Ingredients
Chicken and Marinade
- 12 oz boneless chicken breasts or tenders
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic vinegar
- ½ teaspoon crushed dried oregano
- ½ teaspoon thyme
- ½ teaspoon minced garlic
- ⅛ teaspoon salt (optional)
- Dash black pepper (optional)
For Cooking
- 1 teaspoon olive oil
Instructions
- Slice the Chicken: Thinly slice the boneless chicken breasts or tenders into even pieces to ensure quick and uniform cooking.
- Prepare the Marinade: In a large reclosable plastic bag, combine the sliced chicken with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, crushed oregano, thyme, minced garlic, salt, and black pepper if using. Seal the bag tightly to evenly coat the chicken.
- Marinate: Place the bag in the refrigerator and allow the chicken to marinate for at least 30 minutes, or up to 1 day for deeper flavor infusion.
- Heat the Pan: When ready to cook, heat 1 teaspoon of olive oil in a skillet or pan over medium heat to prepare for searing.
- Cook the Chicken: Remove the chicken from the marinade (discard marinade) and add pieces to the heated skillet. Cook the chicken, turning occasionally, until all sides are golden brown and the internal temperature reaches 165°F (about 7-10 minutes).
- Serve or Store: Serve the cooked chicken tenders immediately or allow to cool and store leftovers in an airtight container in the refrigerator or freezer for later enjoyment.
Notes
- Marinating longer enhances flavor and tenderness, but at least 30 minutes is sufficient for tasty chicken.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F for perfect doneness.
- The optional salt and pepper can be adjusted to taste or omitted for a low-sodium version.
- Serve with a fresh Greek salad, pita bread, or your favorite vegetables for a complete meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Greek
