Mediterranean Keto Chicken Thighs with Olives and Tomatoes

Savor the flavors of the Mediterranean with these succulent chicken thighs, perfectly paired with tangy olives and juicy tomatoes. This keto-friendly dish will transport your taste buds to a sunny seaside with each bite.

Course Dinner

Cuisine Mediterranean

Keyword Keto Chicken Thighs, Low Carb Chicken Recipe, Mediterranean Keto Chicken, Olives and Tomatoes Chicken

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 350kcal

Equipment

Oven-safe skillet
Measuring cups and spoons
Knife and cutting board
Paper towels
Cooking tongs
Meat thermometer

Ingredients

4 chicken thighs, bone-in and skin-on (approx. 1.5 lbs or 680 grams)
1 tsp olive oil (4.9 ml)
Salt and pepper to taste
½ cup cherry tomatoes halved (90 grams)
⅓ cup Kalamata olives pitted (50 grams)
2 cloves garlic minced (about 2 teaspoons or 10 ml)
1 tbsp fresh lemon juice (14.8 ml)
1 tsp dried oregano (1 gram)
½ tsp dried basil (1 gram)
¼ cup chicken broth (60 ml)
2 tbsp crumbled feta cheese (optional) (30 grams)
Fresh parsley chopped for garnish

Instructions

Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and cook until the skin is golden brown and crispy, about 5-7 minutes.
Flip the chicken thighs over and cook for an additional 3-4 minutes.
Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Stir in the cherry tomatoes, Kalamata olives, lemon juice, dried oregano, and dried basil. Cook for 2 minutes, allowing the flavors to meld.
Add the chicken broth and bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the tomato and olive mixture.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
If desired, sprinkle crumbled feta cheese over the chicken during the last 5 minutes of baking.
Once cooked, remove from oven and let rest for a few minutes.
Garnish with fresh parsley before serving.

Notes

For a dairy-free version, omit the feta cheese.

If you prefer a spicier dish, add a pinch of red pepper flakes when sautéing the garlic.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the texture of the chicken skin.

Nutrition