Save The first time I made this skillet was on a Tuesday when I had zero energy but still wanted something that felt like a proper meal. I was chopping olives and thought, "This is too simple to be good," but the way the salty feta melts into the warm tomatoes somehow transforms everything. Now it is my go-to when I want Mediterranean flavors but refuse to turn on the oven.
Last summer my sister came over skeptical of "diet food," but she went back for seconds and asked me to write down the recipe before she left. That moment when someone realizes keto food can actually be exciting is pretty great.
Ingredients
- Ground chicken: Lean and mild, it absorbs all those Mediterranean flavors beautifully
- Feta cheese: The creamy salty element that ties everything together
- Yellow onion: Builds a sweet aromatic foundation
- Garlic: Three cloves might seem like a lot but trust it
- Cherry tomatoes: They burst slightly and create little pockets of sweetness
- Baby spinach or arugula: Adds fresh green contrast and wilts perfectly into the mix
- Fresh parsley: Brightens the whole dish and makes it look finished
- Kalamata olives: These bring the briny Mediterranean punch we need
- Dried oregano: Classic Greek flavor that makes the chicken sing
- Paprika: Optional but adds a lovely smoky depth
- Lemon juice: Cuts through the rich cheese and wakes everything up
- Salt and pepper: Taste as you go because olives and feta are already salty
- Olive oil: The cooking foundation and flavor carrier
Instructions
- Start your aromatic base:
- Warm the olive oil in your largest skillet over medium heat, then add the diced onion and let it soften until it turns translucent and smells sweet, about 3 or 4 minutes.
- Brown the chicken:
- Toss in the garlic and ground chicken, breaking it up with your spatula as it cooks until it is no longer pink and has nice browned bits, roughly 6 to 7 minutes.
- Add the Mediterranean stars:
- Stir in the halved cherry tomatoes, olives, oregano, paprika if using, salt, and pepper, letting the tomatoes soften and release their juices for 3 to 4 minutes.
- Wilt the greens:
- Fold in the spinach or arugula and cook just until it collapses into the mixture, which takes only 1 to 2 minutes.
- Finish with brightness:
- Remove the skillet from heat, stir in the lemon juice and parsley, then scatter the crumbled feta across the top so it softens slightly but still holds its shape.
Save My friend called me from her kitchen asking why her version tasted bland, and we realized she forgot the lemon juice. That one ingredient is what makes all the flavors pop instead of sitting flat.
Making It Your Own
Sometimes I add pine nuts at the end for crunch, or swap spinach for kale if that is what I have in the fridge. Arugula brings a peppery kick that cuts through the rich feta beautifully, while spinach stays mild and sweet.
Serving Suggestions
This needs nothing else, but if you want to bulk it up, serve over cauliflower rice or alongside a simple cucumber salad with more feta and olive oil.
Storage And Meal Prep
The flavors actually get better after a day in the fridge, so this is perfect for making ahead on Sunday. Store in an airtight container for up to four days.
- Reheat gently with a splash of water if it seems dry
- The feta will soften more but that is totally fine
- Serve cold over greens for a quick lunch salad
Save Something magical happens when olives, tomatoes, and feta come together in a warm pan. I hope this becomes your busy weeknight hero too.
Recipe FAQ
- → Can I use a different protein for this skillet?
Yes, ground turkey or even thinly sliced chicken breast could be substituted for the ground chicken. Adjust cooking times accordingly to ensure it’s cooked through.
- → What can I use instead of Kalamata olives?
If Kalamata olives aren't available, other briny olives like black olives or even green olives could work, though the flavor profile will shift slightly.
- → Is this dish spicy?
No, this dish is not inherently spicy. The paprika is optional and primarily adds a smoky note rather than heat. You can add a pinch of red pepper flakes if you prefer a little kick.
- → Can I make this dairy-free?
Absolutely. Simply omit the crumbled feta cheese or replace it with a plant-based feta alternative for a similar creamy texture and tangy flavor.
- → What are some good side dishes for this skillet?
Given its completeness, this skillet is often enjoyed on its own. For a non-keto option, crusty bread is excellent for soaking up juices. Otherwise, a simple green salad or cauliflower rice would complement it well.
- → How long do leftovers last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.