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    Home » Keto, Paleo, or Gluten Free

    Published: Apr 19, 2021 · Modified: Jan 3, 2022 by Angela · This post may contain affiliate links · 24 Comments

    Paleo Greek Chicken Thighs

    Jump to Recipe Print Recipe

    Juicy chicken thighs are seared in a cast-iron skillet for an easy, flavorful, and healthy 30-minute meal. They are cooked in a wonderful lemon sauce with Greek ingredients like olives, capers, tomatoes, and artichoke hearts. It's a bright and flavorful quick chicken thigh recipe that anyone on a paleo, gluten-free, keto, low-carb, diabetic, or Whole30 diet.  There is no easier or better way to cook Greek-style boneless chicken thighs.

    This paleo & keto lemon chicken thigh recipe with artichokes is the ultimate one-pan dinner.  You can also use boneless skinless chicken breasts but using thighs results in poultry that is more moist and flavorful.  I also find that thighs sear quickly and easily in the cast-iron pan and the fat that is rendered off is key to the richness in this dish.  Those drippings are what make the pan sauce along with fresh lemon and capers so heavenly.

    Jump to Recipe

    Paleo Greek Chicken Thighs PN1

     

     

    Ingredients for Paleo Greek Chicken Thighs

    The beauty of this savory recipe is that you get a lot of flavor out of just a few wonderful ingredients. Other than the fresh tomatoes and the boneless chicken thighs, most of the other ingredients are shelf-stable and could already be in your pantry.   You could even use canned tomatoes but it would be quite the same.   A few dry spices like dill, parsley, salt, and pepper are all you need to season the chicken.  For a simple pan sauce, the lemon and garlic bring all the flavor that is needed. Then the tomatoes, marinated artichoke hearts, capers, and olives finish off the dish.

     

    Paleo Greek Chicken Thighs ingredients

     

     

    How to Cook Chicken Thighs in a Cast-Iron Pan

    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.  I love all Lodge products including their pots that I use in the oven, especially for homemade sourdough.

    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.
     
    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.   Some great ideas for what to serve with Paleo Greek Chicken Thighs check out these great side dish recipes -

    • INSTANT POT STEAMED BROCCOLI
    • AMAZING ROASTED GREEN BEANS WITH EVERYTHING BUT THE BAGEL SEASONING

     

    Paleo Greek Chicken Thighs plated with fork and napkin

     

     

    Storing & Reheating Leftover 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.

     

    Paleo Greek Chicken Thighs PIN REDO

     

     

     

     

    PIN FOR SAFEKEEPING & SHARING!

     

     

    Paleo Greek Chicken Thighs PIN

     

     

    Product Recommendations for this Recipe:

     

     

    The Short Order Cook is a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.  If you click on a link and make a purchase, I may earn a small commission on the sale at no additional cost to you. This helps with the costs of running the blog. Thank you! 

     

     

    Paleo Greek Chicken Thighs featured diagonal full pan

    Paleo Greek 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
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    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

     

    Did you make this The Short Order Cook Recipe?

    Tag @theshortordercookblog (Instagram & Facebook) or @shortorder_cook (Twitter). 

    I would love to see your latest creations and kitchen adventures.

     

     

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    Comments

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      Recipe Rating




    1. Alyssa says

      April 19, 2021 at 3:32 pm

      This looks delish! I’ll have to make this for my hubby!

      Reply
    2. Amanda says

      April 19, 2021 at 3:40 pm

      5 stars
      Your recipes are always fabulous and this one looks like another keeper! Yum!

      Reply
      • Angela says

        April 20, 2021 at 1:02 pm

        You are so kind, Amanda, thanks so much.

        Reply
    3. April says

      April 19, 2021 at 3:41 pm

      These look delicious and easy enough to make, thanks for the simple to follow instructions!

      Reply
      • Angela says

        April 21, 2021 at 10:28 am

        You are welcome, April.

        Reply
    4. Cecile Leger says

      April 19, 2021 at 4:12 pm

      This looks delicious. We love olives, capers and tomatoes. Sound like a very good combo.

      Reply
    5. Marianne says

      April 19, 2021 at 7:42 pm

      Those look great. I would have to leave the olives out so that the kids would eat it. They LOVE artichokes though, so this would be a win!

      Reply
      • Angela says

        April 21, 2021 at 10:24 am

        Yes adjust to what works for your family - for me I would love if my kids didn't eat olives and then I would get more - haha

        Reply
    6. Amber says

      April 19, 2021 at 8:55 pm

      This looks like a great keto / low carb recipe too! And all in one pan, win, win.

      Reply
      • Angela says

        April 21, 2021 at 10:21 am

        Yes, easy to make and clean up!

        Reply
    7. Barbara says

      April 19, 2021 at 9:42 pm

      Looks so wonderful! Thanks for sharing!

      Reply
    8. Alicia says

      April 20, 2021 at 6:22 am

      Thanks for the recipe! I'm always looking for Paleo dishes, as my diet is strict and most similar to Paleo. And cast iron pans are wonderful!!

      Reply
      • Angela says

        April 20, 2021 at 12:59 pm

        You are welcome and yes, love the cast iron pans.

        Reply
    9. Sabrina DeWalt says

      April 20, 2021 at 3:19 pm

      My mouth watered as I read this. Yum!

      Reply
    10. Helen at the Lazy Gastronome says

      April 25, 2021 at 10:53 am

      These look so juicy! Stopping by from the Blogger's Pitstop party - I'd love you to stop by our party, What's for Dinner, and share this beauty!!

      Reply
    11. Cindy Moore says

      April 25, 2021 at 4:26 pm

      I’m vegan so I’ll pass on the chicken BUT your post makes me want to invest in a good cast iron skillet!!

      Reply
    12. Jacqueline Debono says

      April 26, 2021 at 11:17 pm

      5 stars
      I love cooking with cast iron. The results are always so good! This Greek chicken thighs looks like a great weeknight meal. Love the addition of olives and capers which is also very Southern Italian so I'm sure my Sicilian hubby will love this!

      Reply
      • Angela says

        April 27, 2021 at 9:50 am

        Great, I hope you both love the capers and olives in this chicken recipe.

        Reply
    13. Nisha says

      April 27, 2021 at 7:21 am

      5 stars
      Cooking in the cast iron skillet must give this chicken dish a nice flavor . Love the spices and veggies used in this dish.

      Reply
      • Angela says

        April 27, 2021 at 9:50 am

        thanks so much

        Reply
    14. LaRena Fry says

      April 27, 2021 at 9:30 am

      5 stars
      The perfect pairing of chicken and olives. Yum. Looking forward to trying this.

      Reply
    15. Shikha says

      April 27, 2021 at 3:02 pm

      5 stars
      This recipe is so easy to make an£ heathy too. 🙂

      Reply
    16. Sonila says

      April 28, 2021 at 3:02 am

      5 stars
      I love one pan chicken dinners, this paleo chicken with artichokes sounds amazing!! My family would love it too!! Love all the flavors!

      Reply
    17. Lathiya says

      April 30, 2021 at 3:36 am

      5 stars
      I love chicken cooked in Cast iron. I'm sure it adds the flavor up and those olives too.

      Reply

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