Mediterranean Keto Chicken Skillet with Feta

The smell of oregano hitting warm olive oil always takes me straight to a tiny kitchen in late summer, windows open, the kind of evening where you don't want to turn on the oven. I'd just come home from the farmers market with a bag of cherry tomatoes still warm from the sun, and I needed dinner fast. This skillet came together in less time than it took to decide what to watch, and I remember thinking, this is it—this is the meal I'll make when I'm too tired to think but still want to feel like I cooked something real.

I made this for a friend who was skeptical about ground chicken, convinced it would be dry and boring. She watched me crumble the feta over the top, then took a bite and went quiet in that good way. By the end of the night, she'd texted me asking for the recipe, and I knew I had a winner. It's become my go-to for skeptics and weeknight heroes alike.

Ingredients

• Ground chicken: Leaner than beef but just as satisfying when cooked with enough fat and flavor, it soaks up all the Mediterranean spices beautifully.
• Feta cheese: The creamy, tangy punch that ties everything together—don't skimp on this, it makes the dish.
• Yellow onion: Diced small, it sweetens as it cooks and builds the flavor foundation without overpowering the other ingredients.
• Garlic: Minced fresh, it blooms in the oil and gives the whole skillet that irresistible aroma.
• Cherry tomatoes: Halved so they release their juice and create a light, fresh sauce as they soften.
• Baby spinach: Wilts in seconds and adds a pop of green without any bitterness.
• Fresh parsley: Chopped and stirred in at the end for brightness and a hint of earthiness.
• Kalamata olives: Briny, meaty, and essential for that Mediterranean punch.
• Dried oregano: The backbone of Mediterranean flavor, warm and slightly peppery.
• Paprika: Optional but adds a smoky depth that makes the dish feel more complex.
• Lemon juice: A tablespoon at the end wakes everything up and cuts through the richness.
• Olive oil: Use a good one, it's the cooking fat and part of the flavor.
• Salt and black pepper: Season generously, especially since the chicken can be bland on its own.

Instructions

Start with the aromatics:

Heat the olive oil over medium heat until it shimmers, then add the diced onion. Let it cook slowly, stirring occasionally, until it turns soft and translucent, about 3 to 4 minutes—this is where the sweetness begins.

Brown the chicken:

Toss in the minced garlic and ground chicken, breaking it up with a spatula as it cooks. You want it browned and crumbly, cooked all the way through, which takes about 6 to 7 minutes.

Build the flavor:

Stir in the cherry tomatoes, olives, oregano, paprika if using, salt, and pepper. Let everything cook together for 3 to 4 minutes so the tomatoes start to break down and release their juices.

Wilt the greens:

Add the baby spinach and stir gently until it wilts into the mixture, about 1 to 2 minutes. It'll seem like a lot at first, then disappear into the skillet.

Finish with brightness:

Pull the skillet off the heat and stir in the lemon juice and chopped parsley. The acid brightens everything and the parsley adds a fresh, herbal note.

Top and serve:

Sprinkle the crumbled feta over the top while it's still warm so it softens slightly. Serve straight from the skillet, family style.

Save

There was a night I made this after a long week, too tired to even set the table. I ate it straight from the skillet with a fork, standing at the counter, and it felt like the most comforting thing in the world. Sometimes the best meals are the ones you don't overthink, the ones that just feed you exactly what you need.

What to Serve It With

This skillet is complete on its own, but if you want to stretch it, serve it over cauliflower rice or alongside a simple cucumber and tomato salad. I've also scooped it into lettuce wraps for a handheld version, and it worked beautifully. A drizzle of tahini or a dollop of Greek yogurt on top adds creaminess and makes it feel even more indulgent.

How to Store and Reheat

Leftovers keep well in an airtight container in the fridge for up to three days. I reheat it gently in a skillet over low heat, adding a splash of water or broth to loosen it up. The flavors actually deepen overnight, so don't be surprised if it tastes even better the next day.

Ways to Make It Your Own

This recipe is forgiving and loves to be tweaked. Swap arugula for spinach if you want a peppery bite, or use sun-dried tomatoes instead of fresh for a more intense, concentrated flavor. I've added artichoke hearts, swapped the chicken for ground turkey, and even tossed in chickpeas for extra texture.

• Try toasted pine nuts or slivered almonds on top for crunch.
• Use a plant-based feta if you want to keep it dairy-free.
• Add a pinch of red pepper flakes if you like a little heat.

Save

This skillet has earned its place in my weekly rotation, and I hope it does the same for you. It's proof that simple ingredients, treated well, can feel like a little escape to somewhere sunnier.

Recipe FAQs

→ Can I substitute ground turkey for ground chicken?

Yes, ground turkey works perfectly as a substitute. It has a similar texture and neutral flavor that pairs well with Mediterranean seasonings.

→ How do I prevent the ground chicken from drying out?

Cook the chicken over medium heat and avoid overcooking. The olive oil, tomatoes, and olives add moisture throughout cooking. Don't skip the lemon juice at the end for extra juiciness.

→ Can I make this ahead of time?

Absolutely. Prepare the skillet through step 5, then refrigerate for up to 3 days. Add the feta just before reheating and serving to maintain its creamy texture.

→ What can I serve with this skillet?

Cauliflower rice makes an excellent low-carb side. You can also serve it with zucchini noodles, a simple Greek salad, or roasted vegetables.

→ Can I use green olives instead of Kalamata?

Yes, though the flavor will be milder. Kalamata olives provide a deeper, fruitier taste, but green olives like Castelvetrano work well if you prefer less brininess.

→ Is this dish freezer-friendly?

The base freezes well for up to 2 months without the feta. Add fresh feta after reheating for the best texture and flavor.