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Mediterranean Keto Chicken Skillet features a vibrant and flavorful dish prepared in a skillet, showcasing healthy and delicious keto-friendly ingredients.

ULTIMATE MEDITERRANEAN KETO CHICKEN SKILLET

This recipe delivers a flavorful and authentic Mediterranean experience while adhering to the principles of a ketogenic diet. Featuring chicken thighs, vibrant vegetables, and classic Mediterranean herbs, this skillet dish is both satisfying and low in carbohydrates.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 1/4 cup crumbled feta cheese optional
  • 2 cups fresh spinach, roughly chopped

Equipment

  • large skillet
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • small bowl
  • whisk
  • spatula

Method
 

  1. Season the chicken pieces with salt, pepper, oregano, basil, and thyme.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  4. Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes.
  5. Add the garlic and zucchini and cook for another 2 minutes, until fragrant.
  6. Stir in the cherry tomatoes, Kalamata olives, and sun-dried tomatoes. Cook for 3 minutes.
  7. In a small bowl, whisk together the chicken broth and tomato paste. Pour the mixture into the skillet.
  8. Bring to a simmer and cook until the sauce has slightly thickened, about 3-5 minutes.
  9. Return the chicken to the skillet. Stir in the spinach until wilted.
  10. Season with salt, pepper, and red pepper flakes (if using) to taste.
  11. Garnish with crumbled feta cheese (if using) before serving.

Notes

For optimal flavor, use high-quality extra virgin olive oil. The red pepper flakes add a subtle kick, but can be omitted if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Consider adding other low-carb Mediterranean vegetables like eggplant or artichoke hearts. Adjust seasonings to your taste.