Save to Pinterest One rainy Tuesday, I opened the fridge and found ground chicken thawing, a half-empty jar of olives, and some wilting spinach. I wasn't in the mood for anything complicated, but I wanted something that tasted like I'd actually tried. Twenty minutes later, the kitchen smelled like a coastal taverna, and I was scraping the last bit of feta from the skillet with a piece of cucumber. Sometimes the best meals happen when you stop overthinking and just let the ingredients talk to each other.
I made this for my sister when she visited last spring, right after she'd started eating low-carb. She was skeptical that anything without pasta could feel this satisfying, but halfway through her second helping, she stopped talking and just nodded. We sat on the porch with the skillet between us, forks clinking against cast iron, and she admitted she didn't miss the bread at all. That's when I knew this one was a keeper.
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, and it gets slightly melty when you stir it in while the skillet's still warm.
- Yellow onion: Diced small so it softens quickly and adds just enough sweetness to balance the brine.
- Garlic: Three cloves give you that aromatic backbone without overpowering the olives.
- Cherry tomatoes: They burst and release their juices, creating a light sauce that clings to the chicken.
- Baby spinach: Wilts in seconds and adds color, or swap for arugula if you want a peppery bite.
- Fresh parsley: Brightens everything at the end, don't skip it.
- Kalamata olives: Briny, meaty, and the reason this dish tastes like vacation.
- Dried oregano: The classic Mediterranean herb that makes the whole kitchen smell like summer.
- Paprika: Optional, but a half teaspoon adds a smoky warmth that deepens the flavor.
- Lemon juice: A tablespoon at the end wakes up every ingredient.
- Olive oil: Use something decent, it's the base of the whole skillet.
- Salt and black pepper: Taste as you go, 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 translucent and smells sweet. This is your flavor foundation, so don't rush it.
- 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. You want little crumbles, not big chunks.
- Add the Mediterranean flavors:
- 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 juices. The skillet will start to look saucy and smell incredible.
- Wilt the greens:
- Add the baby spinach or arugula and cook just until wilted, about 1 to 2 minutes. It'll shrink down fast, so don't walk away.
- Finish with brightness:
- Remove the skillet from heat, stir in the lemon juice and chopped parsley, then sprinkle the crumbled feta over the top. Serve it warm, straight from the skillet.
Save to Pinterest The first time I brought this to a potluck, someone asked if I'd ordered it from a Greek restaurant. I laughed and told them it took me twenty minutes and one pan. They didn't believe me until I made it again the next week in their kitchen, and we ate it standing at the stove, still talking an hour later. Food like this doesn't need a table or fancy plating, it just needs to taste good and bring people together.
What to Serve It With
This skillet is rich and satisfying on its own, but if you want to stretch it, serve it over cauliflower rice or with a simple cucumber salad on the side. I like it with a dollop of Greek yogurt or a drizzle of tahini for extra creaminess. Sometimes I'll toast some low-carb flatbread and use it to scoop up the juices, but honestly, a fork works just fine.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, and they actually taste even better the next day once the flavors have had time to marry. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen it up. The feta might lose a little of its creaminess, but it still tastes great, and you can always crumble a bit of fresh feta on top.
Ways to Make It Your Own
If you want to add more vegetables, diced zucchini or bell peppers work beautifully and keep it low-carb. For a richer version, stir in a few tablespoons of heavy cream or cream cheese along with the spinach. You can also swap the ground chicken for ground turkey, lamb, or even crumbled Italian sausage if you want a deeper, more savory flavor.
- Toast some pine nuts or slivered almonds and sprinkle them on top for crunch.
- Use arugula instead of spinach for a peppery, slightly bitter bite.
- Make it dairy-free by skipping the feta or using a plant-based version.
Save to Pinterest This is the kind of meal that makes weeknights feel a little less ordinary. You'll come back to it again and again, and every time, it'll feel like a small escape.
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 Mediterranean ingredients. Adjust cooking time slightly if needed, as turkey may brown differently than chicken.
- → What can I substitute for feta to make it dairy-free?
You can use a plant-based feta alternative made from almond or coconut oil, or simply omit the cheese entirely. The dish remains flavorful without it, thanks to the olives, tomatoes, and seasonings.
- → How do I store and reheat leftovers?
Store cooled portions in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat or in the microwave at 50% power to prevent drying out. The feta will soften when reheated but maintains its flavor.
- → Can I freeze this Mediterranean skillet?
Yes, this dish freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating. Note that the texture of spinach may change slightly after freezing.
- → What sides pair well with this skillet?
Cauliflower rice, zucchini noodles, or a simple cucumber salad complement the Mediterranean flavors beautifully. For non-keto eaters, warm pita bread or quinoa works well. A dollop of tzatziki also makes a lovely addition.
- → Can I add more vegetables to this dish?
Absolutely! Bell peppers, zucchini, or eggplant would all work wonderfully. Add harder vegetables like peppers or zucchini during step 3 so they have time to soften. Adjust seasonings slightly if adding more vegetables to maintain flavor balance.