Mediterranean Keto Ground Chicken Skillet

My skillet was still warm from breakfast when I decided to throw together something quick with the ground chicken thawing on the counter. I wasn't following a plan, just tossing in what felt right: olives from the jar I'd opened two days prior, a handful of cherry tomatoes that needed using, and that block of feta I couldn't stop snacking on. Twenty minutes later, I had this bright, salty, impossibly satisfying dish that tasted like I'd spent an hour on it. It's become my go-to whenever I need dinner fast but refuse to compromise on flavor.

I made this for my sister after her yoga class one evening, and she kept saying it tasted like something she'd order at a taverna on vacation. The lemon juice and oregano do most of the heavy lifting there, but honestly, it's the way the feta melts slightly into the warm chicken that seals the deal. She asked for the recipe twice before she even finished her plate. Now she makes it every Sunday and swears it tastes better each time.

Ingredients

• Ground chicken: Leaner than beef but still juicy when you don't overcook it, and it soaks up all those Mediterranean flavors beautifully.
• Feta cheese: Go for a block you crumble yourself instead of pre-crumbled, it has better texture and doesn't come with that weird anti-caking powder.
• Yellow onion: Adds sweetness as it softens, balancing out the salty olives and tangy feta.
• Garlic: Three cloves might sound like a lot, but it mellows as it cooks and becomes fragrant without being harsh.
• Cherry tomatoes: They burst just enough to release their juices, creating a light sauce that coats everything.
• Baby spinach: Wilts in seconds and adds color, or swap for arugula if you want a peppery bite.
• Fresh parsley: Brightens the whole dish at the end, don't skip this or it'll taste flat.
• Kalamata olives: Their briny, fruity flavor is the backbone here, green olives won't give you the same depth.
• Dried oregano: The herb that makes everything taste Mediterranean, use your fingers to crush it as you add it for more aroma.
• Paprika: Optional, but a half teaspoon adds a subtle smokiness that makes the dish feel more complex.
• Lemon juice: One tablespoon is all you need to wake up every other flavor right before serving.
• Olive oil: Use a decent one since it's front and center here, extra virgin works great.

Instructions

Soften the onion:

Heat olive oil over medium heat and add diced onion, stirring occasionally until it turns translucent and smells sweet, about three to four minutes. Don't rush this, the onion builds the flavor base.

Brown the chicken:

Toss in minced garlic and ground chicken, breaking it up with your spatula as it cooks until no pink remains, about six to seven minutes. Season lightly with salt and pepper as you go.

Add the Mediterranean flavors:

Stir in halved cherry tomatoes, Kalamata olives, oregano, paprika if using, plus a bit more salt and pepper. Let everything cook together for three to four minutes until the tomatoes start to soften and release their juices.

Wilt the greens:

Add baby spinach or arugula and stir just until it wilts into the chicken, one to two minutes. It'll shrink fast, so don't walk away.

Finish with brightness:

Remove from heat, stir in lemon juice and chopped parsley, then taste and adjust salt if needed. The lemon will make everything pop.

Top and serve:

Scatter crumbled feta over the top and serve straight from the skillet while it's still warm. The feta will soften slightly from the residual heat.

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The first time I brought this to a potluck, someone asked if I'd ordered it from a Greek restaurant. I laughed and told them it took less time than delivery would have. That's the magic of a good skillet dinner: it looks and tastes like you tried hard, but really you just layered a few smart ingredients and let them do their thing. It's honest food that doesn't pretend to be anything other than delicious.

Swaps and Variations

If you're not into ground chicken, ground turkey works just as well, or even crumbled Italian sausage if you want a richer, more robust flavor. Arugula instead of spinach gives you a peppery kick that pairs beautifully with the feta. For a dairy-free version, skip the feta entirely or use a plant-based crumble, though you'll lose some of that creamy saltiness. A handful of toasted pine nuts or slivered almonds on top adds crunch and makes it feel a little more special.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and honestly, the flavors get even better as they sit. Reheat gently in a skillet over low heat with a splash of water or broth to loosen things up, or microwave in short bursts so the chicken doesn't dry out. The feta won't be as creamy after reheating, so I sometimes add a fresh sprinkle on top. It also works cold, straight from the fridge, stuffed into a low-carb wrap or piled over greens.

Serving Suggestions

This skillet is filling enough on its own, but if you want to round out the meal, serve it with cauliflower rice, zucchini noodles, or a simple cucumber and tomato salad. A dollop of Greek yogurt or tahini on the side adds creaminess and makes it feel more like a complete plate. If you're not strictly keto, warm pita or crusty bread for scooping is hard to resist.

• Pair with a crisp white wine like Sauvignon Blanc or a light rosé.
• Drizzle with extra olive oil and a squeeze of lemon right before serving.
• Garnish with extra parsley or a few torn basil leaves for color.

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This is the kind of recipe that makes weeknight cooking feel less like a chore and more like a small escape. It's fast, forgiving, and tastes like the Mediterranean without any fuss.

Recipe FAQs

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works beautifully as a substitute. It has a similar texture and mild flavor that pairs well with the Mediterranean ingredients. Cooking times remain the same.

→ How do I store leftovers?

Store cooled portions 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 alternative. The dish remains delicious and satisfying without it, thanks to the olives, tomatoes, and aromatic seasonings.

→ What sides pair well with this skillet?

Cauliflower rice, zucchini noodles, or a simple cucumber salad complement this dish perfectly. The fresh, crisp textures balance the rich, savory skillet beautifully.

→ Can I freeze this dish?

Yes, freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of spinach may soften slightly after freezing.