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Keto Mediterranean Chicken Skillet

4.5 stars, average of 158 ratings

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This Keto Mediterranean Chicken Skillet is a quick flavor filled recipe you’ll keep coming back to over and over again! Packed with vegetables, tender chicken, and plenty of garlic and basil, this is one the whole family will love low-carb or not!

Aren’t one pan dinners the best? Low on the mess but high on the flavor you can’t go wrong. I like to serve this dish with a large side salad or some cauliflower rice with an extra squeeze of lemon juice.

Hands-on Overall

Allergy information for Keto Mediterranean Chicken Skillet

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving)

Net carbs8.7 grams
Protein43.1 grams
Fat27.5 grams
Calories474 kcal
Calories from carbs 8%, protein 38%, fat 54%
Total carbs14.5 gramsFiber5.9 gramsSugars4 gramsSaturated fat4.3 gramsSodium906 mg(39% RDA)Magnesium97 mg(24% RDA)Potassium1,192 mg(60% EMR)

Ingredients (makes 4 servings)

  • 2 tbsp extra virgin olive oil (30 ml)
  • 1 1/2 lbs chicken breasts, cut into 1-inch (2 cm) pieces
  • 1 1/2 tbsp Greek seasoning (see note)
  • 1 tsp sea salt or pink Himalayan salt, or to taste
  • 4 garlic cloves, minced
  • 1/2 cup diced yellow onion (80 g/ 2.8 oz)
  • 1 cup cherry tomatoes (150 g/ 5.3 oz)
  • 14 oz can artichoke hearts (240 g/ 8.5 oz after draining)
  • 1/2 lemon, juiced (about 2 tbsp)
  • 1/2 lemon, sliced
  • 1/3 cup kalamata olives (33 g/ 1.2 oz)
  • 8 oz sliced white button mushrooms (227 g)
  • large handful spinach (40 g/ 1.4 oz)
  • 2 tbsp chopped basil, for topping
  • 4 tbsp extra virgin olive oil, for topping (60 ml)

Note: Instead of 1 1/2 tbsp of Greek seasoning, you can make your own. Simply combine 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp dried mint, 1/2 tsp dried basil, 1/4 tsp dried marjoram, 1/2 tsp onion powder and 1/4 tsp garlic powder.


  1. Prep all of your vegetables by juicing and slicing the lemon, slicing the mushrooms, mincing the garlic, dice the onion, etc. Keto Mediterranean Chicken Skillet
  2. Heat the oil in a large deep skillet over medium high heat. Add in the chicken, sprinkle with salt and Greek seasoning. Cook 5 - 7 minutes until golden and cooked through, transfer to a plate and set aside.
  3. Add the onion and garlic to the pan and cook 1 minute until fragrant. Keto Mediterranean Chicken Skillet
  4. Add in the artichokes, mushrooms, olives, lemons (or leave them for garnish), lemon juice, and tomatoes cook 4-5 minutes until mushrooms start to soften. Chop the basil. Keto Mediterranean Chicken Skillet
  5. Add the chicken back to pan and toss to combine. Add in the spinach cooking one minute longer to slightly wilt.
    Keto Mediterranean Chicken Skillet
  6. Garnish with lemon slices, top with basil and drizzle with olive oil just before serving. Keto Mediterranean Chicken Skillet Serve immediately or let it cool down and store in the fridge for up to 4 days. Keto Mediterranean Chicken Skillet

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Olive oil, extra virgin
0 g0 g6.8 g60 kcal
Chicken, breast (without skin, raw)
0 g38.3 g4.5 g204 kcal
Oregano, dried
0.1 g0 g0 g1 kcal
Thyme, dried
0 g0 g0 g0 kcal
Mint, dried
0 g0 g0 g0 kcal
Basil, dried
0 g0 g0 g0 kcal
Marjoram, dried
0 g0 g0 g0 kcal
Onion powder, spices
0.2 g0 g0 g1 kcal
Garlic powder, spices
0.1 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Garlic, fresh
0.9 g0.2 g0 g4 kcal
Onion, brown (yellow), raw
1.3 g0.2 g0 g7 kcal
Tomatoes, cherry, fresh, all varieties
0.7 g0.3 g0.1 g6 kcal
Artichoke, canned (globe or French)
3.4 g1.7 g0.2 g31 kcal
Lemon juice, fresh
0.4 g0 g0 g1 kcal
Kalamata olives
0 g0.2 g2.2 g21 kcal
Mushrooms (white), fresh
1.3 g1.8 g0.2 g12 kcal
Spinach, fresh
0.1 g0.3 g0 g2 kcal
Basil, fresh
0 g0.1 g0 g1 kcal
Olive oil, extra virgin
0 g0 g13.5 g119 kcal
Total per serving
8.7 g43.1 g27.5 g474 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (7)

Absolutely delicious.  I didn't put in the olives and used chicken thighs and it was amazing.  

Thank you so much Caitlin, I'm glad you enjoyed!

i wanna try this recipe but i'm facing a dilemma, it doesn't state how big the serving size is. so i'm messaging to ask how many ounces is a portion size?

Hi Crystal, I don't usually weigh finished meals like these so I'm not sure about the ounces. What I did is I divided this in quarters. Each quarter is a serving.
If you want to know the precise ounces for macros... In meals like these where you have many different ingredients in a pan you won't necessarily get 100% correct macros even if you do know the grams/ounces per serving as there will be a different amount of chicken and vegetables in each part.

We made this today and added a sprinkle of feta at the end too.

I loved this recipe.  I do have a question on the instructions, though.  You say to juice a half lemon and slice the other half.  Then when you remove the chicken from the pan, throw in all the Vege’s and you name off all of the including the lemon juice AND the lemons.  At the end of the recipe you say to throw in a handful of spinach, let it cook for a minute, and garnish with lemon slices.  It already said to throw the lemons and the lemon juice in.  Am I misreading this?  All my slices were in with the veggies when I started cooking them, so I had no slices left to garnish with.

Hi Robin! I apologize for the typo, the lemons should be added at the end for garnish but it certainly doesn't hurt to add them in while cooking. I love soft cooked lemons so it's really up to you! Glad you enjoyed this dish!