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. Whether using low-carb, store-bought or your own home-made pesto, give it a go. Your taste buds — and your family — 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. Whether using low-carb, store-bought or your own home-made pesto, give it a go. Your taste buds — and your family — 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
  • 5 tbsp 5 tbsp 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. Using store-bought low-carb red or green pesto, or making your own, 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/cream mixture.
  6. Bake in oven for 20-30 minutes, until the dish turns bubbly and light brown around the edges.

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Tip!

We have a very quick and easy low-carb green pesto recipe. Try it out!

A number of low-carb store-bought varieties of pesto are available in most North American grocery stores.

Red pesto is typically made with basil leaves, tomatoes or sun-dried tomatoes, Parmesan cheese, olive oil, pine nuts and garlic.

Green pesto is typically made with basil leaves, Parmesan cheese, olive oil, pine nuts and garlic.

Look for ones with real olive oil, not soybean oil or canola oil, no sugar, and less than 5 net carbs per serving.

A simple side dish of field greens or crunchy romaine lettuce 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 it 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 casserole dish is suitable for freezing.

If 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.

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387 comments

  1. Brian
    Mix cream-pesto with chicken mixture and bake? For how long?
    Reply: #2
  2. Dr. Andreas Eenfeldt, MD Team Diet Doctor
    Yes, thanks, I updated the instructions to clarify.
    Reply: #345
  3. Dilia
    I wonder if full-fat plain yogurt would work as a substitute for the cream? Or even Greek yogurt?
    Reply: #16
  4. Amy
    Why is it red? Pesto in Canada is green (made with basil)
    Replies: #7, #44
  5. stephany
    Lovely, but would be nice if there was a print button for recipes.
    Replies: #6, #10
  6. Dr. Andreas Eenfeldt, MD Team Diet Doctor
    Coming up.
  7. Dr. Andreas Eenfeldt, MD Team Diet Doctor
    Red pesto.
  8. Melisa
    I cook with basil and sun-dried tomato (red) pesto all the time. You can make a wonderful cream sauce and put it over any dish. I will definitely be trying this dish!
  9. Michele
    Made this last night with left-over Turkey and it was absolutely delicious....
  10. karen
    Michele, sign up to yumprint and start your own special recipe's just for you. I love using it for all my special recipe's I want to keep.
  11. Dawn
    This may be right in my face but where to you see the amount of calories per serving and how many servings per dish?
  12. Judy
    How many carbs per serving?
  13. Rosheda Muller
    What can be used in stead of bacon I do not eat pork
    Reply: #15
  14. Mary Baechler
    Omg it is so delicious !
  15. Memuse
    There is no bacon in the above recipe.
  16. Mike
    Yogurt (even whole milk yogurt) is definitely not low carb.
  17. 1 comment removed
  18. Cathy
    Can we use sweetnlow or splenda with our coffee
    Reply: #321
  19. carol
    I save the recipes to Pinterest so I can access them on my tablet when needed
  20. Julie
    Am I missing it; I didn't see any nutritional info for these recipes?
  21. 1 comment removed
  22. Emma
    Hi. We are going to start this on Sunday but I have a question. I am just preparing my shopping list for 2 people. In the introduction it says that it covers EVERYTHING for the required number of people, so I clicked the shopping list for 2 people.
    This recipe states 400 ml of heavy cream, yet on the shopping list it only tells you to buy 150 ml. Am I doing something wrong?
    I tried the shopping list for 4 people as well but it was obvious that was way too much.
  23. Lars
    Great dish. This will be a favorite, for a long time.
  24. HD
    Is there easy recipe for red pesto, no basil. I have allergy to basil. Thanks.
  25. carol
    Just made this with green pesto, again another delicious meal, I had it with buttered spring cabbage, broccoli and left over turnip gratin.
  26. Sue
    What a delicious recipe. Enjoyed by our whole family!!
  27. Sue
    Don't like olives, can I sub with a few button mushrooms?
  28. Julie
    Great recipe thanks! I'm making this tonight - can't wait! Recipes like this are really helping me beat my sugar addiction
  29. JHNC
    Week 1 shopping list states 4oz (100 grams) of feta cheese. Recipe calls for 1/2 lb (8oz - 225 grams). Is the list wrong or does the recipe actually need only 4oz of feta?
    Replies: #30, #72
  30. T
    Same thing for heavy cream, you're supposed to use 200 ml with this recipe for 2 persons (1 person and leftower for tomorrow) yet the shopping list says 100 ml.
  31. Carmen
    Tasted wonderful and I have had no craving nor hunger, nor side effects this far! feeling great!
  32. Brandi
    I made this recipe minus the olives last night and it was fantastic! My new favorite recipe for sure. It was very filling and satisfying. Thanks for a great recipe!
    Reply: #99
  33. Maxx McGee
    Just made this for dinner tonight and love love love it. This will definitely be a go to recipe.
  34. Tina
    I made this without olives-have never been able to acquire a taste for them-and LOVED it! I'll be making this again soon!
  35. Angela
    I made this dish a few days ago but didn't have any olives in the house. It works just as well without. Definitely a new favourite in this house.
  36. Bob
    Had this for dinner tonight, was very tasty but too salty for my taste, and I seasoned the chicken very lightly. Will make again but will use half the amount of feta and won't season the chicken. Had tonight's with broccoli and cauliflower which helped cut through the salt.
  37. Mark
    How do you rate recipes? I can't find a way and want to give out some stars for all the great meals we've been enjoying!!
  38. Rusty
    5 stars on this one. I did add mushrooms and onion after sautéing them. Also a little cheddar cheese with the feta..... Outstanding hardy dish
  39. Claire H (UK)
    I'm cooking this right now. Using sun dried toms instead of olives though, & red pesto. Going to serve with cheesey polenta mash & kale ??
  40. Bjarte Bakke Team Diet Doctor
    Doing the 2-week challenge myself this week to get a feel for how we can improve it for all of you low careers out there!

    The dish is in right now in the oven, 20 minutes to go... Loved how easy it was to make it. I'm a nobody in the kitchen but I'm sure the wife is going to be impressed! :) Going to fry some spinach in salt, pepper and butter as a side (luckily I had spinach in the fridge).

    The "serve with" items should have been part of the shopping list though. Also, when hovering "4 servings" that should tell you that this either means dinner for four people with no leftovers of for two people with leftovers for tomorrows lunch.

  41. Maureen
    Is there a recipe for the pesto please?
    Reply: #45
  42. azza hammouda
    I drink milk with tea everyday with nocal instead of sugar .Is that right or wrong
  43. Anna Westlake
    Oh my goodness. That was absolutely lovely. Yummy. Easy to make and full of flavours. Going to make that dish again. Feeling full, but not heavy :)
  44. EmmaC
    red pesto is usually made with sun dried tomatoes, in addition to the basil...
  45. EmmaC
    I make my own pesto using whatever nuts i have handy, some italian hard cheese, a clove (or2) of garlic, a slug of olive oil and whatever herbs i have to hand.

    last night i used walnuts, basil and parsley... but in the past i have used cashews and different herbs..or rocket. i have even used nettles from the garden!

  46. Greta
    A little too unrelentingly rich and creamy for my palate. Though it might be more appealing in winter when it isn't 40C degrees and with more veggies to cut through. ..
    Reply: #105
  47. Karen
    Made this last night my son stated "this is awesome".. Was delish even without the olives that I thought I had and didn't...
  48. Linda
    In the oven right now
  49. Linda
    This recipe is so good One comment said that it was a little salty so I only use 1/4 cup of olives
  50. kell
    Sounds delicious, really, but heavy cream and frying in butter? Might be low carb but what are the calories? Can you substitute yogurt, milk or half and half at least?
    Reply: #112
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