Mediterranean Keto Chicken Skillet with Feta (Printer-Friendly)

One-skillet Mediterranean keto dish with ground chicken, olives, tomatoes, and feta. Ready in just 30 minutes.

# What You Need:

→ Protein & Dairy

01 - 1 pound ground chicken
02 - ½ cup crumbled feta cheese

→ Vegetables

03 - 1 small yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 cup cherry tomatoes, halved
06 - 1 cup baby spinach or arugula
07 - 2 tablespoons fresh parsley, chopped

→ Olives & Seasonings

08 - ½ cup Kalamata olives, pitted and halved
09 - 1 teaspoon dried oregano
10 - ½ teaspoon paprika
11 - 1 tablespoon lemon juice
12 - Salt and black pepper to taste

→ Oils

13 - 2 tablespoons extra virgin olive oil

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 to 4 minutes, stirring occasionally, until translucent.
02 - Add minced garlic and ground chicken to the skillet. Cook while breaking up the chicken with a spatula, approximately 6 to 7 minutes, until browned and fully cooked through.
03 - Stir in cherry tomatoes, Kalamata olives, dried oregano, paprika, salt, and black pepper. Cook for 3 to 4 minutes until tomatoes begin to soften.
04 - Add baby spinach or arugula to the skillet and cook for 1 to 2 minutes, stirring gently, until just wilted.
05 - Remove skillet from heat. Stir in lemon juice and chopped parsley. Sprinkle crumbled feta cheese evenly over the top.
06 - Serve the skillet warm directly from the cooking vessel for optimal presentation and temperature retention.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as the cooking.
  • The combination of salty olives, creamy feta, and bright lemon feels indulgent but keeps you light.
  • It's flexible enough to handle whatever greens or herbs you have on hand.
  • You get a full, satisfying meal in 30 minutes without feeling like you rushed it.
02 -
  • Don't skip draining any excess liquid from the chicken halfway through browning, or your skillet will steam instead of sear.
  • Add the feta at the very end off the heat, or it'll melt into a puddle instead of staying creamy and crumbly.
  • Taste before serving and add more lemon juice or salt if it feels flat, the acidity and seasoning are what make this pop.
03 -
  • Use a wide skillet so the chicken browns instead of steaming in its own liquid.
  • Fresh lemon juice is non-negotiable, the bottled stuff doesn't have the same brightness.
  • Let the feta sit on top for a minute before stirring so it softens just slightly and creates creamy pockets throughout the dish.
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