Save The smell of garlic hitting hot olive oil always pulls me straight into the kitchen, no matter what I was doing before. This skillet came together on a Tuesday when I had exactly thirty minutes and a craving for something bright and satisfying. I tossed in what I had: ground chicken, a jar of Kalamata olives I'd been saving, and a block of feta that was begging to be used. The result was so good I made it three times that month, tweaking it each time until it felt just right.
I made this for my sister when she came over after a long shift, and she stood at the stove eating it straight from the pan. She kept saying she couldn't believe it was just chicken and a few pantry staples. That night, I realized this dish doesn't need a special occasion. It just needs someone hungry and a skillet.
Ingredients
- Ground chicken: Leaner than beef but still flavorful, it soaks up all the Mediterranean seasonings beautifully and cooks fast.
- Feta cheese: The creamy, salty finish that makes every bite feel indulgent, plus it melts just enough to coat everything.
- Yellow onion: Diced small and cooked until soft, it adds a sweet base that balances the briny olives.
- Garlic: Minced fresh, never from a jar, it blooms in the oil and fills your kitchen with the best smell.
- Cherry tomatoes: Halved so they burst and release their juices, creating a light sauce that clings to the chicken.
- Baby spinach: Wilts in seconds and adds color and nutrients without any bitterness.
- Fresh parsley: Chopped and stirred in at the end for a pop of freshness that brightens the whole dish.
- Kalamata olives: Pitted and halved, they bring that signature briny, fruity depth you just can't skip.
- Dried oregano: A must for that earthy Mediterranean flavor, use good quality if you have it.
- Paprika: Optional, but a half teaspoon adds a subtle smokiness that makes everything taste richer.
- Lemon juice: Just a tablespoon at the end lifts all the flavors and keeps things bright.
- Olive oil: The foundation, use extra virgin for the best flavor and a silky cook.
- Salt and black pepper: Essential for bringing out every layer, taste as you go and adjust.
Instructions
- Soften the onion:
- Heat the olive oil in a large skillet over medium heat, then add the diced onion and let it cook until it turns translucent and sweet, about 3 to 4 minutes. This builds the flavor foundation for everything that follows.
- Brown the chicken:
- Toss in the minced garlic and ground chicken, breaking it up with a spatula as it cooks until no pink remains and it's nicely browned, around 6 to 7 minutes. The garlic will toast and the chicken will pick up those aromatic notes.
- Add the tomatoes and olives:
- Stir in the cherry tomatoes, Kalamata olives, oregano, paprika if using, salt, and black pepper, cooking for another 3 to 4 minutes until the tomatoes start to soften and release their juices. You'll see the skillet come alive with color and fragrance.
- Wilt the greens:
- Add the baby spinach and cook just until it wilts down, about 1 to 2 minutes. It shrinks 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, letting everyone dig in.
Save The first time I served this to friends, one of them asked if I'd taken a cooking class. I laughed and told her it was just a skillet and good ingredients doing their thing. That's when I realized that simple food, done with care, always feels like more than the sum of its parts.
Choosing Your Greens
I've made this with both spinach and arugula, and each brings something different to the table. Spinach is mild and melts right in, while arugula adds a peppery bite that stands up to the feta and olives. If you like a little heat, go arugula, but if you want something softer, spinach is your friend.
Making It Your Own
This dish is endlessly adaptable depending on what you have or what you're craving. I've stirred in a drizzle of tahini for creaminess, swapped ground turkey for the chicken, and even tossed in sun-dried tomatoes when I didn't have cherry tomatoes. It never disappoints, and it never tastes exactly the same twice.
Serving and Storing
I usually serve this straight from the skillet with a side of cauliflower rice or over zucchini noodles if I want something a bit heartier. Leftovers keep well in the fridge for up to three days and actually taste better the next day once the flavors have had time to meld.
- Reheat gently on the stovetop with a splash of water or broth to keep it from drying out.
- If you're meal prepping, hold off on adding the feta until you reheat so it stays creamy.
- This also freezes well for up to two months, just thaw overnight and warm through before serving.
Save This skillet has become my go-to when I want something fast, flavorful, and filling without a pile of dishes. I hope it finds a spot in your weekly rotation, too.
Recipe FAQs
- → Can I use ground turkey instead of chicken?
Yes, ground turkey works beautifully as a substitute. It has a similar texture and mild flavor that pairs well with the Mediterranean ingredients. Adjust cooking time slightly if needed to ensure it's fully cooked through.
- → 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 or in the microwave. The feta will soften when reheated but maintain its flavor.
- → Is this dish freezer-friendly?
Yes, you can freeze this dish for up to 3 months. However, the texture of the tomatoes and spinach may change slightly upon thawing. For best results, freeze before adding the feta, and sprinkle fresh feta after reheating.
- → What can I serve with this skillet?
Cauliflower rice pairs perfectly for keeping it keto. For non-keto eaters, serve over regular rice, quinoa, or with crusty bread. A simple Greek salad with cucumber and red onion makes an excellent side dish.
- → Can I make this dairy-free?
Absolutely! Simply omit the feta or use a dairy-free alternative. You might want to add extra olives or a squeeze of lemon to compensate for the missing tangy flavor that feta provides.
- → How spicy is this dish?
This skillet is not spicy at all. The paprika adds smoky depth rather than heat. If you enjoy some spice, consider adding red pepper flakes or a pinch of cayenne along with the other seasonings.