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. Whether using low-carb, store-bought or your own home-made pesto, give it a go. Your taste buds — and your family — will thank you!
- chicken breasts boneless chicken thighs or
- salt and pepper
- 2 tbsp butter or coconut oil
- 5 tbsp red pesto or green pesto
- heavy whipping cream
- 3 oz. pitted olives
- 5 oz. feta cheese, diced
- 1 garlic clove, finely chopped
- 5 oz. 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. 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.