Mediterranean Keto Ground Chicken Skillet with Olives and Feta

I’ll admit it: some nights my brain refuses to plan anything elaborate and yet I want something that smells like a Mediterranean market has moved into my kitchen. That’s how I landed on this Mediterranean Keto Ground Chicken Skillet with Olives and Feta, a one-pan dinner that always feels like a small celebration. If you like the tang of feta and the briny pop of olives, you might also enjoy a simple feta and olive salad alongside this — it echoes the same flavors but is even quicker when you want contrast.

The Moment I Fell in Love with This Skillet

I remember the first time I cooked something like this: the kitchen filled with a warm, smoky perfume from paprika and oregano, and the bright lemon at the end cut through the richness so perfectly that I nearly ate the whole skillet standing at the stove. The colors are part of the charm too — golden bits of browned ground chicken, bright red cherry tomatoes, dark Kalamata olives, and a scattering of white, crumbly feta. It looks like a casual summer dinner even when it’s the middle of winter.

Ingredients That Live in My Pantry (and How I Use Them)

I usually keep things simple: a tablespoon of olive oil, a pound of ground chicken, and a small onion finely chopped. Two cloves of garlic minced give it that backbone. For color and crunch I throw in a bell pepper, red or green, chopped. The spices are essential: a teaspoon of dried oregano, a teaspoon of smoked paprika, and half a teaspoon of ground cumin, and then salt and pepper to taste. I like a cup of cherry tomatoes halved for sweetness, about a third cup of pitted Kalamata olives sliced for that briny note, and a quarter cup of crumbled feta cheese to finish. Two tablespoons of fresh parsley chopped and the juice of half a lemon go in off the heat for brightness. If you want a side that’s a little heartier in the same family, this sometimes reminds me of the grandeur of a Greek chicken souvlaki grazing board that’s loud and shareable.

How I Cook It Every Time (with the method tucked into the story)

I heat the olive oil in a large skillet over medium heat because that gentle heat gives the ground chicken a chance to brown without drying out. I add the ground chicken and cook until browned, breaking it apart with a spoon, about 6-8 minutes. Once the meat has that little crust, I toss in the chopped onion and minced garlic and sauté until the onion becomes translucent, about 2-3 minutes. This is where the kitchen starts to smell like dinner is already done. Then I stir in the bell pepper, oregano, smoked paprika, cumin, salt, and pepper. I cook for another 3-4 minutes until the bell pepper softens slightly and the spices bloom. Next I add the cherry tomatoes and olives to the skillet. I mix well and allow the tomatoes to cook down for about 5 minutes so they release some juice and mingle with the spices. I sprinkle the crumbled feta cheese over the mixture and let it melt slightly into the skillet, which creates these little pockets of creamy saltiness. Finally I remove from heat and stir in the fresh parsley and lemon juice. I always taste and adjust seasoning if necessary, then serve warm.

As a tip while you’re cooking: when the chicken first goes in, resist stirring too much. Let it sit for a minute to get a good sear, then break it up. That texture difference is what makes it feel homemade. Another tip is to salt midway rather than at the start so the vegetables release their moisture and the meat doesn’t become rubbery.

Small Tricks That Make a Big Difference

I have a few tricks I sprinkle into this recipe depending on my mood. If I want a bit more smoke, I’ll increase the smoked paprika by a pinch, but not too much because it can overpower the lemon at the end. If I’m low on time, chopping the onion larger means it holds up better to reheating later. For a low-carb bed, I sometimes serve it over cauliflower rice, or toss in handfuls of baby spinach near the end for extra color and nutrients. If you ever wonder whether to use canned or fresh tomatoes, cherry tomatoes work best here because they blister and sweeten without turning the skillet liquidy.

I once swapped the olives for capers and nearly created a new favorite overnight; the sharpness was delightful. You could also adapt the concept into handhelds by stuffing the mixture into warmed low-carb tortillas, in the same playful spirit as Mediterranean quesadillas, though I usually stay spoon-first straight from the pan.

How to Know When It’s Done, What to Serve, and Leftovers

You’ll know it’s done when the ground chicken has bits of golden brown and the cherry tomatoes have softened but still hold some shape. The smell of toasted oregano and cumin mingled with lemon is another clue that you’re there. I love serving this with a simple green salad or roasted cauliflower; sometimes I spoon it on top of a warm bed of cauliflower rice or even zucchini noodles. If I’m prepping lunches, it stores beautifully in the fridge for up to four days in an airtight container. Reheat gently on the stove to keep the feta from getting grainy. You can also freeze portions for up to three months; thaw overnight in the fridge before reheating. For a leftover remix, I’ll turn it into a wrap or tuck it into an omelet the next morning.

One last practical note: if you want to keep things ultra-keto, skip any bread and serve with a pile of lemony greens. If you are feeding kids, you can halve the olives or chop them small; they’re where a lot of the bold flavor comes from, but they can be fierce.

A Couple of Variations I Love

Sometimes I use ground turkey instead of chicken for a slightly different texture, and other times I add a cup of chopped spinach at the very end so it wilts gently in the residual heat. For a heartier winter version, I’ll stir in a handful of cooked, chopped eggplant for depth. If you love heat, a pinch of red pepper flakes adds a pleasant kick without changing the Mediterranean soul of the dish. And if you’re thinking beyond one-skillet, this same flavor profile is why I often make a burrito bowl with ground chicken when I need meal-prep bulk.

This dish is an easy, forgiving weeknight winner that still tastes like I spent more time on it than I did. The feta and olives are the soul, the lemon and parsley are the smile at the end, and the spices keep it grounded. Every time I make it, it feels like a tiny escape to a sunlit kitchen on the Mediterranean coast.

Conclusion

If you want to save or revisit the exact measurements and steps in one place, here is the original recipe record for the Mediterranean Keto Ground Chicken Skillet With Olives And Feta.