Save The smell of garlic hitting hot olive oil is what hooked me on this skillet. I was rummaging through the fridge on a Wednesday night, staring at ground chicken and a jar of olives, when I decided to stop overthinking dinner. Twenty minutes later, I had a pan full of something that tasted like I'd spent hours on it. The feta melted into the warm chicken, the tomatoes burst into little pockets of sweetness, and I realized I'd been making weeknight dinners way too complicated.
I made this for my sister when she visited last spring, and she kept asking what the secret ingredient was. There wasn't one, just good olive oil and the courage to use more garlic than the recipe originally called for. We sat on the back porch with our bowls, and she told me it reminded her of a taverna we stumbled into in Athens years ago. I hadn't been aiming for that, but I'll take it.
Ingredients
- Ground chicken: Leaner than beef but still juicy if you don't overcook it, it soaks up all the Mediterranean flavors beautifully.
- Feta cheese: Use block feta and crumble it yourself for the creamiest texture and brightest tang.
- Yellow onion: Diced small, it melts into the background and adds a subtle sweetness that balances the brine.
- Garlic: Three cloves minimum, but I usually go for four because garlic is never the problem.
- Cherry tomatoes: They burst when they cook and create a light, fresh sauce that clings to everything.
- Baby spinach: Wilts in seconds and adds color without any bitterness.
- Kalamata olives: Pitted and halved, they bring that salty, briny punch that makes the dish feel alive.
- Dried oregano: The backbone of Mediterranean flavor, it smells like sunshine and summer markets.
- Paprika: Optional, but a half teaspoon adds a gentle smokiness that deepens everything.
- Lemon juice: Brightens the whole skillet right at the end, pulling all the flavors into focus.
- Fresh parsley: Chopped and stirred in last, it adds a fresh, grassy note that makes the dish feel complete.
- Olive oil: Use a good one, it's the foundation of the whole dish and you'll taste the difference.
Instructions
- Start with the aromatics:
- Heat the olive oil over medium heat until it shimmers, then add the diced onion and let it cook until soft and translucent, about three to four minutes. You'll know it's ready when the kitchen starts to smell sweet and inviting.
- Brown the chicken:
- Toss in the garlic and ground chicken, breaking it up with your spatula as it cooks. Let it brown for six to seven minutes, stirring occasionally, until no pink remains and the edges start to get a little crispy.
- Add the Mediterranean flavors:
- Stir in the cherry tomatoes, olives, oregano, paprika, salt, and pepper. Cook for another three to four minutes, letting the tomatoes soften and release their juices into the pan.
- Wilt the greens:
- Add the spinach and stir gently until it wilts down, which takes only a minute or two. Don't walk away or it'll cook too fast.
- Finish with brightness:
- Remove the skillet from the heat, then stir in the lemon juice and parsley. The lemon wakes everything up and ties the flavors together beautifully.
- Top with feta and serve:
- Sprinkle the crumbled feta over the top while the skillet is still warm. Serve it straight from the pan for that rustic, communal feel.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a Greek restaurant. I laughed and told them it took less time than picking up takeout. Now it's my go-to when I want to look like I tried harder than I actually did, and nobody needs to know how simple it really is.
Choosing Your Greens
Spinach is mild and melts into the background, which is perfect if you want the olives and feta to shine. Arugula, on the other hand, brings a peppery bite that stands up to the brine and adds a little attitude to the dish. I've used both depending on my mood, and honestly, either one works beautifully as long as you don't overcook it.
Making It Your Own
This skillet is forgiving and flexible, so feel free to play around. A drizzle of tahini before serving adds a creamy, nutty richness that feels indulgent. If you want crunch, toss in some toasted pine nuts or slivered almonds at the end. For a dairy-free version, skip the feta or swap it for a plant-based alternative, just check the label if you're avoiding soy or nuts.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, and they actually taste better the next day once the flavors have had time to meld. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to keep it from drying out. I've also eaten this cold, straight from the container, standing at the counter, and it was still delicious.
- Store in an airtight container to keep the spinach from getting soggy.
- If you're meal prepping, hold off on adding the feta until you reheat so it stays creamy.
- This doesn't freeze particularly well because of the tomatoes and greens, so plan to eat it within a few days.
Save This dish has earned a permanent spot in my weekly rotation, not because it's fancy, but because it delivers flavor without drama. I hope it becomes one of those easy wins in your kitchen 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 will absorb the Mediterranean flavors just as well. Adjust cooking time slightly if needed to ensure it's fully cooked through.
- → How long does this keep in the refrigerator?
Store leftovers in an airtight container for up to 3-4 days. The flavors actually develop and meld together overnight, making it even more delicious for lunch the next day. Reheat gently in a skillet or microwave.
- → Can I make this dairy-free?
Absolutely. Simply omit the feta or use a plant-based feta alternative. The dish remains flavorful and satisfying without the cheese. You might want to add a little extra salt or olives to compensate for the missing briny element.
- → What can I serve with this skillet?
It's delicious on its own as a complete low-carb meal. For a more substantial dinner, serve over cauliflower rice or with a simple Greek salad. Fresh herbs and a squeeze of lemon make it perfect as-is.
- → Can I use regular tomatoes instead of cherry tomatoes?
Roma or plum tomatoes work well—just dice them into small pieces. Cherry tomatoes are preferred because they hold their shape better and don't release too much moisture, but larger tomatoes can be used in a pinch.
- → Is this suitable for meal prep?
Yes, this dish meal preps excellently. Cook a batch and portion into containers for easy grab-and-go lunches throughout the week. The spinach wilts down but reheats nicely, and the flavors actually improve after sitting.