Name: Paleo Chicken Thighs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 TB olive oil; 1 Pound boneless skinless chicken thighs; 1/2 tsp dried dill weed; 1/2 tsp dried parsley flakes; 1/4 tsp salt; 1/4 tsp black pepper; 3 TB lemon juice; 2 cloves garlic (minced); 1 C Roma tomatoes (diced); 1/2 C marinated artichoke hearts; 1/2 C large green olives (cut in half); 1/2 TB capers; 1 TB artichoke heart marinade

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Juicy chicken thighs are seared in a cast-iron skillet for an easy, flavorful, and healthy 30-minute paleo meal. Boneless skinless chicken thighs are cooked in a wonderful lemon sauce with Greek ingredients like olives, capers, tomatoes, and artichoke hearts. This is the best paleo chicken thigh recipe you will ever taste.

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Ingredients for Paleo Greek Chicken Thighs
Instructions
What to Serve with Greek Chicken
Storing & Reheating Paleo Chicken Thighs
Paleo Chicken Thighs

Ingredients for Paleo Greek Chicken Thighs

This paleo & keto lemon chicken thigh recipe with artichokes is the ultimate one-pan dinner. The beauty of this savory recipe is that you get a lot of flavor out of just a few wonderful ingredients. The combination of fresh ingredients & pantry staples ensures this recipe is packed with salty, briny, citrus, pungent, & herbaceous flavors.

This recipe is not just paleo-friendly but it is also Whole30, gluten-free, dairy-free, & low-carb. It is a bright, healthy, & fresh chicken thigh recipe with whole food ingredients. Mediterranean ingredients transform chicken thighs into something extraordinary. For another gluten-free recipe, Teriyaki Chicken Skewer is one you must try.

Boneless Skinless Chicken Thighs
Olive Oil
Dill Weed
Parsley Flakes
Salt
Black Pepper
Lemon Juice
Garlic Cloves
Fresh Tomatoes
Marinated Artichoke Hearts
Green Olives
Capers

See the recipe card for amounts & full instructions.

Instructions

If you have never used a cast-iron pan before, this easy recipe is the perfect first to try as an introduction to cooking with one. The one I recommend is listed below. It is high-quality, a great size, and inexpensive.

Sear Chicken in Cast Iron Skillet

To start off it is important to preheat the cast iron skillet. Do so by adding the olive oil and turn it on medium heat for 2 minutes.

While it is heating up, blot dry, using a paper towel, both sides of the chicken thighs. Next, season with dill, parsley, salt, & pepper on both sides.

Turn the pan up to medium-high and add the chicken to the pan. DO NOT move them around, let them cook and brown. Cook for 5-7 minutes on the first side. You will know they are ready to flip as they will separate from the pan easily when using tongs.

Cook on the second side for an additional 5-7 minutes. The temperature should read about 160° on a meat thermometer. Remove the chicken from the pan onto a plate and set aside.

Paleo Greek Chicken Thighs seasoned chicken in the pan

Make the Greek Lemon Pan Sauce

Once you have removed the chicken and set it aside on a plate, turn the pan down to medium-low. Next, you will deglaze the pan with lemon juice and garlic. To deglaze, slowly add the lemon juice and garlic to the pan and using a wooden spoon scrape up the bits and stir everything in the pan until mixed together. Cook for one minute.

Add Vegetables

Next, add the diced tomatoes, sliced olives, artichoke hearts, and capers to the skillet and stir to combine.

Paleo Greek Chicken Thighs veggies cooking and chicken to the side

Add the chicken back in and continue to cook on medium-low until the tomatoes start to break down and all ingredients are hot.

It should take about 5 minutes. At this time the chicken should now read at 165° and be fully cooked. Drizzle the artichoke heart marinade over the chicken pieces for a final punch of flavor.

Paleo Greek Chicken Thighs all cooking in the pan

Serve immediately. You can garnish with fresh minced parsley too.

What to Serve with Greek Chicken

Some great ideas for what to serve with Paleo Greek Chicken Thighs check out these great side dish recipes. My favorite paleo side is homemade sweet potato fries.

Vegan Italian Chopped Salad

The best vegan Italian chopped salad is packed with garbanzo beans for protein and a bunch of fresh vegetables. It has juicy tomatoes, crisp cucumbers, and delicious Italian classic ingredients like olives, artichoke hearts, & spicy pepperoncini. Vegan Italian dressing recipe included for a great combination for lunch, dinner, side, or appetizer. It is gluten-free, healthy, & tasty for everyone to enjoy.

Chopped Salad

Overhead image of plated salad ready to eat with fork.

Air Fryer Sweet Potato Slices

The best air fryer sweet potato slices are crispy on the outside and tender on the inside. This recipe is quick & easy. Rounds of sweet potatoes that have been air fried are perfect as a side, small plate, appetizer, or snack. A healthy way to eat them - also gluten-free, paleo, Whole30, vegan, & low-fat.

Check out this recipe

Plated air fried round slices of sweet potatoes topped with fresh parsley sprigs.

Instant Pot Steamed Broccoli

Instant pot steamed broccoli is a healthy and easy recipe that comes out perfect every time. In just a few minutes fresh broccoli is cooked and ready to enjoy. This method works in any electric pressure cooker with or without a steamer basket and results in fresh steamed broccoli that is not mushy.

Instant Pot Broccoli Florets

Steamed Broccoli featured in instant pot overhead shot

Paleo Greek Chicken Thighs plated with fork and napkin

Storing & Reheating Paleo Chicken Thighs

This Greek chicken thigh recipe stores and reheats wonderfully. In all honesty, I will double this recipe from now on as the leftovers are that good. The chicken reheats and does not dry out and since there is no dairy or breading, the sauce and vegetables are perfect too.

Store in an air-tight container in the refrigerator for up to 3 days or freezer for up to a month. Reheat in the microwave as needed.

PIN FOR SAFEKEEPING & SHARING!

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Paleo Greek Chicken Thighs featured diagonal full pan

Paleo Chicken Thighs

Angela

Juicy chicken thighs browned in a cast iron pan and cooked in a wonderful lemon sauce with Greek ingredients like olives, capers, tomatoes, and artichoke hearts. A bright and flavorful easy one-pan meal that anyone on a paleo, gluten-free, keto, low-carb, or Whole30 diet.

5 from 7 votes

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine Greek, Mediterranean

Servings 4

Equipment

cast iron pan

Ingredients

2 TB olive oil
1 Pound boneless skinless chicken thighs
½ teaspoon dried dill weed
½ teaspoon dried parsley flakes
¼ teaspoon salt
¼ teaspoon black pepper
3 TB lemon juice
2 cloves garlic minced
1 C Roma tomatoes diced
½ C marinated artichoke hearts
½ C large green olives cut in half
½ TB capers
1 TB artichoke heart marinade

Instructions

Preheat cast iron with olive oil over medium heat for 2 minutes.
Blot dry, using a paper towel, both sides of the chicken thighs. Season with dill, parsley, salt, & pepper.
Turn the pan up to medium-high and add the chicken to the pan. DO NOT move them around, let them cook and brown. Cook for 5-7 minutes on the first side. You will know they are ready to flip as they will separate from the pan easily.
Cook on the second side for an additional 5-7 minutes. The temperature should read about 160° on a meat thermometer. Remove the chicken from the pan onto a plate and set aside.
Turn the pan down to medium-low and deglaze the pan with the lemon juice and garlic- using a wooden spoon scrape up the bits in the pan and mix together. Cook for one minute.
Next, add the diced tomatoes, sliced olives, and artichoke hearts, and capers to the skillet and stir to combine. Add the chicken back in and continue to cook on medium-low until the tomatoes start to break down and all ingredients are hot.
It should take about 5 minutes. At this time the chicken should now read at 165° and be fully cooked.
Drizzle the artichoke heart marinade over the chicken and serve!

Notes

Nutrition Facts
Servings: 4
Amount per serving
Calories	266
% Daily Value*
Total Fat 20g	26%
Saturated Fat 3.1g	16%
Cholesterol 81mg	27%
Sodium 695mg	30%
Total Carbohydrate 4.3g	2%
Dietary Fiber 2.2g	8%
Total Sugars 1.4g
Protein 19.9g
Vitamin D 0mcg	0%
Calcium 72mg	6%
Iron 2mg	14%
Potassium 134mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Keyword diabetic, easy, gluten-free, grain-free, keto, low calorie, low carb, one pan, paleo, poultry, quick, whole30

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Ingredients for Paleo Greek Chicken Thighs

Instructions

Sear Chicken in Cast Iron Skillet

Make the Greek Lemon Pan Sauce

Add Vegetables

What to Serve with Greek Chicken

Storing & Reheating Paleo Chicken Thighs

PIN FOR SAFEKEEPING & SHARING!

Product Recommendations for this Recipe:

Paleo Chicken Thighs

Equipment

Ingredients

Instructions

Notes

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