Keto Smoky Chicken with Roasted Peppers & Olives is an easy low-carb dinner made with pan-seared chicken, smoky paprika, sweet roasted bell peppers, and briny olives. This one-skillet keto chicken recipe delivers bold flavor without cream, flour, or carbs—perfect for quick weeknight meals.

About This Recipe

Keto Smoky Chicken with Roasted Peppers & Olives is a bold, low-carb skillet dinner built around simple ingredients and strong flavor. The chicken is seasoned generously with smoked paprika, giving it a deep, smoky character without relying on heavy sauces or breading.

Chicken thighs are seared until golden, locking in moisture and creating a flavorful base in the skillet. Sweet bell peppers are added next and allowed to soften and roast directly in the pan, picking up the smoky pan drippings as they cook. This keeps the vegetables tender but not mushy.

Green olives bring a salty, briny contrast that balances the sweetness of the peppers and the richness of the chicken. Everything simmers briefly in light pan juices, creating a naturally flavorful sauce without cream or thickening agents.

This recipe is designed for busy weeknights and clean keto eating. Everything cooks in one skillet, cleanup is minimal, and the flavors are bold without being heavy. It’s a great option when you want a satisfying chicken dinner that feels hearty but still fits perfectly into a low-carb lifestyle.

Keto Smoky Chicken with Roasted Peppers & Olives pairs well with simple sides or can be enjoyed on its own as a protein-forward meal.

Why You’ll Love This Recipe

Bold smoky flavor
One-skillet keto dinner
No cream or flour
Naturally low carb
Ready in under 30 minutes
Simple, clean ingredients
Great for meal prep

Ingredients

1½ lb boneless, skinless chicken thighs
1½ tsp smoked paprika
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
½ cup sliced green olives
½ cup chicken broth

Instructions

Season chicken thighs with smoked paprika, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add chicken and cook for 4–5 minutes per side until golden brown. Remove chicken and set aside.
Add bell peppers to the skillet and cook for 4–5 minutes until softened and lightly roasted.
Stir in olives and chicken broth, scraping up any browned bits.
Return chicken to the skillet and reduce heat to medium.
Simmer for 5–7 minutes until chicken is cooked through and sauce slightly reduces.
Remove from heat and serve immediately.

Nutrition (per serving)

Calories: ~430
Fat: ~30 g
Protein: ~34 g
Net Carbs: ~5 g

FAQ

Is this spicy?
No, it’s smoky but mild. Add chili flakes if desired.
Can I use chicken breasts?
Yes, but thighs stay juicier.
Does this reheat well?
Yes, reheat gently to avoid drying the chicken.
Are olives required?
They add balance but can be reduced if preferred.

Variations & Substitutions

Use roasted jarred peppers
Add garlic or onion slices
Swap olives for capers
Add a splash of lemon juice at the end

Serving Suggestions

Serve with sautéed zucchini
Pair with cauliflower rice
Add a simple side salad

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