Mediterranean Keto Ground Chicken Skillet

There's a skillet in my kitchen that's seen more Mediterranean nights than I can count, and this ground chicken dish owns at least a dozen of them. I stumbled onto it one evening when I had exactly thirty minutes before everyone arrived and a fridge full of odds and ends that somehow belonged together. The smell of garlic and oregano filled the house so fast, my neighbor texted asking what I was making. It's the kind of recipe that makes you look like you planned something special, even when you absolutely didn't.

I made this for my sister when she was on her low-carb kick and refused to believe it was keto until I showed her the ingredient list. She went back for seconds with a forkful of feta in one hand and her phone in the other, already texting the recipe to someone. That's when I knew it had staying power. It's the rare dish that checks boxes without tasting like it's trying to.

Ingredients

• Ground chicken: Leaner than beef but way more forgiving than chicken breast, it soaks up every bit of garlic and oregano you throw at it.
• Feta cheese: Use block feta and crumble it yourself, the pre-crumbled stuff is coated in cellulose and won't melt the same way.
• Yellow onion: Sweet and mild when cooked down, it builds the base flavor without overpowering the Mediterranean vibe.
• Garlic: Fresh cloves only, this dish lives or dies on that first sizzle when garlic hits the oil.
• Cherry tomatoes: They burst just enough to create a light sauce, keep them halved so they don't turn to mush.
• Baby spinach: Wilts in seconds and adds color without any bitterness, arugula works if you want a peppery kick.
• Kalamata olives: Briny and bold, they're the secret ingredient that makes this taste like it came from a taverna.
• Dried oregano: Mediterranean soul in a jar, don't skip it or the whole thing tastes flat.
• Paprika: Optional but worth it for a subtle smokiness that plays well with the feta.
• Lemon juice: Brightens everything at the end, fresh is better but bottled works in a pinch.
• Fresh parsley: Adds a pop of green and freshness right before serving, cilantro works too if that's your thing.
• Olive oil: Use the good stuff, it's a Mediterranean dish and you'll taste the difference.

Instructions

Start with the aromatics:

Heat the olive oil over medium heat and add the diced onion, letting it cook until it turns translucent and soft, about three to four minutes. You want it sweet and yielding, not browned or crispy.

Brown the chicken:

Toss in the garlic and ground chicken, breaking it up with your spatula as it cooks until no pink remains, about six to seven minutes. The garlic should smell toasty but not burned, keep the heat steady.

Build the Mediterranean base:

Stir in the cherry tomatoes, olives, oregano, paprika if using, salt, and pepper, cooking until the tomatoes start to soften and release their juices, about three to four minutes. The olives will get glossy and everything will start to smell like a coastal kitchen.

Wilt the greens:

Add the spinach or arugula and stir just until wilted, one to two minutes tops. It should still have some body, not dissolve into the skillet.

Finish with brightness:

Pull the skillet off the heat, stir in the lemon juice and chopped parsley, then sprinkle the crumbled feta over the top. Serve it straight from the pan while it's still steaming.

Save

The first time I brought this to a potluck, someone asked if I'd ordered it from that Greek place downtown. I didn't correct them right away because honestly, it felt like a compliment worth sitting with. When I finally admitted I'd made it in under thirty minutes, three people asked for the recipe before I even finished my sentence. That's the magic of a dish that tastes harder than it is.

How to Make It Your Own

This skillet is incredibly flexible once you understand the base. I've swapped ground turkey for chicken when that's what I had, and once used sun-dried tomatoes instead of fresh when my cherry tomatoes went bad. A friend of mine adds artichoke hearts and swears it's even better. If you want more heat, Calabrian chili paste stirred in with the tomatoes gives it a spicy, fruity kick. The formula works as long as you keep the feta, olives, and lemon, those three are non-negotiable.

Serving and Pairing Ideas

I usually serve this straight from the skillet with a big spoon and let people help themselves, it's that kind of dish. It pairs beautifully with cauliflower rice if you're staying keto, or a chunk of crusty bread if you're not. A simple cucumber and tomato salad on the side with red wine vinegar keeps the Mediterranean theme going. Leftovers reheat surprisingly well, though the feta firms back up, so I sometimes add a splash of olive oil when I warm it up the next day.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to three days, the flavors actually deepen overnight. Reheat gently in a skillet over low heat with a tablespoon of water or olive oil to keep it from drying out, the microwave works but the texture suffers a little. I don't recommend freezing this because the feta and tomatoes get watery when thawed, but the base without dairy freezes fine if you want to prep ahead.

• Top with extra fresh parsley and a drizzle of good olive oil right before serving for restaurant vibes.
• If the skillet looks dry, a splash of chicken broth or white wine during cooking adds moisture.
• Taste before adding salt, the olives and feta are already salty and it's easy to overdo it.

Save

This is the kind of recipe that makes weeknight cooking feel less like a chore and more like something you'd actually choose to do. Keep it in your back pocket for the nights when you need something fast, satisfying, and just a little bit special.

Recipe FAQs

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works beautifully as a substitute. It has a similar texture and mild flavor that pairs well with the Mediterranean ingredients. Cook it the same way, breaking it up as it browns.

→ What can I use instead of feta?

Try goat cheese for a tangy alternative, or grated Parmesan for a salty, nutty finish. For dairy-free options, use a plant-based feta alternative or simply omit the cheese and add extra olives for saltiness.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet over medium-low heat, adding a splash of water if needed to prevent drying. The feta will become creamier when reheated.

→ Can I make this ahead of time?

Absolutely. Prepare everything through step 5, then cool and refrigerate. When ready to serve, reheat and add fresh parsley and feta topping. This actually allows flavors to meld and develop even more depth.

→ Is this suitable for meal prep?

Yes, this dish meal preps excellently. Portion into individual containers and refrigerate. The flavors hold up well and the texture remains appealing after reheating. Consider storing the feta separately and adding it fresh when reheating.

→ What sides go well with this skillet?

Cauliflower rice pairs perfectly for keeping it low-carb. A crisp cucumber salad with lemon and dill complements the Mediterranean flavors. For non-keto eaters, warm pita bread or crusty bread soaks up the flavorful juices.