Mediterranean Keto Ground Chicken Skillet

The smell of oregano and olive oil sizzling together always pulls me straight into a memory of my cousin's tiny Athens kitchen, where everything was cooked in one pan and tasted like sunshine. I started making this ground chicken skillet on a Wednesday night when I had fifteen minutes and a fridge full of random ingredients. The briny olives and creamy feta turned simple chicken into something that felt like a vacation. Now it's my default when I want flavor without the fuss. One skillet, no regrets.

I made this for my sister after her yoga class once, and she ate it straight from the skillet while standing at the counter. She kept saying it tasted like something from a Greek island, not a random Tuesday. The spinach wilted into the chicken just right, and the lemon juice at the end made everything brighten up. That night, she texted me asking for the recipe three times. I realized then that simplicity can be more impressive than complexity.

Ingredients

• Ground chicken: Lean and mild, it soaks up all the Mediterranean flavors without overpowering them.
• Feta cheese: Use block feta and crumble it yourself for creamier, saltier bites that don't dry out.
• Yellow onion: Adds sweetness and a soft texture that balances the briny olives.
• Garlic: Fresh cloves are key here, the smell when they hit the pan is half the magic.
• Cherry tomatoes: They burst and release juice that becomes a light sauce, so don't skip them.
• Baby spinach: Wilts in seconds and adds color without any bitter aftertaste.
• Kalamata olives: Their deep, briny flavor is the soul of this dish, so use the good ones.
• Dried oregano: A little goes a long way, it smells like summer and ties everything together.
• Paprika: Optional, but adds a gentle smokiness that makes the dish feel richer.
• Lemon juice: Freshly squeezed is best, it wakes up every flavor right before serving.
• Fresh parsley: Bright and grassy, it adds a fresh finish that makes the dish feel complete.
• Olive oil: Use a good quality one, you'll taste it in every bite.

Instructions

Soften the onion:

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. You'll know it's ready when the kitchen smells sweet and inviting.

Brown the chicken:

Toss in 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. Don't rush this step, the browning adds flavor.

Add the Mediterranean flavors:

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

Wilt the greens:

Add the baby spinach and cook just until wilted, about 1 to 2 minutes. It shrinks fast, so keep an eye on it.

Finish with brightness:

Remove the skillet from heat, stir in the lemon juice and chopped parsley, then sprinkle crumbled feta over the top. Serve warm, straight from the skillet.

Save

One night, I made this for a friend who swore she hated olives. She picked around them at first, then started eating them, then admitted they were the best part. We sat on the couch with bowls balanced on our knees, laughing about how wrong we can be about our own tastes. That's when I learned that good food has a way of changing minds without arguing. This skillet has converted more than one olive skeptic.

Swapping the Greens

I've made this with spinach, arugula, and even kale when that's all I had. Arugula adds a peppery bite that feels fancy, while spinach stays mild and melts right in. Kale takes a minute longer to wilt, but it holds up better if you're planning leftovers. Whatever you choose, add it at the end so it stays bright and doesn't turn to mush.

Serving Suggestions

This skillet is perfect on its own, but I've served it over cauliflower rice when I wanted something more filling. A dollop of Greek yogurt on top makes it creamy and cooling, especially if you go heavy on the paprika. Sometimes I'll scoop it into lettuce wraps for a handheld version that feels lighter. It's one of those dishes that adapts to whatever mood you're in.

Storage and Leftovers

Leftovers keep in the fridge for up to three days, and honestly, they taste even better the next day when the flavors have had time to marry. I reheat it gently in a skillet with a splash of water to keep it from drying out. The feta gets a little softer, but that's not a bad thing. Sometimes I'll crack an egg into the leftovers and make a quick breakfast hash.

• Store in an airtight container to keep the feta from absorbing fridge smells.
• Reheat on the stovetop instead of the microwave for better texture.
• Add a squeeze of fresh lemon juice after reheating to bring back the brightness.

Save

This skillet has become my answer to the question of what's for dinner when I don't have an answer. It's fast, it's flavorful, and it never feels boring.

Recipe FAQ

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works perfectly as a substitute for ground chicken in this skillet. The cooking time remains the same, and the turkey will absorb the Mediterranean flavors just as well. Look for lean ground turkey to keep the nutritional profile similar.

→ What can I substitute for feta cheese?

For dairy-free options, try vegan feta alternatives or omit the cheese entirely. The dish remains flavorful without it thanks to the olives, garlic, and lemon juice. You could also use goat cheese for a different tangy profile, though this would add dairy back into the dish.

→ How long does this keep in the refrigerator?

This skillet stores well in an airtight container in the refrigerator for 3-4 days. The flavors often improve overnight as the ingredients meld together. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water if needed to prevent drying.

→ Is this dish freezer-friendly?

You can freeze this skillet for up to 3 months. However, the texture of the spinach and tomatoes may soften slightly upon thawing. For best results, cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently.

→ Can I make this spicier?

Absolutely. Add red pepper flakes when cooking the onions and garlic for a gentle heat, or incorporate diced fresh peppers into the skillet. A sprinkle of cayenne pepper or harissa paste would also complement the Mediterranean flavors beautifully while adding warmth.

→ What sides pair well with this skillet?

Cauliflower rice makes an excellent low-carb base that absorbs the flavorful juices. For non-keto options, serve over quinoa or with crusty bread to soak up the olive oil and lemon. A simple cucumber and tomato salad with olive oil dressing would also complement the Mediterranean theme.