Mediterranean Keto Skillet with Chicken

The smell of red onion hitting hot olive oil still takes me back to my tiny apartment kitchen where I first threw together this skillet on a Tuesday night. I had forgotten to grocery shop and was working with whatever sad produce remained in my crisper drawer. That accidental dinner turned into one of those recipes I now make weekly without even thinking about it.

Last month my sister called me at 8pm completely stressed about what to make for her family. I walked her through this recipe step by step over the phone while she cooked. Her kids actually asked for seconds and she sent me a photo of her empty skillet an hour later.

Ingredients

• 1 lb ground chicken: The base that soaks up all those Mediterranean flavors and provides the protein that keeps you satisfied for hours
• 1 medium red onion: Adds a subtle sweetness that balances the salty olives perfectly
• 2 cloves garlic: Fresh minced garlic makes such a difference compared to the stuff in a jar
• 1 red bell pepper: Brings color and a slight crunch that contrasts beautifully with the wilted spinach
• 1 cup cherry tomatoes: They burst slightly as they cook releasing little pockets of juice throughout the dish
• 2 cups baby spinach: Wilts down into the skillet adding nutrition without overwhelming the other flavors
• 1 tsp dried oregano: The dried herb actually works better here than fresh because it disperses evenly
• 1/2 tsp smoked paprika: This is the secret ingredient that gives the dish its subtle depth
• 1/4 tsp crushed red pepper flakes: Optional but I always include it for that gentle warmth at the back of your throat
• Salt and black pepper: Season generously at each stage so every component has flavor
• 1/2 cup Kalamata olives: These provide those essential briny pops that make everything taste brighter
• 1/2 cup feta cheese: Creamy salty tangy goodness pulls all the Mediterranean flavors together
• 2 tbsp extra-virgin olive oil: Use the good stuff here since it is one of the main flavor carriers
• 2 tbsp fresh parsley: A bright finish that makes the dish look as good as it tastes

Instructions

Heat your skillet and start the aromatics:

Pour that olive oil into your largest skillet and turn the heat to medium. Once it shimmers toss in your diced onion and let it soften for about 3 minutes until it turns translucent and smells sweet.

Add the garlic:

Stir in the minced garlic and count to thirty. You want it fragrant not browned because burned garlic turns bitter and ruins the whole vibe.

Brown the chicken:

Add the ground chicken breaking it apart with your spatula until it resembles small crumbles. Let it cook undisturbed for a minute or two between stirring so some pieces get nicely browned and develop those crispy edges everyone fights over.

Add the vegetables:

Toss in the red bell pepper and halved cherry tomatoes. Stir everything together and let the vegetables cook until they start to soften and the tomatoes begin to look wrinkled.

Season it all:

Sprinkle the oregano smoked paprika red pepper flakes salt and pepper over the skillet. Stir to coat everything evenly and let the spices bloom in the hot oil for about thirty seconds.

Wilt the spinach:

Add the baby spinach and watch it magically collapse. Keep stirring until it is just wilted and bright green which takes barely a minute.

Finish with toppings:

Scatter those Kalamata olives and crumbled feta all over the top. Turn the heat to low cover the skillet and let everything hang out for two minutes so the feta softens slightly.

Garnish and serve:

Sprinkle fresh parsley over everything if you remembered to buy it. Serve it hot right from the skillet and watch people immediately reach for seconds.

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This recipe became my go-to when I started keto and was convinced I would never enjoy dinner again. The first bite made me realize low carb eating could actually be exciting and something I looked forward to instead of enduring.

Make It Your Own

Sometimes I use ground turkey instead of chicken and honestly no one notices the difference. The key is breaking it up thoroughly so it browns evenly and absorbs all those spices.

Serving Ideas

Cauliflower rice is the obvious pairing but roasted broccoli works beautifully too. On nights when I am feeling extra indulgent I serve it alongside a simple green salad with an assertive vinaigrette.

Storage And Meal Prep

This keeps beautifully in the refrigerator for four days and actually tastes better the next day when the flavors have had time to mingle. I always make a double batch on Sunday and portion it into containers for easy lunches throughout the week.

• Let it cool completely before storing to avoid condensation
• The feta will soften over time but that is part of the charm
• Reheat with a splash of water to refresh it

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This skillet saved me on countless busy nights when takeout was tempting but I knew I would feel better after something homemade. Hope it becomes your emergency dinner too.

Recipe Q&A

→ Is this Mediterranean chicken skillet keto-friendly?

Yes, this skillet contains only 6 grams of carbohydrates per serving while providing 28 grams of protein, making it ideal for ketogenic diets. The combination of ground chicken, olives, and feta keeps carbs low while delivering rich Mediterranean flavors.

→ Can I use ground turkey instead of chicken?

Absolutely. Ground turkey works beautifully as a substitute for ground chicken in this Mediterranean skillet. The cooking time remains the same, and the turkey will absorb all the wonderful spices and Mediterranean flavors just as well.

→ How do I make this dairy-free?

Simply omit the feta cheese or replace it with a vegan dairy-free alternative. The dish remains delicious with the olives, vegetables, and seasoned ground chicken providing plenty of flavor. You might add a sprinkle of nutritional yeast for a cheesy flavor without dairy.

→ What can I serve with this Mediterranean skillet?

Cauliflower rice makes an excellent low-carb pairing, or serve it over zucchini noodles for a complete meal. A crisp Mediterranean salad with cucumber and tomatoes complements the flavors perfectly. For non-keto eaters, crusty bread or quinoa work well too.

→ How long will leftovers keep in the refrigerator?

Stored in an airtight container, leftovers will keep well for 3-4 days in the refrigerator. Reheat gently in a skillet over low heat or in the microwave. The flavors often meld and improve after a day, making it excellent for meal prep.

→ Can I freeze this Mediterranean chicken skillet?

Yes, this dish freezes well for up to 3 months. Portion into freezer-safe containers and thaw overnight in the refrigerator before reheating. Note that the texture of the spinach and tomatoes may soften slightly after freezing, but the taste remains delicious.