Mediterranean Keto Ground Chicken Skillet

My skillet was still warm from breakfast when I decided to throw this together on a Tuesday night. I had ground chicken thawing and a jar of Kalamata olives I kept forgetting to use. The kitchen filled with garlic and oregano within minutes, and I remember thinking how something so simple could smell like a vacation. That night, it became my answer to boring weeknight dinners.

I made this for my sister who swore she hated ground chicken. She went back for seconds and texted me the next day asking for the recipe. The combination of lemon juice and feta at the end was what won her over. Now she makes it every week and sends me photos of her skillet like proof of conversion.

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 creaminess cuts through the acidity of the tomatoes and adds that tangy punch you expect from Mediterranean cooking.
• Yellow onion: Dicing it small helps it melt into the chicken and creates a sweet base layer for everything else.
• Garlic: Fresh cloves are non-negotiable here, they perfume the oil and make your kitchen smell like a Greek taverna.
• Cherry tomatoes: They burst just enough to create a light sauce without turning the dish into a stew.
• Baby spinach: Wilts in seconds and adds color, or swap for arugula if you want a peppery kick.
• Fresh parsley: Brightens the whole dish at the end, don't skip the fresh herbs.
• Kalamata olives: Their briny, fruity flavor is the backbone of this recipe, and halving them spreads that taste into every forkful.
• Dried oregano: The quintessential Mediterranean herb that ties everything together with warmth.
• Paprika: Optional but adds a subtle smokiness that deepens the flavor profile.
• Lemon juice: A tablespoon at the end wakes up all the other ingredients and balances the richness.
• Olive oil: Use a good quality one, it carries the flavor and keeps the chicken moist.

Instructions

Start with the aromatics:

Heat the olive oil in your skillet over medium heat and add the diced onion. Let it cook until it turns translucent and soft, about three to four minutes, stirring occasionally so it doesn't brown too fast.

Brown the chicken:

Toss in the minced garlic and ground chicken, breaking it up with your spatula as it cooks. You want it browned and cooked through, which takes about six to seven minutes, and don't worry if some bits stick a little, that's flavor.

Add the Mediterranean flavors:

Stir in the cherry tomatoes, olives, oregano, paprika if you're using it, plus salt and pepper. Cook for another three to four minutes until the tomatoes start to soften and release their juices.

Wilt the greens:

Add the spinach or arugula and cook just until it wilts, which happens fast, only a minute or two. Don't overcook or it turns slimy.

Finish with brightness:

Pull the skillet off the heat and stir in the lemon juice and chopped parsley. The lemon juice should sizzle a little and everything will smell amazing.

Top and serve:

Sprinkle the crumbled feta over the top and serve it straight from the skillet while it's still warm. The feta will soften slightly from the residual heat.

Save

The first time I served this, I forgot to buy feta and used goat cheese instead. It worked so well that now I alternate between the two depending on my mood. That little mistake taught me that this recipe is forgiving and adaptable, which is exactly what a weeknight dinner should be.

Serving Suggestions

This skillet is hearty enough to eat on its own, but I love it over cauliflower rice when I want something more filling. Sometimes I'll serve it with a simple cucumber salad dressed in olive oil and red wine vinegar. If you're not strictly keto, warm pita bread on the side turns it into a full Mediterranean feast.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat with a splash of water or olive oil to keep the chicken from drying out. The feta won't be as creamy after reheating, so I usually crumble fresh feta on top when I reheat portions.

Variations and Swaps

If you can't find ground chicken, ground turkey works just as well. For a richer version, swap half the ground chicken for Italian sausage and let the fennel and spices shine. You can also add artichoke hearts, sun-dried tomatoes, or roasted red peppers if you have them hanging around.

• Try arugula instead of spinach for a peppery, grown-up twist.
• Garnish with toasted pine nuts or slivered almonds for extra crunch and healthy fats.
• Drizzle tahini or a dollop of Greek yogurt on top for creaminess and tang.

Save

This dish reminds me that good food doesn't have to be complicated. Just a hot skillet, fresh ingredients, and thirty minutes between you and something that tastes like you spent all day in the kitchen.

Recipe Questions

→ 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 absorbs the Mediterranean seasonings well.

→ 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 medium-low heat, adding a splash of olive oil if needed.

→ Can I freeze this dish?

Yes, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The feta texture may change slightly after freezing.

→ What vegetables can I add?

Bell peppers, zucchini, or eggplant work beautifully. Add them during step 3 when cooking the tomatoes to ensure they soften properly.

→ Is this dish dairy-free without the feta?

Absolutely. Simply omit the feta or use a plant-based alternative. The olives and lemon provide plenty of flavor even without cheese.

→ Can I use fresh oregano instead of dried?

Yes, use about 1 tablespoon of fresh chopped oregano in place of the dried version. Add it during the final minute of cooking for the brightest flavor.