Pesto Chicken Casserole with Feta Cheese and Olives

4.4 out of 5 stars5 stars68%4 stars15%3 stars9%2 stars4%1 star2%4152 ratings
Mediterranean superstars — feta cheese, olives, and pesto — unite in this creamy, easy-to-make chicken dish. Give it a go. Your taste buds will thank you! Ketogenic low carbKetogenic low carb76% Fat21% Protein3% Carbs7 g carbs / serving Medium 15 + 30 m15 minutes preparation30 minutes cooking time
Ketogenic low carbKetogenic low carb76% Fat21% Protein3% Carbs7 g carbs / serving Medium 15 + 30 m15 minutes preparation30 minutes cooking time

Mediterranean superstars — feta cheese, olives, and pesto — unite in this creamy, easy-to-make chicken dish. Give it a go. Your taste buds will thank you!


4 servingservings
  • 1½ lbs 700 g chicken thighs or chicken breastchicken breasts
  • 3½ oz. 100 g red pesto or green pesto
  • 123 cups 400 ml heavy whipping cream
  • 8 tablespoons 120 ml pitted olives
  • ½ lb 225 g feta cheese, diced
  • 1 1 garlic clove, finely choppedgarlic cloves, finely chopped
  • salt and pepper
  • butter, for frying
For serving

  • 13 lb 150 g leafy greens
  • olive oil
  • sea salt

Print recipe
NutritionKetogenic low carb76% Fat21% Protein3% Carbs7 g carbs / serving


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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    225g of feta is waaaaaaaaaay too much feta. Is it possible this is the wrong amount? Felt sick after this one, which is a bummer as it looks so good. Will try less feta next time I can stomach the thought of this recipe...
  2. Benjamin
    It was easy to make and it tasted wonderful, but it came out really soupy for my tastes and had to serve in a bowl. I'm not sure if that is normal but it did kind of make it a hassle to serve good portions to everyone. I may of not kept it in the oven as long as I should have so next time I try this I'll do that.
  3. Valerie
    I loved this recipe! I made it with green pesto and followed the recipe to a T, serving it with the leafy greens dressed with olive oil. It does come out a little soupy, but not a big deal to me. It was more like a thick soup and salad. Will definitely be making this again. (Is tomorrow too soon? lol)
  4. WarblingLisa
    Hubby and I absolutely love this dish. I've been making it now for over a year and have tweaked it a bit to better suit our tastes. I fry 1.5 lbs of skinless chicken breasts in coconut oil prior to assembling the casserole and then cut up the chicken into bite size pieces. I use Mezzetta Basil Pesto 6.25 oz and only 1-1/4 cups of heavy whipping cream. Reducing the amt of cream helps to make it less soupy. I also use a tsp of garlic powder as opposed to cloves only because I always have the powder on hand. I only use 8 oz of feta cheese, which is plenty when cubed. I don't salt the chicken but do add a bit of regular black pepper. The dish is plenty salty with the pesto and olives! I add all ingredients to a 13x9 casserole dish and then top with 8oz of Sargento Whole Milk Mozzarella/Provolone cheese. Since the chicken is already cooked, I just pop it in the oven for about 15 mins until the cheese is evenly melted. The cheese makes it easier to divide up the casserole into (8) servings, which I then freeze in Fitpacker containers to use throughout the week. Very handy!
  5. Jodi
    This recipe is great! I have never liked olives but I tried it out and I love the taste paired with the cheese and pesto sauce. I used red pesto and a little less feta cheese, as well as chicken thighs (boneless not skinless). This is definitely one of my faves, so far.
  6. Carri Ramey
    I thought this was really delicious. I used boneless, skinless thighs and left them whole after frying. I used red pesto (from a jar) and kalamata olives and reduced the cream and feta slightly. I served it with sauteed spinach with garlic.
  7. Adam Carnie
    Why are olives measured by volume? Tbsp or ml of olives?
  8. Adam Carnie
    4 Tbsp of water weighs 60grams. So i use 60 grams of olives? (2 servings)
  9. Kara
    Love this! Making it for the 3rd time tonight. I don't salt the chicken at all because of the other salty elements, but just adore this.
  10. Patrick Hardie
    I made this but as i don't like olives i added spinach instead and also added chorizo. It was scrumptious!
  11. Adam Carnie
    Was really good and even better the next day (less soupy).... but had some orange oil separated. Was thinkinig of adding an egg next time to solidify it up.
  12. Adam
    Very nice indeed!! As others have said, mine too was a little bit too soupy, but still delicious.
  13. Nisha
    How many servings are you suppose to eat per meal? Im a little confused. Is it 2 servings to cover the meal the following day? Or should it be 4 servings for your dinner and lunch the next day?


  14. Suzy
    @ Nisha,
    You would need at least 2 servings if it's just you, so that you have some for lunch the next day. I made 4 servings, for my hubs and I.
    I thought this was soooo yummy. For lunch the next day, I poured it over my sautéed spinach. It was a bit runny the next day, but I just slurped up the rest.
  15. Becky
    This is our absolute favorite meal minus the olives served over raw spinach with fresh green been and avocado and mashed cauliflower. In the past month I have made this chicken 2 times a week haha
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