Mediterranean Keto Ground Chicken Skillet

The smell of oregano hitting warm olive oil always takes me straight back to summer evenings spent on a friend's terrace overlooking the Aegean. This skillet captures that same brightness without any of the fuss. I threw it together on a Tuesday when I had leftover feta and a handful of olives, and it became one of those meals I now crave on repeat. It's proof that keto doesn't mean boring, and that the best dinners often come from what's already in your fridge.

I first made this for my sister when she was deep in her low-carb phase and convinced she'd never enjoy food again. She took one bite, looked up, and asked if I'd ordered takeout. The way the tomatoes burst and mingle with the olives creates this savory, tangy sauce that clings to the chicken. It's become my go-to whenever someone claims healthy eating is tasteless.

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, salty punch that ties everything together, I learned to crumble it by hand for the best texture.
• Yellow onion: Diced small so it melts into the background, adding sweetness without taking over.
• Garlic: Freshly minced is non-negotiable here, the fragrance when it hits the pan is half the magic.
• Cherry tomatoes: Halved so they release their juices quickly, creating a light sauce that coats the chicken.
• Baby spinach: Wilts in seconds and adds a pop of green, arugula works too if you want a peppery kick.
• Fresh parsley: Chopped right before serving to keep it bright and herbaceous.
• Kalamata olives: Pitted and halved, their briny depth is what makes this dish unmistakably Mediterranean.
• Dried oregano: The backbone of the seasoning, it blooms in the heat and smells like sunshine.
• Paprika: Optional but worth it for a subtle smoky warmth that deepens the flavor.
• Lemon juice: A squeeze at the end wakes everything up and balances the richness.
• Olive oil: Use a good one, it's the foundation of the whole dish.
• Salt and black pepper: Taste as you go, the olives and feta are already salty so go easy at first.

Instructions

Sauté the onion:

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 step 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 about 6 to 7 minutes until browned and no longer pink. The garlic should be fragrant but not burnt, so keep the heat steady.

Add the vegetables and olives:

Stir in the cherry tomatoes, Kalamata olives, 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. You'll see the sauce begin to form around the chicken.

Wilt the greens:

Add the baby spinach or arugula and cook just until wilted, about 1 to 2 minutes. The greens will shrink fast, so watch closely.

Finish with brightness:

Remove the skillet from heat, then stir in the lemon juice and chopped parsley. The acid from the lemon cuts through the richness and makes everything sing.

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, creating creamy pockets throughout.

Save

The first time I served this to guests, I plated it family-style in the skillet and set it in the middle of the table. Everyone leaned in at once, forks clinking, and the conversation shifted from polite small talk to genuine laughter. There's something about a one-pan meal that invites people to relax and just enjoy the moment.

Serving Suggestions

I like to serve this over cauliflower rice to keep it keto, but it's also amazing with a simple side of roasted zucchini or a crisp cucumber salad. If you're not strictly low-carb, a warm pita or crusty bread for scooping is absolutely divine. A drizzle of tahini or a dollop of Greek yogurt on top adds creaminess and makes it feel even more luxurious.

Storage and Reheating

Leftovers keep well 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 meld. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen things up. I've also eaten it cold, straight from the container, and it's surprisingly good that way too.

Customization Ideas

This recipe is forgiving and loves to be tweaked. Swap the ground chicken for ground turkey or lamb if you want a richer flavor. Add artichoke hearts, sun-dried tomatoes, or roasted red peppers for extra veggie variety.

• Toss in a handful of toasted pine nuts or slivered almonds right before serving for crunch.
• Use arugula instead of spinach if you want a peppery, slightly bitter note.
• Make it dairy-free by skipping the feta or using a plant-based version.

Save

This skillet has earned its place in my weekly rotation, and I hope it does the same for you. It's simple, satisfying, and full of the kind of bright, bold flavors that make you forget you're eating healthy.

Recipe FAQs

→ 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. Cooking time remains the same.

→ How long does this keep in the refrigerator?

Store leftovers in an airtight container for up to 4 days. The flavors actually develop and meld together over time, making it excellent for meal prep. Reheat gently in a skillet or microwave.

→ What vegetables can I add to this skillet?

Zucchini, bell peppers, or artichoke hearts would complement the Mediterranean flavors well. Add heartier vegetables like zucchini when you add the tomatoes, and delicate vegetables like fresh herbs at the very end.

→ Is this dish freezer-friendly?

Yes, you can freeze this skillet for up to 3 months. However, the texture of the tomatoes and spinach may soften slightly upon thawing. Consider adding fresh spinach after reheating for better texture.

→ Can I make this dairy-free?

Absolutely. Simply omit the feta or use a dairy-free alternative. The dish remains flavorful with the olives, tomatoes, and herbs. You could also add extra olives or a sprinkle of nutritional yeast for savory depth.

→ What can I serve with this skillet?

It's satisfying on its own, but you can serve it over cauliflower rice for extra volume, or with a simple side salad dressed with lemon and olive oil. For non-keto eaters, crusty bread would soak up the flavorful juices nicely.