easy paleo recipe for one skillet Mediterranean chicken

One-Skillet Paleo Mediterranean Chicken

You’ve got to love a paleo meal with a little chicken, lots of veggies, and a ton of flavor that takes just one pan and only minutes to serve. 

whole30 compliant recipe markUnless you’re a professional chef getting paid the big bucks, there’s no reason to spend hours in the kitchen preparing everyday meals.

So here’s an awesome, no-fuss, hearty paleo recipe you can throw together fast – and with only one pan to clean up!

For this simple and savory dish I tried a new brand of pre-cooked organic sliced chicken breasts from True Story Foods.

Really, really good stuff. The chicken was moist and flavorful right out of the package, all cut up and ready to go – a healthy time-saver for us paleo peeps. True Story’s organic meats are available at some Northern California Costco stores right now.

I suggest you check out the True Story website, like their Facebook page, and tell them to get their brand out to your city and state! 

You can of course use any chicken for this recipe as long as it’s pre-cooked. Then all you have to do is chop up some veggies. In minutes you’ll be sitting down to a flavor-packed, well-balanced paleo meal made with plenty of healthy protein and carbs.

Hubby and I had lots of leftovers from this dish, so it went into an egg omelette the next morning. Delicious!

You just can’t go wrong with a meal that includes tomatoes, olives, artichokes, spinach and some tasty chicken – even if it takes just minutes to make!


One-Skillet Paleo Mediterranean Chicken Recipe

One-Skillet Paleo Mediterranean Chicken Recipe


  • 1/2 yellow onion, diced
  • 2-3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 3 Roma tomatoes, diced
  • 8 oz jarred artichoke hearts, liquid drained
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/3 cup Kalamata olives, chopped
  • 1 lb pre-cooked chicken ( I used organic oven-roasted sliced chicken breasts from True Story Foods )
  • Fresh spinach – a couple of handfuls
  • 2-3 Tbsp olive oil or ghee (1-2 tablespoons to sauté the veggies, another tablespoon for cooking)
  • 1 Tbsp balsamic vinegar
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 2 Tbsp fresh basil, chopped for garnish
  • Salt & pepper to taste


  1. In a large skillet over medium heat, add 1 Tbsp of olive oil and sauté the chopped onions for 3-4 minutes
  2. Add the minced garlic in with the onions, and sauté together one more minute
  3. Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden. Add salt and pepper to taste while cooking
  4. Add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the pan then toss in the Roma tomatoes, sun-dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes
  5. Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
  6. Serve hot garnished with the fresh basil


75 replies
  1. Marie
    Marie says:

    This was really good! I left out the olives and artichokes BC I knew that the kids would be more likely to eat it. Ha! But, even without, it was delicious!

  2. Christy
    Christy says:

    We are starting off a week of your recipes, & this was our first dish. It did turn out a little soupy. My 8 yr old was manning the skillet though, so I think the moisture would have cooked off on a higher heat. Everyone who tried it really enjoyed it; even the picky 8 yr old. The 13 yr old said it tastes like the toppings on a supreme pizza, she went back for more. This will make it into the permanent meal list.

  3. Alexandra Gattis
    Alexandra Gattis says:

    Delish! I am a lover of Mediterranean style anything and this hits all the nails on the head.
    Everyone in our home loved it! Will be making it regularly :D

  4. Anonymous
    Anonymous says:

    This receipe is truly delicious! I followed it exactly as described and it turned out perfect. I served it over rice and it was so so good. My husband is s real foodie and does most of the cooking in our house and he said it was ‘awesome’. It’s a real keeper

    • Trina
      Trina says:

      Wow! What a compliment. Thank you so much for trying out the recipe. It’s wonderful to hear the foodie in your house also enjoyed! :)

    • Michele Cohen
      Michele Cohen says:

      I just made this for dinner. Delicious can’t stop eating it. I made quinoa for the side dish. Easy to prepare. Will make this again.

  5. gabrielle
    gabrielle says:

    This is delicious! Followed the recipe exactly. My 18 month old wasn’t a big fan but the adults loved it. great flavor!

  6. Polina
    Polina says:

    Just cooked it and it’s so amazingly delicious!! This will be ones of my favorites. Thanks for the great recipe. :)

  7. Kathleen
    Kathleen says:

    This was very good. The flavors just all go together. Even my youngest (10) who questions all “foreign” things in his food, ate it. It’s a keeper in our house! Thank you for sharing!

    • Trina
      Trina says:

      You’re welcome Rheta! I’m so happy you both enjoyed. Hey, if a takes a little cheese to get a non paleo person to try this dish, by all means! ;) I’m sure it was tasty! Thank you for taking the time to comment!

  8. Jess
    Jess says:

    I just made this for dinner, and it was amazing!! So full of flavor! My husband would have eaten all of it, but I made sure he left me some for lunch tomorrow. Can’t wait to finish it! This recipe is a keeper, thank you for sharing!

  9. Cheryl
    Cheryl says:

    Might be a silly question, but I got confused at the store and wasn’t sure…is it dry sun dried tomatoes or the ones in the jar in oil? Can’t wait to make this :)

  10. Denise
    Denise says:

    Easily the best recipe in my rotation! Didn’t even put over any grain or pasta, just ate as is and it is so filling and delicious! Thank you!

  11. Jessica
    Jessica says:

    This was absolutely delicious! It was bursting with flavor and tasted like a dish from an expensive restaurant. I added toasted pine nuts and a little feta on top before serving. I served it over brown rice spaghetti. Amazing!! Can’t wait to make it again!

  12. Anonymous
    Anonymous says:

    I don’t like mushrooms, olives or artichoke … can I just double up everything else? or will I loose to much flavor

    • Trina
      Trina says:

      You can add whatever veggies you prefer. The olives add a bit of saltiness, the mushrooms an earthy flavor. It will taste different, but I’m sure it will taste good.

  13. Alexis Policroniades
    Alexis Policroniades says:

    Just made this amazing dish! I highly recommend it. It is really good. So full of flavor! This will definitely go into our dinner rotation. Thanks for sharing!

  14. Matt
    Matt says:

    Based on the ingredients in this recipe, here is the nutritional information, including calories:

    Nutrition Facts
    Serving Size 444 g

    Amount Per Serving
    Calories 246
    Calories from Fat 97

    Total Fat 10.8g 17% • Saturated Fat 1.8g 9%
    Trans Fat 0.0g
    Cholesterol 41mg 14%
    Sodium 1042mg 43%
    Potassium 704mg 20%
    Total Carbohydrates 15.1g 5%
    Dietary Fiber 5.9g 24%
    Sugars 5.2g
    Protein 27.8g
    Vitamin A 23% • Vitamin C 44%
    Calcium 6% • Iron 23%

    Nutrition Grade: A

    * Percentages based on a 2000 calorie diet

    Nutritional Analysis
    • Very high in vitamin B6
    • High in vitamin C

  15. drbwh
    drbwh says:

    Hi, I tried this but mine product was very soupy while your picture looked nicely moist but not soupy… how did you do that…?

    • Trina
      Trina says:

      I’m not sure why it would be soupy unless there was too much liquid. Maybe add less next time? It came out very nice for me and I made it 3 times.


Trackbacks & Pingbacks

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.