Baked Pesto Chicken Recipe

Name: Baked Pesto Chicken Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tablespoon butter; 1 tablespoon extra virgin olive oil; 1½ pounds bone-in chicken thighs (or chicken breasts (skin-on or skin-off)); 1 teaspoon dried basil; salt and fresh ground black pepper (to taste); ¼ cup basil pesto; 2 cloves garlic (minced); 1 cup half and half or evaporated milk (you can also use heavy whipping cream); salt and fresh ground black pepper (to taste); 1 cup cubed reduced sodium feta cheese; 1 cup pitted olives (rinsed and patted dry to minimize sodium intake); fresh basil (chopped, for garnish, optional)

by Katerina Petrovska

4.79 from 19 votes

Feb 27, 2018, Updated Jan 04, 2026

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Tender, flavorful, and juicy baked pesto chicken recipe cooked in a creamy sauce with feta cheese and olives. An easy keto chicken recipe perfect for dinner. Serve it with keto cloud bread to sop up the flavorful pesto sauce.

Baked chicken thighs in a feta sauce with basil pesto and olives.

This baked pesto chicken with feta cheese and olives is one of those dinners my family never gets tired of, and that’s saying something! Juicy chicken thighs (or breasts, if that’s your thing) bake in bold basil pesto with salty feta and briny olives, all in one skillet. It’s low-carb, keto-friendly, and packed with big flavor with minimal effort. Simple ingredients, easy prep, and a dinner that always delivers on flavor and satisfaction.

Why You’ll Love This Baked Pesto Chicken

Easy one skillet chicken dinner. This pesto chicken is made in one pan with simple ingredients and very little prep.
Bold pesto flavor. Basil pesto coats the chicken as it bakes, just like in this pesto salmon recipe, creating a rich, herby chicken dinner with feta and olives in every bite.
Works with chicken thighs or chicken breasts. I usually make this with chicken thighs, but chicken breasts work just as well, like in my creamy pesto chicken recipe. Use what you have on hand or what your family prefers.
Low carb keto friendly chicken recipe. This baked pesto chicken is filling, flavorful, and perfect for a low carb or keto dinner.

Baked pesto chicken thighs in a sauce with feta cheese, basil pesto, and olives.

Recipe Ingredients

Butter: Adds richness and helps to brown the chicken. You can substitute with ghee or olive oil if needed.
Extra Virgin Olive Oil: Used to sear the chicken, but avocado oil or vegetable oil will also work.
Chicken: Chicken thighs offer more flavor, while chicken breasts are leaner.
Dried Basil: Dried oregano or thyme can be used if you don’t have basil on hand.
Salt and Black Pepper: Essential seasonings that enhance the flavor of the chicken and sauce.
Basil Pesto: If you don’t have basil pesto, you can use tomato pesto or make your own with fresh basil, garlic, pine nuts, and olive oil. Use my parsley pesto recipe for inspiration.
Garlic: You can use garlic powder (about 1/4 teaspoon per clove) if fresh garlic isn’t available.
Half and Half or Evaporated Milk: Heavy whipping cream can be used, as in this pesto Alfredo sauce, for a richer texture, or milk for a lighter version.
Feta Cheese: Adds a tangy and salty bite to the dish.
Pitted Olives: Provides a briny flavor and balances the creaminess.
Fresh Basil: You can also use fresh parsley or leave it out if you prefer.

How To Make Baked Chicken Pesto

Since too many dirty pots, pans, and dishes are my nemesis, I kept this recipe in one pan – a cast iron skillet that is a must-have for any working kitchen – and it took me just a little over 35 minutes to prepare the entire dinner, from start to finish.

Browned chicken thighs in a skillet with cubes of feta cheese and olives.

Pouring cream sauce over chicken thighs in a skillet.

Brown the chicken. Heat oil in a cast iron skillet over medium high heat. Add the seasoned chicken thighs and cook for about 3 minutes per side, just until lightly browned.
Add cheese and olives. Remove the skillet from the heat and arrange the feta cheese and olives around the chicken, filling in the empty spaces.
Make the pesto sauce. In a small bowl, whisk together the basil pesto, garlic, and evaporated milk or half and half. Pour the sauce over the chicken.
Bake. Transfer the skillet to the oven and bake for 25 to 30 minutes, or until the chicken is cooked through and the sauce is bubbly.

A fork holding up a piece of baked chicken with olives and feta cheese around it.

Recipe Tips

Marinate for extra flavor: For an even more flavorful dish, marinate the chicken in the pesto for at least 30 minutes to an hour before baking.
Use a meat thermometer: To get perfectly cooked chicken, use an instant-read meat thermometer. Chicken is done when it reaches an internal temperature of 165°F (75°C).
Skin-on chicken. If using skin on chicken thighs, the dish will release more fat as it bakes. For a lighter dish, remove the skin before cooking. You can also cook with the skin on, then remove it after baking and spoon off any excess fat.
Crisp the skin: If you’re using chicken thighs with the skin on, start by searing the chicken in the skillet skin-side down to get a crispy, golden-brown exterior before baking.
Adjust the baking time for chicken breasts: If you’re using chicken breasts instead of thighs, you will need to adjust the baking time slightly. Chicken breasts tend to cook faster, so keep an eye on them to avoid drying out.
Add veggies: Consider adding some vegetables to the skillet before baking, like cherry tomatoes, zucchini, or bell peppers. They’ll soak up the flavors of the pesto and make for a delicious, one-pan meal.

Serving Suggestions

This baked pesto chicken pairs nicely with a simple side of zoodles or spinach pasta, Mediterranean rice, or these air fryer roasted broccoli. A light green kale Caesar salad with a lemon vinaigrette also complements the rich flavors. A couple of keto peanut butter cookies are the most delicious ending!

Close-up photo of chicken pieces in a sauce with olives, feta cheese, and basil pesto.

How To Store Leftovers

Fridge or Freezer. Allow the chicken to cool to room temperature before storing. Place the leftovers in an airtight container and store them in the refrigerator for up to 3-4 days or freeze it for up to 3 months. When ready to serve, thaw it in the refrigerator overnight before reheating.

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4.79 from 19 votes (5 ratings without comment)

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