Craving vibrant Mediterranean flavors but staying strictly keto? This sizzling one-pan wonder delivers! Golden chicken thighs mingle with briny olives, tangy artichokes, and sun-dried tomatoes in a garlicky herb-infused skillet, all nestled in fresh spinach.

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 25-30 minutes

Ingredients

• 1.5 lbs (680g) Boneless, Skinless Chicken Thighs: Cut into 1-inch chunks (breasts work too, but thighs stay juicier).
• 2 tbsp Extra Virgin Olive Oil: Divided.
• 1 tbsp Butter (or Ghee): For richness.
• 1 medium Bell Pepper (any color): Diced.
• 1/2 medium Red Onion: Diced.
• 3 cloves Garlic: Minced.
• 1/2 cup Kalamata Olives: Pitted and halved.
• 1/2 cup Artichoke Hearts (canned or jarred, in water/oil): Quartered or chopped (drain well).
• 1/4 cup Sun-Dried Tomatoes (packed in oil, drained & chopped): Check for no added sugar!
• 2 cups Fresh Baby Spinach: Packed.
• 1 tsp Dried Oregano
• 1/2 tsp Dried Thyme
• 1/2 tsp Smoked Paprika (or regular paprika)
• 1/4 tsp Crushed Red Pepper Flakes (optional): For heat.
• Salt and Freshly Ground Black Pepper: To taste.
• 1/2 cup Chicken Broth (low-sodium): Or bone broth.
• 1/4 cup Crumbled Feta Cheese: For garnish (full-fat).
• 2 tbsp Fresh Parsley: Chopped, for garnish.
• Lemon Wedges: For serving (optional, brightens flavors).

Instructions

1. Season & Sear Chicken: Pat chicken chunks dry. Season generously with salt, pepper, oregano, thyme, and paprika. Heat 1 tbsp olive oil and butter in a large skillet (cast iron or stainless steel work well) over medium-high heat. Add chicken in a single layer (work in batches if needed to avoid crowding). Sear until golden brown on all sides and mostly cooked through (about 5-7 minutes total). Remove chicken to a plate and set aside.
2. Sauté Aromatics & Veggies: Add the remaining 1 tbsp olive oil to the skillet. Add diced bell pepper and red onion. Sauté for 4-5 minutes until softened. Add minced garlic and crushed red pepper flakes (if using). Cook for 1 minute more, until fragrant.
3. Deglaze & Simmer: Pour in the chicken broth, scraping the bottom of the skillet to lift any browned bits (that’s flavor!).
4. Add Mediterranean Goodness: Stir in the kalamata olives, artichoke hearts, and sun-dried tomatoes. Bring the mixture to a gentle simmer. Let it cook for 2-3 minutes to allow flavors to meld.
5. Return Chicken & Wilt Spinach: Add the seared chicken (and any accumulated juices) back to the skillet. Stir to combine. Reduce heat to medium-low. Cover the skillet and simmer for 5-7 minutes, or until chicken is cooked through.
6. Finish with Greens: Uncover and stir in the fresh spinach. Cook just until wilted (about 1-2 minutes). Taste and adjust seasoning with salt and pepper if needed.
7. Serve: Remove from heat. Sprinkle generously with crumbled feta cheese and fresh parsley. Serve immediately with lemon wedges on the side for squeezing over.