Keto Smoky Chicken with Roasted Peppers & Olives
Pan-seared smoky chicken cooked with sweet roasted peppers and briny olives in one skillet—bold, low-carb, and satisfying.
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.