Irresistible Mediterranean Keto Chicken Skillet
This Mediterranean Keto Chicken Skillet is a flavorful and healthy dish that combines juicy chicken with sun-dried tomatoes, olives, and feta cheese. It's a quick and easy recipe perfect for a weeknight meal and aligns perfectly with a keto-friendly diet.
Equipment
- Large skillet (cast iron recommended)
- Medium bowl
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
- Spatula or wooden spoon
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup sun-dried tomatoes, oil-packed, drained
- ½ cup Kalamata olives, pitted and halved
- ½ cup artichoke hearts, quartered
- ¼ cup red onion, thinly sliced
- 4 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup heavy cream optional
- ¼ cup crumbled feta cheese
- 2 tbsp chopped fresh parsley, for garnish
- ¼ cup pine nuts, toasted optional
- ¼ cup roasted red peppers, sliced optional
- Lemon juice, to taste optional
Instructions
- In a medium bowl, toss the chicken pieces with olive oil, garlic powder, oregano, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for about 3-4 minutes per side, until browned and cooked through. Remove the chicken from the skillet and set aside.
- Add the sliced red onion to the skillet and cook for about 3-4 minutes, until softened, scraping up any browned bits from the bottom of the pan.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the sun-dried tomatoes, Kalamata olives, and artichoke hearts to the skillet. Cook for about 2-3 minutes, stirring occasionally, until heated through and the flavors start to meld together.
- Pour in the chicken broth and bring to a simmer. Let it simmer for about 5 minutes, allowing the sauce to reduce slightly and thicken.
- (Optional) Stir in the heavy cream for a richer, creamier sauce.
- Return the cooked chicken to the skillet and stir to coat it in the sauce. Cook for another 2-3 minutes, until the chicken is heated through and the sauce is clinging to every piece.
- Remove the skillet from the heat and stir in the crumbled feta cheese.
- Garnish with fresh parsley and, if desired, a squeeze of lemon juice.
- Serve immediately.
Notes
For a spicier dish, add red pepper flakes or cayenne pepper. Spinach or kale can be added for extra nutrients. Chicken thighs can be substituted for chicken breasts for a richer flavor. To thicken the sauce quickly, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Store leftovers in an airtight container in the refrigerator for up to 3 days.