Keto Greek Chicken Skillet


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


  • 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


  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.


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

Net Carbs per serving: 6 g


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

Source link

Leave a Reply