Effortless Chicken Skillet

This one-pan wonder came to life on a hectic night when I just wanted something punchy and Mediterranean that didn’t hurt my low carb streak. It’s loaded with tender ground chicken, salty olives, and smooth, creamy feta—all ready super fast and sure to have everyone begging for a second helping.

The first time I whipped this up, I couldn’t believe how quickly it all came together. My kitchen smelled amazing, and now friends always ask for it when they pop by midday.

Tasty Ingredients

• Fresh parsley: Tosses in color and a burst of green flavor. Use the real deal—any kind, as long as it’s fresh for best results
• Crumbled feta cheese: This is where you get that creamy, tangy hit. If you can, use sheep’s milk feta—it’s super flavorful and crumbles perfectly
• Ground chicken: A lean, mild protein that’s perfect for soaking up those herby Mediterranean flavors. Make sure it looks pink and has no weird smell
• Sliced Kalamata olives: The briny punch that truly makes this dish pop. Go for pitted and sliced olives—look out for glossy, plump ones
• Dried basil: Brings in soft, earthy goodness. Give the jar a sniff—if it still smells strong, you’re golden
• Onion powder: Adds gentle sweetness and rounds out the taste. Grab one with no fillers for cleanest flavor
• Dried oregano: A key Mediterranean flavor. You want the leaves green and fragrant
• Red pepper flakes: A little fire to wake up the other flavors. Just enough to keep things interesting
• Olive oil: Lends rich, healthy fat and helps brown your chicken. Reach for extra virgin for a hint of fruitiness
• Garlic powder: Gives you all the aromatic punch without fuss. If you’re a garlic lover, throw in a smidge extra
• Salt and pepper: Start with a little and taste as you go (feta and olives have plenty of salt too!)—they finish off the dish

Simple Step-by-Step

Dish it Out and Enjoy:

Scoop it up while it’s still warm for all the best flavors and the perfect texture

Parsley on Top:

Switch off the heat and add a good sprinkle of chopped parsley—it makes everything fresh and pretty

Let Feta Soften:

Put a lid on the pan for a couple minutes. The cheese will get a bit gooey but won’t totally melt away—so indulgent

Add Feta:

Crumble your feta right on top and try to get some on every part so no bite misses out

Stir in the Olives:

Scattered sliced olives over your chicken and give it a quick mix so their flavor seeps right in as they warm

Finish Cooking Chicken:

Keep everything moving in the pan so it browns nicely and cooks through. If you spot any juicy puddles, let them simmer off for max flavor. You want it fully cooked—no pink left

Season Everything:

Shake on all the seasonings—garlic powder, onion powder, dried oregano, basil, chili flakes, salt, and pepper. Stir well till every bit of chicken smells amazing

Brown the Meat:

Throw in your ground chicken and break it up right away. This helps it cook through evenly and you won’t get big chunks

Drizzle in Oil:

Pour your olive oil around, rolling it to coat the pan. Stops things sticking and helps the meat brown

Get the Pan Hot:

Pop your skillet on medium-high and wait a minute so oil spreads out and gets hot all over

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The feta is hands-down my favorite bit. Once it softens into the hot chicken and olives, every forkful is just dreamy. The best batch ever was outside, sun setting, friends scraping the dish clean—total bliss.

Keeping It Fresh

Pop leftovers in a tight-sealing container in the fridge—they’ll be good for three days. The flavors keep getting bolder as it sits, so it’s an awesome make-ahead lunch. Reheat gently in a skillet with a splash of water, or zap in the microwave until it’s steaming. Skip the freezer—feta gets weird once frozen and thawed.

Swaps and Twists

Use ground turkey or lean beef if you can’t find chicken, each brings their own vibe. Try green olives for a switch-up, or toss in goat cheese for a creamier, mild spin. Want to really amp it up? Stir in some sun dried tomatoes or a few artichoke hearts.

Ways to Serve

Dig in as is, or spoon it over cauliflower rice if you want the full-on Mediterranean thing. A quick salad of cucumber and tomato, or some grilled zucchini—and you’ve got a winning plate. A squeeze of fresh lemon juice on top makes every flavor pop right before you eat.

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Mediterranean Mood Makers

All those lively punches of flavor come inspired by coastal Greece and southern Italy. Feta and olives have always been go-tos in Mediterranean kitchens; they turn simple meats into something really special. Add this meal to your weeknight rotation and you’ll bring a little sunshine to your table every single time.

Frequently Asked Questions

→ What swaps can I use instead of ground chicken?

You can go with ground turkey or even ground beef. Just add a little extra seasoning to match what you pick.

→ Will it taste very Mediterranean?

Absolutely, thanks to classic ingredients like feta cheese, dried oregano, basil, and plenty of olives.

→ How could I get even bolder flavors?

Toss in sun-dried tomatoes, some marinated artichokes, or a squeeze of lemon for a pop of taste.

→ What's good to have on the side?

Goes great with a fresh salad, some grilled veggies, or cauliflower rice if you want to keep it light.

→ How do I check that the chicken’s cooked?

Make sure it’s no longer pink and hits 165°F (74°C) inside before digging in.