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
- 1½ pounds boneless chicken thighs
- Salt and pepper, to taste
- 2 tablespoons butter
- 3 ounces pesto
- 1¼ cups heavy whipping cream
- 3 ounces green olives
- 5 ounces diced feta cheese
- 1 clove garlic, finely chopped
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 829.63 Calories, 68.5g Fats, 5.4g Net Carbs, and 51.18g Protein.
| Pesto Chicken, Feta, and Olive Casserole | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 1½ pounds boneless chicken thighs | 1116 | 53 | 0 | 0 | 0 | 165 |
| 2 tablespoons butter | 204 | 23 | 0 | 0 | 0 | 0.2 |
| 3 ounces pesto | 485 | 48 | 7.1 | 0.9 | 6.2 | 10 |
| 1¼ cups heavy whipping cream | 1012 | 107 | 8.2 | 0 | 8.2 | 8.4 |
| 3 ounces green olives | 123 | 13 | 3.3 | 2.8 | 0.5 | 0.9 |
| 5 ounces diced feta cheese | 374 | 30 | 5.8 | 0 | 5.8 | 20 |
| 1 clove garlic | 4.5 | 0 | 1 | 0.1 | 0.9 | 0.2 |
| Totals | 3318.5 | 274 | 25.4 | 3.8 | 21.6 | 204.7 |
| Per Serving(/4) | 829.63 | 68.5 | 6.35 | 0.95 | 5.4 | 51.18 |
Keto Pesto Chicken, Feta, and Olive Casserole
Ingredients
Chicken Casserole
- 1½ pounds boneless chicken thighs
- Salt and pepper to taste
- 2 tablespoons butter
- 3 ounces pesto
- 1¼ cups heavy whipping cream
- 3 ounces green olives
- 5 ounces diced feta cheese
- 1 clove garlic finely chopped
For Serving:
- 5 ounces leafy greens
- 4 tablespoons 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.
