Pin It The smell of oregano hitting hot olive oil always takes me straight back to a tiny kitchen in Athens, where I watched a local cook toss ingredients into a pan with zero hesitation. When I got home, I wanted that same ease, that same bold flavor, but with ingredients I could grab on a Tuesday night. This skillet became my answer: ground chicken instead of lamb, a handful of olives, some feta, and suddenly dinner felt like a mini escape without the plane ticket.
I made this for my sister during one of her low-carb phases, and she kept sneaking bites straight from the skillet while I plated everything else. She said the feta melting into the warm tomatoes reminded her of a trip we took to Santorini years ago. We ended up eating it with forks, standing at the counter, talking about nothing and everything until the pan was empty.
Ingredients
- Ground chicken: Lean and mild, it soaks up all the Mediterranean flavors without overpowering them, and cooks faster than you think.
- Feta cheese: The creamy, salty finish that makes this dish feel special, crumble it yourself for the best texture.
- Yellow onion: Diced small, it becomes sweet and soft, creating a flavorful base that holds everything together.
- Garlic: Minced fresh, never from a jar, it adds that aromatic punch the moment it hits the pan.
- Cherry tomatoes: Halved so they release their juices and create a light, fresh sauce as they cook down.
- Baby spinach: Wilts in seconds and adds a pop of green, or swap for arugula if you want a peppery bite.
- Fresh parsley: Chopped and stirred in at the end, it brightens everything and makes the dish taste alive.
- Kalamata olives: Pitted and halved, they bring that briny, bold flavor that makes you think of the Mediterranean with every bite.
- Dried oregano: The backbone of the seasoning, it smells like sunshine and tastes like tradition.
- Paprika: Optional, but a little smoky warmth never hurt anyone.
- Lemon juice: A tablespoon at the end cuts through the richness and wakes up all the other flavors.
- Olive oil: Use the good stuff, it matters here.
- Salt and black pepper: Season generously, the chicken needs it.
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 soft and translucent. The kitchen will start to smell warm and inviting, which is always a good sign.
- Brown the chicken:
- Toss in the minced garlic and ground chicken, breaking it up with a spatula as it cooks. Let it brown for 6 to 7 minutes, stirring occasionally, until no pink remains and the edges start to crisp just a little.
- Add the Mediterranean flavors:
- Stir in the cherry tomatoes, Kalamata olives, dried oregano, paprika if using, salt, and black pepper. Cook for another 3 to 4 minutes, letting the tomatoes soften and release their juices into the pan.
- Wilt the greens:
- Add the baby spinach or arugula and cook just until it wilts, about 1 to 2 minutes. It happens fast, so dont walk away.
- Finish with brightness:
- Remove the skillet from the heat, stir in the lemon juice and chopped parsley, then sprinkle the crumbled feta over the top. Serve it warm, straight from the skillet, and watch it disappear.
Pin It One night, I served this to a friend who swore she didnt like olives. She picked around them at first, then eventually tried a bite with everything mixed together. By the end, she was scooping up the olives on purpose, admitting that maybe it was the combination she needed all along.
Serving Suggestions
This skillet is perfect on its own, but I love spooning it over cauliflower rice or zucchini noodles when I want a little more bulk. A drizzle of tahini or a dollop of Greek yogurt on top adds creaminess that feels almost indulgent. Sometimes I serve it with a simple cucumber salad dressed in lemon and olive oil, and it feels like a complete meal that took no effort at all.
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 melded. Reheat gently in a skillet over low heat, adding a splash of water or broth if it looks dry. I wouldnt recommend freezing this because the feta and tomatoes can get a little watery, but honestly, it never lasts long enough to freeze anyway.
Customization Ideas
This recipe is forgiving and loves a little improvisation. Swap the ground chicken for ground turkey or lamb if thats what you have, or toss in some artichoke hearts or sun-dried tomatoes for extra Mediterranean flair. If youre not doing keto, serve it over orzo or couscous for a heartier meal.
- Add toasted pine nuts or slivered almonds for crunch and richness.
- Use arugula instead of spinach if you want a peppery, grown-up flavor.
- Make it dairy-free by skipping the feta or using a plant-based version.
Pin It This is the kind of dinner that makes you feel like youve got your life together, even when you absolutely dont. Keep the ingredients on hand, and youll always have a plan when dinnertime sneaks up on you.
Recipe FAQs
- → Is this skillet dish keto-friendly?
Yes, each serving contains only 6 grams of carbohydrates, making it suitable for a ketogenic diet. The combination of ground chicken and healthy fats from olives and feta keeps you satisfied while maintaining low carb intake.
- → Can I make this dairy-free?
Absolutely. Simply omit the feta or replace it with a plant-based alternative. The dish remains flavorful with the combination of olives, tomatoes, and herbs providing plenty of taste.
- → What other greens work in this dish?
Baby spinach creates a mild base, but arugula adds a peppery kick. You could also use kale (stripped from stems) or Swiss chard—just adjust cooking time until the greens reach your preferred tenderness.
- → Can I prepare this ahead of time?
This skillet reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days. Warm gently in a pan over medium heat, adding a splash of water if needed to loosen the mixture.
- → What can I serve with this chicken skillet?
Cauliflower rice complements the low-carb profile, or serve over zucchini noodles for added vegetables. For a heartier meal, pair with a simple Mediterranean cucumber salad or roasted eggplant.