ensure the coating adheres.
  6. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  7. Place the coated chicken tenders on the prepared baking sheet, ensuring they are not overcrowded.
  8. Bake for 15-20 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.
  9. Let the chicken tenders rest for a few minutes before serving.

Notes

Serve with tzatziki sauce or hummus for dipping. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For extra flavor, marinate the chicken for the maximum time of 4 hours. You can use Italian breadcrumbs if you do not have panko, but the texture will be slightly different.