Low-Carb Mediterranean Chicken and Tomato Skillet

Everything for this skillet dinner cooks in a single pan, keeping cleanup fast after a busy weeknight.

You start by searing chicken thighs on the stove to get browned edges. Then you simmer garlic, herbs, chicken stock, sun-dried tomatoes, and heavy cream before finishing the entire dish in the oven.

Serving the tender chicken and savory tomato sauce over simple cauliflower rice keeps the carbs light while holding onto every drop of sauce.

Step-by-Step Instructions

1. Heat the oven

Set your oven to 350°F (180°C). Season both sides of the chicken thighs with half of the sea salt and half of the black pepper.

2. Sear the chicken

Place a 10-inch cast iron skillet over high heat and add the olive oil. Sear the chicken thighs for 3 to 4 minutes until the edges turn golden brown, then move them to a clean plate.

3. Sauté the aromatics

Turn the burner down to medium-low. Add the minced garlic, dried thyme, and dried rosemary to the skillet, cooking for 2 to 3 minutes until fragrant.

4. Simmer the sauce

Pour in the chicken stock, chopped sun-dried tomatoes, and heavy cream, along with the rest of the salt and pepper. Simmer for 1 to 2 minutes, then stir in the grated parmesan cheese until smooth.

5. Bake in oven

Nestle the seared chicken thighs back into the pan sauce and spoon some sauce over each piece. Bake in the oven for 15 minutes until a meat thermometer inserted into the thickest part reads 165°F (74°C).

6. Rest and serve

Remove the skillet from the oven and let it sit for 5 minutes so the sauce thickens and chicken cools slightly. Sprinkle with fresh parsley and serve warm over steamed cauliflower rice.

Tips & Tricks

• Use a cast iron skillet to get an even sear on the chicken and move smoothly into the oven.
• Pat the chicken thighs dry with paper towels before seasoning to help them brown quickly.
• Stir the parmesan cheese in gradually on medium-low heat to keep the sauce smooth.

Variations

Dairy-Free Option

Swap heavy cream for full-fat coconut milk and skip the parmesan cheese.

Shrimp Swap

Replace chicken thighs with peeled raw shrimp, searing for 2 minutes per side before baking 5 minutes.

How to Store Low-Carb Mediterranean Chicken And Tomato By Kevin Curry

Frequently Asked Questions

Low-Carb Mediterranean Chicken and Tomato Skillet

This easy skillet dinner features seared chicken thighs in a rich sun-dried tomato sauce. Everything cooks in one pan for quick low-carb meals.

10 minPrep time25 minCook time40 minTotal4Servings

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Ingredients

• 1 ½ lb boneless skinless chicken thighs
• 1 teaspoon sea salt (divided)
• ½ teaspoon ground black pepper (divided)
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• ½ cup chicken stock
• ⅓ cup chopped sun-dried tomatoes in oil
• 1 cup heavy cream (or full-fat coconut milk)
• ½ cup grated parmesan cheese
• 2 tablespoons finely chopped fresh parsley (for garnish)
• steamed cauliflower rice (for serving)

Instructions

1. 1Heat the oven — Set your oven to 350°F (180°C). Season both sides of the chicken thighs with half of the sea salt and half of the black pepper.
2. 2Sear the chicken — Place a 10-inch cast iron skillet over high heat and add the olive oil. Sear the chicken thighs for 3 to 4 minutes until the edges turn golden brown, then move them to a clean plate.
3. 3Sauté the aromatics — Turn the burner down to medium-low. Add the minced garlic, dried thyme, and dried rosemary to the skillet, cooking for 2 to 3 minutes until fragrant.
4. 4Simmer the sauce — Pour in the chicken stock, chopped sun-dried tomatoes, and heavy cream, along with the rest of the salt and pepper. Simmer for 1 to 2 minutes, then stir in the grated parmesan cheese until smooth.
5. 5Bake in oven — Nestle the seared chicken thighs back into the pan sauce and spoon some sauce over each piece. Bake in the oven for 15 minutes until a meat thermometer inserted into the thickest part reads 165°F (74°C).
6. 6Rest and serve — Remove the skillet from the oven and let it sit for 5 minutes so the sauce thickens and chicken cools slightly. Sprinkle with fresh parsley and serve warm over steamed cauliflower rice.

Food safety: Check the thickest part with a food thermometer. Poultry must reach 165°F (74°C); color alone is not reliable.

Cook's note: What went wrong: If your sauce turns out too thin, let the pan rest on the counter for 5 minutes after baking so the cheese can set and thicken the liquid.

Servings: 4

Cuisine: Mediterranean

Course: Main Course

RecipesCooker10 minutes25 minutes40 minutes

Written by Marta Kowalczyk
Muffins & quick breads are my whole kitchen philosophy: one bowl, a whisk, and a batter that goes from counter to oven before the coffee cools. I write for cooks who want banana bread and blueberry muffins that work on a Tuesday, with ingredient swaps and bake times tested in an ordinary home oven. My angle is making quick breads forgiving, so a slightly overripe fruit or a forgotten timer still ends in something worth slicing.