Keto Pesto Chicken Casserole with Feta Cheese & Olives


1Β½ lbs boneless chicken thighs

salt and pepper

2 tbsp butter or coconut oil

1⁄3 cup (2ΒΎ oz.) red pesto or green pesto

1ΒΌ cups heavy whipping cream

3 oz. (β…” cup) pitted olives

5 oz. (1 cup) feta cheese, diced

1 garlic clove, finely chopped


1️⃣  Preheat the oven to 400Β°F (200Β°C).

2️⃣  Cut the chicken into bite-sized pieces. Season with salt and pepper.

3️⃣  Add butter or oil to a large skillet and fry the chicken pieces in batches on medium-high heat until golden brown.

4️⃣  Using store-bought low-carb red or green pesto, or making your own, mix pesto and heavy cream in a bowl.

5️⃣  Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto/cream mixture.

6️⃣  Bake in oven for 20-30 minutes, until the dish turns bubbly and light brown around the edges.

Meal prep:

This dish can be prepared by frying the chicken ahead of time. You can assemble the entire casserole and keep in the fridge for a day before baking it. Just make sure you let it come to room temperature before placing in the oven. It’s also good to give it a stir since the pesto can sink to the bottom.

If you have chicken or turkey leftovers, they are perfect for this dish. Just skip the first 3 steps of the instructions and take it from there. If you’re short on time you can also use a rotisserie chicken. Take the meat off the bones and divide it into bite-sized pieces. Follow the instructions from step 3.

Storing and reheating:

If you intend to eat the casserole within 2-3 days you can store it in the fridge. Otherwise it’s better to place the casserole in the freezer where it will last up to 3 months. Make sure your casserole dish is suitable for freezing.

If freezing, let thaw in the refrigerator the day before you plan on serving it. Don’t place a cold baking dish straight from the fridge into a hot oven as this can cause your dish to crack. Reheat the casserole in the oven at 300Β°F (150Β°C) until thoroughly warm.

πŸ“Έ credit & recipe:

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