Mediterranean Keto Ground Chicken Skillet

My sister texted me a photo of her fridge one evening: ground chicken, a half-empty jar of olives, and some tired spinach. She wanted dinner in under thirty minutes. I typed back a quick list of what to throw in a skillet, and twenty minutes later she sent me a picture of this dish with three fire emojis. That's how this recipe was born—not from a cookbook, but from a pantry raid and a time crunch. It's become my go-to whenever I need something that tastes like I tried, but didn't actually require much effort. The feta melts just enough to coat everything, and the olives give it that salty punch that makes you forget you're eating something healthy.

I made this for a friend who swore she hated ground chicken because it always turned out bland. She watched me cook it with the garlic and oregano, skeptical the whole time. When I spooned it onto her plate and she took the first bite, she paused, then asked if I'd added something secret. I hadn't—it was just the olives and lemon juice doing their job. She's since made it three times and texts me every time to confirm the measurements, even though I keep telling her it's hard to mess up.

Ingredients

• Ground chicken: Leaner than beef or pork, it soaks up the Mediterranean flavors without adding heaviness, and it cooks faster than you'd expect.
• Feta cheese: Crumbled feta melts just a little on top, adding creaminess and a tangy finish that balances the saltiness of the olives.
• Yellow onion: Diced small, it softens into sweetness and builds the flavor base without stealing the show.
• Garlic: Minced fresh garlic blooms in the olive oil and clings to the chicken, making every bite fragrant.
• Cherry tomatoes: Halved tomatoes burst as they cook, releasing juice that loosens everything and adds a touch of sweetness.
• Baby spinach or arugula: Wilts in seconds and gives the dish color and a bit of earthiness, arugula brings more pepper if you want bite.
• Fresh parsley: Chopped parsley stirred in at the end brightens the whole skillet and makes it taste fresher than it has any right to.
• Kalamata olives: Pitted and halved, these are the salty, briny heart of the dish—don't skip them or it loses its soul.
• Dried oregano: A teaspoon is all you need to bring that Mediterranean warmth, it smells like summer even in January.
• Paprika: Optional but worth it for a subtle smoky undertone that deepens the flavor without making it spicy.
• Lemon juice: A tablespoon at the end cuts through the richness and wakes everything up, fresh-squeezed is better but bottled works fine.
• Olive oil: Use a good one if you have it, since it's the fat that carries all the flavors and keeps the chicken from sticking.
• Salt and black pepper: Taste as you go, the olives and feta are salty so you might need less than you think.

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 translucent and smells sweet. Don't rush this part, the onion is your flavor foundation.

Brown the chicken:

Add the minced garlic and ground chicken, breaking it up with a spatula as it cooks, and let it brown for 6 to 7 minutes until no pink remains. The garlic should be fragrant but not burned, so stir it often.

Add the tomatoes and olives:

Stir in the cherry tomatoes, Kalamata olives, oregano, paprika if using, salt, and black pepper, then cook for another 3 to 4 minutes until the tomatoes soften and start to release their juice. The skillet will start to smell like a seaside taverna.

Wilt the greens:

Toss in the baby spinach or arugula and cook just until wilted, about 1 to 2 minutes. It collapses fast, so don't walk away or you'll miss the moment.

Finish and serve:

Remove the skillet from 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.

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The first time I brought this to a potluck, someone asked if it was from a restaurant. I laughed and said no, it was from a Tuesday night when I didn't feel like thinking. But that's the thing—it tastes like you put in effort, like you planned it out and shopped for special ingredients. In reality, it's just smart combinations and one skillet. It's the kind of dish that makes you look better at cooking than you actually are, and I'm okay with that.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to three days, and they actually taste better the next day once the flavors have melted together. Reheat in a skillet over medium-low heat with a splash of water or olive oil to loosen things up, or microwave in 30-second bursts until warmed through. The feta won't melt the same way twice, but it still tastes good stirred in. I've eaten this cold straight from the fridge over arugula, and it worked as a weird but satisfying salad.

Swaps and Variations

If you don't have ground chicken, ground turkey works the same way, and ground lamb makes it richer and more aromatic if you're feeling fancy. Swap the spinach for kale (just give it an extra minute to soften), or use Swiss chard if you want something heartier. You can skip the feta entirely and drizzle tahini or a dollop of Greek yogurt on top instead, or use a plant-based feta if you're avoiding dairy. For extra crunch, toss in toasted pine nuts or slivered almonds right before serving.

Serving Suggestions

This skillet is filling enough on its own, but it's even better with a side of cauliflower rice or a simple cucumber salad dressed with lemon and olive oil. If you're not strictly keto, a warm pita or flatbread on the side turns it into a full meal that feels more like a feast. I've also served it over zucchini noodles when I wanted to stretch it for more people, and no one complained.

• Serve with a squeeze of extra lemon juice and a drizzle of good olive oil on top.
• Pair with a crisp white wine or sparkling water with mint if you want to make it feel special.
• Leftovers make a great filling for lettuce wraps or stuffed bell peppers the next day.

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This is the kind of recipe that sneaks into your regular rotation without you noticing. One day you realize you've made it six times in two months, and you're not even tired of it yet.

Recipe FAQs

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works beautifully as a substitute. It has a similar mild flavor and texture profile, though it may be slightly leaner. Adjust cooking time as needed since turkey can cook a bit faster than chicken.

→ What can I substitute for feta to make it dairy-free?

You can use a plant-based feta alternative made from almonds or coconut, or simply omit the cheese entirely. The dish remains flavorful without it, thanks to the olives, tomatoes, and seasonings.

→ How long do leftovers keep in the refrigerator?

Stored in an airtight container, leftovers will stay fresh for 3–4 days. Reheat gently in a skillet over low heat or in the microwave. The flavors often meld together even better after resting overnight.

→ Can I freeze this Mediterranean chicken skillet?

Yes, this dish freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator and reheat when ready to serve.

→ What vegetables can I add or substitute?

Bell peppers, zucchini, or eggplant work wonderfully in this skillet. You can also swap spinach for kale or Swiss chard—just adjust cooking time since heartier greens take a bit longer to wilt.