Mediterranean Keto Ground Chicken Skillet

The garlic hit the hot olive oil with a sharp sizzle, and suddenly the whole kitchen smelled like a taverna I'd never been to but somehow missed. I was trying to clear out the fridge on a Tuesday night when I found ground chicken, a jar of Kalamata olives, and a block of feta that had been waiting for the right moment. Twenty minutes later, I was scraping the skillet clean and wondering why I'd ever complicated dinner. This dish doesn't ask for much, but it gives you everything: tang, salt, brightness, and that low-carb satisfaction that doesn't feel like a compromise.

I made this for friends who claimed they didn't like ground chicken, and they went quiet in that good way where forks move faster than conversation. The olives and tomatoes do something almost magical together, the brine and sweetness meeting in the middle like old friends. I've served it over cauliflower rice, scooped it into lettuce cups, and eaten it straight from the pan with a fork while standing at the counter. No matter how it lands on the plate, it always feels like a small, savory triumph.

Ingredients

• Ground chicken: Lean and mild, it soaks up every bit of olive brine and garlic without fighting for attention.
• Feta cheese: Crumbled and scattered on top, it softens in the residual heat and adds that creamy, tangy punch.
• Yellow onion: Diced small and cooked until translucent, it brings sweetness that balances the brine.
• Garlic: Minced fresh, it blooms in the oil and fills the kitchen with that unmistakable Mediterranean warmth.
• Cherry tomatoes: Halved so they burst just a little, releasing their sweetness into the skillet.
• Baby spinach: Wilts in seconds and adds color, or swap for arugula if you want a peppery bite.
• Kalamata olives: Pitted and halved, they bring deep, briny flavor that makes the whole dish sing.
• Dried oregano: A teaspoon is all you need to anchor the Mediterranean vibe.
• Paprika: Optional but worth it for a hint of smokiness that deepens the flavor.
• Lemon juice: A tablespoon stirred in at the end brightens everything and cuts through the richness.
• Fresh parsley: Chopped and stirred in last, it adds a pop of green and a fresh, grassy note.
• Olive oil: The base for everything, it carries the garlic and coats the chicken as it browns.
• Salt and black pepper: Season to taste, but remember the olives and feta are already salty.

Instructions

Start with the aromatics:

Heat the olive oil in a large skillet over medium heat, then add the diced onion and let it cook for 3 to 4 minutes until it turns soft and translucent. The smell will shift from sharp to sweet, and that's your cue.

Brown the chicken:

Add the minced garlic and ground chicken, breaking it up with a spatula as it cooks. Let it brown and cook through completely, about 6 to 7 minutes, stirring occasionally so nothing sticks.

Build the flavor:

Stir in the cherry tomatoes, Kalamata olives, oregano, paprika if using, and a pinch of salt and pepper. Cook for another 3 to 4 minutes until the tomatoes start to soften and release their juices.

Wilt the greens:

Add the baby spinach or arugula and cook just until it wilts, about 1 to 2 minutes. Don't overdo it or it'll turn to mush.

Finish with brightness:

Remove the skillet from heat, stir in the lemon juice and chopped parsley. Sprinkle the crumbled feta over the top and serve warm, straight from the pan.

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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 just smiled and said it took me less time than the drive would have. There's something about a dish this simple that feels like a quiet flex, like you've cracked a code no one else knew existed. It's become my go-to for nights when I want to feel capable without really trying.

Swaps and Variations

Arugula gives you a peppery kick that plays beautifully against the feta, while spinach keeps things mild and kid-friendly. If you want extra richness, drizzle tahini over each serving or add a dollop of Greek yogurt on the side. For a dairy-free version, skip the feta or use a plant-based crumble, though you'll lose some of that creamy tang. A handful of toasted pine nuts or slivered almonds scattered on top adds crunch and makes it feel a little more special.

Serving Suggestions

I've eaten this straight from the skillet with a spoon, but it also works beautifully over cauliflower rice, zucchini noodles, or tucked into butter lettuce cups. It's just as good at room temperature, which makes it perfect for meal prep or packed lunches. If you're not strictly keto, a side of warm pita or crusty bread is hard to resist. Pair it with a simple cucumber salad dressed in lemon and olive oil, and you've got a meal that feels thoughtful without any fuss.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and the flavors actually deepen overnight as everything marinates together. Reheat gently in a skillet over low heat or in the microwave in short bursts, adding a splash of water or olive oil if it looks dry. The feta may firm up again, but a quick stir brings it back to life.

• Store the feta separately if you want it to stay crumbly and fresh.
• This freezes surprisingly well for up to a month, just thaw in the fridge overnight before reheating.
• If meal prepping, portion it out with your grain or veggie of choice for grab-and-go lunches.

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This skillet has saved more weeknights than I can count, and it never feels like I'm settling. It's proof that dinner doesn't need to be complicated to feel like something worth sitting down for.

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.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave.

→ What can I serve with this skillet?

Cauliflower rice, zucchini noodles, or a simple Mediterranean salad with cucumber and red onion complement the dish perfectly while keeping it low-carb.

→ Can I make this dairy-free?

Absolutely. Simply omit the feta or use a dairy-free alternative. The dish remains flavorful and satisfying without the cheese.

→ Are Kalamata olives necessary?

While Kalamata olives provide authentic Mediterranean flavor, you can substitute with other cured olives like green olives or niçoise olives. Adjust quantity to taste.

→ Can I add more vegetables?

Feel free to add diced bell peppers, zucchini, or eggplant during step 3. Just keep in mind that additional vegetables may increase cooking time slightly.