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Keto Greek Chicken Skillet

Keto Greek Chicken Skillet

Keto Greek Chicken Skillet

This Keto Greek Chicken Skillet is truly the meal of my dreams, it’s got that crispy chicken skin, the briny olives, and all that saltiness is balanced perfectly with the freshness of the bursting tomatoes and lemon.

If you’ve been following Cast Iron Keto for a while you may already know I used to have an aversion to olives, but I’ve done a complete 180° and they are now one of my favorite foods, and you can tell by the amount in this fantastic one skillet dinner. Of course if you aren’t as big an olive fan as I am feel free to reduce the amount.

If you’ve been on the keto diet for any length of time you already know it’s hard to deny how well it works, yet I see news articles everyday about how a top cardiologist or new study warns of the dangers of the keto diet. These articles almost always come around to say a Mediterranean style diet is the healthiest way to go, but what if it wasn’t so cut and dry? What about a Mediterranean Keto Diet, even the naysayers would have a hard time disputing Keto is awesome, and this recipe is a great and easy way to incorporate that way of eating into your routine.

If you’d like to read more of about the Mediterranean Keto Diet, check out the links below:

The Mediterranean Keto Diet - Dr. Robert Santos-Prowse

The Keto Diet Podcast Ep, #047: Ketogenic Mediterranean Diet - Healthful Pursuit

Comparing the Keto Diet vs The Mediterranean Diet - Perfect Keto

Serves: 4

Keto Greek Chicken Skillet

This Keto Greek Chicken Skillet is a low-carb dinner that's packed with vegetables and flavor!

prep time: 10 minscook time: 30 minstotal time: 40 mins


4 bone-in skin-on chicken thighs 
Juice of 1/2 lemon
2 tablespoons olive oil 
2 tablespoons Greek seasoning 
4 garlic cloves, minced
1/2 cup diced onion
1 cup cherry tomatoes
1 (14.5oz) can artichoke hearts
1/2 cup green olives 
12 ounces cauliflower rice 
1/2 lemon, sliced


1. In a small bowl mix together the lemon juice, olive oil, Greek seasoning, and salt. Pour over the chicken thighs and let sit for 10 minutes while preparing the remaining ingredients. 

2. Heat a cast-iron skillet over high heat and sear the chicken skin side down for 5-6 minutes without moving. Flip and continue to cook for 10-15 minutes until the chicken is cooked through. Remove and set on a plate.

3. Lower the heat to low and add in the garlic and onion stirring constantly until soft about 2 minutes. Add in the tomatoes, artichokes, and olives cook while stirring 2-3 minutes.

4. Add in the cauliflower rice and cook for 5 minutes until soft and dry. Add in the lemon slices, the chicken, and any juices that are on the plate. Cook for another minute or so to reheat the chicken and serve.



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