Keto pesto chicken casserole with feta cheese and olives

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!

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!
USMetric
4 servingservings

Ingredients

  • 1½ lbs 650 g boneless chicken thighs or chicken breastchicken breasts
  • salt and pepper
  • 2 tbsp 2 tbsp butter or coconut oil
  • 3 oz. 75 g red pesto or green pesto
  • 1¼ cups 300 ml heavy whipping cream
  • 3 oz. 75 g pitted olives
  • 5 oz. 150 g feta cheese, diced
  • 1 1 garlic clove, finely choppedgarlic cloves, finely chopped
For serving
  • 5 oz. 150 g leafy greens
  • 4 tbsp 4 tbsp olive oil
  • sea salt and ground black pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

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

Get more

Start a free trial for further access to 100+ low-carb meal plans, the amazing meal planner tool and all low-carb cooking videos.

Start free trial

Tip!

A simple side dish of field greens or crunchy romaine complements the rich flavors.

Lightly sautéed asparagus or green beans work, too.

If you feel like making this dish even heartier you can pair it with cauliflower rice, roasted cauliflower or fried broccoli.

Meal prep

This dish can be prepared by frying the chicken ahead of time. You can assemble the entire casserole and keep in the fridge for a day before baking it. Just make sure you let it come to room temperature before placing in the oven. It's also good to give it a stir since the pesto can sink to the bottom.

If you have chicken or turkey leftovers they are perfect for this dish. Just skip the first 3 steps of the instructions and take it from there.

If you're short on time you can also use a rotisserie chicken. Take the meat off the bones and divide into bite-sized pieces. Follow the instructions from step 3.

Storing and reheating

If you intend to eat the casserole within 2-3 days you can store it in the fridge. Otherwise it's better to place the casserole in the freezer where it will last up to 3 months. Make sure your dish is suitable for freezing.

Let thaw in the refrigerator the 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.

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial
1 2 3 4 5 6 7 8

366 comments

  1. Kristin Parker Team Diet Doctor

    Are you using pesto sold in the store like barilla or homemade?

    If you can find a pesto without added sugar, soybean/canola oil or starches, you can use storebought. Brand availability will vary by location.

  2. Paula
    It was really good!
  3. Laura Boal
    I couldn’t believe how tasty this is. I used black olives but next time I’m using kalamata olives for even a bigger taste!
    I used Barilla red pesto with 5 net carbs per serving.
  4. Denise
    I just made this and it was very good. Definitely making it again.

    It is incredibly rich though so eating it with a salad of spinach or some green vegetables like stated in the directions will help.

    Next time I’ll make it with kalamata olives. I used green olives this first time.

  5. Peggy
    I make my own pesto. Today I used pecans instead of pine nuts. Delicious.
  6. Owen
    My fitness pal shows this as 55g fat and 64g protein?
  7. Chuck
    I made this tonight and it wowed everyone! I made my own pesto and used kalimotive olives and the taste was outstanding!!!
  8. 1 comment removed
  9. Yvette
    I am amazed at how simple, easy and tasty these recipes are. I made this recipe with green olives and green pesto. I used feta and leftover goat cheese from a prior recipe. I probably added to the carb content but I found that I need more than 20 carbs a day because of my workout schedule. In two weeks I have noticed real results. This was such a good recipe, the cream really adds to the fullness and decadence of the recipe.
  10. Lisa
    This is the first recipe I have made from Diet Doctor and it was really good! I was a bit surprised that it was still soupy when I pulled it out of the oven but the sauce was just as yummy with the mixed greens (Spring mix and arugula) on my plate.
  11. Catherine
    I'm not fond of olives or red pesto...so I use mushrooms and green pesto. Sometimes I throw in chopped fresh spinach, pearl onions and/or broccoli...they all work exceptionally well. The chicken-cream-pesto-feta base is extremely versatile.
  12. Paul L
    If anyone finds feta too strong, try halloumi instead. It holds together better and is more "respectful" on the palate whilst still delivering a bit of cheesy sourness to the dish.
    You can grill or saute it first too to give it a crust, doesn't melt.
  13. Sonia
    Can someone help me understand what I did wrong, I made the recipe by the T, only differenze I used quorn Pieces instead of chicken as I am vegetarian. The dish came out not at all "soupy", the cream was very dense, not Like the picture, and the feta was all melt. Did anyone have the same result?
    Reply: #364
  14. Kristin Parker Team Diet Doctor

    Can someone help me understand what I did wrong, I made the recipe by the T, only differenze I used quorn Pieces instead of chicken as I am vegetarian. The dish came out not at all "soupy", the cream was very dense, not Like the picture, and the feta was all melt. Did anyone have the same result?

    Quorn is not going to behave the same way in recipes. It may be better to stick with our vegetarian recipes.
    https://www.dietdoctor.com/low-carb/recipes?s=&search=&st=r...

  15. Ian_SAfc
    Is there any alternative to Pesto? My wife doesn't like Cilantro.
    Reply: #366
  16. Kristin Parker Team Diet Doctor

    Is there any alternative to Pesto? My wife doesn't like Cilantro.

    Most green pestos have basil, but no cilantro.

  17. Nicole
    Tried this today, delicious! Leaves you full and satisfied for a long time and it‘s very easy to prepare.
  18. Dan
    Instead of serving this with or over greens, I just throw a bunch of spinach into the pan and let it cook with everything else. Stretches it out further and it takes on the flavors of the dish well.
  19. Alicia O'Brien
    This was delicious. Made with green pesto. Highly recommend
  20. Nayab Ibrahim
    can i use ready made pestos?
    Reply: #371
  21. Kristin Parker Team Diet Doctor

    can i use ready made pestos?

    Yes! Make sure the brand you buy does not have added sugars or starches. It's also recommended to avoid vegetable oils like canola or soybean, but not all brands have those.

  22. Melissa
    This was AMAZING!!!!!
  23. Katarzyna
    Fantastic recipe!
1 2 3 4 5 6 7 8

Leave a reply

Reply to comment #0 by