I make this skillet almost every week when I want dinner fast but still feel like I’m eating something bright and Mediterranean. It’s a one-pan, low-carb meal built on ground chicken, briny Kalamata olives, punchy feta and a little lemon to brighten everything. The flavors are familiar but fresh, and it’s an easy crowd-pleaser whether you’re feeding kids, meal-prepping for the week, or watching carbs. If you like bold, simple weeknight recipes, you might also enjoy my take on a hearty buffalo chicken dip with cottage cheese for game days and gatherings.
Why you’ll love this dish
This skillet is quick, flavorful, and keto-friendly without feeling like a compromise. Ground chicken cooks fast and soaks up spices, while olives and feta add that salty, savory Mediterranean character you crave. It’s budget-friendly, uses one pan, and cleans up easily — ideal for busy weeknights. The meal is flexible: serve it over cauliflower rice for a strict keto plate, spoon it into lettuce cups for handheld bites, or pile it onto a simple green salad for a lighter option.
The cooking process explained
Before you start, here’s a quick roadmap so nothing surprises you:
- Brown the ground chicken in olive oil until no longer pink and starting to caramelize. This builds the base flavor.
- Soften onion, garlic and bell pepper in the same pan so they meld with the browned meat.
- Stir in the dried spices; they bloom on the hot oil and coat the chicken.
- Fold in tomatoes and olives to release juices and create a lightly saucy finish.
- Top with feta, parsley and lemon right before serving to keep brightness and texture.
What you’ll need
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (red or green)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/3 cup pitted Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Juice of half a lemon
Notes: If you don’t have Kalamatas, use green olives for a milder brine. Swap parsley for dill or oregano if you prefer. For a touch more richness, stir in 1–2 tablespoons of cream cheese or a splash of heavy cream at the end (this will increase carbs/calories).
Step-by-step instructions
Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the ground chicken in an even layer. Let it brown without stirring for 1–2 minutes, then break it apart with a spoon and continue cooking until no longer pink and starting to caramelize, about 6–8 minutes total.
Add the chopped onion and minced garlic to the skillet. Sauté, stirring occasionally, until the onion becomes translucent and fragrant, about 2–3 minutes.
Stir in the chopped bell pepper, dried oregano, smoked paprika, ground cumin, and a good pinch of salt and pepper. Cook until the bell pepper softens slightly, about 3–4 minutes, giving the spices time to bloom.
Add the halved cherry tomatoes and sliced Kalamata olives to the skillet. Stir to combine and allow the tomatoes to break down and release their juices, about 5 minutes. Taste and adjust seasoning if needed.
Sprinkle the crumbled feta cheese over the top and let it warm and soften into the hot mixture for a minute or two.
Remove the skillet from the heat. Stir in the chopped fresh parsley and squeeze the lemon juice over everything. Give it a final taste and adjust salt, pepper or lemon as desired. Serve warm.
Best ways to enjoy it
This skillet shines a few ways:
- Over cauliflower rice or shredded cabbage for a low-carb bowl.
- Spooned into butter lettuce leaves for handheld cups.
- Alongside roasted vegetables or a simple Greek salad for a fuller plate.
- On top of thick slices of grilled eggplant or zucchini for a warm, vegetarian-friendly base.
- For a creamy contrast, add a dollop of plain full-fat Greek yogurt or tzatziki on the side.
Storage and reheating tips
Cool the skillet to room temperature promptly, but refrigerate within two hours. Store in an airtight container for up to 3–4 days. To reheat, warm gently on the stovetop over low heat or microwave in 30-second intervals until steaming hot throughout. If you plan to freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat until the internal temperature reaches 165°F (74°C). Do not refreeze thawed leftovers.
Pro chef tips
- For deeper flavor, brown the chicken in two batches so it gets maximum contact with the pan.
- Don’t skip blooming the spices in the skillet — the short step with the pepper releases aroma and flavor.
- Use firm cherry tomatoes; they hold texture and give a pleasant pop when bitten.
- If the skillet seems dry after adding tomatoes, splash in 1–2 tablespoons of chicken stock or water to loosen the mixture.
- If you want more caramelization, push the cooked mixture to one side of the pan and briefly sear the other side of the pan to crisp edges before combining.
If you enjoy tangy dairy pairings in Mediterranean recipes, try a variation that uses cottage cheese as a creamy add-in while browsing similar comfort dishes like these cottage cheese and jello recipes for inspiration.
Creative twists
- Add chopped spinach or kale at the end for extra greens.
- Swap ground chicken for ground turkey, lamb, or beef for a different flavor profile.
- Make it spicy by stirring in 1/2 teaspoon crushed red pepper or a chopped jalapeño with the bell pepper.
- Turn it into a baked dish: transfer to a small baking dish, top with a little more feta and bake at 375°F (190°C) for 8–10 minutes until bubbly.
- Mediterranean bowl: serve over cauliflower rice, top with sliced avocado and a drizzle of olive oil.
Common questions
Q: Can I use ground turkey instead of chicken?
A: Yes — ground turkey is a one-to-one swap and will give a slightly richer flavor. Adjust salt and spices to taste.
Q: Is this dish keto-friendly?
A: Yes. With no starchy additions, this skillet is low in carbs. Serve over cauliflower rice or lettuce to keep it keto.
Q: How long does it take to make from start to finish?
A: Active cooking time is about 20–25 minutes. Include prep (chopping parsley, tomatoes and pepper) and you’re looking at roughly 30 minutes total.
Q: Can I prep elements ahead?
A: Absolutely. Chop vegetables and measure spices a day ahead. Brown the chicken and store it separately; when ready, combine and finish in the skillet for 8–10 minutes.
Q: Is it safe to reheat more than once?
A: Reheat only once. Each time food is cooled and reheated the risk of bacterial growth increases. Refrigerate within two hours and reheat to 165°F (74°C).
Conclusion
If you’d like a different protein twist with similar Mediterranean vibes, check out this Mediterranean Beef and Veggie Skillet – The Defined Dish for more inspiration.
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Mediterranean Chicken Skillet
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Keto
Description
A quick, flavorful one-pan Mediterranean dish made with ground chicken, Kalamata olives, feta, and a splash of lemon, perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (red or green)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/3 cup pitted Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Juice of half a lemon
Instructions
- Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the ground chicken in an even layer. Let it brown without stirring for 1–2 minutes, then break it apart with a spoon and continue cooking until no longer pink and starting to caramelize, about 6–8 minutes total.
- Add the chopped onion and minced garlic to the skillet. Sauté, stirring occasionally, until the onion becomes translucent and fragrant, about 2–3 minutes.
- Stir in the chopped bell pepper, dried oregano, smoked paprika, ground cumin, and a good pinch of salt and pepper. Cook until the bell pepper softens slightly, about 3–4 minutes.
- Add the halved cherry tomatoes and sliced Kalamata olives to the skillet. Stir to combine and allow the tomatoes to break down and release their juices, about 5 minutes.
- Sprinkle the crumbled feta cheese over the top and let it warm and soften into the hot mixture for a minute or two.
- Remove the skillet from the heat. Stir in the chopped fresh parsley and squeeze the lemon juice over everything. Give it a final taste and adjust salt, pepper or lemon as desired. Serve warm.
Notes
If you don’t have Kalamatas, use green olives for a milder brine. Swap parsley for dill or oregano if you prefer. For extra richness, stir in 1–2 tablespoons of cream cheese or a splash of heavy cream at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean