Mediterranean Keto Ground Chicken Skillet

My skillet was still warm from breakfast when I decided to throw together this Mediterranean chicken dish on a random Tuesday. I had a pound of ground chicken thawing and a jar of Kalamata olives staring at me from the fridge door. The smell of garlic and oregano filled the kitchen so quickly that my neighbor texted asking what I was cooking. It became one of those recipes I make when I want something satisfying without the fuss.

I made this for my sister during her first week trying low carb eating. She was skeptical that anything without pasta could feel like real Mediterranean food. When she saw the feta melting into the warm chicken and the cherry tomatoes bursting with juice, she grabbed a fork before I even plated it. She went back for seconds and asked for the recipe before leaving.

Ingredients

• Ground chicken: Leaner than beef but still juicy when you dont overcook it, and it soaks up all the Mediterranean flavors beautifully.
• Feta cheese: Use block feta and crumble it yourself for the creamiest texture, pre crumbled versions are often dry and chalky.
• Yellow onion: Dicing it small helps it cook down quickly and adds a sweet base that balances the salty olives.
• Garlic: Fresh cloves make all the difference here, the aroma when they hit the hot oil is half the magic of this dish.
• Cherry tomatoes: They burst and release their juices into the skillet, creating a light sauce without any extra effort.
• Baby spinach: Wilts in seconds and adds color and nutrition, arugula works too if you want a peppery kick.
• Fresh parsley: Stirred in at the end, it brightens everything and makes the dish taste fresher than dried herbs ever could.
• Kalamata olives: Their briny, fruity flavor is essential, dont substitute with canned black olives or youll lose the Mediterranean soul of this recipe.
• Dried oregano: The backbone of Mediterranean seasoning, it smells like summer and ties all the flavors together.
• Paprika: Optional but adds a subtle smokiness that makes the dish feel more complex.
• Lemon juice: A tablespoon at the end cuts through the richness and wakes up your taste buds.
• Olive oil: Use a good quality one since its the cooking fat and part of the flavor, not just a lubricant.

Instructions

Start with the aromatics:

Heat the olive oil in your largest skillet over medium heat and add the diced onion. Let it cook for three to four minutes until it turns translucent and soft, stirring occasionally so it doesnt brown too fast.

Brown the chicken:

Toss in the minced garlic and ground chicken, breaking it up with your spatula as it cooks. Keep stirring until the chicken is browned all over and cooked through, about six to seven minutes, and no pink remains.

Add the Mediterranean flavors:

Stir in the halved cherry tomatoes, Kalamata olives, oregano, paprika if using, and season with salt and black pepper. Let everything cook together for three to four minutes so the tomatoes start to soften and release their juices into the skillet.

Wilt the greens:

Add the baby spinach or arugula and stir it in. It will wilt down in one to two minutes, shrinking dramatically as it hits the heat.

Finish with brightness:

Pull the skillet off the heat and stir in the lemon juice and chopped parsley. Sprinkle the crumbled feta over the top and serve it warm, straight from the skillet for maximum comfort and minimal dishes.

Save

This dish reminds me that good food doesnt need to be complicated. The first time I served it to friends, I apologized for how simple it was. They didnt care, they were too busy soaking up the tomato and olive juices with forks and asking if there was more. Sometimes the best meals are the ones that come together without a plan.

Choosing Your Greens

I usually reach for baby spinach because it wilts fast and has a mild flavor that lets the olives and feta shine. Arugula adds a peppery bite that some people love, especially if you like a little sharpness to balance the creamy feta. You can also use a mix of both if you want complexity without overthinking it. Just remember that greens cook down to almost nothing, so a full cup in the pan becomes a few forkfuls on the plate.

Making It Your Own

Once you make this a few times, youll start tweaking it to match whats in your fridge. Ive added artichoke hearts, sun dried tomatoes, and even roasted red peppers when I had them on hand. A drizzle of tahini or a dollop of Greek yogurt on top makes it feel like a completely different meal. If youre not strictly keto, serve it over cauliflower rice or toss in some chickpeas for extra texture.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days. I actually prefer this dish the next day because the flavors deepen overnight. Reheat it gently in a skillet over low heat, adding a splash of water or olive oil if it looks dry. You can also eat it cold straight from the fridge, spooned over fresh greens like a warm salad.

• Store the feta separately if you plan to reheat, then sprinkle it on fresh so it stays creamy.
• Freeze individual portions in meal prep containers for up to two months.
• If reheating from frozen, thaw overnight in the fridge first for the best texture.

Save

This skillet has saved me on more weeknights than I can count. I hope it becomes one of those recipes you make without looking, the kind that feels like home no matter how busy life gets.

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. Adjust cooking time slightly if needed to ensure it's fully cooked through.

→ How long do leftovers keep in the refrigerator?

Store leftovers in an airtight container for up to 3-4 days. Reheat gently in a skillet over medium-low heat or in the microwave. The feta may soften when reheated but will maintain its flavor.

→ Is this dish freezer-friendly?

Yes, you can freeze the cooked chicken mixture before adding the fresh parsley and feta. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat, then add fresh garnishes before serving.

→ What can I serve with this skillet?

Cauliflower rice, zucchini noodles, or a simple green salad complement this dish well. For non-keto eaters, serve over regular rice or quinoa. Crusty bread also works to soak up the flavorful juices.

→ Can I make this dairy-free?

Absolutely. Omit the feta or use a plant-based feta alternative. The dish remains flavorful and satisfying without dairy. You might add extra olives or a drizzle of olive oil to compensate for the richness lost from the cheese.

→ What type of olives work best?

Kalamata olives are traditional for their briny, fruity flavor, but you can substitute with other Mediterranean varieties like green olives, niçoise olives, or oil-cured black olives. Just ensure they're pitted before adding to the skillet.