Save The smell of garlic and oregano hits differently when you're tired and hungry on a Wednesday night. I threw this skillet together on one of those evenings when the fridge felt bare but I still wanted something that tasted intentional. Ground chicken browned quickly, olives brought that briny punch I was craving, and feta melted into everything just enough to make it feel indulgent. It was done in less time than it took to talk myself out of ordering takeout. Now it's my default when I want Mediterranean flavors without the fuss.
I made this for a friend who swore she didn't like ground chicken. She took one bite, paused, then asked for the recipe before she even finished her plate. The feta and olives do all the heavy lifting, turning something simple into something memorable. We ate it straight from the skillet with forks, standing at the counter, talking about nothing important. It's the kind of meal that makes you forget you were trying to be healthy.
Ingredients
- Ground chicken: Leaner than beef or pork, it absorbs the Mediterranean flavors beautifully and cooks fast, making it perfect for busy nights.
- Feta cheese: The creamy, tangy finish that ties everything together, use block feta and crumble it yourself for the best texture and flavor.
- Yellow onion: Diced small, it softens into a sweet, savory base that balances the briny olives and acidic tomatoes.
- Garlic: Freshly minced is non-negotiable here, it blooms in the oil and makes the whole kitchen smell like a Greek taverna.
- Cherry tomatoes: They burst slightly as they cook, releasing just enough juice to create a light, flavorful sauce without any effort.
- Baby spinach: Wilts in seconds and adds color and nutrients, arugula works too if you want a peppery bite.
- Fresh parsley: Stirred in at the end, it brightens everything and adds a fresh, herby note that dried herbs can't match.
- Kalamata olives: Pitted and halved, they bring that essential briny, savory depth that makes this dish taste authentically Mediterranean.
- Dried oregano: The backbone of the seasoning, it gives that warm, earthy flavor you expect from Greek cooking.
- Paprika: Optional but worth it, a little smokiness rounds out the flavor without overpowering anything else.
- Lemon juice: A tablespoon at the end wakes up all the flavors and cuts through the richness of the feta.
- Olive oil: Use a good quality one, it's the cooking fat and part of the flavor, so it matters more than you'd think.
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 softens. The onion should smell sweet and mellow, not sharp.
- Brown the chicken:
- Add the minced garlic and ground chicken, breaking it up with a spatula as it cooks. Let it brown for 6 to 7 minutes until there's no pink left and the edges start to get a little crispy.
- Add the Mediterranean flavors:
- Stir in the cherry tomatoes, Kalamata olives, dried oregano, paprika, salt, and black pepper. Cook for 3 to 4 minutes until the tomatoes start to soften and release their juices, creating a light sauce.
- Wilt the greens:
- Toss in the baby spinach or arugula and cook just until it wilts, about 1 to 2 minutes. Don't overcook it or you'll lose the vibrant green color.
- Finish with brightness:
- Remove the skillet from the heat, then stir in the lemon juice and chopped fresh parsley. The lemon juice should brighten everything and make the flavors pop.
- Top and serve:
- Sprinkle the crumbled feta over the top and serve warm, straight from the skillet. The feta will soften slightly from the residual heat and melt into the chicken.
Save I've served this to people who claimed they were too hungry for a salad and too tired for anything fancy. They cleaned their plates and asked for seconds. There's something about eating from a skillet that feels communal and comforting, like you're sharing something real instead of just feeding yourself. It's the kind of dinner that makes weeknights feel a little less ordinary.
Making It Your Own
If you want extra richness, drizzle tahini over the top or add a dollop of Greek yogurt before serving. Toasted pine nuts or slivered almonds add a satisfying crunch that contrasts beautifully with the creamy feta. For a dairy-free version, swap the feta for a plant-based alternative or just leave it off and add more olives. The dish is flexible enough to handle whatever your pantry or preferences throw at it.
Storage and Reheating
This keeps well in the fridge for up to three days in an airtight container. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen it up if it's dried out. The feta won't be as creamy the second time around, so consider adding a fresh sprinkle on top after reheating. It also works cold, tossed with fresh greens as a hearty salad.
What to Serve It With
I usually eat this on its own, but it pairs beautifully with cauliflower rice if you want to stretch it further. A simple cucumber and tomato salad with red wine vinegar keeps the Mediterranean vibe going. If you're not strictly keto, warm pita or crusty bread is perfect for scooping up every last bit.
- Cauliflower rice or zucchini noodles for a low-carb base.
- A crisp green salad with lemon vinaigrette to balance the richness.
- Warm flatbread or pita if you're not watching carbs.
Save This skillet has saved more weeknights than I can count, and it never feels boring. Keep the ingredients on hand and you'll always have a satisfying dinner within reach.
Recipe FAQs
- → Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey works perfectly as a substitute and maintains the same cooking time and flavor profile. Both proteins are mild and absorb the Mediterranean seasonings beautifully.
- → What can I use instead of feta cheese?
Try crumbled goat cheese for a similar tangy flavor, or use a dairy-free feta alternative to keep it vegan and keto-friendly. You could also omit the cheese entirely and add extra olives for that salty brine.
- → How long does this keep in the refrigerator?
Store leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil if needed to prevent drying out.
- → Can I meal prep this dish?
Yes! This skillet meal preps beautifully. Divide into portions and store in meal prep containers. The flavors actually meld together overnight, making it even more delicious the next day.
- → Is this dish freezer-friendly?
You can freeze this for up to 3 months. However, the texture of the tomatoes and spinach may soften slightly upon thawing. For best results, undercook the vegetables slightly if planning to freeze.
- → What vegetables can I add to increase the volume?
Zucchini, bell peppers, or eggplant work wonderfully. Dice them and add during step 3 so they have time to soften. Just keep an eye on carb counts if strictly following keto.