25+ Delicious Holiday Paleo Electric Skillet Recipes for Stress-Free Meals

The holiday season is all about making memories with loved ones, sharing festive meals, and savoring flavors that warm your heart.

But between the shopping, decorating, and organizing, the cooking can feel like a major task.

Enter the electric skillet: an unsung hero in the kitchen that makes preparing holiday meals simpler and faster.

When paired with the principles of a paleo diet—emphasizing whole, nutrient-dense foods—you get a combination that not only supports a healthy lifestyle but also packs a punch of holiday cheer.

This article will showcase over 25 holiday-themed paleo recipes that you can create effortlessly in your electric skillet.

From hearty main courses and savory sides to sweet treats and festive appetizers, these recipes will help you celebrate the season with minimal stress and maximum flavor.

Whether you’re hosting a big gathering or simply making a cozy dinner for yourself and your loved ones, these recipes will make holiday cooking a breeze.

25+ Delicious Holiday Paleo Electric Skillet Recipes for Stress-Free Meals

The holidays are a time for celebration, connection, and delicious food that brings people together.

With these 25+ holiday paleo electric skillet recipes, you can spend less time in the kitchen and more time with those who matter most.

The versatility of the electric skillet paired with paleo-friendly ingredients opens up endless possibilities for flavorful, nutritious meals that embody the festive spirit.

Try out these recipes, and watch as your holiday spreads become memorable for their taste, ease, and heartwarming appeal.

No matter what part of the holiday season you’re celebrating, these recipes will make it more special and satisfying.

Holiday Lemon Garlic Chicken Thighs

These lemon garlic chicken thighs are perfect for a holiday meal, bringing a festive, savory touch with a refreshing citrus flavor. Easy to make in an electric skillet, this dish is ideal for serving a crowd or enjoying as a weeknight treat. The perfect blend of herbs and lemon infuses the chicken, creating a juicy, aromatic main course.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, thinly sliced
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Season the chicken thighs with salt, pepper, paprika, and dried oregano, ensuring the seasoning covers both sides.
2. Heat olive oil in an electric skillet over medium-high heat. Add the chicken thighs, skin side down, and sear for 5-6 minutes until the skin is golden and crispy.
3. Flip the chicken thighs and add the minced garlic and lemon slices to the skillet. Cook for an additional 5-6 minutes, spooning some of the pan juices over the chicken occasionally.
4. Reduce the heat to medium-low and cover the skillet. Simmer for 10 more minutes, ensuring the chicken reaches an internal temperature of 165°F (74°C).
5. Transfer the chicken to a serving platter, spoon the lemon and garlic mixture from the skillet over the top, and garnish with fresh parsley.

The crispy skin paired with the citrusy, garlic-infused chicken creates a dish that’s as delicious as it is easy to prepare. The vibrant flavors add a cheerful touch to any holiday table.

Paleo Stuffed Bell Peppers

Filled with a hearty mixture of ground turkey, vegetables, and spices, these paleo stuffed bell peppers make for a colorful and nutritious holiday dish. The electric skillet allows the peppers to cook evenly while absorbing all the savory flavors of the filling.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey or ground chicken
• 1 cup diced tomatoes (canned, no added sugar)
• 1/2 cup cauliflower rice
• 1/2 cup diced zucchini
• 1/4 cup chopped onions
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In the electric skillet over medium heat, cook the ground turkey, breaking it apart with a spatula, until browned. Add the onions, garlic, diced tomatoes, cauliflower rice, and zucchini. Stir in the cumin, chili powder, thyme, salt, and black pepper.
3. Cook for 5-7 minutes until the vegetables are tender and the flavors are combined. Adjust seasonings as needed.
4. Carefully fill each bell pepper with the turkey mixture, pressing down lightly to pack the filling.
5. Place the stuffed peppers in the electric skillet, add a splash of water to the bottom of the skillet, and cover. Cook for 20 minutes on medium heat until the peppers are tender.
6. Serve hot, garnished with fresh cilantro.

These stuffed peppers are not only vibrant but full of hearty flavors. The savory filling contrasts nicely with the sweet bell pepper exterior, making them a perfect addition to a holiday spread.

Paleo Sweet Potato Hash with Cranberries and Pecans

This sweet potato hash, complete with cranberries and pecans, is a seasonal treat that balances sweet, savory, and nutty flavors. It’s a comforting side dish that pairs beautifully with holiday proteins or can be enjoyed on its own.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1/2 cup fresh or frozen cranberries
• 1/2 cup chopped pecans
• 1/2 cup chopped onions
• 2 tbsp ghee or coconut oil
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• Salt and black pepper, to taste
• Fresh rosemary, for garnish

Instructions:

1. Heat ghee or coconut oil in an electric skillet over medium heat. Add the diced sweet potatoes and sauté for 5 minutes, stirring occasionally.
2. Add the chopped onions and cook for another 5 minutes until the sweet potatoes start to become tender.
3. Stir in the cranberries, chopped pecans, cinnamon, and nutmeg. Season with salt and black pepper.
4. Continue to cook for another 5-8 minutes until the sweet potatoes are soft and the cranberries have slightly burst.
5. Transfer to a serving dish and garnish with fresh rosemary.

This sweet potato hash is a festive and nutrient-dense holiday dish. The sweet potatoes’ natural sweetness, complemented by the tart cranberries and the crunch of pecans, makes this a unique and satisfying addition to your holiday menu.

Paleo Herb-Rubbed Salmon with Asparagus

This herb-rubbed salmon with asparagus is a perfect holiday main dish, offering rich flavors and a satisfying, healthy meal. The simplicity of this recipe makes it a standout choice for any holiday gathering, allowing the natural flavors of the salmon and asparagus to shine through.

Ingredients:

• 4 salmon fillets
• 1 lb asparagus, trimmed
• 3 tbsp olive oil
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• 1 lemon, sliced
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the electric skillet over medium-high heat and add 1 tbsp of olive oil.
2. Mix the chopped dill, parsley, minced garlic, salt, and black pepper in a small bowl. Rub this mixture evenly over the salmon fillets.
3. Place the salmon fillets in the skillet, skin side down, and cook for 4-5 minutes per side until the salmon is cooked through and flakes easily with a fork.
4. In the last 5 minutes of cooking, add the asparagus to the skillet, drizzling with the remaining olive oil and seasoning with salt and black pepper. Cover and let steam until tender.
5. Serve the salmon with lemon slices and a side of asparagus.

This dish is ideal for a festive meal that doesn’t compromise on flavor or nutritional value. The freshness of the herbs and the lemon enhances the salmon’s natural richness, while the asparagus adds a tender crunch. Perfect for a light yet indulgent holiday option.

Paleo Cranberry Orange Glazed Pork Tenderloin

A tender pork tenderloin glazed with a cranberry-orange sauce makes a bold and festive holiday dish. The combination of sweet, tangy cranberries and the citrusy brightness of orange elevates this pork dish, making it an attractive and delicious centerpiece.

Ingredients:

• 2 pork tenderloins (about 1.5 lbs total)
• 1 cup fresh or frozen cranberries
• 1/2 cup orange juice
• 1/4 cup honey or maple syrup
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• Salt and black pepper, to taste
• 1 tbsp olive oil

Instructions:

1. Season the pork tenderloins with salt and black pepper. Heat the olive oil in the electric skillet over medium-high heat and sear the pork for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
2. In the same skillet, add the cranberries, orange juice, honey (or maple syrup), Dijon mustard, and fresh thyme. Stir to combine and let simmer for 5 minutes until the cranberries start to burst and the sauce thickens slightly.
3. Return the pork tenderloins to the skillet, spooning some of the sauce over them. Cover and cook on medium-low heat for 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
4. Remove the pork from the skillet, let rest for 5 minutes, and then slice into medallions. Serve drizzled with the cranberry-orange glaze.

This dish brings a holiday twist to a classic pork tenderloin. The cranberry-orange glaze adds a festive sweetness that complements the tender, juicy meat. It’s an impressive dish that pairs beautifully with a side of roasted vegetables or a fresh salad.

Paleo Spiced Apple and Sausage Stuffing

This savory and slightly sweet stuffing, made with paleo-friendly ingredients, is a perfect holiday side dish that can stand alone or complement any main course. The combination of spices, apples, and sausage creates a warm, hearty dish that’s full of flavor.

Ingredients:

• 1 lb paleo-friendly sausage, casings removed
• 3 cups diced sweet potatoes
• 1 large apple, peeled and diced
• 1/2 cup chopped onions
• 2 stalks celery, chopped
• 2 tbsp fresh sage, chopped
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and black pepper, to taste
• 2 tbsp coconut oil

Instructions:

1. In the electric skillet, heat the coconut oil over medium-high heat. Add the sausage and cook until browned, breaking it up as it cooks. Remove and set aside.
2. Add the chopped onions, celery, and sweet potatoes to the skillet. Cook for 5-7 minutes until the sweet potatoes begin to soften.
3. Stir in the diced apple, fresh sage, cinnamon, nutmeg, salt, and black pepper. Continue cooking for another 5 minutes, allowing the flavors to meld.
4. Return the cooked sausage to the skillet and stir everything together. Cover and cook for an additional 5-10 minutes on medium-low heat, until the sweet potatoes are tender.
5. Serve warm, garnished with additional sage if desired.

This spiced apple and sausage stuffing is a holiday classic made paleo-friendly, blending savory and sweet flavors for a dish that’s perfect for celebrating. It’s a great addition to any holiday meal, offering a delightful mix of textures and flavors that everyone will love.

Paleo Maple-Glazed Brussels Sprouts with Bacon

This dish is a holiday-worthy side that balances the earthy flavor of Brussels sprouts with the rich, smoky taste of bacon and the sweet touch of maple syrup. It’s simple yet packed with flavor, making it the perfect addition to any holiday table.

Ingredients:

• 1 lb Brussels sprouts, halved
• 4 slices of bacon, chopped
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• Chopped pecans for garnish (optional)

Instructions:

1. Set the electric skillet to medium heat and add the chopped bacon. Cook for 4-5 minutes, or until the bacon is crispy. Remove the bacon and set it aside, leaving about 1 tbsp of bacon drippings in the skillet.
2. Add the halved Brussels sprouts to the skillet, stirring to coat them in the bacon drippings. Cook for 5-7 minutes until they start to caramelize and soften.
3. Stir in the maple syrup, apple cider vinegar, and smoked paprika. Season with salt and black pepper. Cover the skillet and cook for an additional 3-4 minutes until the Brussels sprouts are tender and glazed.
4. Return the cooked bacon to the skillet and toss to combine.
5. Transfer to a serving dish and sprinkle with chopped pecans, if using.

The combination of crispy bacon, slightly bitter Brussels sprouts, and a touch of maple sweetness makes this dish irresistibly good. It’s a show-stopping side that brings a festive twist to a classic vegetable.

Paleo Sweet and Spicy Glazed Chicken Wings

These chicken wings are a perfect blend of sweet, spicy, and tangy flavors. Coated with a paleo-friendly glaze, they’re perfect for holiday gatherings or any occasion that calls for a flavorful, finger-licking dish.

Ingredients:

• 2 lbs chicken wings
• 1/4 cup honey or maple syrup
• 2 tbsp coconut aminos
• 2 tbsp apple cider vinegar
• 1 tsp ground ginger
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Season the chicken wings with salt, black pepper, and garlic powder. Set aside.
2. In a small bowl, mix together the honey (or maple syrup), coconut aminos, apple cider vinegar, ground ginger, and crushed red pepper flakes to create the glaze.
3. Preheat the electric skillet over medium-high heat and place the wings in the skillet. Cook for 8-10 minutes, turning occasionally until the wings are golden brown and cooked through.
4. Pour the glaze over the chicken wings, stirring to coat them evenly. Cover and cook for an additional 5 minutes to allow the glaze to thicken and caramelize.
5. Serve the wings warm, garnished with fresh cilantro.

These sweet and spicy chicken wings are sure to be a crowd-pleaser at your holiday table. The combination of the sticky glaze with a hint of heat creates an irresistible dish that will disappear in no time.

Paleo Cranberry Orange Roasted Vegetables

This dish is a perfect balance of sweet, tangy, and savory flavors, featuring roasted root vegetables with cranberries and a touch of orange zest. It’s a colorful and nutrient-dense side that pairs well with any holiday main course.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 lb carrots, peeled and chopped
• 1/2 lb Brussels sprouts, halved
• 1/2 cup fresh or frozen cranberries
• 1/4 cup fresh orange juice
• 1 tbsp orange zest
• 2 tbsp olive oil
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• Salt and black pepper, to taste
• Fresh thyme sprigs, for garnish

Instructions:

1. In a large bowl, combine the sweet potatoes, carrots, and Brussels sprouts. Drizzle with olive oil and sprinkle with cinnamon, nutmeg, salt, and black pepper. Toss until the vegetables are evenly coated.
2. Transfer the vegetables to the electric skillet and spread them out evenly. Cook for 15 minutes, stirring occasionally, until they start to soften.
3. Add the cranberries, orange juice, and orange zest to the skillet. Stir to combine and cover. Cook for an additional 5-7 minutes, or until the vegetables are tender and the cranberries have softened.
4. Transfer to a serving dish and garnish with fresh thyme.

This cranberry orange roasted vegetable dish is a beautiful and flavorful side that will bring a burst of color and freshness to your holiday feast. The slight sweetness of the cranberries and the citrusy orange zest complement the earthy flavors of the vegetables perfectly, creating a dish that’s as tasty as it is festive.

Paleo Garlic Herb Roasted Chicken with Vegetables

A one-pan holiday dish that’s simple yet elegant, this garlic herb roasted chicken with seasonal vegetables is perfect for a cozy holiday dinner. The blend of fresh herbs and garlic infuses the chicken with savory goodness while roasting the vegetables to tender perfection.

Ingredients:

• 1 whole chicken (about 4 lbs), cleaned and patted dry
• 2 tbsp olive oil
• 3 tbsp fresh rosemary, chopped
• 3 tbsp fresh thyme, chopped
• 4 cloves garlic, minced
• 1 lemon, quartered
• 4 carrots, peeled and cut into 2-inch pieces
• 2 medium sweet potatoes, peeled and cubed
• 1/2 lb Brussels sprouts, halved
• Salt and black pepper, to taste

Instructions:

1. Preheat the electric skillet to 400°F (200°C). Rub the chicken with olive oil, then season generously with salt, black pepper, and half of the chopped rosemary and thyme. Place the minced garlic under the skin for added flavor and stuff the cavity with lemon quarters and the remaining herbs.
2. Arrange the carrots, sweet potatoes, and Brussels sprouts around the chicken in the skillet. Drizzle with a bit more olive oil and sprinkle with salt, black pepper, and the rest of the herbs.
3. Roast the chicken for 60-75 minutes, or until the internal temperature reaches 165°F (74°C), basting occasionally and tossing the vegetables to ensure even cooking.
4. Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.

The garlic and herb-infused chicken is juicy and full of flavor, perfectly paired with roasted vegetables that absorb the seasoning and natural chicken drippings. This dish makes a hearty, satisfying holiday meal that’s both beautiful and tasty.

Paleo Pumpkin Sage Meatballs

These paleo meatballs bring a seasonal twist with the addition of pumpkin and sage, creating a dish that’s perfect as a holiday appetizer or a main course. With a hint of warmth from the sage and the subtle sweetness of pumpkin, these meatballs will be a crowd favorite.

Ingredients:

• 1 lb ground turkey or ground pork
• 1/2 cup pure pumpkin puree
• 1/4 cup almond flour
• 1 egg, beaten
• 2 tbsp fresh sage, finely chopped
• 1/2 tsp ground cinnamon
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 2 tbsp coconut oil
• Fresh parsley, for garnish

Instructions:

1. In a large mixing bowl, combine the ground turkey (or pork), pumpkin puree, almond flour, beaten egg, chopped sage, cinnamon, garlic powder, salt, and black pepper. Mix until just combined; do not overmix.
2. Form the mixture into 1-inch meatballs and set aside.
3. Heat the coconut oil in the electric skillet over medium-high heat. Add the meatballs and cook in batches, turning occasionally, until golden brown on all sides and cooked through (about 8-10 minutes per batch).
4. Transfer the meatballs to a serving dish and garnish with fresh parsley.

These pumpkin sage meatballs have a festive, savory-sweet profile that pairs well with a side of mashed cauliflower or a fresh salad. Perfect for serving as an appetizer or as part of a holiday main course, they’re a delightful addition to any holiday menu.

Paleo Spiced Roasted Squash and Pecan Salad

This salad is both refreshing and hearty, featuring the natural sweetness of roasted butternut squash paired with the crunch of toasted pecans and a simple citrus vinaigrette. It’s a great side dish that feels festive and sophisticated.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and black pepper, to taste
• 1/2 cup pecan halves, toasted
• 4 cups mixed greens (arugula, spinach, and kale)
• 1/2 cup pomegranate seeds
• 1/4 cup sliced red onion
• 2 tbsp olive oil (for dressing)
• 1 tbsp apple cider vinegar
• 1 tbsp fresh orange juice
• Salt and black pepper, to taste

Instructions:

1. Preheat the electric skillet to 400°F (200°C). In a large bowl, toss the cubed butternut squash with olive oil, cinnamon, nutmeg, salt, and black pepper. Spread the squash evenly in the skillet and roast for 20-25 minutes, or until golden and tender, stirring halfway through.
2. While the squash is roasting, toast the pecan halves in a small pan over medium heat until fragrant, then set aside.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, orange juice, salt, and black pepper to create the vinaigrette.
4. In a large mixing bowl, combine the mixed greens, roasted butternut squash, toasted pecans, pomegranate seeds, and sliced red onion. Drizzle with the vinaigrette and toss gently to combine.
5. Serve the salad immediately as a bright and vibrant side dish.

The combination of the warm spices from the butternut squash, the crunch of pecans, and the sweetness of pomegranate seeds makes this salad a perfect holiday side. It’s light, full of texture, and pairs beautifully with a main course, adding a colorful and nutrient-rich touch to your holiday table.

Paleo Cranberry Balsamic Glazed Pork Tenderloin

This dish takes the classic holiday pork tenderloin to new heights with a tangy, slightly sweet cranberry balsamic glaze. It’s an elegant main course that pairs well with any festive side, adding a touch of sophistication to your holiday meal.

Ingredients:

• 2 pork tenderloins (about 1.5 lbs total)
• 1 cup fresh or frozen cranberries
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/2 cup chicken broth
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• Salt and black pepper, to taste
• Fresh rosemary sprigs, for garnish

Instructions:

1. Preheat the electric skillet to medium-high heat. Season the pork tenderloins with salt and black pepper, and sear on all sides in 1 tbsp of olive oil until browned (about 2-3 minutes per side). Remove the tenderloins and set aside.
2. In the same skillet, add the remaining olive oil, garlic, and chopped rosemary. Sauté for 1-2 minutes until fragrant.
3. Add the cranberries, balsamic vinegar, honey, and chicken broth to the skillet. Stir and simmer for 5 minutes, allowing the cranberries to soften and the glaze to thicken.
4. Return the pork tenderloins to the skillet, spooning some of the glaze over the top. Cover and cook for 20-25 minutes, turning halfway through, until the pork reaches an internal temperature of 145°F (63°C).
5. Remove the pork from the skillet and let rest for 5 minutes before slicing. Serve drizzled with the cranberry balsamic glaze and garnish with fresh rosemary.

This dish boasts a perfect blend of savory, tangy, and sweet flavors. The cranberry balsamic glaze complements the tender pork, making each bite festive and mouthwatering.

Paleo Herb Stuffed Mushrooms

These herb-stuffed mushrooms are a delightful holiday appetizer or side dish. Filled with a mix of almond flour, garlic, fresh herbs, and nutritional yeast for a cheesy-like flavor, they’re a crowd-pleasing, dairy-free option.

Ingredients:

• 1 lb large white or cremini mushrooms, stems removed and finely chopped
• 1/2 cup almond flour
• 1/4 cup nutritional yeast
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp onion powder
• 2 tbsp olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat the electric skillet to 350°F (175°C). Place the mushroom caps, top side down, in the skillet to cook lightly for 5 minutes. Remove and set aside.
2. In a mixing bowl, combine the chopped mushroom stems, almond flour, nutritional yeast, garlic, parsley, thyme, onion powder, salt, and black pepper.
3. Fill each mushroom cap with the herb mixture, pressing down gently to pack it in. Drizzle the tops with olive oil.
4. Place the filled mushrooms back in the skillet and cook for 15-18 minutes, or until the tops are golden brown and the mushrooms are tender.
5. Serve warm, garnished with extra parsley if desired.

These stuffed mushrooms are rich with the flavors of fresh herbs and the umami of nutritional yeast. They make for a perfect holiday starter or side dish that’s light yet full of taste.

Paleo Honey Garlic Glazed Salmon with Green Beans

This dish features salmon cooked in a sweet and tangy honey garlic glaze, served alongside crispy green beans. It’s a healthy and delicious option that fits seamlessly into a holiday spread, providing a flavorful and nourishing main course.

Ingredients:

• 4 salmon fillets (about 1 lb total)
• 1/4 cup honey
• 2 tbsp coconut aminos or tamari
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1/2 tsp ground ginger
• 1 lb green beans, trimmed
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. In a small bowl, whisk together the honey, coconut aminos, lemon juice, minced garlic, and ground ginger to create the glaze.
2. Preheat the electric skillet to medium heat. Add the green beans with 1 tbsp of olive oil and cook for 4-5 minutes, stirring occasionally until they become tender-crisp. Remove and set aside.
3. Place the salmon fillets in the skillet, skin-side down. Brush the top of each fillet with the honey garlic glaze. Cover and cook for 5-7 minutes, or until the salmon flakes easily with a fork.
4. Add the green beans back to the skillet, tossing with the remaining glaze and letting them warm through for 1-2 minutes.
5. Serve the salmon fillets with green beans and lemon wedges on the side.

The honey garlic glaze adds a beautiful shine and delightful sweetness to the salmon, which pairs wonderfully with the crisp green beans. This dish is as visually appealing as it is delicious, making it a memorable part of any holiday meal.

Note: More recipes​ are coming soon!