In a mixing bowl, whisk together ¼ cup of olive oil, 3 minced garlic cloves, 2 teaspoons of dried oregano, and the juice of one lemon. Season with salt and pepper to taste. Add the chicken tenders to the bowl, ensuring they are well coated in the marinade. Cover and set aside for at least 15 minutes, or refrigerate for up to 2 hours for a deeper flavor.

While the chicken marinates, place a cast-iron skillet or non-stick pan over medium heat. Add a splash of olive oil and let it heat for about 2 minutes until shimmering.

Once the skillet is hot, remove the chicken tenders from the marinade, allowing any excess liquid to drip off. Carefully place them in the skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side or until they are golden brown and the internal temperature reaches 165°F.

After cooking, transfer the chicken tenders to a clean plate and allow them to rest for 2 minutes.