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.

Cook Time 20-30 min | Dinner, main course | Keto | Servings: 4 | Calories: 1018 kcal | Carbs: per serving 6g

Author: Diet Doctor @diet_doctor


- 1½ lbs (650g) boneless chicken thighs or chicken breasts

- salt and pepper

- 2 tbsp butter or coconut oil

- 5 tbsp red pesto or green pesto

- 1¼ cups (300ml) heavy whipping cream

- 3 oz. (75g) pitted olives

- 5 oz. (150g) feta cheese, diced

- 1 garlic clove, finely chopped

For serving

- 5 oz. (150g) leafy greens

- 4 tbsp olive oil

- sea salt and ground black pepper


Preheat the oven to 400°F (200°C).

Cut the chicken into bite-sized pieces and season with salt and pepper.

Add butter or oil to a large skillet and fry the chicken pieces in batches on medium-high heat until golden brown.

Using store-bought low-carb red or green pesto, or making your own, mix pesto and heavy cream in a bowl.

Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto/cream mixture.

Bake in oven for 20-30 minutes, until the dish turns bubbly and light brown around the edges.

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