Pesto Chicken Casserole with Feta Cheese and Olives

Pesto Chicken Casserole with Feta Cheese and Olives

4.5 out of 5 stars5 stars69%4 stars15%3 stars9%2 stars4%1 star1%3763 ratings
The best from Italy and Greece, pesto and feta cheese, is united in this amazing chicken dish that is loved by people of all ages. 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

The best from Italy and Greece, pesto and feta cheese, is united in this amazing chicken dish that is loved by people of all ages.

Ingredients

4 servingservings
USMetric
  • 1½ lbs 700 g chicken thighs or chicken breastchicken breasts
  • 4 oz. 100 g red pesto or green pesto
  • 1½ cups 4 dl heavy whipping cream
  • ½ cup 115 dl pitted olives
  • ½ lb 225 g feta cheese, diced
  • 1 garlic clove, finely choppedgarlic cloves, finely chopped
  • salt and pepper
  • butter, for frying
For serving

  • 5 oz. 150 g leafy greens
  • olive oil
  • sea salt

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

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 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 mix.
  5. Bake in oven for 20-30 minutes, until the dish has turned a nice color.

Serve with leafy greens tossed with generous amounts of olive oil and a little salt.

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129 Comments

  1. Diana
    I made this tonight and think it was amazing! I used chicken thighs and they turned out tender and yummy. Used green pesto as my grocery store did not have the red. I will definitely make this again!! If all the meals are as good as this, I'll breeze through the two week challenge. Can't wait to see what we have tomorrow...
  2. Maryann
    No one in my family will eat olives. I was thinking of just adding some sun-dried tomatoes, but I only have green pesto. Will it still be good without them?
  3. 1 comment removed
  4. yippe yay
    This is a very good recipe ! made it with green pesto. one very important thing to note before you ruin your dish, is to salt the chicken wisely since there are very salty ingredients such as olives and feta.
  5. Helen
    Me too - I have never liked creamy sauces. I was longing for something sharp to cut through the richness.

    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. ..

  6. Ana
    This dish was fabtatstic! I loved it all and had never tried pesto before but it tastes wonderful! This Palate is in awe and in love! Lol what if you have a sweet tooth is it too much to ask for a LCHF sweet tooth dessert or will that be after the 2 week challenge? Thanks!
  7. Kaylene
    Loved this! So tasty and creamy. Will be making again for sure. I only had green olive and I used up some leftover sun dried tomatoes. So enjoying this new way of eating.
  8. Bridget
    Can I cheat and use rotisserie chicken from the supermarket?
    Reply: #116
  9. Pat
    I made it without feta or olives and ate over cauli rice. It was delicious.
  10. Nicky
    Hello from Italy! Land of carbs.... I am new to this, and though enjoying the large variety if recipes, the sudden increase of use of cream sauces and cheeses in my diet is concerning me somewhat. No have not actually ever been a big pasta not bread eater. I like a few biscuits with tea in the morning. I have always had fruit, 1 or 2 pieces a day. But now they have been cut out.
    But with age, I have put on a good handful of kilos that I am looking to lose. So I have started , but overall concerned with the few ingredient, I have generally always avoided. Please send me your sound advice, that maybe I have over looked on the site for my concern.
    Thankyou
    Nicky
    Reply: #111
  11. Kaleb
    I have been doing a lot of reading and mulling over this style of eating for the last couple weeks. what exactly is your concern about the creams and cheeses? are you confused about why you are supposed to consume it, are you concerned about how it will make you feel physically or that maybe it will upset you? The way I have come to understand this diet, and please someone correct me if I'm wrong, is like this... we take away the carbs (our preferred energy source) which breaks down to glucose (causes spikes in blood sugar and insulin response) effectively cutting of what is feeding our fat stores and instead replace it with natural fats which when metabolized creates ketones which our body then adapts to using as a new energy source without feeding our body's fat stores. Your blood sugar and insulin are reduced and maintained at a steadier level, you have an energy source, you aren't feeding your fat cells anymore, you are still getting your protein but at a level that prevents it's conversion to glucose so your body can still use it as protein should be used. does this make sense or help you at all?
  12. Kaleb
    This diet is not supposed to be low fat. You have to have high fat for it to work so why substitute?
  13. Hajnal Vos
    I am lactose intolerant. What can I use instead of the cream?
  14. V
    This was tasty, but I'd hardly call it a casserole. The sauce didn't thicken up, it was more like soup.
  15. Depika
    What are the ingredients of the green or red pesto? Can I make it myself?
    Reply: #117
  16. PL
    Yes, that's what we did! Actually it was the leftovers of a deli chicken. Fantastic and easy. We left out the feta, thought it would be rich enough. Added capers, but no other salt. The chicken was really moist.
  17. PL
    Red pesto is usually made with sun dried tomatoes. Green pesto with basil & nuts. Both with lots of olive oil! Yes, you can definitely make them yourself. Homemade basil pesto is much better tasting, store-bought often has some vinegar or other ingredient that can change the flavour. You should be able to find lots of online recipes.
  18. Michelle
    My husband is a pescetarian. Is there any way to adapt this recipe for pescetarians? Would shrimp or some kind of white fish work here?
    Reply: #119
  19. Hi Michelle!

    Try it. :)

    ... and report back what you thought of the result. :)

  20. Kilie
    This was delicious. Made it with green pesto and substituted feta for mozzarella since my husband doesn't like feta.
  21. Lynette
    Where are the shopping lists ? I cannot find them anywhere, I am wanting to start the 2 week challenge . My shopping day is this friday so I need to prepare please
    Reply: #122
  22. Hi Lynette!

    Here you can find it:
    https://www.dietdoctor.com/low-carb/get-started/prepare

    Where are the shopping lists ? I cannot find them anywhere, I am wanting to start the 2 week challenge . My shopping day is this friday so I need to prepare please

  23. Liz
    This is amazing! The only thing I did differently was I used feta crumbles instead of cubes. Yum, yum! My sauce was perfect to drag my broccoli through. Every recipe I've cooked in the challenge has been fantastic. This is my second round. I lost 10 pounds the first time.
  24. Kimberly Mele
    Hi, I'm Kim, 54 and 160. I have arthritis in my hands and hips and work 2.5 jobs, I'm on my feet all day and night but don't exercise. I am looking for a weight loss life style change and hope this will help in shedding unwanted weight. I currently wear a sz 10 pants and am 5.7 inches tall. Any kale recipes?
    Reply: #125
  25. Hi Kim!

    Not much yet.

    But we have this:
    https://www.dietdoctor.com/low-carb/recipes?s=kale&st=recipe

    Hi, I'm Kim, 54 and 160. I have arthritis in my hands and hips and work 2.5 jobs, I'm on my feet all day and night but don't exercise. I am looking for a weight loss life style change and hope this will help in shedding unwanted weight. I currently wear a sz 10 pants and am 5.7 inches tall. Any kale recipes?

  26. Brett Rodgers
    I'm the most popular person in my house because of this recipe! Make it and you will love it.
  27. Frederique
    Excellent...
  28. Aimee
    I made this on my first day of 16:8 fasting and lchf eating!!! My hubby and I both loved it!!!!! Would be great with zucchini noodles too!!
  29. Mandy Denmeade
    Appreciate that you have metric conversions for your recipes but I live in a metric country and had never heard of the dl or deciliter measurement for liquids. millilitres please. looked it up, a deciliter is 100 mls so you can see how clunky that is for recipes. thanks for a great site otherwise.
    Reply: #131
  30. Colin
    I made this last night and it was probably the best thing I've every cooked! Seriously. This was amazing. I served it over cauliflower rice that I fried with butter and garlic.
  31. Pamela
    Dl is confusing me too, hopefully I'll get used to it.
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