Save to Pinterest The first time I threw this skillet together, I was rushing between work and evening plans, grabbing whatever looked good from the fridge. Those briny Kalamata olives and sweet cherry tomatoes ended up creating this incredible Mediterranean magic I hadn't planned for. Now it's the kind of dinner I can count on when I want something that feels indulgent but keeps me light on my feet.
Last Tuesday my friend Sarah dropped by unexpectedly as I was pulling this off the stove. She literally hovered over the skillet, picking out olives and bits of feta before we even got to the table. That's the kind of casual delicious this recipe brings to your kitchen.
Ingredients
- 1 pound ground chicken: Lean but still juicy, breaks apart beautifully for that crumbled texture that soaks up all those Mediterranean flavors
- ½ cup crumbled feta cheese: The creamy tangy element that pulls everything together, don't skip it unless you absolutely must
- 1 small yellow onion, diced: Creates that aromatic foundation that makes your kitchen smell amazing from the first minute
- 3 cloves garlic, minced: Fresh garlic makes all the difference here, add it right before the chicken so it doesn't burn
- 1 cup cherry tomatoes, halved: They burst slightly as they cook, releasing their juices into the skillet for natural sweetness
- 1 cup baby spinach or arugula: Wilts down in seconds, adds color and nutrients without any fuss
- 2 tablespoons fresh parsley, chopped: Brightens the whole dish with that fresh herbal finish
- ½ cup Kalamata olives, pitted and halved: These bring the briny punch that makes this unmistakably Mediterranean
- 1 teaspoon dried oregano: The dried herb actually works better here than fresh, releasing that classic Greek flavor as it cooks
- ½ teaspoon paprika: Optional but adds this subtle smoky depth that keeps people guessing
- 1 tablespoon lemon juice: Squeeze it fresh right at the end to wake up all the flavors
- Salt and black pepper: Go lighter on salt since the olives and feta bring plenty of brininess
- 2 tablespoons olive oil: Use the good stuff, you can taste it
Instructions
- Start your aromatic base:
- Heat the olive oil in your largest skillet over medium heat, toss in the diced onion and let it soften for about 4 minutes until it goes translucent and fragrant.
- Brown the chicken:
- Add the garlic and ground chicken, breaking it up with your spatula as it cooks for 7 minutes until browned and cooked through.
- Build the Mediterranean layers:
- Stir in those cherry tomatoes, Kalamata olives, dried oregano, paprika, salt, and pepper, letting everything mingle for 4 minutes until tomatoes start to soften.
- Add the greens:
- Toss in the spinach or arugula and cook just until wilted, maybe 2 minutes tops, you want them vibrant not sad.
- Finish with brightness:
- Pull the skillet off the heat, stir in the lemon juice and parsley, then scatter the crumbled feta over the top.
Save to Pinterest This has become my go-to when friends say they're eating low-carb but I want to serve something actually exciting. The way the feta melts slightly into the warm chicken creates these little creamy pockets that make people forget they're eating healthy.
Making It Your Own
Sometimes I'll swap in ground turkey or lamb for a different flavor profile, though chicken keeps it lightest. The beauty is that this formula works with whatever ground meat you have on hand.
Serving Ideas That Work
I love this over cauliflower rice for the full keto experience, but it's also fantastic stuffed into bell peppers or served alongside a simple cucumber salad. Leftovers reheat beautifully for lunch the next day.
Tips For The Best Results
Room temperature ingredients cook more evenly, so pull the chicken out of the fridge about 20 minutes before you start. Let the skillet get properly hot before adding anything, that sizzle is your friend.
- Taste before adding salt, the olives and feta bring plenty
- Pat the chicken dry if it seems excess watery for better browning
- Let it rest 5 minutes before serving so flavors settle
Save to Pinterest Somehow this humble skillet became the dish people actually request when they come over, proof that simple ingredients treated right can beat complicated recipes every time.
Recipe FAQs
- → What kind of chicken is best for this skillet?
Ground chicken is ideal as it browns quickly and absorbs the Mediterranean flavors well. You could also use finely diced chicken breast or thigh, but it might take a few extra minutes to cook through.
- → Can I substitute the Kalamata olives?
Absolutely! If Kalamata olives aren't your preference, you can use other briny olives like green olives or even sun-dried tomatoes for a different but complementary flavor profile. Ensure they are pitted and halved.
- → How do I make this meal dairy-free?
To make it dairy-free, simply omit the feta cheese or substitute it with a plant-based feta alternative. Check the ingredients of any plant-based options if you have other dietary concerns.
- → What are some good additions or garnishes for this meal?
For extra richness, a drizzle of tahini or a dollop of Greek yogurt works well. Toasted pine nuts or slivered almonds add a pleasant crunch. You can also mix in some bell peppers with the onion for more color and flavor.
- → Can I prepare any parts in advance?
This dish is best enjoyed fresh from the skillet when the feta is warm and slightly melted. However, you can chop your vegetables and pit your olives ahead of time to speed up the cooking process on a busy weeknight.
- → What other greens can I use besides spinach or arugula?
While spinach and arugula are recommended, you could also wilt in some chopped kale (cook a little longer), or even stir in fresh basil or mint at the very end for a different aromatic touch.