Save The first time I made this skillet, I'd completely forgotten to plan dinner and was rummaging through a fridge that looked disappointingly bare. Some ground chicken from the freezer corner, a half-container of olives, and that cherry tomato container everyone always has with two sad tomatoes left. Twenty minutes later, my kitchen smelled like a Greek taverna, and I've never looked at a bare fridge the same way since.
My friend Maria came over last winter when I was testing variations, and she literally stood over the stove eating directly from the skillet with a fork. She said it reminded her of this tiny taverna in Santorini where she'd spent a whole summer, and honestly, the way those olives and tomatoes bubble together, I could practically see the sunset over the caldera too.
Ingredients
- 1 pound ground chicken: This lean protein soaks up all those Mediterranean flavors while staying tender, though I've learned the hard way that breaking it up thoroughly prevents those dry clumps nobody wants
- ½ cup crumbled feta cheese: Dont even think about using the pre-crumbled stuff from a plastic tub—grab a block and crumble it yourself for that creamy, salty magic
- 1 small yellow onion, diced: Sweet onions work beautifully here, but any yellow onion will give you that aromatic foundation everything else builds upon
- 3 cloves garlic, minced: Fresh garlic is non-negotiable here, and I say this as someone who definitely tried using garlic powder once and immediately regretted it
- 1 cup cherry tomatoes, halved: When they burst slightly in the pan, they release this incredible juice that becomes part of the sauce
- 1 cup baby spinach: It wilts down to practically nothing but adds this lovely fresh contrast to the salty olives and rich cheese
- 2 tablespoons fresh parsley, chopped: Dried parsley literally has no place in this dish—only the fresh, bright stuff will do
- ½ cup Kalamata olives, pitted and halved: These are the backbone of the whole dish, bringing that briny punch that makes everything taste like vacation
- 1 teaspoon dried oregano: Rub it between your fingers before adding to release those aromatic oils
- ½ teaspoon paprika: Totally optional, but I love that subtle smoky undertone it sneaks into the background
- 1 tablespoon lemon juice: Fresh squeezed only, and add it right at the end to maintain that bright acidity
- Salt and black pepper: Go lighter than you think—the feta and olives bring plenty of salt on their own
- 2 tablespoons olive oil: Use the good stuff here, since you're cooking at medium heat and those fruit notes really shine through
Instructions
- Build your flavor foundation:
- Heat olive oil in a large skillet over medium heat, then add diced onion and cook 3 to 4 minutes until translucent and fragrant, stirring occasionally so nothing catches
- Brown the chicken and awaken the garlic:
- Add minced garlic and ground chicken, breaking up the meat with your spatula until browned and cooked through, about 6 to 7 minutes—you want those nice crispy edges forming
- Bring in the Mediterranean stars:
- Stir in cherry tomatoes, Kalamata olives, dried oregano, paprika if using, salt, and pepper, cooking 3 to 4 minutes until tomatoes start softening and releasing their juices
- Wilt in the greens:
- Add baby spinach and cook just 1 to 2 minutes until wilted but still vibrant, not sad and limp
- Finish with bright notes:
- Remove skillet from heat, stir in lemon juice and chopped parsley, then sprinkle crumbled feta across the top and serve warm
Save This recipe became my go-to when my sister started keto and I realized I could make something we'd both actually crave. Now it's in our regular rotation, and nobody even mentions the word diet anymore.
Making It Your Own
Arugula brings this peppery bite that cuts through the rich feta, while spinach keeps things milder and sweeter. I've also thrown in chopped zucchini when my garden was overflowing, and it honestly worked beautifully.
Serving Ideas
Sometimes I'll serve this over cauliflower rice for myself and regular rice for everyone else, but honestly, it's substantial enough to stand completely alone. That one-skillet simplicity means I can get dinner on the table even on weeknights when I'm running on empty.
Storage and Meal Prep
This actually tastes even better the next day when all those flavors have had time to really get to know each other. I'll make a double batch on Sunday and portion it into containers for grab-and-go lunches all week.
- Store in airtight containers for up to 4 days
- The feta will soften more as it sits, which some people actually prefer
- Reheat gently with a splash of water to refresh things
Save Some nights, simple food that tastes like somewhere else is exactly what dinner should be.
Kitchen Tips & Answers
- → Can I substitute the ground chicken with another meat?
Yes, absolutely. Ground turkey or lean ground beef would work wonderfully as substitutes, maintaining the overall flavor profile and cooking time. Adjust seasoning to taste based on your chosen protein.
- → What if I don't have Kalamata olives or don't like them?
If Kalamata olives aren't to your liking or unavailable, you can omit them entirely. Alternatively, try using chopped artichoke hearts or sun-dried tomatoes for a similar Mediterranean brine or sweetness.
- → Is this skillet suitable for meal preparation?
This dish is excellent for meal prep! It reheats beautifully, and the flavors tend to deepen overnight. Store individual portions in airtight containers in the refrigerator for up to 3-4 days.
- → How can I make this dish spicier or add more depth of flavor?
To introduce a touch of heat, sprinkle in a pinch of red pepper flakes along with the dried oregano. For extra depth, a small amount of smoked paprika or even a dash of balsamic glaze can elevate the taste.
- → What are some good low-carb sides to serve with this?
This dish pairs perfectly with a variety of low-carb sides. Consider serving it alongside cauliflower rice, a simple green salad with a lemon vinaigrette, or spiralized zucchini noodles for a complete meal.