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

  • 25 oz. 700 g chicken thighs or chicken breastchicken breasts
  • 1 oz. 30 g butter, for frying
  • 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
  • salt and pepper
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 thighs or chicken breasts into bite-sized pieces. Season with salt and pepper.
  3. Add butter 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.

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 from 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

1 2 3 4 5 6

278 comments

  1. Rosy
    I cooked this tonight, I added mushrooms and it turn out so good, though only two serve and no leftovers for tomorrow lunch.
  2. Rosy
    I also have a question, I had this dish at 10.30 pm, isn’t it unhealthy to eat this late ?? Suggestion would be appreciated.
  3. Chris
    I am lactose intolerant, some cheese is ok, but cream cheese or sour cream and cream will not work for me at all. Could I still do this Keto diet?
    Replies: #267, #268, #278
  4. Janel B.
    I made this recipe last night exactly how it instructed for 2 servings. I used green pesto instead of red pesto. It was perfect! I loved the texture, the flavor...it reminded me of an Brock oven chicken pesto pizza I use to eat. Hands down my favorite recipe so far. I cannot wait for lunch to eat the rest! The only problem was I liked it so much I wanted to eat both servings even though I was satisfied with the first portion. Yum! Love these recipes. Also, I am reluctant to change these recipes right now because it alters the nutritional information.
  5. Stephanie
    This is the best Keto dish I've had so far. My husband, who is just on this train with me for evening meals, commented last night that this was the best Keto dish I've made and I totally agree. Some ppl on here have said this dish is "too strong"... okay. Whatever. Everyone has different preferences. But we absolutely LOVED it. The feta is strong, yep, yes it is. Very strong. If I can make ONE recommendation to anyone cooking this... make the chicken chunk bites smaller than I did. I had to take the time to cut them (no biggie, easy-peasy with a fork edge) which meant I could not inhale this meal as fast as I wanted to. I'm so glad we didn't have company, I likely would've embarrassed myself speed-eating. Also, I served this over raw baby spinach and lettuce tossed in a splash of light raspberry vinaigrette with a side of sautéed green beans. Peace. ✌🏼

    PS: If I had it to do over again, I'd double the recipe. You're gonna wanna eat this the next day and there won't be enough. Trust me.

  6. Candice
    Can someone tell me what the serving sizes for this
  7. Kate
    Made this tonight and loved it!
  8. 1 comment removed
  9. Cati Lopes
    I made it with broccoli to soak it up it’s a keeper
  10. Dean
    What's the consistency supposed to be like? Mine is very runny
  11. Rose
    This was absolutely divine. Definitely one of my favourites
  12. Robin Nuttall
    This was insanely good. I cooked it for more like 40 minutes You need to cook it long enough for the liquid to cook down some and thicken. I think if I do it again I'll actually turn it down to 350; at 400 the cream was starting to separate as it thickened. But the longer you cook it the more tender the chicken too. I used chicken breasts. I did add one fresh tomato, seeded and chopped (cut in half, squeeze each half over sink to push out seeds and extra liquid). I was using red pesto.
  13. lindsay
    Nice recipe but quick edit tip... on Step Two you have a typo it says "breats" sorry thanks *exits the small shy editor*
  14. Hind
    I'm making this tonight. I add some broccoli in the kip, I'm going just to let everything simmer in the pan. I don't have feta, I'm going to use Parmesan and tell you how it taste.
  15. Lucy
    Would like to find a recipe book with all of these recipes. This way I would have all these wonderful recipes at my fingertips.
  16. Rory
    I added a head of cauliflower florets to this, and it was great. It seemed to give off some liquid, so maybe I would roast the cauliflower first. Also I skipped the butter frying step entirely, and it's fine that way.
  17. Alexandria Sams
    I used whipped coconut milk
  18. Crouton5000
    You can try lactose free cream. I use it anyways normally because it reduces the sugar content of the cream.
  19. Maria Guerra
    Creamy, easy, delicious. Did not spike my blood sugar. We have a winner!
  20. Michelle
    Delicious! I used tofu instead of meat
  21. Charissa Guillen
    Could you substitute a different cheese for the feta ?
  22. Patricia
    I made this exactly as the recipe stated. It was very tasty, but it was not a casserole - it was very runny. I served it over Miracle noodles.
  23. Sylvia
    I used green pesto and I used less cream and I sub the feta with goat cheese with sun dried tomato and basil (from Aldi) and I used capers instead of pitted olives. It was delicious over cauliflower mash.
  24. Patty
    I don't know why mine didn't turn out. I followed the directions and ingredients exactly. It tasted good but was very soupy. I wonder if I was supposed to whip the cream first to get some body to it, but the directions didn't call for that. I don't think this recipe is a keeper for me.
    Replies: #276, #277
  25. Teresa
    Wow, loved this recipe and so did my husband. He isn't a huge fan of chicken or pesto but he said he would eat it again.
  26. Teresa

    I don't know why mine didn't turn out. I followed the directions and ingredients exactly. It tasted good but was very soupy. I wonder if I was supposed to whip the cream first to get some body to it, but the directions didn't call for that. I don't think this recipe is a keeper for me.

    Patty it could be the type of cream you used. Mine was a little soupy but not bad, liked it like that. I've learned since I've been doing keto not all heavy whipping cream is the same, there are some that are more runnier and maybe that's what happened with yours, maybe.

  27. Andrea
    This also happened to me (although it was still tasty). I think I'll try again, but reduce the oven temperature and let it cook for longer to try and 'reduce' the cream sauce so it gets thicker.
  28. Amanda
    There are plenty of dairy free keto recipes on this website.
  29. jeff
    My recommendation is double the recipe. I also add extra pesto. It is eye rollie good and you want to eat it all week. It reminds me of a crust free version of one of my favorite pizzas in college sans the artichoke hearts (maybe next time... i'll see if the carb math adds up/portion size). The sauce also thickens second day so left overs are even better than day one. I always put it over a bed of spinach. Best hot but acceptably tasty cold for the lunchbox.
  30. Danielle
    This is absolutely delicious!! I'm on my 4th week of Keto following this site and this is one of my favorites! I followed the recipe as stated - only added a little extra feta before putting it in the oven because I love feta!!
  31. Brenda
    Peter , I have no idea where else to ask a question and get an answer ...my question is my daughter bought me a book Keto For Life for more recipes. Don't worry I won't leave the site :D I know I read this somewhere but I don't have the time to search the whole site ...What carbs do we count ,this book has nutritional valve on bottom of page , example a recipe say Carbs 6 then it also says net carbs 3 which one is the one we look for here ..Thank you for your time ....and if anyone else can jump in with the answer that would be appreciated as well :D
    Reply: #282
  32. Peter Biörck Team Diet Doctor
    Hi Brenda!

    We count net carbs.

    Peter , I have no idea where else to ask a question and get an answer ...my question is my daughter bought me a book Keto For Life for more recipes. Don't worry I won't leave the site :D I know I read this somewhere but I don't have the time to search the whole site ...What carbs do we count ,this book has nutritional valve on bottom of page , example a recipe say Carbs 6 then it also says net carbs 3 which one is the one we look for here ..Thank you for your time ....and if anyone else can jump in with the answer that would be appreciated as well :D

1 2 3 4 5 6

Leave a reply

Reply to comment #0 by