Pin It My neighbor knocked on my door one Tuesday holding a bowl of crumbled feta and a bag of Kalamata olives, asking if I wanted to trade for eggs. I had ground chicken thawing and twenty minutes before my next call, so I tossed it all into a skillet with what was already in the fridge. The smell of garlic and oregano filled the kitchen so fast I forgot I was improvising. That accidental dinner became the meal I crave most when I need something bright, easy, and unapologetically satisfying.
I made this for a small dinner party where half the guests were keto and the other half just wanted something delicious. No one asked about carbs or macros, they just kept reaching back into the skillet with their forks. One friend scooped the tomatoes and feta onto a piece of warm pita, another ate it straight from the pan. Watching people enjoy food without overthinking it reminded me why I cook in the first place.
Ingredients
- Ground chicken: Leaner than beef or pork, it soaks up the Mediterranean flavors beautifully and cooks faster than you expect.
- Feta cheese: The creamy, salty punch that ties everything together, use block feta and crumble it yourself for the best texture.
- Yellow onion: Diced small, it melts into the base and adds a subtle sweetness that balances the brine.
- Garlic: Fresh cloves minced release their fragrance the moment they hit the pan, don't skip this step.
- Cherry tomatoes: Halved so they burst and release their juices, creating a light sauce without any effort.
- Baby spinach: Wilts in seconds and adds a pop of green, arugula works too if you want a peppery bite.
- Fresh parsley: Chopped and stirred in at the end for brightness and a hint of garden freshness.
- Kalamata olives: Pitted and halved, their briny richness is non-negotiable here.
- Dried oregano: The backbone of Mediterranean flavor, earthy and warm.
- Paprika: Optional but adds a smoky undertone that deepens the whole dish.
- Lemon juice: A tablespoon at the end wakes everything up and cuts through the richness.
- Olive oil: Use a good one, it matters when the ingredient list is this simple.
- Salt and black pepper: Taste as you go, the olives and feta are already salty.
Instructions
- Soften the onion:
- Heat olive oil in a large skillet over medium heat and add the diced onion, stirring occasionally until it turns translucent and soft, about three to four minutes. The kitchen will start to smell like comfort.
- Brown the chicken:
- Add the minced garlic and ground chicken, breaking it up with a spatula as it cooks until no pink remains, about six to seven minutes. The garlic should be fragrant but not burnt.
- Build the Mediterranean base:
- Stir in cherry tomatoes, Kalamata olives, oregano, paprika if using, salt, and pepper, cooking until the tomatoes begin to soften and release their juices, about three to four minutes. This is where the flavors start to marry.
- Wilt the greens:
- Add baby spinach or arugula and cook just until wilted, one to two minutes. It happens fast, so don't walk away.
- Finish with brightness:
- Remove the skillet from heat and stir in lemon juice and chopped parsley. Sprinkle crumbled feta over the top and serve warm, straight from the pan.
Pin It The first time I reheated leftovers, I spooned them into a bowl and cracked an egg on top, letting the yolk run into the warm chicken and olives. It became my favorite secret breakfast, something I wouldn't have discovered if I hadn't made extra. Now I double the recipe on purpose.
Serving Suggestions
This skillet is perfect on its own, but I love spooning it over cauliflower rice or zucchini noodles when I want something a little more filling. A dollop of Greek yogurt or a drizzle of tahini on top adds creaminess without weighing it down. If you're not strictly keto, warm pita or crusty bread on the side turns it into a feast.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to four days. Reheat gently in a skillet over low heat with a splash of water or olive oil to keep the chicken moist. The feta may melt a bit more the second time around, but that just makes it creamier.
Customization Ideas
I've swapped ground turkey for chicken when that's what I had on hand, and it worked beautifully. Sun-dried tomatoes in place of fresh cherry tomatoes add a sweet, concentrated punch. If you want more vegetables, diced zucchini or bell peppers fit right in.
- Toasted pine nuts or slivered almonds sprinkled on top add crunch and richness.
- A pinch of red pepper flakes brings gentle heat without overpowering the other flavors.
- For dairy-free, skip the feta or use a plant-based version, the olives and lemon still carry the dish.
Pin It This is the kind of meal that feels like a small victory, quick enough for a weeknight but special enough to share. Keep the ingredients on hand and you'll always have something bright and satisfying ready to go.
Recipe FAQs
- → Can I use ground turkey instead of chicken?
Ground turkey works perfectly as a substitute. It has a similar lean texture and mild flavor that absorbs the Mediterranean seasonings beautifully.
- → How long do leftovers keep?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat.
- → Can I make this dairy-free?
Simply omit the feta or use a dairy-free alternative. The dish remains flavorful and satisfying thanks to the olives, tomatoes, and seasonings.
- → What sides pair well with this skillet?
Cauliflower rice, zucchini noodles, or a simple Mediterranean salad with cucumber and red onion complement the flavors 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.