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Keto Greek Chicken Skillet

Louise Hendon | June 18
Keto Greek Chicken Skillet

I love easy and delicious meals, and my Keto Greek Chicken Skillet ticks both boxes!

Not only is it a one-pan meal, which means easy cleanup, but it’s also full of flavor that takes this chicken dish to a new level.

Plus, it will feel like you are traveling to Greece without leaving your home. Now that’s my kind of staycation!

Recipe Substitutions and Modifications

This Keto Greek Skillet recipe is absolutely delicious as is.

However, I know that you might not have all of the ingredients easily available to you. Or you might not like a few ingredients. That’s okay!

There are plenty of substitutions and modifications you can make to the recipe, and it’ll still be absolutely delicious.

  • You can use an equal amount of boneless skinless chicken thighs instead of chicken breasts. You’ll probably still need to use a meat hammer or rolling pin to flatten the thighs, which helps the chicken to cook evenly.
  • You can use bone-in and skin-on chicken breasts and thighs as well. However, you will need to adjust the cooking time since both will take longer to cook than boneless chicken. And for crispy skin, cook skin side down first before turning over to finish cooking.
  • You can use just green olives or kalamata olives if you can’t find both. Green olives have a stronger flavor than kalamata olives. So, add just a ½ cup (90 g) at first and then add more to suit your tastes.
  • Capers work well if you don’t care for olives or just want a little extra salty flavor.
  • Grape tomatoes can be used instead of cherry tomatoes. Chopped whole tomatoes work well, too.
  • Canned diced tomatoes can be used instead of fresh tomatoes. Just be sure to drain the tomatoes well before adding them to the skillet.
  • You can use Greek seasoning instead of dried oregano and dried thyme.
  • For extra lemon flavor, you can add the zest from half a lemon.
  • And my Keto Cauliflower White “Rice” Recipe makes a great side dish.

Other Keto Greek-inspired Recipes:

And if you are hungry for more Greek-inspired recipes, here are a few more to tempt your tastebuds:

And if you want even more Ket chicken recipes, check out these 34 chicken thigh recipes that are packed with flavor.

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Keto Greek Chicken Skillet


  • Author: Louise Hendon
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Main
  • Cuisine: Greek

Description

A quick and easy one-pan meal with tender chicken, olives, artichokes, tomatoes and lots of delicious Greek flavors.


Ingredients

  • 2 chicken breasts (14 oz or 400 g), boneless and skinless
  • ½ cup (90 g) pitted green olives
  • ½ cup (90 g) pitted kalamata olives
  • ½ cup (118 g) canned artichoke pieces, drained
  • 1 cup (150 g) cherry tomatoes, halved
  • 2 Tablespoons (2 g) chopped fresh parsley (plus additional for garnish)
  • 1 teaspoon (1 g) dried oregano
  • ½ teaspoon (1 g) dried thyme
  • ½ lemon, juiced
  • Olive oil, for drizzling
  • Salt and pepper, to taste

Instructions

  1. Pound the chicken breasts using a meat hammer or rolling pin to about  ¾-inch (2 cm) thickness. 
  2. Add a generous drizzle of olive oil in a skillet over medium heat. Place the chicken breasts in the skillet and cook for about 5 minutes on each side or until the chicken is lightly golden and cooked through.
  3. Add the olives, artichokes pieces, tomatoes, fresh parsley, oregano, thyme and lemon juice to the skillet and cook for an additional 5 minutes or until the tomatoes have started to break down. Season with salt and pepper, to taste.
  4. If desired, garnish the dish with additional chopped fresh parsley and serve.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs per serving: 6 g

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 479
  • Sugar: 3 g
  • Fat: 20 g
  • Carbohydrates: 10 g
  • Fiber: 4 g
  • Protein: 48 g
Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.