This Greek Chicken and veggies is packed with flavor, made all in one skillet and perfect for weeknights. It’s a simple Paleo and Whole30 dinner that you’ll want on repeat in your house! It’s gluten-free, dairy-free, keto, and low carb too.
New year with new easy, one skillet recipes! This chicken impressed me more than I expected, honestly. I don’t cook bone-in skin on chicken thighs nearly enough, and they are SO incredibly delicious.
If I have to pick a New Year’s resolution this year I think it has to be to cook more bone in chicken thighs. Crispy skin, so much flavor, perfect juicy. But back to today’s recipes – one skillet Greek Chicken.
Not only are we cooking the crispiest juiciest chicken thighs, but we’re also making loads of veggies with it too. Cauliflower rice, kale, peppers, onions and more. Since it’s all made in one skillet the cleanup is a breeze, and the leftovers are delicious too!
What You Need to Make One Skillet Greek Chicken
Nothing fancy necessary here to make this delicious, healthy chicken recipe! Here’s what you’ll need:
- Bone in chicken thighs
- Avocado oil or ghee
- Oregano
- Sea salt and black pepper
- Garlic
- Cauliflower Rice (buy it pre-riced)
- Kale
- Chicken broth
- Lemon
- Dried Dill
- Red bell pepper
- Kalamata olives
- Red onion
How to Make One Skillet Greek Chicken
First, you’ll preheat your oven to 425° F. Season the chicken and sear it in the oil or ghee, in an oven proof skillet. It doesn’t have to be cast iron, but ovenproof is a must.
After the chicken is nicely browned on both sides, transfer it to the preheated oven to cook for about 10-12 more minutes. In the meantime, chop and dice all the veggies.
Transfer the skillet back to the stovetop and remove the chicken to a plate so you can cook all the veggies in the broth. The chicken juices should remain in the skillet to give the veggies extra flavor. Return the chicken to the skillet and serve right away – super simple!
Can I Use Boneless Chicken to Make One Skillet Greek Chicken?
If you prefer to use boneless breasts you can – you’ll just have to watch cooking time in the oven since they’ll cook faster after being seared – maybe 5 minutes. You can always use a meat thermometer to check if they’re done – poultry is cooked through when it’s 165° F.
If you’re new to chicken thighs though, I highly recommend giving them a shot! It’s a total game changer for flavor and my kids are happier to eat them too since they don’t dry out.
Can I Make One Skillet Greek Chicken Low FODMAP?
While at first glance this recipe looks anything BUT low FODMAP with the garlic, onions, and cauliflower, you can make a few easy subs for low FODMAP. Since I recently started eating low FODMAP for SIBO, I’ve had to switch up many of the ingredients in my recipes, and this one will still work!
First, use garlic infused oil to sear the chicken instead of the avocado oil and ghee. Omit the garlic step from the recipe. Instead of cauliflower rice, you can use broccoli rice if your store carries it. If you eat grains, you can also add some cooked white rice instead of broccoli rice.
Additionally, simply omit the red onions from the recipe and add a few more olives if you wish. You wind up with all the same flavors thanks to garlic infused oil! It’s become game changer for me while getting used to eating both SCD and low FODMAP 🙂
I hope you’re ready for a seriously delicious one skillet Greek Chicken recipe that’s bound to become a new healthy favorite for the new year! Grab your skillet, chicken, and veggies and let’s cook!
One Skillet Greek Chicken {Paleo, Whole30, Keto}
One skillet Greek Chicken (Whole30, Keto)
Ingredients
- 2 Tbsp avocado oil or ghee
- 2 tsp dried oregano
- Sea salt and black pepper
- 6 -8 bone-in skin-on chicken thighs
- 3-4 cloves garlic minced
- 14 oz cauliflower rice I buy it pre-riced
- 2 handfuls kale about 3 cups chopped
- 1/2 cup chicken broth
- 1/2 tsp dried dill
- Zest of one lemon
- 1 Tbsp lemon juice
- 3/4 cup kalmata olives halved
- 1 med red bell pepper chopped
- 1/2 small red onion diced
Instructions
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Preheat your oven to 425° F. Heat a large cast iron (or other oven-proof) skillet over medium-high heat and add the oil or ghee.
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Sprinkle the chicken thighs on both sides with the sea salt, black pepper and the oregano. Sear the chicken in the skillet, skin side down, for 5 minutes, then flip and sear 5 minutes on the second side, or until you achieve a deep golden brown color. Transfer the skillet to the preheated oven on the middle rack, and roast for 10-12 minutes or until chicken is cooked through.
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Meanwhile, make sure all your veggies are chopped and ready to go. Once the chicken is done, return the chicken to the stovetop and remove it (leaving juices in the skillet) with tongs to a plate - set aside.
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Heat the skillet over medium heat and add the garlic. You shouldn’t need more oil, but add another tablespoon if you do. Sauté the garlic 30 seconds, then add in the cauliflower rice, kale, broth, dill, and lemon zest and juice, stir. Cook until the kale and cauliflower is softened, (about a minute) then add in the olives, peppers, and onion.
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Place the chicken back in the skillet along with any juices on the plate. Cook just until the peppers and onion soften - about a minute, then remove from heat. Garnish with additional lemon zest if desired and serve right away. Enjoy!
Recipe Notes
To make this recipe low FODMAP:
Use garlic infused oil to sear the chicken instead of the avocado oil and ghee. Omit the garlic step from the recipe. Instead of cauliflower rice, you can use broccoli rice if your store carries it. If you eat grains, you can also add some cooked white rice instead of broccoli rice. Omit the red onions from the recipe and add a few more olives if you wish.
Nutrition
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Want More One-Pot Paleo Recipes? Try One of These!
Sweet and Sour Chicken in the Instant Pot
General Tso’s Chicken in the Instant Pot
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thank you , i just love chicken
hindi shayari
I made this for my wife and I, as we are trying to reduce carbs in our diet (yes, we have lots of leftovers). This dish is DELICIOUS! It was easy to make (I spent less than an hour start to finish). The combination of veggies was great tasting. The chicken could have cooked a couple more minutes in the oven. I would be tempted next time to cook the peppers and onions BEFORE the cauliflower . But honestly, Michele, you knocked it out of the park with this recipe. Now I can’t wait to try the spinach artichoke chicken.
I made this last night and it was AMAZING! My chicken thighs were pretty large so I did need to bake them a bit longer so just be sure you check the internal temperature to be sure they’re cooked through. I will be making this a lot in the future! Thank you for such a wonderful recipe!!!
Heya! I made this and the chicken was quite good, but the rice was just not quite as good. What would you recommend if I wanted to add some sort of sauce?