Save The smell of garlic and oregano hitting hot olive oil always pulls me straight into the moment. I threw this skillet together on a Tuesday when the fridge was half-empty and my energy was running on fumes. What came out was so bright and satisfying that I made it again two days later, this time for friends who thought keto meant boring food. They left asking for the recipe.
I remember plating this for my sister during her first week trying low-carb eating. She was skeptical, poking at the feta with her fork like it might betray her. One bite in, she relaxed. By the end of the bowl, she was using bread, wait, no, a spoon, to get every last bit of the garlicky olive oil from the bottom. That was the night she stopped mourning pasta.
Ingredients
- Ground chicken: Leaner than beef but still juicy when you don't overcook it, and it soaks up all the Mediterranean flavors beautifully.
- Feta cheese: The creamy, tangy punch that ties everything together, I always crumble it myself for better texture.
- Yellow onion: Diced small so it melts into the background and sweetens the whole skillet as it cooks down.
- Garlic: Minced fresh, never from a jar, it makes all the difference when it blooms in that olive oil.
- Cherry tomatoes: Halved so they burst and release their juices, adding a slight sweetness that balances the brine.
- Baby spinach: Wilts in seconds and adds color without any bitterness, arugula works too if you want a peppery kick.
- Fresh parsley: Chopped right before serving to keep it bright and grassy, not dull and tired.
- Kalamata olives: Pitted and halved, their briny depth is the soul of this dish.
- Dried oregano: A little goes a long way, it brings that warm Mediterranean hillside feeling.
- Paprika: Optional but worth it for a subtle smoky undertone that deepens the flavor.
- Lemon juice: A tablespoon at the end wakes everything up and cuts through the richness.
- Olive oil: The base for everything, use a good one since you'll taste it.
- Salt and black pepper: Season as you go, tasting and adjusting, especially after adding the salty olives and feta.
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 translucent and starts to smell sweet. This builds the flavor foundation for everything that follows.
- 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, you want a little color on the meat.
- Add the Mediterranean mix:
- 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 start to soften and release their juice. The kitchen will smell like a sunny Greek taverna.
- Wilt the greens:
- Add the baby spinach or arugula and cook just until wilted, about 1 to 2 minutes. It happens fast, so don't walk away.
- Finish with brightness:
- Remove the skillet from heat, stir in the lemon juice and chopped parsley, then sprinkle crumbled feta over the top. Serve it warm, straight from the skillet, preferably with someone you want to impress.
Save One night I made this after a long day and ate it standing at the counter, straight from the pan. No plate, no formality, just me and a fork and the quiet satisfaction of something simple done right. It's become my go-to when I need to feel taken care of but don't want to fuss.
Serving Suggestions
I love spooning this over cauliflower rice or zucchini noodles when I want it to feel like a full meal. Sometimes I'll serve it with a side of roasted red peppers or a quick cucumber salad dressed in lemon and olive oil. If you're not strict keto, warm pita or crusty bread for dipping is absolutely worth it.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days and somehow taste even better the next day when the flavors have mingled. Reheat gently in a skillet over low heat with a splash of water or olive oil to bring it back to life. I've also eaten it cold, straight from the container, and had no regrets.
Customization Ideas
This skillet is incredibly forgiving and takes well to whatever you have lying around. Swap ground chicken for turkey or even lamb if you want something richer. Add artichoke hearts, sun-dried tomatoes, or roasted red peppers for extra Mediterranean flair.
- Drizzle with tahini or a dollop of Greek yogurt for extra creaminess.
- Toss in toasted pine nuts or slivered almonds right before serving for crunch.
- Use a plant-based feta if you're avoiding dairy, just check the label for allergens.
Save This is the kind of recipe that doesn't ask much but gives back generously. Make it once, and it'll become part of your weeknight rotation without you even realizing it.
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 absorbs the Mediterranean seasonings well. Cook it the same way until browned and cooked through.
- → What can I use instead of feta cheese?
Try goat cheese for a tangy alternative, or use a dairy-free feta substitute to keep it plant-based. You could also omit the cheese entirely and add extra olives for that salty element.
- → How long does this keep in the refrigerator?
Store leftovers in an airtight container for up to 4 days. The flavors actually develop and improve overnight. Reheat gently in a skillet or microwave, adding a splash of water if needed to prevent drying.
- → Can I make this dairy-free?
Absolutely. Simply omit the feta or use a dairy-free alternative. The olives, lemon juice, and spices provide plenty of flavor on their own. You could add chopped avocado for creaminess instead.
- → What sides pair well with this skillet?
Cauliflower rice, zucchini noodles, or a simple cucumber salad with olive oil and lemon complement the Mediterranean flavors beautifully. For non-keto eaters, crusty bread or pita works well to soak up the juices.
- → Can I freeze this dish?
Yes, freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Note that the texture of the tomatoes and spinach may soften slightly after freezing.