Lemon-Herb Mediterranean Chicken Tenders: A Weeknight Dream

👩‍🍳 Instructions

1. 1

   Pat chicken tenders dry with paper towels and place them in a shallow dish or large zip-top bag.
2. 2

   In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and black pepper until well combined.
3. 3

   Pour the marinade over the chicken tenders, ensuring all pieces are thoroughly coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or for best results, 2-4 hours (up to overnight).
4. 4

   To pan-sear: Heat 1 tablespoon of olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Place tenders in a single layer in the hot skillet, cooking in batches if necessary to avoid overcrowding.
5. 5

   Sear for 3-5 minutes per side, until deeply golden brown and cooked through. An instant-read thermometer should register 165°F (74°C) when inserted into the thickest part of the chicken.
6. 6

   To bake: Preheat oven to 400°F (200°C). Arrange marinated chicken tenders in a single layer on a parchment-lined baking sheet. Bake for 15-20 minutes, flipping halfway through, until cooked through and lightly golden. For extra crispiness, broil for the last 2-3 minutes, watching carefully.
7. 7

   Transfer cooked tenders to a plate and let rest for a few minutes. Garnish with fresh chopped parsley or dill, if desired, and serve immediately.