Baked Pesto Chicken Recipe with Olives & Feta

4.78 from 18 votes
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Tender, flavorful, and juicy baked chicken recipe cooked in a creamy basil pesto sauce with feta cheese and olives. An easy keto chicken recipe perfect for dinner.

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Baked Chicken with Pesto, Olives, and Feta Cheese

I am sharing my family’s favorite baked chicken recipe! It’s this moist and tender Baked Pesto Chicken with Feta and Olives. It’s easy to prepare, it’s deeeeelicious, and it will soon be added to your weekly dinner rotation. Basil pesto lends an amazing flavor to this chicken recipe, and it is the answer to your dilemma about the perfect chicken flavor.

Another thing we should note: this is a low carb meal, it is keto friendly (YAY!), and it’s all prepared in just ONE SKILLET.

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Me thinks I am obsessed with pesto. You can put it on watermelon and I’ll eat it. For those that know me, you know that I HATE watermelon, but pesto might change my mind. Ya never know!

In this particular recipe, I almost always use chicken thighs because, there are 3 other members in this family that prefer thighs over chicken breasts.  The argument holds that the thighs are juicier and as tender as can be. True dat! I am definitely not going to argue. BUT, for you, if you want to use breasts, go right ahead.

You can refer to my Creamy Pesto Chicken recipe for a bit of chicken breasts inspiration.

Also? When I do use chicken thighs, just as I did here for us, I remove the skin after it’s cooked, the other 3 in this household do not. One of them is only 5 years old and she won’t accept chicken without the crispy skin.

In any case, this baked pesto chicken will be amazing no matter what cut of chicken you use.

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  • Deliciously seasoned chicken thighs are added to an oiled hot cast iron skillet and cooked until just browned on both sides.
  • Feta and olives are placed all around the chicken, using enough to cover the empty spaces.
  • A mixture of basil pesto, garlic, evaporated milk or half and half (heavy cream is OK, too) is poured over the chicken and baked for about 25 to 30 minutes, or until chicken is cooked through and sauce is bubbly.
  • That’s it!

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Simple, quick and easy, making it a perfect meal for weeknight dinners. ✔✔✔

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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.

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Almost always, I try to serve this meal with just a big green salad on the side, similar to my Berry Caprese Salad, sans the berries. Berries and olives just don’t go together… or do they?

*runs to the kitchen to find out*



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4.78 from 18 votes

Baked Pesto Chicken with Olives and Feta

Tender & flavorful baked chicken recipe cooked in a creamy basil pesto sauce with feta cheese and olives. An easy keto chicken recipe perfect for dinner.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings


  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1.5 pounds chicken thighs or chicken breasts
  • 1 teaspoon dried basil
  • salt and fresh ground pepper, to taste
  • 1/4 cup basil pesto
  • 2 garlic cloves, minced
  • 1 cup half and half or evaporated milk, you can also use heavy whipping cream
  • salt and fresh ground pepper, to taste
  • 1 cup cubed reduced sodium feta cheese
  • 1 cup pitted olives, rinsed and dried to minimize sodium intake
  • fresh basil, chopped, for garnish, optional
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  • Preheat the oven to 400F.
  • Combine butter and olive oil in a cast iron skillet and melt over medium heat.
  • Season chicken with dried basil, salt and pepper; add to hot oil and cook for 2 to 3 minutes per side, or until browned.
  • In a mixing bowl, combine basil pesto, garlic, half and half, salt and pepper; whisk until thoroughly combined.
  • Remove skillet from heat and add olives and cubed feta to the skillet.
  • Pour the prepared pesto sauce over the chicken.
  • Bake in oven for 25 to 30 minutes, or until chicken is cooked through and sauce is bubbly.
  • Remove from oven.
  • Garnish with fresh basil and serve.


Calories: 636kcal | Carbohydrates: 11g | Protein: 34g | Fat: 48g | Saturated Fat: 16g | Cholesterol: 194mg | Sodium: 831mg | Potassium: 333mg | Fiber: 1g | Sugar: 8g | Vitamin A: 805IU | Vitamin C: 0.5mg | Calcium: 265mg | Iron: 1.7mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Crystal says:

    This is one of my favorite new recipes! I never in a million years thought I’d enjoy something with these ingredients as much as I did! I don’t like olives but I ate them in this recipe! I can’t wait to make this one again! It’s not hard to make, doesn’t take a long time, and it’s so delicious! I’m not known for my cooking skills and for this one to turn out as well as it did, speaks volumes on the ease of this recipe. If you haven’t tried this one, you really should! It is so good!

    1. Katerina says:

      I’m glad you found a recipe you love, especially with surprising ingredients! It’s great to hear it’s easy and delicious. Thank YOU! 🙂

  2. Liz K says:

    I love this dish! I have made it with chicken, shrimp and salmon (separately). I love to toss in different ingredients I have around the kitchen to change it up. Cherry tomatoes, asparagus, artichokes, hearts of palm, broccoli, and capers. I like a lot of sauce so I always double the sauce. I usually serve it over rice or with sautéed greens!

    1. Katerina Petrovska says:

      That’s great! I am very glad you enjoyed it! Thank YOU! 🙂

  3. Marcella says:

    This was DELICIOUS. Even my picky daughter with Celiac disease devoured it. Definitely a new staple in our home! Thank you!

  4. Janet Snowden says:

    This was delicious. Another time I will reduce the heat of the oven. The cast iron skillet held too much heat. Other than that, a great dish!!!

    1. Katerina Petrovska says:

      I’m very glad you enjoyed it! Thank YOU! 🙂

  5. Yvonne says:

    This recipe falls in the top five best ever recipes! Very flavorful. We served on a bed of pasta!

    1. Katerina Petrovska says:

      That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂