Mediterranean Keto Skillet Chicken

The first time I made this skillet, my kitchen filled with that unmistakable Mediterranean aroma—garlic hitting hot oil, oregano blooming, the faint briny scent of olives. My husband wandered in from the other room, actually asking what smelled so good instead of his usual casual dinner inquiry. That's when I knew this wasn't just another weeknight meal—it was something special that managed to be both incredibly simple and impressively flavorful.

Last Tuesday, I'd completely forgotten to defrost anything for dinner until 6 PM. This skillet saved the evening—ground chicken cooks so fast that I had dinner on the table in under 30 minutes, including the time it took to chop the vegetables. My friend Sarah now makes this every Sunday for meal prep, and she says it actually tastes better the next day when the flavors have had time to really settle in and get cozy with each other.

Ingredients

• Ground chicken: I've learned that 93% lean gives you the best balance—enough fat for flavor but not so much that you end up with excess oil in the pan
• Red onion: The sweetness here is essential, it balances all the salty elements beautifully
• Garlic: Fresh minced is non-negotiable here, the jarred stuff just doesn't have the same punch when cooking this quickly
• Red bell pepper: Adds sweetness and that gorgeous pop of color that makes the dish feel vibrant
• Cherry tomatoes: They burst slightly as they cook, releasing their juices into the pan and creating this instant light sauce
• Baby spinach: Wilts down to practically nothing but adds such nice freshness and color
• Dried oregano: The dried herb actually works better than fresh here because it holds up to the quick cooking time
• Smoked paprika: This is the secret ingredient that adds depth without any heat
• Crushed red pepper flakes: Totally optional, but I love the gentle warmth it adds
• Kalamata olives: Their intense brininess is what makes this taste authentically Mediterranean
• Feta cheese: Get the good stuff packed in brine—it's creamier and more flavorful than the pre-crumbled kind
• Extra-virgin olive oil: You'll taste this, so use one you actually like drinking straight
• Fresh parsley: The finishing touch that brightens everything up

Instructions

Get your pan warming:

Pour that olive oil into your largest skillet and let it heat over medium—you want it shimmering but not smoking

Build your flavor base:

Toss in the diced onion and let it soften for a couple minutes, then add the garlic just until you can smell it—about 30 seconds so it doesn't burn

Brown the chicken:

Add the ground chicken and use your spatula to break it into small pieces as it cooks—let it go 5 to 6 minutes until it's no longer pink and has some nice golden bits

Add the vegetables:

Throw in the bell pepper and cherry tomatoes, letting everything cook together for another 3 to 4 minutes until the tomatoes start to collapse and release their juices

Season it up:

Sprinkle in the oregano, smoked paprika, red pepper flakes if you're using them, and salt and pepper—stir everything so the spices coat all the chicken and vegetables evenly

Wilt the spinach:

Add the spinach and stir for just 1 to 2 minutes until it's bright green and collapsed

Finish with the good stuff:

Scatter those olives and crumble the feta all over the top, turn the heat to low, cover the pan, and let it hang out for 2 minutes so the cheese gets soft and the flavors meld together

Final touch:

Pull it off the heat, sprinkle with parsley if you're feeling fancy, and serve it while it's still steaming

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This has become my go-to when friends drop by unexpectedly because it looks impressive but takes practically zero effort. Last month, my neighbor Lisa asked for the recipe after she smelled it cooking through our open windows—now she makes it twice a week for her family.

Making It Your Own

Sometimes I'll add artichoke hearts or sun-dried tomatoes if I have them in the pantry—both work beautifully here. My sister uses ground turkey when chicken isn't on sale, and honestly, I can barely tell the difference.

Serving Suggestions

I love this over cauliflower rice for a complete keto meal, but it's equally good just on its own in a bowl. My husband will sometimes wrap leftovers in low-carb tortillas for lunch the next day.

Storage and Meal Prep

This keeps beautifully in the fridge for up to 4 days and actually reheats really well—the flavors develop even more overnight. I've been known to eat leftovers cold straight from the container when I'm too lazy to heat anything up.

• Let it cool completely before storing to avoid condensation making everything soggy
• Reheat gently with a splash of water if it seems dry
• The feta will get softer but that's actually kind of wonderful

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There's something deeply satisfying about a meal that comes together this quickly but tastes like it simmered all day. Hope this becomes one of your weeknight heroes too.

Recipe FAQs

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works perfectly as a substitute. It has a similar texture and mild flavor that absorbs the Mediterranean spices well.

→ Is this dish freezer-friendly?

You can freeze the cooked skillet for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding fresh spinach and feta before serving.

→ What can I serve with this skillet?

Cauliflower rice pairs perfectly for a complete keto meal. You could also serve over zucchini noodles or enjoy it on its own as a protein-packed dish.

→ Can I make this dairy-free?

Simply omit the feta or substitute with a dairy-free alternative. The dish remains flavorful and satisfying without it.

→ How spicy is this dish?

The red pepper flakes are optional and add mild heat. Without them, the dish has a gentle warmth from the smoked paprika. Adjust to your preference.