How To Make Pesto Chicken


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.


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.


Low carb pesto chicken, feta, and olive casserole on a table.

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.


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