Pin It The smell of garlic and oregano hitting hot olive oil always pulls me straight into a Mediterranean mindset, no matter how gray the sky is outside. I stumbled on this skillet recipe during a week when I'd bought too much ground chicken and needed something that didn't feel like the same old tacos or meatballs. The briny olives and creamy feta turned it into something I actually looked forward to reheating the next day. It's become my default when I want dinner done in one pan without sacrificing flavor. Sometimes the best recipes are the ones born out of necessity and a well-stocked pantry.
I made this for friends who were trying to eat lower carb but were tired of plain grilled chicken and sad salads. Watching them go back for seconds and ask for the recipe felt like a small victory. One of them even admitted she didn't realize keto food could taste this bright and satisfying. It reminded me that food doesn't need to be complicated to feel special, it just needs to be thoughtfully seasoned and cooked with a little care.
Ingredients
- Ground chicken: Leaner than beef but still flavorful, it soaks up the Mediterranean seasonings beautifully and cooks quickly for weeknight ease.
- Feta cheese: Creamy, tangy, and salty, it melts just enough to coat everything without disappearing, adding richness without heaviness.
- Yellow onion: Diced small and cooked until soft, it builds a sweet, savory base that grounds all the bolder flavors.
- Garlic: Minced fresh, it blooms in the oil and fills the kitchen with that unmistakable Mediterranean aroma.
- Cherry tomatoes: Halved so they burst and release their juices, creating a light, tangy sauce that clings to the chicken.
- Baby spinach: Wilts in seconds and adds color and nutrients without any bitterness or bulk.
- Fresh parsley: Chopped and stirred in at the end, it brings brightness and a clean, herbal finish.
- Kalamata olives: Pitted and halved, they add briny pops of flavor that balance the richness of the feta.
- Dried oregano: The backbone of Mediterranean flavor, it ties everything together with earthy, slightly floral notes.
- Paprika: Optional but worth it for a hint of smoky warmth that deepens the overall taste.
- Lemon juice: A tablespoon at the end brightens everything and cuts through the richness with a citrusy zing.
- Olive oil: Use a good one, it's the cooking fat and part of the flavor, bringing fruity richness to every bite.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large skillet over medium heat, then add the diced onion and cook for 3 to 4 minutes until it turns soft and translucent. This builds the sweet, savory foundation for everything that follows.
- 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 be fragrant but not burnt, so keep the heat steady.
- Add the Mediterranean flavors:
- 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 begin to soften and release their juices. The skillet will start to smell like a seaside taverna.
- Wilt the greens:
- Toss in the baby spinach and cook just until wilted, about 1 to 2 minutes. It will shrink down quickly, so don't worry if it looks like too much at first.
- Finish with brightness:
- Remove the skillet from heat, then stir in the lemon juice and chopped parsley. The lemon lifts everything and makes the flavors pop.
- Top and serve:
- Sprinkle crumbled feta over the top and serve warm, straight from the skillet. The feta will soften slightly from the residual heat, creating creamy pockets throughout.
Pin It There's something satisfying about eating dinner straight from the skillet, like you're sharing a meal in a rustic kitchen somewhere along the coast. The first time I served this, I didn't bother transferring it to a serving dish, and everyone loved the casual, communal feel. It's the kind of meal that invites people to lean in, grab a fork, and just dig in together.
Serving Suggestions
This skillet is hearty enough to eat on its own, but if you want to stretch it or add texture, serve it over cauliflower rice or alongside a simple cucumber and tomato salad. A drizzle of tahini or a dollop of Greek yogurt on top adds creaminess and makes it feel even more indulgent. I've also tucked leftovers into low-carb wraps for lunch the next day, and they held up beautifully.
Swaps and Variations
If you prefer a peppery bite, swap the spinach for arugula, it wilts just as quickly and adds a sharper flavor. Ground turkey works just as well as chicken if that's what you have on hand. For a dairy-free version, skip the feta or use a plant-based alternative, though the dish will lose some of its creamy richness. You can also add artichoke hearts or sun-dried tomatoes for extra Mediterranean flair.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to four days, and the flavors actually deepen as they sit. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or olive oil if it seems dry. The feta won't be quite as creamy after reheating, but the dish still tastes fantastic.
- Store in a shallow container so it cools quickly and evenly.
- If meal prepping, portion it out ahead of time for easy grab-and-go lunches.
- Freeze individual servings for up to two months, though the texture of the tomatoes may soften slightly.
Pin It This skillet has become one of those recipes I turn to when I need something fast, flavorful, and satisfying without any fuss. It's proof that a handful of good ingredients and a hot pan can turn into something you'll want to make again and again.
Recipe Questions & Answers
- → 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 long does this keep in the refrigerator?
Store leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over low heat or microwave until warmed through.
- → What can I serve with this skillet?
Cauliflower rice, zucchini noodles, or a simple green salad with lemon vinaigrette complement this dish nicely while keeping it low-carb.
- → Can I make this dairy-free?
Simply omit the feta or use a plant-based feta alternative. The dish remains flavorful without it thanks to the olives, tomatoes, and seasonings.
- → Is this freezer-friendly?
Yes, you can freeze this dish for up to 3 months. Thaw overnight in the refrigerator and reheat before serving. Note that the texture of spinach may soften slightly after freezing.