Mediterranean Keto Ground Chicken Skillet

My skillet was still warm from breakfast when I decided to throw together this Mediterranean chicken on a whim. I had ground chicken thawing, a handful of olives left from last night's antipasto, and feta that needed using. What started as pantry roulette turned into one of those effortless dinners that tastes like you planned it all week. The smell of garlic and oregano filled the kitchen so fast my neighbor texted asking what I was cooking.

I made this for my sister during her first week of keto, and she was convinced I'd smuggled in pasta somehow. The tomatoes break down just enough to create a light sauce that clings to the chicken, and the feta melts into pockets of tangy richness. She went back for seconds, then admitted she'd been dreading another week of boring salads. Now she makes it every Sunday and texts me photos of her skillet like it's a trophy.

Ingredients

• Ground chicken: Leaner than beef but still juicy when you don't overcook it, it soaks up all the Mediterranean flavors without feeling heavy.
• Feta cheese: Use block feta and crumble it yourself for creamier texture, the pre-crumbled stuff can taste chalky and dry.
• Yellow onion: Diced small so it melts into the background and adds sweetness without chunks that some people pick around.
• Garlic: Fresh cloves minced at the last second give you that sharp aromatic hit, jarred garlic just won't do the same job here.
• Cherry tomatoes: Halved so they burst and release juice, creating a light sauce that keeps everything moist and bright.
• Baby spinach: Wilts down to almost nothing but adds color and a bit of earthiness, arugula works if you want pepper and bite.
• Fresh parsley: Stirred in at the end so it stays green and vibrant, dried parsley tastes like dust in comparison.
• Kalamata olives: Pitted and halved for bursts of brine, they're the backbone of that Mediterranean vibe.
• Dried oregano: The herb that makes everything taste like a Greek island, use a light hand or it can taste medicinal.
• Paprika: Optional but adds a whisper of smoke and warmth, especially nice if you like a little depth.
• Lemon juice: Brightens everything at the end, fresh squeezed is worth the extra 30 seconds.
• Olive oil: Use something decent, it's a base flavor here and cheap oil tastes flat and greasy.

Instructions

Soften the Onion:

Heat the olive oil in your largest skillet over medium heat, then add the diced onion and let it cook until it turns translucent and sweet, about 3 to 4 minutes. Don't rush this, it builds the flavor foundation.

Brown the Chicken:

Toss in the minced garlic and ground chicken, breaking it up with your spatula as it cooks until no pink remains, about 6 to 7 minutes. Let it get a little golden in spots for extra flavor.

Add the Mediterranean Mix:

Stir in the cherry tomatoes, Kalamata olives, oregano, paprika if using, salt, and black pepper, cooking until the tomatoes start to soften and release their juice, about 3 to 4 minutes. The kitchen will smell like a seaside taverna.

Wilt the Greens:

Add the baby spinach or arugula and cook just until it wilts down into the chicken, about 1 to 2 minutes. It should still be bright green.

Finish with Brightness:

Remove the skillet from heat, stir in the lemon juice and chopped parsley, then taste and adjust salt if needed. Sprinkle the crumbled feta over the top and serve it warm right 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 Mediterranean restaurant. I laughed and admitted I'd made it in under half an hour, and she looked at me like I'd revealed a magic trick. That's the beauty of this skillet: it tastes thoughtful and layered, but it's really just good ingredients cooked simply and served without fuss.

Serving Suggestions

I like to serve this straight from the skillet with a wedge of lemon on the side and maybe some toasted almonds scattered on top for crunch. If you're not strictly keto, warm pita or crusty bread is perfect for scooping up the tomatoey bits. A simple cucumber salad with red onion and vinegar on the side keeps it light and refreshing, or you can go bigger with cauliflower rice if you want to stretch it into more servings.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the spinach will look a little sad and the feta will firm up. Reheat gently in a skillet over low heat with a splash of water or broth to loosen everything, or microwave in short bursts so the chicken doesn't turn rubbery. I actually love it cold the next day, straight from the container, standing at the counter pretending I'm eating a proper lunch.

Customization Ideas

This recipe is forgiving and takes well to whatever you have on hand. Swap ground turkey or lamb for the chicken, use sun-dried tomatoes instead of fresh if you want intensity, or toss in artichoke hearts for more Mediterranean flair. If you're dairy-free, skip the feta and drizzle tahini over the top, or add a handful of toasted pine nuts for richness.

• Stir in a pinch of red pepper flakes if you like a little heat threading through the dish.
• Top with a dollop of Greek yogurt for extra creaminess and tang.
• Add diced zucchini or bell pepper along with the tomatoes for more vegetables.

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This skillet has become my answer to busy weeknights when I want something that feels special without any real effort. It's proof that simple ingredients and a hot pan can turn into something you'd happily serve to guests or devour alone in your pajamas.

Recipe FAQs

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works beautifully in this dish and maintains the same cooking time and seasoning ratios. The mild flavor pairs equally well with the Mediterranean ingredients.

→ What vegetables can I substitute for spinach?

Kale, Swiss chard, or even zucchini cubes make excellent alternatives. Adjust cooking time slightly—kale may need an extra minute or two to soften.

→ Is this dish freezer-friendly?

Yes, it freezes well for up to 3 months. Store in airtight containers and thaw overnight in the refrigerator before reheating. The feta texture may change slightly but flavors remain delicious.

→ Can I make this dairy-free?

Simply omit the feta or substitute with a dairy-free alternative. The dish remains flavorful and satisfying without the cheese, thanks to the olives and seasonings.

→ What type of olives work best?

Kalamata olives are traditional for their briny depth, but you can use green olives, niçoise olives, or even black olives depending on your taste preference.