Mediterranean Keto Skillet Chicken (Print Version)

Savory ground chicken with bell peppers, tomatoes, olives and feta in a quick one-pan skillet.

# What You'll Need:

→ Protein

01 - 1 pound ground chicken

→ Vegetables

02 - 1 medium red onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup cherry tomatoes, halved
06 - 2 cups baby spinach

→ Flavorings & Spices

07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon crushed red pepper flakes
10 - Salt and black pepper, to taste

→ Toppings & Garnishes

11 - 1/2 cup Kalamata olives, pitted and halved
12 - 1/2 cup feta cheese, crumbled
13 - 2 tablespoons extra-virgin olive oil
14 - 2 tablespoons fresh parsley, chopped

# Steps:

01 - Heat the olive oil in a large skillet over medium heat.
02 - Add the diced onion and sauté for 2–3 minutes until softened.
03 - Stir in the garlic and cook for 30 seconds, until fragrant.
04 - Add the ground chicken, breaking it up with a spatula. Cook for 5–6 minutes until browned and cooked through.
05 - Mix in the red bell pepper and cherry tomatoes. Cook for 3–4 minutes until vegetables begin to soften.
06 - Sprinkle in the oregano, smoked paprika, red pepper flakes, salt, and black pepper. Stir to combine.
07 - Add the baby spinach, stirring until wilted, about 1–2 minutes.
08 - Scatter the olives and feta over the skillet. Reduce heat to low, cover, and cook for another 2 minutes to warm the cheese and meld flavors.
09 - Remove from heat. Garnish with chopped parsley if desired. Serve hot.

# Expert Tips:

01 -
  • Everything happens in one pan, which means maximum flavor and minimum cleanup
  • The combination of salty feta and briny olives makes each bite feel like a tiny vacation
02 -
  • Don't skip the step of covering the pan at the end—that's what makes the feta soft and creamy instead of just sitting on top cold
  • If your chicken releases a lot of liquid, let it cook an extra minute or two uncovered before adding the toppings so you don't end up with a watery skillet
03 -
  • Pat the chicken dry with paper towels before adding it to the pan—this helps it brown instead of steam
  • Don't overcrowd your skillet or the chicken will stew instead of getting those nice golden edges

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