Save The first time I threw ground chicken in a skillet with olives and feta, I wasnt expecting much. I was tired, starving, and working with whatever languished in my fridge. But that first bite hit me with salty, creamy, bright flavors I never thought could come together in twenty minutes flat.
Last Tuesday my sister dropped by unexpectedly while I had this simmering on the stove. She hovered over the skillet, inhaling deeply, then immediately asked for the recipe before even taking a bite. Now she makes it twice a week and texts me photos every single time.
Ingredients
- 1 pound ground chicken: Lean protein that cooks up fast and soaks up all those Mediterranean flavors beautifully
- ½ cup crumbled feta cheese: That creamy tangy element that pulls everything together and makes each bite feel indulgent
- 1 small yellow onion, diced: The foundation that sweetens as it cooks and creates depth
- 3 cloves garlic, minced: Fresh garlic matters here, dont skip it or try to substitute with powder
- 1 cup cherry tomatoes, halved: They burst slightly as they cook releasing juices that become part of the sauce
- 1 cup baby spinach or arugula: Wilts down instantly and adds fresh color and nutrition without changing the flavor profile
- 2 tablespoons fresh parsley, chopped: Brightens everything right at the end and makes the dish look restaurant ready
- ½ cup Kalamata olives, pitted and halved: These bring the briny salt that cuts through the rich feta and mild chicken
- 1 teaspoon dried oregano: The Greek herb that instantly signals Mediterranean comfort food
- ½ teaspoon paprika: Optional but adds a subtle smoky depth that makes people ask what your secret ingredient is
- 1 tablespoon lemon juice: Fresh acid right at the end wakes up all the other flavors
- Salt and black pepper, to taste: Remember the olives and feta are already salty so taste before adding much
- 2 tablespoons olive oil: Your cooking fat and flavor carrier, use decent quality here
Instructions
- Start your base:
- Heat olive oil in a large skillet over medium heat and add diced onion, cooking until translucent and fragrant
- Brown the chicken:
- Add garlic and ground chicken, breaking it up with your spatula and cooking until no pink remains, about 7 minutes
- Build those layers:
- Throw in cherry tomatoes, Kalamata olives, oregano, paprika, salt, and pepper, letting tomatoes soften and release their juices
- Add the greens:
- Toss in spinach or arugula and stir just until wilted, maybe 2 minutes tops
- Finish with brightness:
- Remove from heat completely, stir in lemon juice and parsley, then scatter feta across the top
Save This recipe saved me during a month when I was too busy to think about dinner but still wanted something that felt special. Now its the meal I turn to when I need to feed people without stressing about timing or technique.
Make It Your Own
Ive swapped arugula for spinach when thats what I had, and honestly I love the slight pepperiness it brings. Fresh basil works too if you want to lean more Italian. Some nights I add diced cucumber right at the very end for crunch.
Serving Ideas
This stands alone perfectly as is, but if youre feeding someone who needs carbs, cauliflower rice or zucchini noodles play nicely. A simple cucumber salad with extra lemon on the side feels like the most natural companion.
Storage And Prep
The leftovers actually taste better the next day when all those flavors have had more time to mingle. I portion meal prep containers on Sundays and eat it straight from the fridge at work. You can halve the olives and tomatoes in advance but chop the parsley and spinach fresh.
- Feta is best added right before eating or reheating so it stays crumbly and distinct
- If you know this is becoming a regular rotation, buy Kalamata olives in bulk and keep them in brine
- The paprika is optional but honestly worth having in your pantry for the smoky depth it adds
Save Sometimes the simplest meals end up being the ones we crave most often. This skillet has earned its permanent spot in my weekly rotation and I bet it will find its way into yours too.
Recipe Questions & Answers
- → Can I use a different ground meat?
Yes, ground turkey or even lean ground beef would work well in this dish. Adjust cooking times slightly as needed to ensure the meat is fully cooked.
- → What can I substitute for Kalamata olives?
If Kalamata olives aren't available, other briny olives like Gaeta or even a good quality black olive would be suitable. For a different flavor profile, sun-dried tomatoes could also be a nice addition.
- → Is this dish spicy?
As written, this dish is not spicy. The paprika is optional and primarily adds a smoky note. If you prefer some heat, consider adding a pinch of red pepper flakes with the other seasonings.
- → How can I make this dairy-free?
To make it dairy-free, simply omit the crumbled feta cheese or use a plant-based feta alternative. The dish will still be delicious and full of Mediterranean flavors without it.
- → Can I prepare any part of this ahead of time?
You can dice the onion, mince the garlic, halve the cherry tomatoes, and chop the parsley in advance. Store them separately in airtight containers in the refrigerator. This will speed up your cooking process significantly.
- → What greens can I use besides spinach or arugula?
While spinach and arugula are recommended, you could also use chopped Swiss chard or baby kale. Just be aware that heartier greens might require a slightly longer cooking time to wilt properly.