Save My neighbor's kitchen window was open one evening, and the smell of garlic, olives, and something bright with lemon floated across the yard. When I asked what she was making, she laughed and said it was just ground chicken and whatever she had left in the fridge. That offhand comment stuck with me, and the next night I tried my own version. The skillet was a mess of color, briny olives, juicy tomatoes, crumbled feta, and it tasted like summer even though it was October.
I made this for my sister when she visited during her first month of eating keto. She was tired of plain grilled chicken and kept saying everything tasted boring. I watched her take a bite, pause, then scrape the skillet for seconds. She didn't say much, but she texted me the next morning asking for the recipe, which felt like a quiet victory.
Ingredients
- Ground chicken: Leaner than beef but still juicy when you don't overcook it, and it soaks up the garlic and oregano beautifully.
- Feta cheese: Creamy, tangy, and salty enough to make every bite feel special without needing a heavy sauce.
- Yellow onion: Adds sweetness as it softens and balances the brininess of the olives.
- Garlic: Three cloves might sound like a lot, but once it mellows in the oil, it becomes the backbone of the whole dish.
- Cherry tomatoes: They burst just enough to release their juices and create a light, fresh sauce right in the pan.
- Baby spinach: Wilts in seconds and adds color without any bitter aftertaste, arugula works too if you want a peppery kick.
- Fresh parsley: Brightens everything at the end and makes the dish taste like you put in more effort than you did.
- Kalamata olives: Their briny, fruity flavor is what makes this feel Mediterranean, not just another chicken skillet.
- Dried oregano: A little goes a long way, and it ties all the flavors together without overpowering the freshness.
- Paprika: Optional, but it adds a subtle smokiness that makes the dish feel richer.
- Lemon juice: Just a tablespoon at the end wakes up all the other flavors and keeps things from feeling heavy.
- Olive oil: Use a good one if you have it, the flavor really comes through in a simple dish like this.
Instructions
- Start with the onion:
- Heat the olive oil in a large skillet over medium heat, then add the diced onion and let it cook for 3 to 4 minutes until it turns soft and translucent. You'll know it's ready when the edges start to look a little golden and your kitchen smells sweet.
- Brown the chicken and garlic:
- Toss in the minced garlic and ground chicken, breaking up the meat with a spatula as it cooks. Let it brown for 6 to 7 minutes, stirring occasionally so it cooks evenly and picks up all that garlic flavor.
- Add the Mediterranean flavors:
- Stir in the cherry tomatoes, Kalamata olives, dried oregano, paprika if you're using it, and a good pinch of salt and black pepper. Cook for another 3 to 4 minutes until the tomatoes start to soften and release their juices.
- Wilt the greens:
- Add the baby spinach or arugula and stir gently until it wilts down, which only takes about 1 to 2 minutes. Don't walk away or it'll overcook and turn slimy.
- Finish with brightness:
- Pull the skillet off the heat, stir in the lemon juice and chopped parsley, then sprinkle the crumbled feta over the top. Serve it warm, straight from the skillet, and let everyone dig in.
Save One night I doubled the recipe and brought it to a potluck where half the people were doing keto and the other half just liked good food. The skillet was empty in minutes, and someone asked if I'd catered it. I didn't have the heart to tell them it took less time than ordering takeout.
Making It Your Own
If you want extra richness, drizzle tahini or add a spoonful of Greek yogurt on top before serving. I've also tossed in toasted pine nuts for crunch, and once I used arugula instead of spinach because that's what I had, and the peppery bite made it feel fancier. You can swap the feta for a plant-based version if you're avoiding dairy, or leave it out entirely and finish with a drizzle of good olive oil.
What to Serve It With
This skillet is filling on its own, but I like to serve it over cauliflower rice when I want something a little more substantial. A simple side salad with lemon and olive oil works too, or you can scoop it into lettuce wraps if you're in the mood for something handheld. Leftovers are great cold, straight from the fridge, which I've done more times than I'd like to admit.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to four days. The flavors get even better after a day, so don't be surprised if you like it more the second time. Reheat gently in a skillet over low heat or in the microwave in short bursts so the chicken doesn't dry out.
- Add a splash of water or broth when reheating to bring back moisture.
- If the feta melted in, stir in a little fresh crumbled feta after reheating for texture.
- You can freeze it for up to two months, but the tomatoes and spinach will be softer when thawed.
Save This is the kind of meal that feels like a favor to yourself, quick, colorful, and full of flavor without any fuss. Keep the ingredients on hand and you'll always have a reason not to order out.
Recipe FAQs
- → Can I use ground turkey instead of chicken?
Yes, ground turkey works beautifully as a substitute for ground chicken in this skillet. It has a similar texture and mild flavor that pairs well with the Mediterranean ingredients.
- → How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat, adding a splash of water if needed to prevent drying.
- → Can I make this dairy-free?
Absolutely! Simply omit the feta or use a dairy-free feta alternative. The dish remains flavorful and satisfying without the cheese component.
- → What can I serve with this skillet?
This pairs wonderfully with cauliflower rice, zucchini noodles, or a simple Mediterranean salad. For non-keto eaters, it's delicious over couscous or quinoa.
- → Can I use regular olives instead of Kalamata?
While Kalamata olives provide the authentic Mediterranean flavor, you can substitute with other brined olives like green olives or black olives. The taste profile will change slightly.