Antipasto Chicken

Ready in less than 30 minutes, this Keto Antipasto Chicken recipe satisfies all of your salty, savory, briny cravings. It starts with seared, tender chicken breast, topped with fresh mozzarella cheese, and then baked together with delicious mediterranean ingredients like - salami, sun-dried tomatoes, artichoke hearts, pepperonchinis, kalamata olives, garlic, and loads of fresh herbs.

Ingredient Notes

• Chicken: for this antipasto chicken recipe, I use chicken cutlets or tenders, about pieces total. This recipe would also work well with chicken thighs. (more keto chicken recipes)
• Artichoke hearts: I use canned, quartered artichoke hearts. It is also delicious made with my Marinated Artichoke Heart Recipe
• Fresh mozzarella: be sure to thinly slice the mozzarella, ensuring that it melts and melds with the antipasto toppings.
• Salami: I used sliced salami and then cut it into strips. Prosciutto, pepperoni, capicola, or sopressata would also be delicious.
• Sun-dried Tomatoes: I prefer to use sun-dried tomatoes that come dry packed, as opposed to packed in oil. If you are not a fan of sun-dried tomatoes or don't have any on hand, halved grape or cherry tomatoes work also. (Try this Keto Hasselback Chicken)

Step by Step Instructions

STEP 1: First, prep the chicken. Lightly season the chicken cutlets with salt and pepper on both sides.

STEP 2: Next, heat 1 ½ tablespoons olive oil in a large, oven proof skillet over medium-high heat. Once the oil is hot, add the chicken to the pan and sear until golden brown on both sides, about 3 minutes each side. Preheat the oven to broil.

STEP 3: Add the remaining olive oil, vinegar, artichokes, salami, pepperoncini, garlic, sun-dried tomatoes, kalamata olives, basil, and oregano to a mixing bowl. (See below for other ingredient suggestions.)

STEP 4: Toss to combine.

STEP 5: Place the slices of mozzarella cheese on top of the chicken breasts. Make sure the cheese isn't overlapping so that everything melts evenly.

STEP 6: Spoon the antipasto mixture over top of the cheese. Transfer the skillet to the oven and cook on broil. Once the cheese has started to brown and the chicken is cooked all the way through, remove from the oven. Lastly, garnish with remaining fresh herbs, and red pepper flakes. Serve with grated Parmesan cheese on the side. 

Recipe Tips and Variations

• Storage: store leftovers in the fridge for up to 4 days.
• Reheating: warm your Antipasto Chicken in a skillet over medium heat. Alternatively, you can reheat it in the oven at 300°F until warmed through.
• Repurposing leftovers: if you have leftover antipasto ingredients, you can make this Antipasto Salad the next day for lunch. Or you can skewer them up to make these Antipasto Kebabs
• Protein: This is also delicious make with a nice thick-cut pork chop, or even seared salmon.
• Change the cheese: This is also amazing with smoked mozzarella, provolone, havarti, Manchego, sharp white cheddar, cream cheese, or goat cheese.

Frequently Asked Questions

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Antipasto Chicken

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★★★★★

5 from 14 reviews

• Author: Kyndra Holley
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Ready in less than 30 minutes, this Keto Antipasto Chicken recipe satisfies all of your salty, savory, briny cravings. It starts with seared, tender chicken breast, topped with fresh mozzarella cheese, and then baked together with delicious mediterranean ingredients like - salami, sun-dried tomatoes, artichoke hearts, pepperonchinis, kalamata olives, garlic, and loads of fresh herbs.

 

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Ingredients

Units USM Scale 1x2x3x

• 1 ½ pounds chicken cutlets or tenders (6 pieces) (I get all my organic, pasture raised chicken here)
• sea salt and black pepper
• 3 tablespoons olive oil, divided (I use this brand) code kyndraholley for $5 off
• 2 tablespoons red wine vinegar
• ⅓ cup quartered artichoke hearts or Marinated Artichoke Hearts
• 6 slices salami, cut into strips
• 3 pepperoncini, cut into rings
• 2 cloves garlic, minced
• ⅓ cup sun-dried tomatoes
• ¼ cup halved kalamata olives
• 1 tablespoon torn fresh oregano, extra for garnish
• 4 fresh basil leaves, rough torn, extra for garnish
• 4 ounces fresh mozzarella cheese, thinly sliced
• pinch red pepper flakes
• parmesan cheese, for serving

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Instructions

1. Lightly season the chicken cutlets with salt and pepper on both sides.
2. Heat 1 ½ tablespoons olive oil in a large, oven proof skillet over medium-high heat. Once the oil is hot, add the chicken to the pan and sear until golden brown on both sides, about 3 minutes each side.
3. Preheat the oven to broil.
4. Add the remaining olive oil, vinegar, artichokes, salami, pepperoncini, garlic, sun-dried tomatoes, kalamata olives, basil, and oregano to a mixing bowl and toss to combine.
5. Place the slices of mozzarella cheese on top of the chicken breasts.
6. Spoon the antipasto mixture over top of the cheese.
7. Transfer the skillet to the oven and cook on broil until the cheese has started to brown and the chicken is cooked all the way through.
8. Garnish with remaining fresh herbs, and red pepper flakes. Serve with grated Parmesan cheese on the side. 

Notes

• net carbs per serving: 3.4g

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Chicken Recipes
• Method: Baked
• Cuisine: Italian

Nutrition

• Calories: 407
• Fat: 24.6g
• Carbohydrates: 5.7g
• Fiber: 2.3g
• Protein: 41.4g

Keywords: antipasto chicken recipe, greek chicken, Italian chicken skillet, keto chicken recipes, low carb chicken recipes, artichoke chicken, cheese chicken dishes