Keto pesto chicken casserole with feta cheese and olives


25 oz. chicken thighs or chicken breasts
2 oz. butter, for frying
3 oz. red pesto or green pesto
1½ cups heavy whipping cream
½ cup pitted olives
8 oz. feta cheese, diced
1 garlic clove, finely chopped
salt and pepper
For serving
51⁄3 oz. leafy greens
4 tbsp olive oil
sea salt and ground black pepper


1Preheat the oven to 400°F (200°C).
2Cut the chicken thighs or chicken breats into bite-sized pieces. Season with salt and pepper.
3Add butter to a large skillet and fry the chicken pieces, in batches, on medium high heat until golden brown.
4Mix pesto and heavy cream in a bowl.
5Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto.
6Bake in oven for 20-30 minutes, until the dish turns bubbly and light brown around the edges.

Helpful Hints:

Prep 15 Min
Cook 30 Min
4 Servings
A simple side dish of field greens or crunchy romaine complements the rich flavors. Or, lightly sautéed asparagus or green beans work, too.
This casserole can be frozen. Let thaw in the refrigerator a day before you plan on serving it. Don’t place a cold baking dish straight from the fridge into a hot oven, as this can cause your dish to crack. Reheat the casserole in the oven at 300°F (150°C) until thoroughly warm.
Mediterranean superstars — feta cheese, olives, and pesto — unite in this creamy, easy-to-make keto chicken dish. Give it a go. Your taste buds will thank you!

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