This creamy pesto chicken dish bubbles with your favorite Mediterranean flavors like feta cheese, olives, and basil. This may be your new family favorite because it’s so simple to cook but also just as big on flavors.
Try cutting up and serving with our keto tortillas or dish up alongside roasted broccoli. Leftovers are great for packing in lunches, or even chopping up and putting on a salad.
Yields 4 servings of Keto Pesto Chicken, Feta, and Olive Casserole
The Preparation
Chicken Casserole:
- 24 ounces boneless, skinless chicken thighs
- salt and pepper, to taste
- 2 tablespoons butter
- 3 ounces pesto
- 1 1/4 cups heavy whipping cream
- 3 ounces green olive
- 5 ounces feta cheese, diced
- 1 teaspoon fresh garlic, minced
For Serving:
- 5 ounces leafy greens
- 4 tablespoons olive oil
- salt and pepper, to taste
The Execution
1. Preheat your oven to 400F. Cut the chicken down into small pieces. Season with salt and pepper.
2. Add the butter to a large skillet. Heat up the skillet until the butter is hot, then pan-fry the chicken pieces until golden brown. You may need to cook the chicken in batches.
3. Mix the pesto and heavy cream together in a bowl to create the sauce.
4. Add the chicken, olives, feta, garlic, and pesto sauce to a casserole bowl. Mix together well then bake for 30 minutes or until heated through and browned around the edges.
This makes a total of 4 servings of Keto Pesto Chicken, Feta, and Olive Casserole. Each serving comes out to be 840 calories, 76g fats, 5.2g net carbs, and 37g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 24 ounce boneless, skinless chicken thighs | 973 | 60.8 | 0 | 0 | 0 | 115.4 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 3 ounce pesto | 316 | 30.9 | 5.9 | 1.8 | 4.1 | 3.5 |
| 1 1/4 cup heavy whipping cream | 1012 | 107.3 | 8.2 | 0 | 8.2 | 8.5 |
| 3 ounce green olive | 123 | 13 | 3.3 | 2.8 | 0.5 | 0.9 |
| 5 ounce feta cheese | 374 | 30.2 | 5.8 | 0 | 5.8 | 20.1 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 5 ounce leafy greens | 24 | 0.4 | 4.7 | 3 | 1.7 | 1.7 |
| 4 tablespoon olive oil | 477 | 54 | 0 | 0 | 0 | 0 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 3507 | 319.7 | 28.8 | 7.6 | 21.1 | 150.5 |
| Per Serving (/4) | 877 | 79.9 | 7.2 | 1.9 | 5.3 | 37.6 |
Keto Pesto Chicken, Feta, and Olive Casserole
Ingredients
Chicken Casserole
- 24 ounce boneless, skinless chicken thighs
- salt and pepper to taste
- 2 tablespoon butter
- 3 ounce pesto
- 1 ¼ cup heavy whipping cream
- 3 ounce green olive
- 5 ounce feta cheese diced
- 1 teaspoon fresh garlic minced
For Serving
- 5 ounce leafy greens
- 4 tablespoon olive oil
- salt and pepper to taste
Instructions
- Preheat your oven to 400F. Cut the chicken down into small pieces. Season with salt and pepper.
- Add the butter to a large skillet. Heat up the skillet until the butter is hot, then pan-fry the chicken pieces until golden brown. You may need to cook the chicken in batches.
- Mix the pesto and heavy cream together in a bowl to create the sauce.
- Add the chicken, olives, feta, garlic, and pesto sauce to a casserole bowl. Mix together well then bake for 30 minutes or until heated through and browned around the edges.
Very simple, affordable and fast with not too many ingredients but a ton of delicious flavor. I will be making this often!