Mediterranean Keto Ground Chicken Skillet

The smell of oregano hitting hot olive oil always pulls me straight into a Greek taverna mindset, even when I'm standing in my own cluttered kitchen on a Tuesday night. I threw this skillet together one evening when I had ground chicken thawing and a jar of Kalamata olives staring at me from the fridge door. The feta was a last-minute crumble, and honestly, it turned the whole thing from decent to something I actually texted my sister about. It's become my go-to when I want something fast, filling, and just a little bit sunny.

I made this for friends who were trying to eat low-carb but were tired of plain grilled chicken and sad salads. They kept going back for seconds, scraping up every bit of the tomato-olive mixture from the pan. One of them even asked if I'd catered it, which made me laugh because I'd been in yoga pants the whole time. It's proof that keto doesn't have to feel like a compromise.

Ingredients

• Ground chicken: Leaner than beef but still juicy if you don't overcook it, and it soaks up all the Mediterranean flavors beautifully.
• Feta cheese: The creamy, tangy topping that makes every bite feel a little luxurious, use block feta and crumble it yourself for the best texture.
• Yellow onion: Adds sweetness and a soft base, dicing it small helps it cook down quickly without burning.
• Garlic: Fresh is non-negotiable here, jarred garlic just doesn't bring the same warmth.
• Cherry tomatoes: They burst into little pockets of sweetness and acidity, balancing the brininess of the olives.
• Baby spinach: Wilts down to almost nothing but adds color and a bit of earthy flavor, arugula works too if you like a peppery kick.
• Fresh parsley: Brightens everything up at the end, don't skip it even if you think herbs are optional.
• Kalamata olives: The salty, briny backbone of the dish, pitted and halved so they blend into every forkful.
• Dried oregano: The quintessential Mediterranean herb, it makes the whole kitchen smell like vacation.
• Paprika: Optional but adds a subtle smokiness that deepens the flavor without overpowering.
• Lemon juice: A tablespoon at the end wakes up all the other flavors, use fresh if you have it.
• Olive oil: The foundation for sauteing, and it ties the whole Mediterranean vibe together.
• Salt and black pepper: Essential for bringing out the natural flavors, taste as you go.

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 builds the flavor base, 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 for 6 to 7 minutes until browned and cooked through. Make sure there's no pink left, but don't dry it out.

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 juices. The skillet should smell amazing by now.

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 worry if it looks like too much at first.

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 for that rustic, communal vibe.

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The first time I brought this to a potluck, someone asked if it was a fancy grain bowl without the grains. I realized then that this dish doesn't feel like it's missing anything, even though it's low-carb. It just tastes like good food, the kind that makes people lean back in their chairs and sigh happily.

Making It Your Own

If you want extra richness, drizzle a little tahini over each serving or add a dollop of Greek yogurt on the side. I've also tossed in toasted pine nuts for crunch, and slivered almonds work just as well. Some nights I swap arugula for spinach when I want that peppery bite to cut through the creaminess of the feta.

Storage and Leftovers

This keeps well in the fridge for up to three days in an airtight container. I reheat it gently in a skillet with a splash of water to bring back the moisture, microwaving works too but can make the chicken a bit rubbery. The feta gets even creamier as it sits, which is a nice bonus.

Serving Suggestions

I usually eat this straight from the skillet with a fork, but it's also great spooned over cauliflower rice or beside a simple green salad. If you're not strictly keto, warm pita or crusty bread on the side is incredible for soaking up all those savory juices.

• Try it with a side of roasted zucchini or bell peppers for extra veggies.
• A crisp white wine or sparkling water with lemon makes it feel like a real meal out.
• Leftover skillet mixture works beautifully as a filling for stuffed peppers the next day.

Save

Save

This skillet has saved more weeknights than I can count, and it never feels boring. It's the kind of recipe that makes you feel like you actually cooked, even when you barely had the energy to stand.

Recipe Questions & Answers

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works perfectly as a substitute. It has a similar texture and mild flavor that pairs well with the Mediterranean ingredients. Cook it the same way, breaking it apart until browned and cooked through.

→ What vegetables can I substitute for spinach?

Kale or Swiss chard make excellent alternatives. You can also add bell peppers, zucchini, or artichoke hearts for extra Mediterranean flair. Adjust cooking times slightly based on your chosen vegetables.

→ Is this dish freezer-friendly?

Yes, the cooked mixture freezes well for up to 3 months. Store in airtight containers, leaving space for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding fresh spinach and feta before serving.

→ How can I make this dairy-free?

Simply omit the feta or use a dairy-free feta alternative made from almonds or coconut oil. The dish remains flavorful and satisfying without it. You might want to add extra olives or a sprinkle of nutritional yeast for savory depth.

→ What sides pair well with this skillet?

Cauliflower rice, zucchini noodles, or a simple Greek salad with cucumber and red onion complement the flavors perfectly. For non-keto eaters, crusty bread or pita works well to soak up the juices.

→ Can I prepare this ahead of time?

Absolutely. The mixture tastes even better after the flavors meld. Prepare it up to 2 days in advance and store in the refrigerator. Reheat in a skillet over medium-low heat, adding a splash of water or olive oil if needed.