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Keto Chicken Skillet Olives Feta dish in a pan is shown as the featured image.
Lady Maria

Keto Chicken Skillet with Olives and Feta

This Keto Chicken Skillet with Olives and Feta delivers a flavorful Mediterranean-inspired meal that's both satisfying and low-carb. Tender chicken thighs are simmered in a delicious sauce with briny olives, sun-dried tomatoes, and tangy feta cheese, making it a perfect weeknight dinner.
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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
  • 3 tablespoons olive oil, divided
  • 1 tablespoon lemon juice
  • 2 teaspoons dried oregano, divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1/2 cup chicken broth
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 cup green olives, pitted and halved
  • 1/4 cup sun-dried tomatoes, oil-packed, drained
  • 2 tablespoons capers, drained
  • 1/2 teaspoon red pepper flakes optional
  • 4 ounces feta cheese, crumbled
  • Fresh parsley, chopped, for garnish

Equipment

  • medium bowl
  • large skillet
  • Measuring spoons
  • Measuring cups
  • knife
  • Cutting board
  • Spatula
  • Lid for skillet

Method
 

  1. In a medium bowl, combine the chicken pieces with 2 tablespoons of olive oil, lemon juice, 1 teaspoon of dried oregano, garlic powder, salt, and pepper. Toss to coat evenly.
  2. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  4. Add the chopped onion and cook until softened, about 5 minutes.
  5. Add the minced garlic and chopped red bell pepper. Cook for another 3 minutes, until the bell pepper is slightly tender.
  6. Add the marinated chicken to the skillet and cook until browned on all sides and cooked through, about 7-10 minutes. Ensure the internal temperature reaches 165°F (74°C). Cook in batches if necessary to avoid overcrowding.
  7. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
  8. Add the Kalamata olives, green olives, sun-dried tomatoes, capers, the remaining 1 teaspoon of dried oregano, and red pepper flakes (if using).
  9. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld together.
  10. Remove the skillet from the heat.
  11. Sprinkle the crumbled feta cheese evenly over the chicken and vegetables.
  12. Cover the skillet and let it sit for a minute or two, allowing the feta to soften slightly.
  13. Garnish with fresh chopped parsley before serving.

Notes

For best results, marinate the chicken for at least 30 minutes. Use good quality olive oil for optimal flavor. Feel free to customize the vegetables; zucchini, mushrooms, or spinach work well. Be mindful of the salt content in the feta and olives. Adjust red pepper flakes to your spice preference. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. For a dairy-free option, omit the feta or substitute with a dairy-free alternative.