Save The smell of garlic and oregano sizzling in olive oil always pulls me straight into a Mediterranean daydream, even on a rainy Tuesday. I stumbled onto this skillet recipe during a week when I needed something fast, filling, and keto-friendly without feeling like I was eating "diet food." Ground chicken was sitting in my fridge, a jar of Kalamata olives was calling from the pantry, and somehow everything just fell into place. The feta melted into creamy pockets between the tomatoes, and I realized I'd accidentally made something I'd crave on repeat. It's become my go-to when I want bold flavors without the fuss.
I first made this for a friend who was skeptical about keto meals tasting good. She took one bite, paused, then asked if I was sure it was low-carb because it tasted too indulgent. Watching her scrape the last bit of feta from the skillet was all the validation I needed. Now whenever someone asks for a simple weeknight dinner idea that doesn't feel boring, this is what I send them. It's proof that healthy eating doesn't have to be bland or complicated.
Ingredients
- Ground chicken: Leaner than beef but still juicy when cooked right, it soaks up all the Mediterranean flavors beautifully without being heavy.
- Feta cheese: The creamy, salty punch that transforms this from a simple skillet into something special, crumble it generously.
- Yellow onion: Diced small, it turns sweet and soft as it cooks, building a flavorful base for everything else.
- Garlic: Minced fresh is non-negotiable here, it perfumes the whole dish and mellows into rich sweetness.
- Cherry tomatoes: Halved so they burst and release their juices, creating a light sauce that clings to the chicken.
- Baby spinach: Wilts down in seconds and adds a pop of green, though arugula works if you want a peppery bite.
- Fresh parsley: Chopped and stirred in at the end, it brightens everything with a fresh herbal note.
- Kalamata olives: Pitted and halved, their briny richness is the soul of this dish, don't skimp.
- Dried oregano: The backbone of Mediterranean flavor, earthy and warm, it ties all the ingredients together.
- Paprika: Optional but wonderful, it adds a subtle smoky depth that makes the dish feel even cozier.
- Lemon juice: A tablespoon stirred in at the end cuts through the richness and makes every flavor sing.
- Olive oil: Use good quality extra virgin if you have it, the flavor really comes through in a simple skillet like this.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large skillet over medium heat, then add the diced onion and let it cook until it turns translucent and sweet, about 3 to 4 minutes. This builds the flavor foundation, so don't rush it.
- Brown the chicken:
- Add the minced garlic and ground chicken, breaking it up with a spatula as it cooks until browned and cooked through, about 6 to 7 minutes. The garlic should smell fragrant but not burnt, and the chicken should have no pink left.
- Add the Mediterranean elements:
- Stir in the cherry tomatoes, Kalamata olives, dried oregano, paprika if using, salt, and black pepper, then cook for another 3 to 4 minutes until the tomatoes begin to soften and release their juices. The kitchen will smell incredible at this point.
- Wilt the greens:
- Add the baby spinach or arugula and cook just until wilted, about 1 to 2 minutes, stirring gently so it incorporates evenly. The greens will shrink down fast, so don't worry if it looks like a lot at first.
- Finish with brightness:
- Remove the skillet from heat, stir in the lemon juice and chopped parsley, then sprinkle the crumbled feta over the top. Serve warm, straight from the skillet for that rustic, homey feel.
Save There's something about eating this straight from the skillet, family-style, with everyone reaching in for seconds. It turned a regular Thursday dinner into a moment where my husband looked up and said, "We should make this every week." Food doesn't need to be fancy to feel special, sometimes it just needs to taste this good and bring people together over a shared pan.
Storing and Reheating
This skillet keeps beautifully in an airtight container in the fridge for up to four days, and honestly, the flavors deepen as it sits. Reheat gently in a skillet over low heat or in the microwave in short bursts, adding a splash of water or olive oil if it seems dry. The feta might not look as pretty reheated, but the taste is still spot-on.
Serving Suggestions
I love serving this over cauliflower rice to keep it keto, but it's also fantastic with a simple green salad dressed in lemon and olive oil. For non-keto eaters at the table, warm pita or crusty bread on the side makes it feel like a full Mediterranean feast. A drizzle of tahini or a dollop of Greek yogurt on top adds creamy richness that takes it over the top.
Customization Ideas
This recipe is endlessly flexible, so don't be afraid to make it your own based on what's in your kitchen. Swap ground chicken for turkey or even lamb if you want a richer flavor, or toss in artichoke hearts for extra Mediterranean flair. If you're not dairy-free, a handful of shredded mozzarella melts beautifully into the mix alongside the feta.
- Add a pinch of red pepper flakes for a gentle kick of heat.
- Toss in toasted pine nuts or slivered almonds for crunch and richness.
- Use arugula instead of spinach if you want a peppery, bold green.
Save This skillet has earned its place in my weekly rotation, and I hope it does the same for you. It's proof that simple ingredients, cooked with a little care, can taste like a vacation on a plate.
Recipe FAQs
- → Can I use ground turkey instead of chicken?
Yes, ground turkey works well as a substitute. It has a similar texture and mild flavor that pairs nicely with the Mediterranean ingredients. Cooking time remains the same.
- → What can I use instead of feta cheese?
Try goat cheese, halloumi, or a dairy-free feta alternative. For a completely different flavor profile, fresh mozzarella works too, though it's milder and less salty than feta.
- → How long does this keep in the refrigerator?
Store cooled leftovers in an airtight container for up to 3-4 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water if needed to prevent drying.
- → Can I make this ahead of time?
Absolutely. Prepare the entire dish and refrigerate. Reheat before serving, adding fresh parsley and a squeeze of lemon to brighten flavors again. The spinach may soften further but remains delicious.
- → What vegetables can I add or substitute?
Bell peppers, zucchini, or eggplant would work well. For greens, try Swiss chard or kale instead of spinach. Just adjust cooking time—heartier greens like kale need a few extra minutes to wilt.
- → Is this suitable for meal prep?
Yes, portion into containers for easy lunches throughout the week. The flavors actually improve after a day or two as ingredients meld together. Keep feta separate if you prefer it cold and crumbly when reheating.