Save The smell of garlic and oregano hit me the second I walked into my friend Maria's kitchen, and I knew dinner was going to be good. She was tossing ground chicken in a skillet with olives and feta, and the whole thing came together in less time than it took me to set the table. I went home that night determined to recreate it, and this Mediterranean skillet became my answer to every too-tired-to-think weeknight. It's bright, savory, and satisfying without any of the heaviness. Best of all, it dirties exactly one pan.
I made this for my sister when she started eating keto, and she couldn't believe something this flavorful could fit her plan. We sat on the couch with bowls in our laps, and she kept saying it tasted like vacation. Now she texts me every few weeks asking if I'm making the chicken skillet again. It's become our unofficial girls' night meal.
Ingredients
- Ground chicken: Leaner than beef but still juicy when cooked right, it soaks up all the Mediterranean flavors without weighing you down.
- Feta cheese: The creamy, tangy topping that makes every bite feel a little fancy, even on a Tuesday.
- Yellow onion: Diced small and cooked until sweet, it builds the flavor base you didn't know you needed.
- Garlic: Three cloves minced fine, because garlic is never optional in my kitchen.
- Cherry tomatoes: Halved so they release their juices and create a light, fresh sauce as they cook.
- Baby spinach: Wilts in seconds and adds color and nutrition without any bitterness.
- Fresh parsley: Chopped and stirred in at the end for a pop of green and herby brightness.
- Kalamata olives: Pitted and halved, they bring that briny, salty punch that makes this dish unforgettable.
- Dried oregano: The backbone of Mediterranean flavor, earthy and warm.
- Paprika: Optional but worth it for a subtle smoky depth.
- Lemon juice: Just a tablespoon to wake everything up right before serving.
- Olive oil: For cooking the base and adding richness throughout.
- Salt and black pepper: Season to taste, because every stove and palate is different.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large skillet over medium heat and add the diced onion. Let it cook for 3 to 4 minutes until it turns translucent and smells sweet.
- Brown the chicken:
- Add the minced garlic and ground chicken, breaking it up with a spatula as it cooks. Keep stirring until the chicken is browned and cooked through, about 6 to 7 minutes.
- Build the Mediterranean base:
- Stir in the cherry tomatoes, Kalamata olives, oregano, paprika if using, salt, and pepper. Let everything cook together for 3 to 4 minutes until the tomatoes start to soften and release their juices.
- Wilt the greens:
- Add the baby spinach and cook just until it wilts, about 1 to 2 minutes. Don't overcook it or it'll lose its bright color.
- Finish with brightness:
- Remove the skillet from heat and stir in the lemon juice and chopped parsley. The lemon juice is what ties everything together.
- Top and serve:
- Sprinkle the crumbled feta over the top and serve warm, straight from the skillet. Let everyone help themselves.
Save One night I served this to a friend who swore she hated olives, and she cleaned her plate without a word. Halfway through, she looked up and said, okay, maybe I just hate bad olives. That's when I realized this dish has a way of converting people. The olives aren't overpowering, they just add this salty richness that makes everything else taste better.
Swaps and Variations
If you want a peppery kick, swap the spinach for arugula and add it at the very end so it stays crisp. I've also made this with ground turkey when chicken wasn't on sale, and it worked just as well. For a creamier finish, stir in a dollop of Greek yogurt or drizzle tahini over each serving.
Storage and Reheating
This keeps in the fridge for up to four days in an airtight container, and it reheats beautifully in a skillet over low heat. I don't recommend the microwave because the feta gets a little rubbery. If you're meal prepping, hold off on adding the feta until you reheat each portion so it stays creamy.
Serving Suggestions
I love eating this straight from the skillet with a fork, but it's also great over cauliflower rice or alongside a simple cucumber salad. If you're not strictly keto, warm pita or crusty bread is perfect for soaking up the juices. Sometimes I'll add a handful of toasted pine nuts or slivered almonds on top for crunch.
- Serve with a side of tzatziki for extra creaminess and tang.
- Pair with a crisp white wine or sparkling water with lemon.
- Leftovers make an excellent filling for low carb wraps or lettuce cups.
Save This skillet has saved more weeknights than I can count, and it never feels boring. I hope it becomes your easy answer too.
Recipe FAQs
- → Can I use ground turkey instead of chicken?
Yes, ground turkey works perfectly as a substitute. It has a similar texture and mild flavor that absorbs the Mediterranean seasonings well.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed to prevent drying.
- → What vegetables can I add?
Zucchini, bell peppers, or artichoke hearts complement the Mediterranean flavors. Add them during step 3 so they cook through without becoming mushy.
- → Is this dish freezer-friendly?
Yes, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → Can I make it spicier?
Add red pepper flakes during cooking or use harissa paste. A pinch of cayenne pepper also works well with the Mediterranean spice profile.
- → What can I serve with this skillet?
Cauliflower rice, zucchini noodles, or a simple cucumber salad make excellent low-carb sides. For non-keto eaters, crusty bread pairs beautifully.