Save My sister texted me a photo of her dinner one Tuesday night, just a messy skillet with chicken and olives, and I stared at it longer than I should have. Something about the way the feta melted into the edges made me instantly hungry. I asked for the recipe, she laughed and said she just threw things together, so I recreated it based on that grainy phone picture. That impulsive experiment turned into one of my most-cooked weeknight meals, and now I'm the one sending photos to friends who ask what smells so good through the screen.
I made this for my neighbor after she had surgery, and she called me two days later asking if I'd written the recipe down anywhere. She said it was the first thing that actually tasted like food instead of obligation. I've since brought it to three different friends during hard weeks, and each time it feels like the right answer. There's something about a warm skillet full of bright flavors that says I care without needing a card.
Ingredients
- Ground chicken: Leaner than beef but still satisfying, it soaks up the Mediterranean flavors beautifully and cooks in minutes.
- Feta cheese: The creamy, tangy finish that melts just enough to coat everything without disappearing completely.
- Yellow onion: Diced small, it turns sweet and soft, creating a flavorful base that holds the whole dish together.
- Garlic: Minced fresh, it blooms in the oil and fills the kitchen with that unmistakable warmth.
- Cherry tomatoes: Halved so they burst and release their juices, adding brightness and a touch of natural sweetness.
- Baby spinach: Wilts down to almost nothing but adds color and a subtle earthiness that balances the brine.
- Fresh parsley: Chopped and stirred in at the end, it brings a fresh, grassy note that wakes everything up.
- Kalamata olives: Pitted and halved, their briny punch is the soul of this dish and keeps it from tasting bland.
- Dried oregano: The quintessential Mediterranean herb that ties all the flavors together with warmth.
- Paprika: Optional but worth it for a gentle smokiness that adds depth without heat.
- Lemon juice: A tablespoon at the end brightens everything and cuts through the richness perfectly.
- Olive oil: The foundation, fruity and smooth, it carries the aromatics and keeps the chicken moist.
- Salt and black pepper: Essential for coaxing out the natural flavors and balancing the salty olives and feta.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large skillet over medium heat, then add the diced onion and let it cook for 3 to 4 minutes until it turns translucent and soft. The kitchen will start to smell like the beginning of something good.
- Brown the chicken:
- Add the minced garlic and ground chicken, breaking it up with a spatula as it cooks until browned and cooked through, about 6 to 7 minutes. Don't rush this step, the browning adds flavor you can't fake.
- Build the flavor:
- Stir in the cherry tomatoes, Kalamata olives, dried oregano, paprika if using, salt, and black pepper, then cook for another 3 to 4 minutes until the tomatoes start to soften and release their juices. The skillet will look crowded and colorful, exactly what you want.
- Wilt the greens:
- Add the baby spinach or arugula and cook just until wilted, about 1 to 2 minutes. It will shrink fast, so don't walk away.
- Finish with brightness:
- Remove the skillet from heat, stir in the lemon juice and chopped parsley, then sprinkle the crumbled feta over the top. Serve it warm, straight from the skillet, and let everyone dig in.
Save One night I served this to my partner after a long day, and halfway through eating he looked up and said it tasted like vacation. I laughed, but I knew exactly what he meant. The olives, the feta, the oregano, they all taste like sunshine and ease, like sitting by the sea with nowhere to be. Food has a way of transporting you when you least expect it.
Serving Suggestions
I usually serve this straight from the skillet with a simple side salad or cauliflower rice if I'm staying strictly low carb. Sometimes I'll toast a piece of keto bread and use it to scoop up the juices at the bottom, which is honestly the best part. If you're not watching carbs, warm pita or crusty sourdough would be perfect for mopping up every last bit.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to four days, and I've found they taste even better the next day after the flavors have had time to marry. Reheat gently in a skillet over low heat with a splash of water or olive oil to keep the chicken from drying out. I've also eaten it cold straight from the container for lunch, and it's surprisingly good that way too.
Customization Ideas
This recipe is forgiving and loves to be tweaked based on what you have or what you're craving. I've swapped ground turkey for chicken when that's what was in the freezer, and I've used sun-dried tomatoes instead of fresh when tomatoes were out of season. If you want more heat, a pinch of red pepper flakes or a drizzle of harissa at the end will do the trick.
- Add artichoke hearts for extra Mediterranean flair and a tender, tangy bite.
- Toss in a handful of toasted pine nuts or slivered almonds for crunch and richness.
- Swap feta for goat cheese if you want something creamier and milder.
Save This dish has become my answer to the question of what to make when I want something satisfying without the fuss. It's proof that simple ingredients, when treated right, can feel like a gift.
Recipe FAQ
- → Can I use ground turkey instead of chicken?
Yes, ground turkey works beautifully in this skillet. It has a similar texture and absorbs the Mediterranean seasonings just as well. Cooking times remain the same.
- → How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat, adding a splash of water if needed to prevent drying.
- → What can I substitute for feta cheese?
Try goat cheese for a tangy alternative, or use dairy-free feta for a vegan option. For dairy-free without substitutes, omit the cheese entirely and add extra olives for saltiness.
- → Is this dish freezer-friendly?
Yes, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of spinach may soften slightly after freezing.
- → Can I add other vegetables?
Absolutely. Bell peppers, zucchini, or artichoke hearts complement the Mediterranean flavors. Add heartier vegetables like peppers with the onions, and delicate ones like zucchini with the tomatoes.