Okay so here’s the thing—I’ve been making this Mediterranean Keto Ground Chicken Skillet for like, three years now? And I genuinely cannot remember how I survived before it existed in my life.
It started on this random Tuesday in March (I think it was March, might’ve been February, whatever) when my husband Marcus came home and did that thing where he just… hovers near the kitchen looking hopeful. You know exactly what I’m talking about. And I had ground chicken thawing on the counter, zero meal prep done, and approximately seventeen minutes before someone in this house started getting hangry. Spoiler alert: it was going to be me.
So I just threw stuff in a pan. Olives because they were there. Feta because obviously. Some vegetables I’d been meaning to use before they got sad. And honestly? It was *incredible*. Like, we stood at the counter eating it straight from the skillet incredible. Marcus actually said “you should write this down” which, if you knew Marcus, you’d know he never says that about anything.
Anyway. I’ve made this probably 47 times since then (I stopped counting at 47, felt weird to keep track) and I’ve figured out exactly why it works. That’s what I’m gonna share with you today—the secrets that took me way too long to figure out so you don’t have to waste three months like I did.
Table of Contents
Mediterranean Keto Ground Chicken Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A 30-minute one-pan Mediterranean keto meal with ground chicken, briny olives, creamy feta, and fresh herbs. High protein, low carb, big flavor, minimal dishes.
Ingredients
1 lb ground chicken
2 tablespoons extra virgin olive oil, divided
½ medium onion, diced
1 red bell pepper, diced
1 small zucchini, diced
3 cloves garlic, minced
1 teaspoon dried oregano
½ cup kalamata olives, pitted and halved
⅓ cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped
Juice of ½ lemon
Salt and pepper to taste
Instructions
Preparation (Do This First Or Regret It)
I used to be the person who started cooking and then frantically chopped things while other things burned. I have since learned that I am not a professional chef and cannot do this. Please learn from my mistakes. Before you turn on any heat:
- dice your vegetables into roughly similar-sized pieces (like ½ inch cubes-ish, doesn’t have to be perfect, we’re not on a cooking show).
- Mince your garlic—and by mince I mean chop it small, not pulverize it into garlic paste.
- Pit your olives if you bought whole ones (smash them with the side of a knife or a jar, the pit pops right out, it’s weirdly satisfying).
- Crumble your feta, Squeeze your lemon and Chop your parsley.
- Put everything in little bowls or piles on your cutting board. You will feel like you’re on a cooking show. This is the only time you will feel this way.
The Actual Mediterranean Keto Ground Chicken Skillet Cooking Part
Step 1:Getting the chicken right (5-7 minutes)
- Heat your pan over medium-high heat. Not screaming hot, but hot enough that when you add oil it shimmers and moves around easily. Add one tablespoon of olive oil, swirl it around. Drop in your ground chicken and HERE’S THE IMPORTANT PART: leave it alone.
I know. I KNOW. You want to stir it. You want to poke it. Do not.
- Let it sit for like 2 full minutes so it actually browns instead of just turning grey and steaming. You want color. Color = flavor. This is the Maillard reaction thing Janet told me about.
- After 2 minutes, break it apart with your spatula, sprinkle some salt and pepper, and cook for another 4-5 minutes until there’s no pink left and you’ve got nice golden bits throughout. Scoop it onto a plate for a sec.
Step 2: Building the vegetable situation (5-6 minutes)
- Turn heat down to medium. Add the other tablespoon of olive oil. Toss in your onion and bell pepper. Let them hang out and get friendly for about 4 minutes, stirring occasionally. You want them softer but not mushy—still a little structure, you know?
- Now add the garlic. This is the danger zone. Garlic goes from “perfectly fragrant” to “burnt and bitter” in approximately 47 seconds. Stir it constantly for ONE minute and then immediately move to the next step. Do not get distracted by your phone. Do not answer a text. Do not look away. Garlic does not forgive.
Step 3: Bringing it all together (3-4 minutes)
- Dump your chicken back in. Add the zucchini and the olives. Sprinkle the oregano over everything. Stir it all together and let it cook for another 3-4 minutes. The zucchini should soften but not turn into mush. The olives will get a little warm and plump. Everything starts smelling incredible around now.
Step 4: The finish (1 minute)
- Pull the pan OFF the heat. This is important—off the heat. Scatter your feta crumbles over everything.
- Squeeze the lemon juice on top. Add the parsley. Give it a gentle stir so the feta starts to soften and get creamy but doesn’t fully melt.
- Taste it. Probably doesn’t need more salt because olives and feta, but add pepper if you want.
Notes
Storage:
– Room temperature: 2 hours max
– Refrigerator: 5 days in airtight container
– Freezer: 3 months (thaw overnight in fridge before reheating)
Make ahead:
Cook completely, cool, and refrigerate. Reheat over medium heat on stovetop for best results.
Substitutions:
– Ground chicken → ground turkey (1:1), ground lamb (1:1), or shrimp (add at step 5, cook 2-3 min only)
– Feta → goat cheese or dairy-free feta alternative
– Kalamata olives → green olives, castelvetrano olives, or capers
– Fresh parsley → fresh basil or cilantro
Dietery Modifications
-To make vegetarian: Replace chicken with 2 cans white beans (drained) or 14 oz extra-firm tofu, pressed and crumbled.
-To make dairy-free: Omit feta or use cashew-based vegan feta. Add 1 tablespoon nutritional yeast for umami.
Tips:
– Don’t stir the chicken at first—let it brown
– Add feta OFF the heat so it doesn’t separate
– Tastes even better the next day
– Add 2 tablespoons Greek yogurt at end for extra creaminess
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Mediterranean Lunch Recipes
- Method: Skillet/Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 cup
- Calories: 287 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 78mg
Why This Recipe Works
What Makes This Skillet Actually Different (Not Just Marketing Speak)
Look, I know every recipe blog says their version is “the best” and “so easy” and blah blah blah. I’m not gonna do that to you. What I will say is that most ground chicken recipes taste like cardboard wrapped in disappointment. This one doesn’t. And there’s actual science behind why.
The thing about ground chicken is it’s lean. Like, really lean. Which sounds healthy and great until you realize lean = dry and sad if you cook it wrong. The Mediterranean approach fixes this because you’re basically creating a little flavor bath for everything to swim in. The olives release their brine. The feta gets all melty and creamy. The vegetables let go of their juices. It’s like… the ingredients are helping each other? God that sounds cheesy but it’s TRUE.
The Nerdy Food Science Part (Skip If You Don’t Care)
My friend Janet—who has a chemistry degree she never uses except to correct me at dinner parties—explained the Maillard reaction to me once and now I can’t stop thinking about it. Basically when you let your ground chicken actually SIT in the hot pan without touching it (I know, it’s hard, I have control issues too), the proteins and sugars react together and create like hundreds of new flavor compounds. That’s why it tastes more… *chickeny*? More savory? Whatever, it tastes better.
Then when you add the vegetables and they soften, their cell walls break down and release all these water-soluble flavor compounds that mix with everything else. Add the salt from the olives and feta and suddenly there’s osmotic stuff happening that makes everything taste more intense. Janet tried to explain osmosis to me and I nodded but honestly I just trust her.
Perfect For People Who Have Good Intentions But Bad Follow-Through
This is me. This is probably you too if you’re reading recipe blogs at whatever time it currently is. The beauty of this Mediterranean Keto Ground Chicken Skillet is that it doesn’t require you to be a functional adult. No meal prep? Fine. Forgot to defrost something else? This works with chicken you defrosted in the microwave twenty minutes ago (don’t @ me, we’ve all done it).
It’s legitimately 30 minutes from “I should make dinner” to “dinner is in my mouth.” One pan to clean. Your smoke alarm probably won’t go off. The bar is low and yet the result is weirdly impressive.
Essential Ingredients For The Mediterranean Keto Ground Chicken Skillet
Why I’m Picky About Some Things And Not Others
I’m gonna be honest with you—I am not one of those people who sources high in ingredient from a specific region of wherever. I shop at Trader Joe’s mostly. Sometimes Costco. I don’t have a specialty olive oil guy. But there ARE a few things in this recipe where quality actually matters, and I’ll tell you which ones so you don’t waste money on stuff that doesn’t make a difference.
The Actual Ingredients (With My Opinions)
| Ingredient | Amount | Why It Matters | My Actual Recommendations |
|---|---|---|---|
| Ground Chicken | 1 lb | The whole point of this dish, needs to not be dry | Dark meat ground chicken if you can find it, it’s juicier. If not, regular is fine, we’ll add fat |
| Olive Oil | 2 tbsp | Fat for cooking + flavor | Don’t use your fancy finishing oil here, save that for drizzling. Regular extra virgin is perfect |
| Red Bell Pepper | 1 medium | Sweetness and color, also vitamin C apparently | Has to be red. Green peppers taste like grass to me, I don’t make the rules |
| Onion | ½ medium | Caramelizes and adds depth | Red or yellow, I honestly can’t tell the difference once it’s cooked |
| Garlic | 3 cloves | Everything is better with garlic, this is not debatable | FRESH. Please. I’m begging you. The pre-minced jar stuff tastes like feet |
| Zucchini | 1 small | Bulk without carbs, soaks up flavor | Medium size is better than huge, big ones get watery and weird |
| Kalamata Olives | ½ cup | THE STAR. Briny, meaty, Mediterranean in a bite | Get the pitted ones unless you enjoy dental emergencies |
| Feta Cheese | ⅓ cup | Creamy, tangy, melts into everything perfectly | Block feta crumbled yourself > pre-crumbled dust from a bag |
| Dried Oregano | 1 tsp | Tastes like the Mediterranean smells | Dried is actually better here than fresh, controversial opinion I know |
| Lemon | ½ lemon | Brightness, cuts through the richness | Must be fresh, bottled lemon juice is a crime |
| Salt & Pepper | To taste | Duh | Go easy on salt, the olives and feta bring a LOT |
| Fresh Parsley | 2 tbsp | Fresh flavor, pretty green bits | Flat leaf not curly, curly parsley is for decoration only |
The Thing Nobody Tells You About Olives and Feta Ratios
Okay so I ruined this dish approximately four times before I figured this out. Too many olives = tastes like you’re drinking ocean water. Too much feta = becomes a weird creamy blob that loses all texture. The magic ratio is roughly 1.5:1 olives to feta. So if you’re using ½ cup olives, use ⅓ cup feta. I don’t know why this works, I just know it does.
Also—and I cannot stress this enough—add the feta at the END. Not during cooking. I know it’s tempting to let it melt through everything. Don’t. It separates into greasy curds and looks like something went very wrong. Ask me how I learned this. Actually don’t, it’s embarrassing.
Substitutions For Normal People Who Don’t Live Near A Mediterranean Market
Not everyone has access to fancy ingredients and honestly? This recipe is very forgiving.
No kalamata olives? Green olives work. Those black California olives from a can work too (they’re blander but fine). Castelvetrano olives are actually amazing if you can find them—they’re buttery and mild.
Feta too expensive? Regular crumbled feta from the dairy section is totally fine. The fancy Greek stuff is better but not “three times the price” better.
Can’t find ground chicken? Ground turkey is basically the same thing. Ground beef works too but it’s a different vibe entirely.
Don’t have fresh parsley? Skip it. Or use cilantro if you’re one of those people who doesn’t think it tastes like soap. I am not one of those people but I won’t judge.
The Foolproof Method
Preparation (Do This First Or Regret It)
I used to be the person who started cooking and then frantically chopped things while other things burned. I have since learned that I am not a professional chef and cannot do this. Please learn from my mistakes. Before you turn on any heat:
- dice your vegetables into roughly similar-sized pieces (like ½ inch cubes-ish, doesn’t have to be perfect, we’re not on a cooking show).
- Mince your garlic—and by mince I mean chop it small, not pulverize it into garlic paste.
- Pit your olives if you bought whole ones (smash them with the side of a knife or a jar, the pit pops right out, it’s weirdly satisfying).
- Crumble your feta, Squeeze your lemon and Chop your parsley.
- Put everything in little bowls or piles on your cutting board. You will feel like you’re on a cooking show. This is the only time you will feel this way.
The Actual Mediterranean Keto Ground Chicken Skillet Cooking Part
Step 1:Getting the chicken right (5-7 minutes)
- Heat your pan over medium-high heat. Not screaming hot, but hot enough that when you add oil it shimmers and moves around easily. Add one tablespoon of olive oil, swirl it around. Drop in your ground chicken and HERE’S THE IMPORTANT PART: leave it alone.
I know. I KNOW. You want to stir it. You want to poke it. Do not.
- Let it sit for like 2 full minutes so it actually browns instead of just turning grey and steaming. You want color. Color = flavor. This is the Maillard reaction thing Janet told me about.
- After 2 minutes, break it apart with your spatula, sprinkle some salt and pepper, and cook for another 4-5 minutes until there’s no pink left and you’ve got nice golden bits throughout. Scoop it onto a plate for a sec.
Step 2: Building the vegetable situation (5-6 minutes)
- Turn heat down to medium. Add the other tablespoon of olive oil. Toss in your onion and bell pepper. Let them hang out and get friendly for about 4 minutes, stirring occasionally. You want them softer but not mushy—still a little structure, you know?
- Now add the garlic. This is the danger zone. Garlic goes from “perfectly fragrant” to “burnt and bitter” in approximately 47 seconds. Stir it constantly for ONE minute and then immediately move to the next step. Do not get distracted by your phone. Do not answer a text. Do not look away. Garlic does not forgive.
Step 3: Bringing it all together (3-4 minutes)
- Dump your chicken back in. Add the zucchini and the olives. Sprinkle the oregano over everything. Stir it all together and let it cook for another 3-4 minutes. The zucchini should soften but not turn into mush. The olives will get a little warm and plump. Everything starts smelling incredible around now.
Step 4: The finish (1 minute)
- Pull the pan OFF the heat. This is important—off the heat. Scatter your feta crumbles over everything. Squeeze the lemon juice on top. Add the parsley. Give it a gentle stir so the feta starts to soften and get creamy but doesn’t fully melt. Taste it. Probably doesn’t need more salt because olives and feta, but add pepper if you want.
Stuff I Learned The Hard Way
– If your chicken is releasing a lot of liquid instead of browning, your pan wasn’t hot enough. Drain the liquid and keep cooking until it browns.
– You can add a couple tablespoons of Greek yogurt at the end for extra creaminess. Not traditional but really good.
– If you want more vegetables, add spinach in the last minute. It wilts down to nothing so add like 2 big handfuls.
– This tastes even better the next day. The flavors get to know each other overnight.
Creative Variations
Making It Your Own (Because Rules Are Boring)
The beautiful thing about this Mediterranean Keto Ground Chicken Skillet is that it’s more of a template than a strict recipe. I’ve made it probably 15 different ways at this point and they’ve all been good. Well, mostly. The time I tried to add peanut butter was a mistake. Don’t do that.
Ways To Mix It Up
| Variation | What To Change | Notes From When I Tried This |
| Greek Lamb Version | Use ground lamb instead of chicken | Richer, more traditional, my mother-in-law approved and she approves of nothing |
| Spicy Situation | Add ½ tsp red pepper flakes + chopped cherry peppers | Made Marcus sweat, he loved it, I needed more feta to calm things down |
| Seafood Swap | Replace chicken with 1 lb shrimp | Add shrimp at the vegetable stage, only cook 2-3 minutes or they get rubbery |
| Vegetarian-Friendly | Use 2 cans white beans (drained) or crumbled tofu | Beans add carbs, tofu stays keto. Both surprisingly good |
| Extra Veggie | Double the zucchini + add artichoke hearts | More filling, stretches to feed more people, great for when in-laws visit unexpectedly |
Dietary Modification Stuff
- If you’re dairy-free: Skip the feta or use one of those cashew-based vegan fetas. They’re not the same but they’re not bad. Add a tablespoon of nutritional yeast for that savory umami thing.
- If you’re doing Whole30: This is almost compliant already. Just make sure your olives are packed in water not weird oils, and skip the feta. It’s less exciting but still tasty.
- If you’re broke: Honestly, regular ground chicken from the regular grocery store, whatever olives are on sale, and the cheap feta works FINE. Don’t let food blogs make you feel like you need to spend $80 on a weeknight dinner.
Storage & Serving
Making This Ahead (For People Who Have Their Life Together)
like me, some people actually meal prep. If that’s you, this recipe is your friend. It keeps beautifully, reheats well, and honestly tastes better the next day because the flavors have time to get cozy.
How Long This Lasts
- On the counter:Like 2 hours max. After that you’re playing food safety roulette and it’s not worth it.
- In the fridge: 5 days easy. I usually make a double batch on Sunday and eat it for lunch all week. Store the feta separately if you’re being fancy—it stays fluffier that way. I usually don’t bother and it’s still fine.
- In the freezer: 3 months. Let it cool completely first, put it in a freezer bag with most of the air squeezed out, lay it flat. Thaw overnight in the fridge and reheat gently. Don’t microwave it on high or the feta gets weird.
What To Serve It With (Carb-Free Edition)
| Base Option | Why It Works | Effort Level |
|---|---|---|
| Cauliflower rice | Absorbs all the juices, feels like a real meal | Medium (or buy pre-riced) |
| Zucchini noodles | Light, fresh, very summery | Medium (need a spiralizer or knife skills) |
| Just spinach | Literally wilt some spinach, put this on top, done | Lazy (my favorite) |
| Lettuce wraps | Crunchy, fresh, fun to eat | Easy |
| Nothing, straight from pan | No judgment here | Zero |
Building A Whole Meal
Monday: Over cauliflower rice with extra lemon
Tuesday: Lettuce wraps with cucumber and a yogurt sauce
Wednesday: Straight up with a side salad because you’re tired
Thursday: Over sautéed spinach with cherry tomatoes
Friday: Cold from the container because it’s Friday and you’ve earned this
Nutritional Benefits
The Numbers (For People Who Track)
I’m not a nutritionist or a dietitian or anything like that, so please don’t take this as medical advice. I’m just a person with a kitchen scale and a curiosity about macros. That said, this is what we’re looking at per serving (recipe makes 4):
| Nutrient | Amount | What This Means For Keto |
|---|---|---|
| Calories | 287 | Reasonable for a main dish |
| Protein | 32g | Really solid, keeps you full forever |
| Total Fat | 16g | Good fats from olive oil and feta |
| Saturated Fat | 5g | Mostly from the feta |
| Unsaturated Fat | 11g | The heart-healthy kind |
| Trans Fat | 0g | None, we’re not using weird processed stuff |
| Total Carbs | 8g | Low enough for most keto plans |
| Fiber | 2g | From the vegetables |
| Net Carbs | 6g | This is what keto people actually count |
| Sodium | 520mg | Higher because olives and feta, drink water |
| Cholesterol | 78mg | From the chicken |
The Other Stuff Your Body Actually Needs
| Nutrient | Amount | Why You Should Care |
|---|---|---|
| Iron | 2.1mg | Energy, keeps you from being tired all the time |
| Selenium | 28mcg | Thyroid stuff, immune stuff |
| Vitamin C | 95mg | Mostly from the bell peppers, immune support |
| Potassium | 380mg | Blood pressure, muscles |
| Calcium | 140mg | Bones, mostly from feta |
| Magnesium | 45mg | Sleep, muscles, generally feeling okay |
Why This Actually Makes Sense For Keto
The thing about a lot of keto recipes is they’re just… bacon and cheese on bacon with a side of cheese. And like, I get it, that’s delicious. But your body needs more than that. This Mediterranean Keto Ground Chicken Skillet gives you actual vegetables, high-quality protein, fats that are actually good for you (monounsaturated from olive oil, not just saturated from bacon), and enough flavor that you don’t feel like you’re on a “diet.”
The 6 net carbs is low enough that you can have this for dinner and still have room in your carb budget for, I don’t know, a few berries or some dark chocolate or whatever else you want.
Frequently Asked Questions
Can I use something other than ground chicken in Mediterranean Keto Ground Chicken Skillet?
Yes! Ground turkey is the easiest swap—almost identical. Ground lamb is more traditional Mediterranean and really flavorful but fattier. Ground beef works but it’s a different vibe entirely. I’ve also made this with shrimp (add them at the vegetable stage, cook 2-3 minutes only) and crumbled tofu (for vegetarian) and both were great.
What if I don’t have fresh vegetables? Can I use frozen?
You can, but thaw them first and squeeze out the extra water or your skillet will be a soggy mess. Pat them really dry with paper towels. It won’t be quite as good as fresh but it works in a pinch.
How do I make this Mediterranean Keto Ground Chicken Skillet vegetarian?
Replace the chicken with either 2 cans of white beans (drained and rinsed) or a block of extra-firm tofu that you’ve pressed and crumbled. For vegan, also swap the feta for a cashew-based cheese or just skip it and add nutritional yeast.
Can I freeze Mediterranean Keto Ground Chicken Skillet?
Absolutely. Cool it completely, put it in freezer-safe containers, and it’s good for 3 months. Thaw overnight in the fridge and reheat gently on the stove. Pro tip: freeze portions of feta separately and add fresh after reheating—it’s fluffier that way.
What’s the best way to reheat leftovers?
Stovetop over medium heat for 3-4 minutes is best. Microwave works but hit it in 30-second bursts and stir between so it heats evenly. Don’t nuke it on high for 3 minutes straight or you’ll get rubbery chicken and separated oily feta.
I hate olives. Can I leave them out?
I mean… you can? But you’re missing like 40% of what makes this dish special. If you truly cannot with olives, try capers instead (use about ¼ cup). They’re briny and small and give a similar Mediterranean vibe. Or sun-dried tomatoes for something different. But honestly, maybe try the olives? They might surprise you. They’re not as aggressive once they’re cooked with everything else.
Is this actually keto?
With 6 net carbs per serving, yes. Most keto plans allow 20-50 net carbs per day, so this leaves plenty of room.
Pairing & Serving Ideas
Building The Complete Meal
The Mediterranean Keto Ground Chicken Skillet is the protein situation handled—now you just need to figure out what to put it on or next to. Here’s what actually works:
| Complete Meal Idea | Components | Total Time |
|---|---|---|
| The Classic Bowl | Cauliflower rice + skillet + tzatziki drizzle + cucumber slices | 35 min |
| Lazy Weeknight | Bed of spinach (raw or wilted) + skillet + lemon squeeze | 25 min |
| Fancy Date Night | Zucchini noodles + skillet + extra feta + nice presentation | 35 min |
| Meal Prep Container | Skillet + roasted broccoli + cherry tomatoes | Made in advance |
| Lettuce Wrap Situation | Butter lettuce cups + skillet + pickled onions + yogurt sauce | 30 min |
What To Drink With This (Non-Alcoholic Because That’s The Vibe)
I usually have sparkling water with lemon because I’m boring, but if you want to be fancier:
– Mint lemonade (fresh mint, lemon juice, water, sweetener of choice) — very refreshing, Mediterranean vibes
– Iced herbal tea — chamomile or hibiscus is nice
– Sparkling water with cucumber — spa day energy
– Greek coffee if you’re eating this for lunch and need caffeine
– Just regular water honestly, the dish is flavorful enough, it doesn’t need a fancy beverage situation
When To Make This
– Random Tuesday with no plan: This is its natural habitat
– Meal prep Sunday: Double the recipe, portion for the week
– When you want to impress someone but don’t want to work hard: Looks fancy, tastes impressive, requires minimal skill
– When it’s too hot to think about complicated cooking: One pan, fast, done
– When you have leftover vegetables getting sad in the fridge: Throw them in, they’ll be fine
Your Turn (Now Make It Yours)
The Part Where I Tell You To Break The Rules
Here’s what I’ve learned after making this Mediterranean Keto Ground Chicken Skillet approximately one million times: the recipe is a starting point, not a prison sentence. Use the vegetables you have. Add the spices you like. Put more feta if you’re a feta person (I am). Use less olives if you’re not fully converted yet (you will be eventually).
The best recipes are the ones you make your own. My version has evolved so much since that random Tuesday with Marcus hovering in the kitchen. I’ve added artichokes. I’ve tried it with lamb. I made a completely chaotic version with leftover gyro meat once and it was honestly incredible.
Seriously, Tell Me How It Goes
I actually want to know what you do with this recipe. Did you add something weird that worked? Did you figure out a better method? Did you make it for someone and they proposed? (Unlikely but not impossible, this skillet has powers.) Leave a comment, tag me on social, whatever. The best part of sharing recipes is hearing how other people make them their own.
Now stop reading and go make dinner. Your skillet is waiting. And hey—if it’s not perfect the first time? That’s fine. Mine wasn’t either. You’ll make it again and it’ll be better. That’s how cooking works.