This one-pot Mediterranean chicken is a wholesome, flavorful meal made with chicken, tomatoes, and artichoke hearts. Ready in about 30 minutes, it’s ideal for low-carb, keto, paleo, dairy-free, and gluten-free diets.
Hi—happy Thursday! We just returned from a lovely visit with my parents in Texas. The flights were easy and the kids were excellent travelers, which I’m still proud about.
But this is a recipe post, so let’s get straight to the food.
Early in my marriage I loved spending whole days making pasta, sauces, breads, and pastries from scratch. I learned a lot and enjoyed it. Later, with long workdays, I embraced one-pan meals and quick skillet dinners. Starting with a protein and adding pantry staples became my go-to approach. When I adopted a low-carb lifestyle, grilling became a favorite method—fast, flavorful, and easy year-round in California.
Recently I rediscovered my cast-iron skillet and this Mediterranean chicken dish, which suits a ketogenic approach and is also paleo, gluten-free, and Whole30-friendly. Cooking in a skillet keeps the kitchen cool and concentrates flavor—about 4 tablespoons of olive oil works well for six servings, but adjust to taste.
Take the time to brown the chicken; that caramelization builds depth. I used three large breasts cut into six portions. Canned whole peeled tomatoes and canned artichoke hearts keep the dish quick while adding bright, nutritious vegetables. This is a reliable pantry meal you’ll make repeatedly. It’s also easy to customize—add Italian sausage, olives, summer vegetables, beans (for non-low-carb eaters), wine, a splash of vinegar, Worcestershire, Parmesan, or serve over pasta if you prefer.
I served this one-pot Mediterranean chicken with sautéed zoodles tossed with Parmesan. The combination was satisfying, nutritious, and tasty—two must-haves at our table.
Try other simple, healthy skillet dishes in the same style for variety and weeknight convenience.
- Easy Moroccan Chicken
- Skillet Chicken Parmesan
- Quick Skillet Chicken Mozzarella
- Easy Weeknight Coconut Basil Chicken
- Pork Loin Piccata
- Turkey (or Chicken) Marsala
- Sherry Chicken Sauté with Mushrooms & Peppers
One-pot Mediterranean Chicken with Tomatoes & Artichokes — about 9 net carbs per serving
One-pot Mediterranean Chicken (Low Carb)
Ingredients
Chicken
- 1 ½ pounds boneless, skinless chicken breast
- 1 ½ tablespoons olive oil
- salt and black pepper
Skillet
- ½ cup sliced onion 4 oz / 114 g
- 3 cloves garlic sliced, 15 g
- ⅓ cup dry red or white wine
- 1 teaspoon chicken base or 1 bouillon cube
- 15 ounces whole peeled tomatoes 411 g
- 1 – 14 ½ ounces canned artichoke hearts drained, 396 g
- 2 tablespoons extra virgin olive oil
Zoodles — Zucchini Noodles
- 1 ½ pounds zucchini noodles 680 g
- 1 clove garlic minced
- 3 ounces grated Parmesan cheese 85 g — omit for paleo or Whole30
- 2 tablespoons butter or ghee / olive oil
Instructions
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Prep: Slice the onion and garlic. Spiralize the zucchini and set the zoodles aside. Trim and portion the chicken into six pieces if needed. Drain the artichoke hearts and open the canned tomatoes. Set two large skillets on the stove.
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Chicken: Heat the largest skillet over medium-high. Rub the chicken with about 2 teaspoons olive oil and season with salt and pepper. Add 1 ½ tablespoons oil to the hot pan, then sear the chicken 6 minutes per side until browned. Remove to a plate.
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Skillet sauce: Sauté the sliced onion and garlic in the same pan until translucent, about 3 minutes. Remove the pan briefly from the heat, add the wine, then return it to reduce until the alcohol smell dissipates. Add the tomatoes with their juices, crush them by hand, and stir in the chicken base or bouillon until dissolved.
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Return the chicken to the pan and nestle the artichokes around it. Bring to a gentle simmer, cover loosely with foil, and maintain a steady simmer (not a rolling boil) for about 20 minutes. Finish by stirring in the remaining olive oil for added flavor.
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Zoodles: About 10 minutes before the chicken finishes, heat the second skillet to medium-high. Add 1 tablespoon oil, sauté the minced garlic briefly, then add the zucchini noodles. Cook until they soften but remain bright green—texture is up to you. Toss with butter or olive oil and top with Parmesan if using.
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Serve: Plate the chicken alongside the Parmesan zoodles or place the chicken over the zoodles and spoon the sauce and artichokes on top.
Notes
Calories from Fat 162
Nutrition
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Carbohydrates: 13.5g
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Protein: 26g
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Fat: 18g
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Fiber: 4.5g