Keto pesto chicken casserole with feta cheese and olives

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!
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!


4 servingservings
  • 1½ lbs 700 g chicken thighs or chicken breastchicken breasts
  • 2 oz. 50 g butter, for frying
  • 3 oz. 75 g red pesto or green pesto
  • 1½ cups 350 ml heavy whipping cream
  • 8 tablespoons 120 ml pitted olives
  • 8 oz. 225 g feta cheese, diced
  • 1 1 garlic clove, finely choppedgarlic cloves, finely chopped
  • salt and pepper
For serving
  • 513 oz. 150 g leafy greens
  • 4 tablespoons 4 tablespoons olive oil
  • sea salt and ground black pepper


Instructions are for 4 servings. Please modify as needed.

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


A simple side dish of field greens or crunchy romaine complements the rich flavors. Or, lightly sautéed asparagus or green beans work, too.

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  1. Maha
    I made this tonight, finally, for my family of four. I thought it was okay. My 12 year old really liked it as he got seconds, but didn't eat the olives. I was really looking forward to tasting the cream and red pesto together but the feta and olives really overwhelm the other flavors. I also added sliced mushrooms. I will make this again, but will alter it significantly for my tastes. I'll double the chicken so there's enough to make lunches for the next day (I was only able to make one lunch), eliminate the olives and feta (maybe use as a condiment instead), increase the red pesto, add canned chopped tomatoes (maybe) and add twice the amount of mushrooms as I did tonight. I like the idea of cheese in there, so maybe I'll add some Gruyere or Parmesan or something like that. I liked how the chicken was really tender though, so this recipe is a great starting point for me.
    Reply: #204
  2. Kel
    This dish was SO GOOD! I will be making it again. So filling and satisfying. I do not add the extra garlic since the pesto sauce is full of it.
  3. Tammi
    This was too rich for me, and I added spinach. Next time I will cut half the feta and some cream and serve it over spinach.
  4. gbl
    Tell us how you adjusted for the different nutritional aspects with your different ingredients and amounts, including carb to protein/fat ratio, which I understand has all been worked out for each recipe and its place in your chosen menu?
  5. sandi
    can I freeze this and re heat for left overs?
    Reply: #212
  6. Taryn
    First time making this dish but I found with all that Feta and olives it came out wayyy too salty. I will tweak it next time to reduce that amount of salt. I used red dried tomato pesto which went well but probably added to the saltiness.
  7. Elizabeth
    Did you have all four serves geneviev😂
  8. Theresa
    I ran out of feta and used an Italian mixture of cheeses. Enjoyed it thoroughly over a bed of romaine. The chicken was so moist and tender.
  9. Virginia Volpe
    The recipe did not say green or black olives but I used green and that might have given the recipe that little bit of punch that other people were talking about. But we loved it and served it on raw spinach and it was fabulous
  10. Michael
    Absolutely a keeper. The tweaks were to cut the cream a bit, a bit of chicken stock concentrate, sauteed mushrooms, chopped baby spinach, and leftover shredded turkey. Everyone loved it! I'm going to buy more feta tomorrow to make another batch for lunches.
  11. Jennifer
    I've made this recipe so many times. I hate olives, so I never include those. I usually double it and then make future lunch microwave meals.
  12. Jennifer
    Absolutely! I make extra and freeze them in lunch-sized glass containers that are ready to microwave at work.
  13. Ioana
    I've made this recipe today and it turned out great. I used green olives and goat cheese instead of feta cheese.
  14. Rick Van Der Snick
    I'm having a hard time determining how many calories, fat and proteins per gram. Help please!
  15. Laurie
    One of our favorites! I've made this with green pesto and also the red. I prefer the red (sun-dried tomato) as it's a different flavor profile. I also don't use salt when I'm cooking the chicken as you will have enough salt in the feta, olives, and pesto to provide a great flavor.
  16. Rosie
    Another new favorite for my family. Due to a miscommunication with my son who went to the store for me, I didn't have enough feta, so I substituted some parmesan/romano/asiago blend for half of the feta. I did NOT add any salt to the recipe, and it was just right.
  17. gus
    i loved this one! smelled great and enticing while baking. excellent choice even reheated!
  18. Kent
    This is my favorite keto recipe I've found so far. I add a drained bag of frozen spinach and some crushed red pepper to the mix before baking.
  19. John Thomas
    Don't like avocado or pesto, but so many of your recipes call for them. Can I just delete them and other sauces and veggies and just cook the entrée.
  20. TerriLH
    Has anyone put this in My Fitness Pal as written? According to their site, one serving of this has 1027 calories! That's a whole lot of calories. This is one of my favorite dishes, but I usually cut the feta cheese in half and use kalamata olives. Wow, though. 1000+ calories for one meal!
  21. Shawna
    I made this and was phenomenal! I made a few tweeks I left the olives out. Used green pesto and added an extra tablespoon of that and reduced the whipping cream to 1 cup. It wasn't soopy at all i loved it
  22. sarah
    Great recipe. My non keto family liked it a lot too. Only thing is I think it would be good to pair with something that could soak up all the sauce. Maybe cauliflower rice, or something, so you don't waste the sauce
  23. Mary
    The most decadent recipe and my favorite. Tonight I made with a mixture of pesto a sundried tomatoes. I don't like olives so I sauteed so spinach in butter and added on top before pouring on cream pesto mixture. Off the chart good!!!
  24. J
    Made this last night with green pesto and black olives and added 8 oz of sauteed mushrooms, it was richly delicious! It is a definite keeper!
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